30 Minute One-Pot Chicken Pasta

a skillet filled with pasta and chicken
Prep Time: 
30 minutes
Number of Servings: 
Serves 4
Recipe Source: 


  • 1 Tbsp sunflower oil
  • 1 large onion, peeled and chopped
  • 2 chicken breasts (about 14 oz total), cut into chunks
  • Pinch salt and pepper
  • 2 garlic cloves, peeled and minced
  • 1 Tbsp tomato purée (paste)
  • 1 red bell pepper, deseeded and chopped
  • 10 1⁄2 oz dried pasta shapes, such as spirali or corkscrew
  • 1 tsp dried oregano
  • 1⁄2 Tbsp Worcestershire sauce
  • 2 (14 oz) cans chopped tomatoes
  • 1 1⁄4 cups low-sodium chicken stock
  • 1⁄2 cup milk
  • 20 sugar snap peas or snow peas, roughly chopped
  • 1 cup grated sharp Cheddar cheese
  • 1 Tbsp chopped flat-leaf parsley


  1. Heat oil in a large frying pan (skillet) over medium-high heat and cook onion for 3 minutes, until it starts to soften.
  2. Add chicken, season with salt and pepper, and cook for a further 3 minutes (chicken won’t be cooked in middle at this point). Add garlic, tomato purée, and bell pepper. Stir and then add dry pasta.
  3. Now add oregano, Worcestershire sauce, canned tomato, stock, and milk. Stir, bring to boil, and then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12 to 15 minutes (checking and stirring occasionally), until pasta is cooked.
  4. Stir in sugar snap peas. (It’s nice to add them at the end, so they’re hot but retain their crunch.)
  5. Sprinkle pasta with cheese and put it under the broiler for a couple of minutes until cheese has melted.
  6. Scatter with fresh parsley and serve.
Nutrition Info: 
655 Calories, 46 g Protein, 74 g Carbohydrates, 13 g Total sugars (0 g Added sugars), 7 g Fiber, 20 g Total fat (8 g sat), 630 mg Sodium, ★★★★★ Vitamin B3 (niacin), B6, C, Phosphorus, ★★★★ Vitamin B2 (riboflavin), ★★★ Vitamin B12, Vitamin K, Calcium, Zinc, ★★ Vitamin A, Vitamin B1 (thiamine), Vitamin E, Folate, Magnesium, Potassium, Iron