One-Pot Chicken and Nest Pasta
A hearty, fuss-free dinner where golden chicken pieces and delicate nest pasta simmer together in a richly seasoned broth. Everything cooks in a single pot, soaking up all those wonderful flavors. Perfect for busy weeknights when you want comfort food without the washing up.
🛒 Ingredients
6 servings
- 1 kg (2.2 lb) chicken wings
- 500 g (1.1 lb) nest pasta (tagliatelle nests)
- 2 chicken bouillon cubes
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon sweet paprika
- 1 tablespoon tomato paste
- Crushed red pepper flakes, to taste
- Salt, to taste
- Water, as needed
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Directions
- 1
Rinse the chicken wings thoroughly under cold water and pat dry.
- 2
Finely chop the onion and mince the garlic.
- 3
Heat the olive oil in a large deep pot over medium heat. Add the onion, garlic, and crumbled bouillon cubes. Sauté for 3–4 minutes until softened.
- 4
Add the chicken wings and brown them on all sides for about 5–7 minutes.
- 5
Pour in enough water to just cover the chicken. Stir in the paprika, tomato paste, red pepper flakes, and salt.
- 6
Simmer over medium-low heat until the chicken is cooked through and tender, about 25–30 minutes.
- 7
Add the nest pasta one at a time, gently pressing each nest into the broth with a spoon.
- 8
Cook, stirring occasionally to prevent sticking, until the pasta is al dente and has absorbed most of the broth.
- 9
Serve immediately while hot, straight from the pot.
💡 Chef's Tip
Make sure to add the pasta nests one by one so they cook evenly and keep their shape. If the broth reduces too fast, add a splash of hot water to prevent the pasta from sticking to the bottom.
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Same category — Poultry
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