One Pan Pasta with Chicken, Tomato & Basil

2 tablespoons extra-virgin olive oil 

1 pound boneless skinless chicken breasts or thighs 

3 teaspoons kosher salt, divided 

Freshly ground black pepper 

1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc) 

12 ounces spaghetti 

1 medium yellow onion, thinly sliced 

4 cups cherry or grape tomatoes, halved   

4 cloves garlic, thinly sliced 

1 large sprig fresh basil, plus more for serving 

Optional: 1/2 teaspoon crushed red pepper flakes 

4 cups low-sodium chicken broth 

Freshly grated Parmesan cheese, for serving   

1. Heat the olive oil in a Farberware TrueCook 6-quart Jumbo Cooker over medium-high heat. Season chicken on both sides with 1 teaspoon kosher salt and lots of freshly ground black pepper. 

2. Add the chicken to the pan and sear without moving for about 4 minutes to build a deep, golden crust. Flip, then cook for another 4 minutes or until cooked through. (If the chicken is still not done in the middle, turn down the heat to low and cover the pan with its lid until it reaches an internal temperature of 165ºF.) Transfer the chicken from the skillet to a cutting board and set aside. 

3. Reduce the heat under the pan to medium. Pour the white wine into the pan, using a wooden spoon to scrape up the browned bits on the bottom of the pan. Let the wine reduce by half, about 1 minute. 

4. Add the spaghetti, sliced onion, halved tomatoes, sliced garlic, basil sprig, red pepper flakes, 2 teaspoons kosher salt, and freshly ground black pepper to the pan. Pour the chicken broth in, turn the heat back up to high, and bring the liquid to a rolling boil. 

5. Once boiling, cook uncovered for about 9 minutes, using tongs every 2 minutes to turn, separate, and move the pasta so it cooks evenly and doesn’t stick together.

 6. While the pasta cooks, chop the chicken into bite-sized pieces. When the pasta is just shy of al dente, stir the seared chicken and any accumulated juices back into the skillet. Toss everything together until the chicken is coated in the sauce. Turn off the heat. 

7. Discard the basil sprigs and taste the pasta, seasoning with additional salt and pepper if needed. Serve in shallow bowls with fresh torn basil and a heavy shower of freshly grated Parmesan on top.