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One Pot Chicken and Gouda Whole Wheat Fusilli

A simple and tasty one-pot meal featuring chicken, whole wheat fusilli, and a creamy gouda sauce, perfect for meal prep and healthier eating.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 clove Garlic Finely chopped
  • 1 medium Onion Finely chopped
  • 0.5 medium Leek Finely chopped
  • 0.5 packets Chicken breast Cut into smaller cubes
  • 90 g Whole wheat fusilli Pasta
  • 0.33 packets Italian spices To season chicken and sauce
  • 0.5 packets Liquid cream For sauce
  • 0.25 packets Parsley Finely chopped, for garnish
  • 0.5 packets Grated gouda For sauce and garnish
  • 1 tbsp Olive oil For cooking
  • 1 tsp White balsamic or rice vinegar For flavor
  • 0.25 cubes Chicken broth For sauce
  • 0.5 tsp Mustard For sauce
  • to taste Salt and pepper To taste

Method
 

Preparation
  1. Bring a pot of salted water to a boil for the pasta.
  2. Finely chop the garlic, onion, and leek.
  3. Cut the chicken into smaller cubes if necessary.
  4. Cook the fusilli for 12-15 minutes in the boiling water, then reserve 0.25 ladle of cooking water per person, then drain the pasta.
Cooking
  1. Heat olive oil in a saute pan over medium-high heat.
  2. Saute the chicken and 0.5 tsp of Italian spices per person for 5-6 minutes, or until golden and cooked through. Remove from pan.
  3. Reheat the pan over medium heat with a drizzle of olive oil. Saute garlic, leek, and onion for 5-6 minutes until softened.
  4. Add 1 tsp of white balsamic vinegar, 0.25 cube chicken broth, 0.5 tsp mustard, and remaining Italian spices along with cream and leek to the saute pan. Simmer for 5-6 minutes until the sauce is thick.
  5. Return the chicken to the pan, add pasta and reserved cooking water, mixing well for 1-2 minutes until heated through.
  6. Off the heat, stir in two-thirds of the grated gouda to bind the sauce.
  7. Serve the fusilli in deep plates, topped with remaining gouda and parsley.

Notes

Store leftovers in the fridge for 3-4 days. Reheat with a splash of milk or water. For healthier options, consider replacing half the cream with Greek yogurt or using lower-fat cheese.