This creamy chicken pasta is an easy all-in-one dinner with tender chicken, fresh veggies, and pasta cooked together in a luscious sauce.
Making it in one pot saves time on cleanup and lets the flavors meld wonderfully.
It's a versatile dish where you can swap in your favorite vegetables or use different pasta shapes.
Why You’ll Love This Recipe
- One-pot cooking simplifies prep and cleanup for busy cooks.
- Cooking pasta with the sauce and chicken allows the starch to thicken the sauce naturally.
- Including mixed vegetables adds color, nutrition, and texture contrast to the dish.
One-Pot Creamy Chicken and Vegetable Pasta
A quick and satisfying one-pot meal combining tender chicken, colorful mixed vegetables, and a rich creamy sauce. Perfect for busy weeknights.
- Prep time
- 10 minutes
- Cook time
- 20 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup (150g) mixed vegetables (such as bell peppers, zucchini, carrots), diced
- 4 cups (960ml) low-sodium chicken broth
- 1 cup (240ml) heavy cream
- 8 oz (225g) uncooked penne or rigatoni pasta
- 1/2 cup (50g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Cook the chicken Heat olive oil in a large deep skillet or Dutch oven over medium-high heat. Add chicken pieces and cook for 4-5 minutes until browned on all sides and cooked through (internal temperature should reach 165°F or 74°C). Remove chicken and set aside.
- Sauté aromatics and vegetables In the same pot, add chopped onion and cook for 2-3 minutes until soft. Stir in minced garlic and cook for 30 seconds until fragrant. Add mixed vegetables, stirring occasionally, for 3-4 minutes until slightly tender.
- Add liquids and pasta Pour in chicken broth and heavy cream; bring to a gentle boil. Stir in uncooked pasta and cooked chicken. Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Finish the dish Remove from heat. Stir in grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste. Garnish with chopped parsley if desired. Serve immediately.
Helpful Tips
- Use a kitchen thermometer to ensure chicken reaches 165°F (74°C) for safe eating.
- For a lighter version, substitute half-and-half for heavy cream but the sauce will be less thick.
- Swap in your favorite veggies like broccoli, spinach, or mushrooms.
- If sauce is too thick, thin with a splash of chicken broth.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently in a saucepan over low heat with a splash of broth to loosen the sauce.
Do not freeze the dish as cream-based sauces may separate on thawing.
Frequently Asked Questions
Can I use frozen vegetables in this recipe?
Yes, you can use frozen mixed vegetables. Add them when sautéing the aromatics and cook a few minutes longer to heat through.
What pasta can I use?
Short pasta shapes like penne, rigatoni, or rotini work best for this one-pot recipe because they cook evenly in the sauce.
Is this recipe suitable for dairy-free diets?
This recipe contains heavy cream and Parmesan cheese, so it is not dairy-free unless you use dairy-free substitutes.
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