This cheesy one pot chicken pasta with peppers and sugar snap peas delivers rich, comforting flavour in about 30 minutes. Everything cooks in one pan, so it’s quick to make and easy to clean up—perfect for busy weeknights.
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Cathy says: “Yum! Easy and great flavour. Also, THANK YOU for inserting the measurements at each point of the instructions. Heaps easier than having to scroll back and forth between the ingredients and the method.” See the comment
Nicky’s Recipe Notes
When you want a fast dinner with minimal washing up (and a better chance of the kids eating their veg), this one pan chicken pasta is the solution. I love it because it’s:
✅ Ready in 30 minutes!
✅ Flexible — swap pasta shapes, vegetables or protein to suit what you have.
✅ Cooked in the sauce, so no separate pasta pan and less washing up.
One pan recipes are my favourite!
Table of Contents
- Nicky’s Recipe Notes
- Ingredients you’ll need
- Pro Tip
- Swaps or variations
- What to serve with one pot chicken pasta
- Watch how to make this one pot chicken pasta
- One Pot Chicken Pasta Recipe
- Equipment
- Leftovers & Freezing
- One Pot Chicken Pasta FAQ’s
- More One Pot Dinners You’ll Love!
From start to finish this takes about 30 minutes. Add the ingredients to the pan as directed, then finish under the grill (broiler) for a bubbly cheese topping.
Ingredients you’ll need
To make this easy one pan chicken pasta dinner you’ll need:
Pro Tip
If you don’t want to broil the cheese, sprinkle it on and cover the pan with a lid or foil for a few minutes — the cheese will melt but won’t brown.
Swaps or variations
Swap the chicken for turkey, ham, cooked bacon or chorizo. For leftover cooked chicken, add it when you add the garlic and peppers in step two. Increase vegetables with green beans or courgette (zucchini), adding them with the peppers. Spinach can replace sugar snap/snow peas if you prefer.
The Pasta
Spirali works well, but fusilli, farfalle, penne or other shapes are all fine.
Vegetarian version
Make a vegetarian version by swapping chicken for mushrooms, quorn or tofu and using vegetable stock. There are other one-pot vegetarian pasta recipes available if you want more ideas.
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What to serve with one pot chicken pasta
Serve sprinkled with fresh parsley or basil and a little grated parmesan if you like. I sometimes serve it with garlic bread and a simple green salad.
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Watch how to make this one pot chicken pasta
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One Pot Chicken Pasta Recipe
Ingredients
- 1 tbsp neutral oil (or olive oil)
- 1 large onion, peeled and chopped
- 2 large skinless chicken breasts, cut into bite-size chunks
- pinch salt and black pepper
- 2 cloves garlic, peeled and minced
- 1 tbsp tomato puree (paste)
- 1 red bell pepper, de-seeded and chopped
- 300 g (4 1/2 cups) dried pasta such as spiralli
- 1 tsp dried oregano
- 1/2 tbsp Worcestershire sauce
- 2 x 400 g (14 oz) tins chopped tomatoes
- 300 ml (1 1/4 cups) chicken stock (made from hot water + 2 stock cubes)
- 120 ml (1/2 cup) milk (semi-skimmed or full-fat)
- 20 sugar snap peas or snow peas, roughly chopped
- 100 g (1 packed cup) grated mature/sharp cheddar cheese
- 1 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp oil in a large frying pan or skillet. Add 1 large chopped onion and cook over medium-high heat for about 3 minutes until translucent.
- Step 2: Add 2 large chicken breasts (cut into bite-size chunks), a pinch of salt and black pepper. Cook for another 3 minutes to seal the chicken (it won’t be cooked through yet).
- Step 3: Stir in 2 cloves minced garlic, 1 tbsp tomato puree and 1 chopped red pepper. Add 300 g dried pasta and mix to combine.
- Step 4: Add 1 tsp dried oregano, 1/2 tbsp Worcestershire sauce, 2 x 400 g tins chopped tomatoes, 300 ml chicken stock and 120 ml milk. Stir, bring to the boil, then reduce to a gentle simmer.
- Step 5: Cover with a lid or foil and simmer for 12–15 minutes, checking occasionally, until the pasta is cooked.
- Step 6: Stir in the chopped 20 sugar snap peas so they stay hot but keep some crunch.
- Step 7: Sprinkle 100 g grated mature cheddar over the top and place under a hot grill (broiler) for a couple of minutes until the cheese melts and bubbles. If you prefer not to grill, cover the pan so the cheese melts without browning.
- Step 8: Top with 1 tbsp chopped fresh parsley and serve.
Video
Notes
Can I make it ahead?
I prefer it freshly made, but you can prepare it ahead. Don’t grill the cheese; sprinkle it on, cool, cover and refrigerate for up to a day. Reheat covered in the oven at 190°C/375°F for 20–25 minutes until hot. Remove the foil for the last 10 minutes to brown the cheese. The pasta may absorb more sauce when stored—add a few tablespoons of stock or hot water when reheating if needed.
Leftovers
Store leftovers in the fridge for up to a day. Reheat in the oven covered at 190°C/375°F for 20–25 minutes, adding a splash of stock or water to loosen the sauce. You can also reheat in the microwave, covered, stirring once or twice until piping hot.
Will it freeze?
Yes. Cool, cover and freeze. Defrost in the fridge, then reheat covered in the oven at 190°C/375°F for about 20–25 minutes. Add extra stock or hot water if the sauce has thickened.
Swaps or additions
Use turkey, ham, mushrooms, quorn or tofu instead of chicken. Add green beans, courgette (zucchini), bacon or chorizo as desired.
Nutrition info is estimated per serving.
Nutrition
Carbohydrates: 74 g |
Protein: 33 g |
Fat: 16 g |
Saturated Fat: 9 g |
Cholesterol: 67 mg |
Sodium: 665 mg |
Fiber: 5 g |
Sugar: 12 g
Nutrition information is automatically calculated and should be used as an approximation.
Equipment
To make this recipe you’ll need basic kitchen kit: measuring spoons, a good knife and chopping board, a garlic press (optional), a measuring jug, a large frying pan or skillet and a cheese grater if you’re grating cheddar yourself.
Leftovers & Freezing
Fresh is best, but you can make ahead. Don’t grill the cheese before storing. Cool, cover and refrigerate for up to a day or freeze for longer. Reheat covered in the oven at 190°C/375°F for 20–25 minutes, adding a little stock to refresh the sauce. Remove the foil for the last 10 minutes to brown the cheese if desired.
Freezing Instructions
Cool completely, cover and freeze. Defrost in the fridge, then reheat covered in the oven at 190°C/375°F for 20–25 minutes until heated through. Add a few tablespoons of stock or hot water when reheating if the sauce has thickened.
One Pot Chicken Pasta FAQ’s
Yes. The chicken is seared first to develop flavour, then the pasta, liquid and remaining ingredients are added to finish cooking together so the chicken stays juicy and the pasta absorbs the sauce.
Yes. Fresh pasta absorbs less liquid, so reduce the tinned tomatoes to 400 g, stock to 80 ml and milk to 60 ml. Add the fresh pasta later and cook for the time stated on the packet.
A mature cheddar that you grate yourself melts beautifully and adds a rich, smooth flavour.
More One Pot Dinners You’ll Love!
If you love saving on washing up, explore more one pot dinners. A few favourites include Baked Gnocchi with Chicken, One Pot Chicken and Broccoli Pasta, and One Pot Creamy Bolognese.
This recipe was first posted in June 2015 and updated with new photos, tips and a video in December 2019 and July 2025.
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