Creamy French Onion Chicken Pasta Delight
A luscious dish that combines the rich flavors of traditional French onion soup with tender chicken and perfectly cooked pasta.
Equipment
- Large Pot
- Large Skillet
Ingredients
Pasta
- 8 ounces Pasta (fettuccine, penne, or rotini) Cook al dente according to package instructions.
Chicken
- 2 pieces Boneless, skinless chicken breasts Approximately 1 pound, cut into bite-sized pieces.
Onions
- 2 large Yellow onions Thinly sliced.
Garlic
- 3 cloves Garlic Mince for aromatic boost.
Cream
- 1 cup Heavy cream For a rich and velvety texture.
Broth
- 1 cup Low-sodium chicken broth Adds moisture and flavor.
Cheese
- 1 cup Shredded Gruyère cheese For a nutty and creamy finish.
Thyme
- 1 teaspoon Dried thyme For earthy fragrance.
Olive Oil
- 2 tablespoons Olive oil For cooking the onions and chicken.
Salt and Pepper
- Salt To taste.
- Freshly ground pepper To taste.
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, usually 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced onions and sauté for 15-20 minutes until golden brown and caramelized.
- Add minced garlic and cook for an additional 1-2 minutes until fragrant.
- Add chicken pieces, season with salt and pepper, and cook for 5-7 minutes until no longer pink.
- Pour in chicken broth, scraping up any browned bits from the skillet.
- Reduce heat to low and stir in heavy cream, mixing well.
- Add shredded Gruyère cheese, stirring continuously until melted and creamy.
- Stir in dried thyme and adjust seasoning with salt and pepper as needed.
- Add cooked pasta to the skillet and toss until well coated with the sauce.
- Serve immediately, garnished with extra cheese or fresh herbs if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.