Caramelized onions, melty cheese, and tender chicken blend with pasta for a comforting meal in one pot.
# What You'll Need:
→ Proteins
01 - 2 large boneless, skinless chicken breasts (approximately 1.1 lb), cut into bite-sized pieces
→ Vegetables
02 - 3 large yellow onions, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
→ Pasta
05 - 12 oz short pasta such as penne, fusilli, or rigatoni
→ Broth & Liquids
06 - 3 tablespoons unsalted butter
07 - 2 tablespoons olive oil
08 - 4 cups low-sodium beef or chicken broth
09 - 1/2 cup dry white wine (optional; substitute with additional broth if desired)
10 - Salt and freshly ground black pepper, to taste
→ Cheese
11 - 1 cup Gruyère cheese, shredded
12 - 1/2 cup mozzarella cheese, shredded
13 - 2 tablespoons grated Parmesan cheese
# How To Make It:
01 - Heat olive oil and 1 tablespoon butter in a large Dutch oven or deep skillet over medium heat. Add the chicken pieces, season generously with salt and pepper, and cook until golden and fully cooked, approximately 6 to 8 minutes. Transfer chicken to a plate and set aside.
02 - Add the remaining butter to the same pot. Introduce sliced onions and a generous pinch of salt, cooking over medium-low heat. Stir frequently until onions are deeply caramelized and golden brown, about 20 to 25 minutes.
03 - Add minced garlic and thyme to the caramelized onions. Sauté for 1 minute until fragrant.
04 - Pour in dry white wine (if using). Scrape up any browned bits from the bottom of the pot and allow the wine to reduce by half, about 2 to 3 minutes.
05 - Return the cooked chicken pieces to the pot. Add uncooked pasta along with broth. Raise heat to bring to a boil, then reduce to a simmer.
06 - Cover and cook, stirring occasionally, until the pasta is al dente and most liquid has been absorbed, approximately 10 to 12 minutes.
07 - Stir in Gruyère and mozzarella cheese until fully melted and creamy. Adjust seasoning with additional salt and pepper if needed.
08 - Sprinkle grated Parmesan cheese atop and, if desired, broil for 2 to 3 minutes until cheese is golden and bubbly.
09 - Serve piping hot, garnished with extra thyme leaves.
