This is a comforting chicken risoni dish that can be made in one pot: risoni with a creamy tomato-parmesan sauce, nutty chickpeas, and juicy pan-seared chicken breast generously sprinkled with crunchy salami bits. The dish description is long. Making the dish is short!

Chicken risoni in creamy tomato sauce with crispy salami

This recipe was born because I wanted to use up a salami stick that I still had in my fridge. The point is not that I went to the store and bought chicken, baby spinach and Risoni. She insistently declares:

Salami is often overlooked in cooking, and I wanted it to be a part of a dinner. It’s the same as bacon or chorizo if you think about it. It’s salty and crispy, and it makes everything better. Bonus: It doesn’t spew fiery fat bits on your arms as you cook it. ).

The recipe for today started with salami and ended with risoni, spinach, and chickpeas in a creamy tomato parmesan sauce. Juicy slices of chicken were then topped.

This is a very tasty, easy and cosy dish that everyone will enjoy.

One Pan Chicken Risoni: What you will need

What you’ll need to make chicken prison today.

Seasoned chicken

This mixture of spices gives the chicken a savoury taste and a reddish tint. You can leave out the sage. It’s not something that most people have in their pantry, but if you made my homemade sausage patties, then you may find them hidden away. You can also use it to make homemade Sausage and egg McMuffins, the pork seasoning mixture, or even chicken burgers.

Creamy tomato prison

Salami is the star ingredient. We fry it until golden brown and crisp and then use the rendered fat to cook the chicken with the risoni. Win, win, win!

• Salami– I cut the salami into chunky batons using a salami stick. It’s crispy outside and has a good meaty bite. You can also use pre-sliced salami, but the volume will be larger, and the slices will be crispier because of their thinner slices. It’s not a bad idea, but it is convenient because you don’t have to peel off the paper from the salami. Also, half of the chopping for you has been done. Replace with streaky bacon, chorizo or other meats. Both are equally good for frying and eating!
• Risoni – Also known as orzo. Small rice-shaped pasta. You can find it in the pasta aisle. It’s great because it cooks fast, is easier to use for one-pot dishes, and doesn’t require resting like rice. This is the half of a 500g/1lb standard packet. It’s 250g/8oz. You can use the other half to make any of these orzo/risoni recipes!
• Chickpeas—I added chickpeas as a last-minute addition to give the dish a nice nutty flavour and texture. The pasta is also more nutritious than risoni (more protein, fibre, and low GI), and opening a can of it is easy. You can substitute it with other beans or leave them out.
• Broth/stock of chicken—This is the liquid used to cook the risoni; otherwise, sauces and risoni will be bland. Vegetable broth also works. I buy store-bought stock, but I’ll be proud if you make your own chicken or vegetable broth!
• Cream—We add Just 3/4 cup at the end to give it a creamy finish. You can use evaporated or low-fat milk, as the starch from the risoni will thicken the sauce.
• Parmesan– This gives the sauce a savoury taste. It’s not cheesy.
• Baby spinach (or kale) – To be stirred in at the very end. Our veg quota!
• Garlic & onion — Aromatic flavour base

Extras available

Here are some optional ingredients that can be added to the recipe. Do not make a special shopping trip. Below is an explanation!

The first time I made risoni, I used these ingredients because they were already in my kitchen and needed to be used: a few limp basil stems, a jar of sun-dried tomatoes that was getting old, and wine. (Well, it had to be consumed—whether in cooking or not!). Sun-dried tomatoes were added to the prison, and basil was sprinkled on top.

When I made the dish again, the first time without them, it was still delicious.

These are optional, even though they add a lot to the dish. Do not go out to buy them; use them when you have them.

How to make this one-pan chicken prison

This is not the first recipe I’ve used to fry up salami, and it won’t be the last. You will love it after you try it.

1. Season the chicken: Cut each breast of chicken in half horizontally to get four thin steaks. The thinner the steaks, the more evenly they cook (no outer dry band). After mixing the spices together, sprinkle the spice mixture on both sides of the chicken.
2. Crispy Salami —Start by cooking the salami until it is crispy and golden. It takes 2 to 3 minutes on medium-high heat. Use a slotted teaspoon to remove the fat from the pan and place it in a bowl lined with paper towels. This will be used to cook the chicken.
3. To cook the risoni, a pan at least 26cm/10.5″ wide is needed. I use a non-stick 30cm/12″ pan with a 7cm/2.8″ depth. This Pyrolux pan is what I use (Australian retailer, not affiliate link). It’s great because it has a lid.
4. Cook the chicken . In the same pan, cook the chicken until it is golden brown and cooked through. The temperature inside the chicken should be 67degC/153degF. After resting, the temperature will increase to 71degC/160degF. Cover the chicken with a thin layer of foil and place it on a plate.
5. Saute and deglaze — Still in the same pot (remember one-pot cooking! Sauté the garlic and onion. Deglaze* with white wine if you’re using it (optional). Simmer until the liquid is almost gone.

This is done by dissolving in the wine the delicious gold bits that are left over from the chicken and salami being seared. This will give our sauce an extra flavour.

1. Add all the other. – Cook the tomato paste off for one minute to remove the raw, sour edge. Stir to coat the risoni with the tomato paste. Add the chickpeas and salt.
2. Cook for 8 Minutes—Bring the liquid to a simmer and cook it for 8 minutes while stirring every minute until the risoni is almost cooked. The stove should initially be set to medium-high so that the liquid simmers. As the liquid is absorbed and the mixture thickens, reduce the heat so that the base does not catch. It should be a bit oozy but don’t fret if it is too thick. The cream will help to loosen the mixture.
3. Cream and wilted spinach Add the cream, Parmesan, sun-dried tomatoes (if using them), and spinach. Stir until the spinach has wilted. The risoni must still be a beautiful, oozy colour.
4. Serving: Cut the meat into thick slices. Pour the risoni into bowls and top with chicken slices and crispy salami. Sprinkle extra Parmesan on top, if desired. Then dig in!
5. The alternative is to serve the risoni on a large platter, with chicken on top and sprinkled with Parmesan, salami and basil.

Yum. This is my favourite recipe. One day, I whipped up a recipe on the spot, using unusual ingredients like chickpeas and risoni with some salami. ).

It just works. It is easy to prepare. This is a 100% delicious food that everyone loves!

I hope you try it. If you try it, let me know your thoughts! Nagi xx

PS Okay, not everyone. No low-carb or gluten-free. No vegetarians, no vegans and no lactose-free or low-gi diets. It’s not the same as saying, “This is the kind of food that non-dieters with no food allergies love!”