Gemelli Pasta (30 minutes or less!)
This deliciously creamy Gemelli pasta recipe has chicken, mushrooms, and sun-dried tomatoes. It's a wonderfully flavorful and hearty meal, and only comes together in 30 minutes or less. This is a copycat recipe for the gemelli chicken pasta from Pasta Pomodoro.
Equipment
Medium pot
Large pan
Ingredients
- 3 quarts water for boiling
- 8 ounces dry gemelli pasta (see notes for substitutions)
- 2 tablespoons extra virgin olive oil
- 1 pound chicken breast, sliced into small bite sized pieces
- 4 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 4 ounces sun-dried tomatoes packed in oil, chopped
- 1/2 cup chicken stock (see notes for substitutions)
- 1 cup heavy cream (see notes for substitutions)
- 1/2 cup parmesan cheese (plus more for topping if you'd like)
- salt
- pepper
Instructions
- Gather the ingredients (I'm missing the parmesan cheese here, but don't forget that!)
- Fill a medium pot with 3 quarts of water and bring to a boil. When the water comes to a boil, add a big pinch of salt and toss in the pasta. You'll want to cook the pasta according to the directions on the box minus one minute. For example, my pasta required 10 minutes to cook al dente, so I boiled it for 9 minutes. As soon as you pour the pasta into the boiling water, you will begin cooking the rest of the ingredients.
- Heat up a large pan on medium-high heat and add extra virgin olive oil. Add sliced chicken with salt and pepper to taste.
- When the chicken is almost cooked through, add the mushrooms and garlic. Cook for 2-3 minutes, allowing some of the liquid to evaporate.
- Next, add the chicken stock and sun-dried tomatoes. Stir and deglaze the pan by scraping the bottom with a spoon. Cook for 1-2 minutes.
- Next, add cream into the pan and stir. Allow the sauce to thicken slightly. By now the pasta should be ready. Using a spider strainer or sieve, take out the pasta from the boiling water and put it in the pan with the sauce. Stir vigorously. The starchy pasta will absorb some of the liquid and the sauce will thicken. If the sauce thickens up too fast, add some pasta water to thin it out.
- When the sauce is thickened and coating the pasta, turn off the heat. Lastly, add the parmesan cheese. Stir and let it melt into the sauce. Taste and add more salt and pepper if you need.
- Transfer pasta to a serving dish. Top with extra parmesan cheese if you wish and enjoy!
Notes
- You can substitute gemelli pasta for fusilli, penne, or cavatappi. You can also use the Barilla pre-cooked pasta (you will need four servings which is two packs).
- If you don't have chicken stock, use chicken broth or vegetable broth. Alternatively, take water and add 1 teaspoon of chicken bullion.
- You can substitute the cream with half and half, whole milk, or oat milk. It just won't be as creamy!
- Feel free to play with the ratio of cream and chicken stock. You just want it to total 1.5 cups of liquid. For example, if you want a lighter and less creamy version, try 1 cup of stock and 0.5 cups cream.
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