Pasta mit gezupftem Hähnchen aus einem Topf (mit Grillhähnchen)

Zutaten

• 1 tbsp olive oil
• 1/2 medium onion (diced (about 1 cup))
• 1 tbsp garlic (minced)
• 2 tsp cajun seasoning (like Tony Chachere's brand)
• 1 tsp dried thyme
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 (28 ounce) can crushed tomatoes
• 4 cups chicken broth (plus more if needed)
• 1/2 cup heavy cream
• 1 lb tubular pasta (like penne, ziti, etc)
• 3 cups rotisserie chicken (shredded)
• 1/2 - 1 cup parmesan cheese (about 1/2 - 1 ounce)

Zubereitung

1. 1

   Heat a large pot or dutch oven over medium high heat, then add the oil. Once it is hot, add the onion and saute until it is translucent, about 3-4 minutes.

2. 2

   Add the minced garlic, cajun seasoning, dried thyme, kosher salt, and pepper.. Cook for 30 seconds, stirring constantly.

3. 3

   Pour in the crushed tomatoes and cook the mixture for another 30 seconds, stirring well.

4. 4

   Add the chicken broth, heavy cream, and uncooked pasta. Turn the heat to high and bring to a boil. Once it is boiling, cover the pot and reduce the heat until it is simmering (for my oven that is low heat, but your burner may be a bit different). Simmer for 15 minutes.

5. 5

   After 15 minutes, remove the lid and add the chicken. Stir well and continue simmering uncovered for about 5 minutes, until the chicken is warmed through and the pasta is al dente (tender but with a slight chewiness).

6. 6

   Remove the pot from the stove and add the parmesan cheese to taste (I go for the whole 1 cup, but use as much as you like for flavor). The sauce may be a little loose at this point, but it will thicken up as it cools. Serve warm with extra parm or fresh thyme on top.