About
Can you hear it? It's pattering across rooftops, slinking down chimneys, and appearing under the tree ready for your taste buds to unwrap! Ho Ho Ho Pasta is a holly, jolly dish in which your favorite pasta is actually cooked in a creamy, savory, succulent sauce, with notes of sharp cheese and sweet sun-dried tomatoes. Chicken breasts and notes of fragrant garlic make this meal even more warm and welcoming, like a beautiful Christmas hearth! Here comes Ho Ho Ho Pasta, right down Santa Claus Lane and straight to your table!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound chicken breasts, boneless and skinless, chopped into 1-inch cubes
- 3 cloves garlic, minced
- 1/2 cup oil-packed sun-dried tomatoes, drained and patted dry with a paper towel
- 1/4 cup white wine or chicken stock
- 1 cup heavy cream
- 3 cups chicken stock, plus more, to taste
- 1/2 cup Parmigiana-Reggiano or parmesan, grated, plus more, to taste, for garnish
- 1/4 teaspoon paprika
- 3 cups pasta, of your choice, such as cellentani or cavatappi
- salt, to taste
- pepper, to taste
- 3 tablespoons fresh basil leaves, julienned
Directions
Step 1 -In a pan over medium-high heat, add the olive oil.
Step 2 -Add the chicken and cook until lightly browned and the chicken reaches an internal temperature of 165 degrees F, about 8-10 minutes.
Step 3 -Transfer the chicken from the pan.
Step 4 -Add the garlic and the sun-dried tomatoes to the chicken drippings and cook until fragrant, about 1 minute.
Step 5 -Add the wine and deglaze the pan, scraping the bottom of the pan to release the browned bits.
Step 6 -Add the heavy cream, 3 cups of the chicken stock, 1/2 cup of the Parmigiana-Reggiano, and the paprika and stir to combine.
Step 7 -Bring the sauce mixture to a boil.
Step 8 -Reduce the heat to medium.
Step 9 -Add the chicken and the pasta to the sauce mixture and stir to combine.
Step 10 -Cover the pan and simmer, stirring every few minutes, until the pasta is al dente, about 12 minutes. Add the extra chicken stock as needed.
Step 11 -Transfer the pan away from the heat.
Step 12 -Taste the pasta mixture for seasoning and add the salt and the pepper as needed.
Step 13 -Serve garnished with the basil and the extra Parmigiana-Reggiano.
