This delicious, one-pot French onion pasta is tossed with chicken, sautéed mushrooms, and caramelized onions, all coated in a rich, velvety cheese sauce.
Prep. Preheat the oven to degrees 400°F and line a baking sheet with aluminum foil.
Season the chicken. Toss the chicken, olive oil, salt, and pepper in a medium-sized mixing bowl until the chicken is thoroughly coated.
Roast. Arrange the chicken on the baking sheet and bake for 30 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165˚F.
Chop. Transfer the chicken to a cutting board and chop it into bite-sized pieces.
For the Pasta and Sauce
Caramelize the onions. Meanwhile, heat the olive oil and butter over medium until the butter has melted. Add the onions and season with salt. Give everything a good stir, reduce the heat to medium-low, and cook the onions for 30 to 40 minutes or until very soft and caramelized, stir them occasionally. If you find the pan starts to get dry, stir in a splash of water or beef broth.
Sauté the mushrooms. Add the mushrooms and thyme to the pan with the caramelized onions. Turn the heat to medium, and sauté until the mushrooms are nicely browned.
Deglaze the pan. Add the white wine and stir until it has mostly evaporated.
Cook the pasta. Stir the pasta and the beef broth into the caramelized onion mixture. Turn the heat to medium-high and bring the mixture to a boil. Reduce the heat to low and let simmer for 8 minutes, stirring occasionally.
Thicken the sauce. Whisk together the cornstarch and water and stir it into the pasta. Cook for an additional 2 minutes.
Finish it off. Turn off the heat and stir in the chicken, followed by the heavy cream and the gruyere. Season with salt and pepper to taste.
Serve. Serve the pasta in bowls and garnish with fresh parsley.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.