One Pot Easy Creamy Chicken Pasta Recipe
We love one-pot meals in this house because it means less to clean up and they are generally super easy! This easy creamy chicken pasta recipe is not only easy but tasty!
One Pot Easy Creamy Chicken Pasta Recipe
I don’t know about you but of my 3 kids only one eats well the other ones are pretty picky. I have one that is still in the mac and cheese and pizza only stage. But somehow they agree on this dish. My super picky eater will pick out everything and eat only the chicken and pasta but at least he eats it!
With it being a one-pot meal it’s perfect for busy weeknights. You can even cook the chicken ahead of time and freeze it then just pull it out warm it up and mix it all together. Super Easy.
Ingredients
½-¾ lb. skinless boneless chicken breasts
12 oz. Bowtie pasta
1 -14.5 oz. can petite diced tomatoes
5 cups reduced sodium chicken broth
1- 15 oz. can of peas
½ cup Parmesan cheese
½ cup heavy cream or half and half
1 tsp. Each-basil, oregano
2 tsp. Diced garlic
1 ½ tsp. Black pepper
Directions
Cut chicken into small bite-sized pieces, the size depends on your preference.
In a large nonstick saucepan over medium heat add a couple teaspoons of oil and chicken pieces. Saute until cooked throughout completely.
Add in garlic, pepper, oregano, and basil.
Stir in pasta and broth.
Mix in diced tomatoes.
Reduce heat, cover, and simmer for 20 minutes until most of the liquid has been absorbed then add in the heavy cream.
And grated parmesan cheese.
Gently fold in canned peas so they will get squished.
Simmer for an additional 10 minutes, at this point you should have a lovely thick sauce if it is still soupy allow it to cook another 5 minutes or so.
Top with fresh basil, because your family deserves a special presentation!
PrintOne Pot Creamy Chicken & Pasta
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Dinner
- Cuisine: American
Description
One Pot Creamy Chicken Pasta is the perfect recipe for busy weeknights. The leftovers can be frozen and made another night!
Ingredients
- ½–¾ lb. Skinless Boneless Chicken Breasts
- 12 oz. Bowtie Pasta
- 14.5 oz. Diced Petite Tomatoes
- 5 cups Chicken Broth reduced sodium
- 15 oz. Peas
- 1/2 cup Parmesan Cheese
- 1/2 cup Heavy Cream
- 1 tsp. Basil
- 1 tsp. Oregano
- 2 tsp. Garlic minced
- 1 1/2 tsp Black Pepper
Instructions
- Cut chicken into small bite-sized pieces, the size depends on your preference.
- In a large nonstick saucepan over medium heat add a couple teaspoons of oil and chicken pieces. Saute until cooked throughout completely.
- Add in garlic, pepper, oregano, and basil.
- Stir in pasta and broth.
- Mix in diced tomatoes.
- Reduce heat, cover, and simmer for 20 minutes until most of the liquid has been absorbed then add in the heavy cream.
- And grated parmesan cheese.
- Gently stir in canned peas or they will get squished.
- Simmer for an additional 10 minutes, at this point you should have a lovely thick sauce if it is still soupy allow it to cook another 5 minutes or so.
- Top with fresh basil
Has anyone tried this with GF pasta? Would it work??