That crispy chicken, the creamy sauce, the garlic bread kick… this one pan French onion pasta dinner ticks all of our boxes.
2 tsp extra virgin olive oil
4 chicken thigh cutlets, skin on, trimmed
1 brown onion, halved, thickly sliced
40g packet French onion soup mix
750ml (3 cups) boiling water
250g dried spaghetti pasta
1/3 x 170g packet garlic bread, torn into large pieces
1 tbsp finely grated parmesan
1 tbsp chopped fresh continental parsley leaves
60ml (1/4 cup) cooking cream
5 Method Steps
Step 1Preheat oven to 220C/200C fan forced.
Step 2Heat oil
(2 tsp extra virgin olive oil) in a large deep frying pan over medium-high heat. Add the chicken
(4 chicken thigh cutlets, skin on, trimmed) and cook, skin-side down, for 5 minutes or until golden. Turn chicken. Scatter onion
(1 brown onion, halved, thickly sliced) around chicken. Cook, stirring occasionally, for 4 minutes or until onion starts to soften. Transfer chicken to a plate.
Step 3Sprinkle onion with soup mix
(40g packet French onion soup mix). Pour over boiling water
(750ml (3 cups) boiling water). Stir until combined. Bring to a boil. Add the pasta
(250g dried spaghetti pasta) then return chicken to pan, skin-side up. Cover and bake for 30 minutes or until almost all the liquid has absorbed.
Step 4Meanwhile, place the garlic bread
(1/3 x 170g packet garlic bread, torn into large pieces), parmesan
(1 tbsp finely grated parmesan) and parsley
(1 tbsp chopped fresh continental parsley leaves) in a small food processor and process until mixture resembles coarse crumbs. Preheat grill on high.
Step 5Stir cream
(60ml (1/4 cup) cooking cream) into pasta. Scatter over bread mixture. Grill on medium-high for 2 minutes or until golden. Serve.
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