Description
A comforting one-pot meal featuring tender chicken, crispy salami, and creamy risoni pasta flavored with aromatic herbs and smoked paprika. This quick and easy recipe delivers rich flavors and a satisfying texture in just 30 minutes, perfect for a delicious weeknight dinner.
Ingredients
Scale
Protein
- 2 chicken breasts or thighs, diced
- 4 slices salami, cut into strips
Pasta
- 200g risoni (or orzo pasta)
Produce
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- Fresh parsley, chopped (for garnish)
Pantry Items & Spices
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tablespoon butter (optional, for extra creaminess)
Instructions
- Cook the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and season with salt, pepper, oregano, and smoked paprika. Cook for 5-6 minutes, until the chicken is golden and cooked through. Remove the chicken from the skillet and set aside.
- Crisp the salami: In the same skillet, add the sliced salami strips and cook for 3-4 minutes, until crispy. Remove the crispy salami from the skillet and set aside with the chicken.
- Sauté aromatics: Add the chopped onion and garlic to the skillet, and cook for 2-3 minutes, until softened and fragrant.
- Cook the risoni: Add the risoni to the skillet and stir to combine with the onions and garlic. Pour in the chicken broth and bring to a simmer. Cover the skillet with a lid and let the risoni cook for 8-10 minutes, stirring occasionally, until the liquid is absorbed and the risoni is tender. Add more broth or water if needed to cook the risoni.
- Combine and finish: Once the risoni is cooked, stir in the chicken and crispy salami. Add butter (if using) and grated Parmesan cheese, and stir until everything is well combined and creamy. Taste and adjust seasoning if necessary.
- Serve: Serve the chicken risoni in bowls, garnished with fresh parsley and extra Parmesan if desired.
Notes
- Use chicken breasts or thighs based on your preference; thighs offer more juiciness.
- Risoni can be substituted with orzo pasta without affecting the dish.
- If you prefer less salt, adjust the seasoning accordingly or use low-sodium chicken broth.
- Adding butter is optional but enhances the creaminess of the dish.
- Keep an eye on the risoni while cooking and add extra liquid if necessary to prevent sticking or burning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
