For those times you want a quick dinner, minimal washing up and no arguments with the kids about eating their veg (ummm I actually want that every night) - then this one pan pasta is the answer! 30 minutes from start to finish, we just need to add ingredients to the pan as we go, and then stick it under the grill (broiler) at the end for a bubbling melted cheese topping.
First we soften the onions in a large frying pan (skillet) in a little oil. Then add the chicken, salt and pepper, and cook for a further few minutes to seal the chicken. Next in goes garlic, tomato puree (paste), chopped peppers, dried pasta, oregano, Worcestershire sauce, tinned tomatoes, stock and milk. Give it a stir, bring to the boil, then place a lid or some foil on top and let that simmer for 12-15 minutes. Right at the end, we add in the sugarsnap peas (snow peas), warm them through, then sprinkle the top with cheese and place the pan under the grill for a few minutes until the cheese is bubbling.
That’s it! Serve with a sprinkling of parsley. I sometimes also serve it with some homemade cheese and tomato garlic bread (that recipe although delicious, involves making the dough from scratch, so it will take more time - but sometimes homemade garlic bread is just worth it).
Can I use fresh pasta?
Yes you can, but you’d need to reduce the tinned tomatoes to 400g (14oz), reduce the stock to 80ml (⅓ cup) and reduce the milk to 60ml (¼ cup). Fresh pasta doesn’t absorb as much liquid as dried pasta, and it also takes less time to cook. Add all of the ingredients, except the fresh pasta, at step 2, then simmer (uncovered is fine) for 10 minutes. Then add the fresh pasta and cook for a further 4-5 minutes (or however long it says on the pack), before adding the sugarsnap peas and continuing with the recipe.
Swaps or additions:
You can replace the chicken with turkey or ham, and add extras such as cooked bacon and chorizo to this dish. If you want to make the dish with leftover cooked chicken instead of raw, just add in at the same time as the garlic and peppers in step two. If you want to add more veggies, green beans and chunks of courgette (zucchini) work great. Add them in at the same times as the peppers.
Vegetarian version:
You can also make a vegetarian version, replacing the chicken with mushrooms, quorn or tofu, and replacing the chicken stock with vegetable stock. I also have a few recipes for one-pot pasta vegetarian meals on the blog, including:
One Pot Mushroom Ragu with Pasta One-Pot Cheese and Tomato Pasta with Spring Vegetables Garlic and herb one-pot spaghetti with courgetti
The 30 Minute One Pot Chicken & Pasta Video:
The 30 Minute One Pot Chicken & Pasta Recipe:
This recipe was first posted in June 2015. Updated in December 2019 with new photos, tips and video.
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Equipment:
In order to make this 30 Minute One Pot Chicken & Pasta you will need:
Measuring Spoons. A good Kitchen Knife Chopping board Garlic press Measuring jug. A Frying Pan/Skillet Wooden or silicon coated spoons. We have recently bought these and love them. A cheese grater if you are grating the cheese yourself
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