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.
