French Onion Chicken Pasta

Name: French Onion Chicken Pasta
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 people
Ingredients: ¾ cup (1 ½ sticks / 170 g) unsalted butter; 2 large yellow onions; 8 ounces penne pasta; 2 boneless skinless chicken breasts; 1 teaspoon paprika; 1 ½ teaspoon kosher salt; ½ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 1 cup (238 g) heavy whipping cream; 1 cup (100 g) parmesan cheese; Parsley; Salt and pepper

User Reviews

5.0

15 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 people
Calories
927 kcal
Course
Main Course, Dinner

French Onion Chicken Pasta

Iris Hanson

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French Onion Chicken Pasta brings together classic French onion flavors, tender chicken, and creamy pasta, making it a comforting and indulgent meal that's sure to satisfy your taste buds! Sprinkle a little more parmesan cheese on top for an extra layer of richness.

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Ingredients

Servings

¾ cup (1 ½ sticks / 170 g) unsalted butter, divided
2 large yellow onions, thinly sliced into half-moon shapes
8 ounces penne pasta
2 boneless skinless chicken breasts, (about 1 pound) pounded to an even thickness
1 teaspoon paprika
1 ½ teaspoon kosher salt, divided
½ teaspoon black pepper
2 tablespoons extra virgin olive oil
1 cup (238 g) heavy whipping cream
1 cup (100 g) parmesan cheese, grated, plus extra for garnish
Parsley, chopped for garnish
Salt and pepper, to taste

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Instructions

To a large non-stick skillet over medium-low heat, melt ¼ cup of butter.
Once melted, add onions and saute for 25-30 minutes, stirring occasionally, until they are very tender and caramelized to a rich golden brown color.
While the onions are caramelizing, bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Reserve 1 cup of pasta water and drain the rest.
Once the onions are caramelized, carefully transfer them to the bowl of a food processor. Set aside.
To a microwave-safe bowl, add the remaining ½ cup butter. Heat until melted.
Pour the melted butter into the bowl of the food processor with the caramelized onions.
Add ½ cup of reserved pasta water to the food processor and blend until the mixture is well blended. Set aside while you prepare the chicken.
Season the chicken breasts evenly with paprika, 1 teaspoon salt, and pepper.
In the same skillet over medium heat, add the olive oil. Once hot, add the seasoned chicken breasts.
Cook the chicken for 5 minutes on one side. Then, flip the chicken over, reduce the heat to medium-low, and cook for an additional 5 minutes or until the chicken reaches an internal temperature of 165°F. Remove the chicken from the skillet and transfer it to a plate. Tent with aluminum foil to keep warm.
To the same skillet over medium heat, add the onion mixture, heavy cream, parmesan, and remaining ½ teaspoon salt. Cook until cheese is melted and the sauce is heated through.
Add the cooked pasta to the skillet and toss until the noodles are evenly coated in the creamy sauce. If the sauce appears too thick, add a bit more of the reserved pasta water to reach your desired consistency.
Slice the cooked chicken breasts into strips and arrange them on top of the pasta.
Serve hot, garnished with additional grated parmesan cheese and freshly chopped parsley. Salt and pepper to taste.