30 Minute One Pot Chicken Pasta

Cheesy Chicken Pasta with extra veggies - made in one pan!
Course Dinner
Cuisine Italian
Keyword Any Time Of the year, autumn, Fall, winter
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Author Nicky Corbishley


  • 1 tbsp vegetable oil
  • 1 large onion peeled and chopped
  • 2 large chicken breasts cut into chunks
  • 1 Pinch salt and pepper
  • 2 cloves garlic peeled and minced
  • 1 tbsp tomato puree (usually gluten free, but best to check if required)
  • 1 red bell pepper de-seeded and chopped
  • 300 g dried pasta - such as spiralli (use a gluten free variety if required)
  • 1 tsp dried oregano
  • ½ tbsp Worcestershire sauce (usually gluten free, but best to check if required)
  • 800 g tinned chopped tomatoes
  • 300 ml chicken stock made from hot water from the kettle + 2 stock cubes (or 2 heaped tsp veg bouillon for gluten free)
  • 120 ml milk half fat or full fat
  • 20 sugar snap peas/snow peas roughly chopped
  • 100 g mature cheddar cheese grated
  • 1 tbsp chopped chives


  • Heat the oil in a large frying pan and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent. Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
  • Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta. Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
  • Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch), then sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
  • Top with chopped chives and serve.


Nutrition info is for one serving of this recipe.

Nutritional Information

Calories: 580kcal | Carbohydrates: 74g | Protein: 33g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 665mg | Potassium: 1042mg | Fiber: 5g | Sugar: 12g | Vitamin A: 31.8% | Vitamin C: 77.5% | Calcium: 30.8% | Iron: 22.3%
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!