Skillet Chicken Pasta is one of those dishes that looks like it could be served at a restaurant but is totally the best friend of any home cook (even the very rushed home cook with two toddlers insisting they can”help”). The dish creates its own light, savory sauce while everything comes together in one pan.
And we are all about fast, easy dinners now that it’s October. There are so many fun things to do in the fall and seriously not enough time to do them. Cider mills to visit, festivals to attend, pumpkins to carve and leaves to play in.
Not to mention the countless hours needed to just curl up under a blanket and drink things that taste like pumpkin spice.
Warm skillet dinners are totally our fall jam. And a box of whole grain pasta has come to our rescue more than a few times as the weather has cooled off. Hearty, full of whole grains and quick to cook, whole grain pasta is a staple at our house.
Making Crispy Sage
And to top off this satisfying dinner with whole grain pasta, chicken and sweet potatoes, a topping of crispy sage adds a pop of color and flavor that is great for fall. It’s a totally optional step (the pasta is great even without it), but so simple. Just take a couple leaves of fresh sage (pat them dry with paper towels if they are wet from washing) and roughly chop them. Heat some oil over medium-high heat and toss in the sage. When the color of the leaves turns from bright green to a slightly darker green (2 to 3 minutes), move the leaves to a paper-towel lined plate to cool. That’s it! Crispy sage is great on chicken, over pasta, to top risotto or to finish a bowl of soup.
Skillet Chicken Pasta with Sweet Potato and Crispy Sage
- 1 lb Whole Grain Pasta, any shape
- 3 Tbsp Cooking Oil, divided
- 4 leaves Fresh Sage (opt), sliced
- 1 Chicken Breast, cubed
- 2 cloves Shallots, chopped
- 2 cups low-sodium Chicken Broth
- 2 medium Sweet Potatoes, cubed (the smaller you cube them, the faster they will cook)
- 1/4 cup Heavy Cream (opt)
- 1/4 cup Parmesan Cheese, grated
- Cook pasta according to package directions. (You can do this up to 5 days ahead and just refrigerate the pasta or cook it while you prepare the other ingredients.)
- Option step to make crispy sage: Heat 1 Tbsp of oil in a large skillet over medium-high heat. Add sage (careful - it will pop bit when it hits the hot oil) and cook until the color turns from a bright to a darker shade of green, about 2 minutes. Use a slotted spoon to transfer sage to a paper-towel lined plate. Return skillet to heat.
- Heat 1 Tbsp of oil in skillet. While the oil heats, toss chicken with some alt and black pepper. Add chicken to heated oil and saute until cooked through, 4 to 6 minutes (try not to move the chicken around too much while cooking so that it gets nice and golden brown on all sides). Transfer chicken to a mixing bowl and return pan to heat.
- Add 1 Tbsp of oil to skillet and then shallots. Saute shallots until soft, 1 to 2 minutes. Add chicken broth and sweet potatoes to pan and bring to a simmer. Cover the pan with a lid or foil and simmer until sweet potatoes are softened, 7 to 8 minutes.
- When potatoes are tender, remove pan from heat and stir in cooked pasta and cooked chicken. Add heavy cream (if you'd like a more creamy sauce) and stir it all together to combine.
- Top pasta with parmesan cheese, crispy sage and season with some salt and black pepper. Serve immediately.