Description
This One Pot Chicken Pasta recipe is a quick and comforting meal combining tender chicken, flavorful tomato sauce, and perfectly cooked pasta all in one skillet. Finished with crisp sugar snap peas and melted sharp cheddar, this dish is ideal for a busy weeknight dinner with minimal cleanup.
Ingredients
Protein and Vegetables
- 2 large skinless chicken breasts, cut into bite-size chunks
- 1 large onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 1 red bell pepper, de-seeded and chopped
- 20 sugar snap peas or snow peas, roughly chopped
Pantry Staples
- 1 tbsp neutral oil (or olive oil)
- pinch of salt and black pepper
- 1 tbsp tomato puree (tomato paste)
- 1 tsp dried oregano
- ½ tbsp Worcestershire sauce
- 2 x 400 g (2 x 14 oz) tins chopped tomatoes
- 300 g (4 1/2 cups) dried pasta (such as spiralli)
- 300 ml (1 1/4 cups) chicken stock (made from hot water and 2 stock cubes)
- 120 ml (1/2 cup) milk (half-fat or full-fat)
Dairy and Garnish
- 100 g (1 packed cup) grated sharp/mature cheddar cheese
- 1 tbsp chopped fresh parsley
Instructions
- Cook the onions: Heat the oil in a large frying pan or skillet over medium-high heat. Add the chopped onions and cook for about 3 minutes until they start turning translucent, stirring occasionally to prevent burning.
- Seal the chicken: Add the chicken chunks to the pan along with a pinch of salt and black pepper. Cook for an additional 3 minutes until the chicken pieces are sealed on the outside but still pink inside.
- Add aromatics and vegetables: Stir in the minced garlic, tomato puree, and chopped red bell pepper. Mix well to combine all ingredients.
- Combine pasta and liquids: Add the dried pasta to the pan, followed by dried oregano, Worcestershire sauce, tins of chopped tomatoes, chicken stock, and milk. Stir thoroughly to incorporate all the ingredients. Bring the mixture to a boil over high heat.
- Simmer the pasta: Once boiling, reduce the heat to low, cover the pan with a lid or foil, and simmer gently for 12-15 minutes. Stir occasionally and check to ensure the pasta cooks evenly without sticking to the bottom.
- Add snap peas: When the pasta is nearly cooked, stir in the chopped sugar snap peas to warm them through while keeping their crunch.
- Melt the cheese: Sprinkle grated cheddar cheese over the pasta. Transfer the pan under a preheated grill (broiler) for 2-3 minutes until the cheese melts and bubbles.
- Garnish and serve: Remove from heat, sprinkle chopped fresh parsley on top, and serve immediately for a hearty, satisfying meal.
Notes
- Use any short pasta shape like fusilli, penne, or rotini if spiralli is unavailable.
- Adjust the cooking time when simmering pasta to achieve your preferred texture.
- For a creamier dish, use full-fat milk or add a splash of cream instead of milk.
- Adding snap peas at the end preserves their fresh crunch and bright flavor.
- If you prefer, substitute cheddar with mozzarella or a blend of Italian cheeses for a different taste.
- Make sure to stir occasionally while simmering to prevent the pasta from sticking to the pan.