Pan-Seared Chicken with Whole Wheat Thin Spaghetti
Pan-Seared Chicken with Whole Wheat Thin Spaghetti
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Category
Pasta
Cuisine
Italian
Author:
Robert Moreland
Servings
4
Prep Time
15 minutes
Cook Time
20 minutes
This dish is a vibrant, health-conscious twist on Italian-American comfort food. It features tender, golden-brown chicken breast cutlets served over nutty thin whole wheat spaghetti.
The dish is unified by a rustic pan sauce created by sautéing sweet onions and garlic, then deglazing the skillet with white wine to lift the savory caramelized chicken "fond."
Fresh Roma tomatoes are simmered in this aromatic base until they break down, creating a light, fresh coating for the pasta rather than a heavy, simmered-all-day gravy. It is finished with fresh Parmesan cheese for a classic savory finish.
Culinary Roots & Context
While this specific recipe is a modern creation, its roots are a blend of traditional European techniques and distinct American adaptations.
1. The "Chicken on Pasta" Evolution (Italian-American Roots) The most distinct "American" trait of this dish is serving a large portion of protein (chicken breast) directly on top of the pasta.
Traditional Italian: In Italy, meals are structured by courses. Pasta is served as the primo (first course), and meat or fish is served separately as the secondo (second course).
Italian-American: When Italian immigrants arrived in America, meat was more affordable and abundant. This led to the merging of courses, creating the now-classic concept of "chicken and pasta" on one plate, which is a hallmark of Italian-American cuisine rather than traditional Italian cooking.
2. The Technique: Deglazing & Pan Sauces (French/European Roots) The recipe emphasizes the importance of the "fond"—the brown bits stuck to the pan after searing the chicken.
Using wine to deglaze the pan is a foundational technique in both French and Italian cooking. It transforms what would be "burnt bits" into a complex, savory flavor base. This method allows the sauce to be made à la minute (in the moment) rather than requiring hours of simmering, making it typical of bistro-style or weeknight cooking.
3. The Ingredients: Health-Conscious Modernity
Whole Wheat Pasta: While whole grain flours have been used by Italian peasantry for centuries (often out of necessity), the specific use of whole wheat spaghetti in a dish like this is a modern choice driven by health trends focusing on fiber and complex carbohydrates.
Roma Tomatoes: The recipe calls specifically for Roma tomatoes. Interestingly, the Roma tomato is not an ancient Italian heirloom; it was actually developed in the 1950s by the USDA (partially derived from the San Marzano) to be disease-resistant and sturdy, making it the standard "sauce tomato" in American grocery stores today.
Ingredients
The Chicken:
-
4 boneless, skinless chicken thighs (sliced horizontally into cutlets.
- Salt and black pepper to taste
- 2 tbsp olive oil (divided)
The Pasta & Sauce:
- 12 oz thin whole wheat spaghetti (or whole wheat angel hair)
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 6–8 Roma tomatoes, roughly chopped (keep the juices)
- 1/2 cup white cooking wine (or a dry white wine like Sauvignon Blanc)
-
Garnish: Fresh grated Parmesan cheese
Directions
Prepare the Pasta
Bring a large pot of salted water to a boil. Cook the thin whole wheat spaghetti according to package directions until al dente. Reserve ½ cup of the starchy pasta water before draining. Set the pasta aside.
Sear the Chicken
While the water heats, pat the chicken dry with paper towels (this ensures a good sear). Season both sides generously with salt and pepper.
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Add the chicken and cook for 3–5 minutes per side until golden brown and cooked through (internal temperature of 165°F).
Remove chicken from the pan and set aside on a plate. Do not wipe the pan clean.
Sauté and Deglaze
Reduce the heat to medium. Add the remaining 1 tbsp olive oil to the skillet.
Add the diced onions and sauté for 3–4 minutes until softened and translucent.
Add the minced garlic and cook for just 30 seconds until fragrant.
The Deglaze: Pour in the white cooking wine. As it bubbles, use a wooden spoon to scrape up the brown bits (the fond) stuck to the bottom of the pan. This is where the flavor lives! Let the wine reduce by half (about 2 minutes).
Build the Sauce
Add the chopped Roma tomatoes (with their juices) to the pan. Season with a pinch of salt and pepper.
Simmer for 5–7 minutes, smashing the tomatoes slightly with the back of your spoon to help them break down into a rustic sauce.
Note: If the sauce looks too dry, splash in the reserved pasta water
Combine and Serve
- Slice the cooked chicken into strips or bite-sized pieces.
- Toss the drained spaghetti directly into the skillet with the tomato sauce.
- Add the chicken back in and toss everything together until heated through.
- Serve immediately topped with fresh basil and plenty of Parmesan cheese.
Recipe Note
Tips for Success
The "Fond": Those brown bits left after searing the chicken are essential. If they look like they are burning before you add the onions, lower the heat immediately.
Tomato Texture: For a smoother sauce, you can dice the tomatoes very finely. For a rustic, chunky sauce (as written), a rough chop is perfect.
Whole Wheat Texture: Whole wheat pasta can sometimes feel grainier than white pasta. To combat this, ensure you do not overcook it; keep it al dente so it retains a pleasant chew.
