One Pot Cheesy Chicken Pasta Recipes

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30 MINUTE ONE POT CHICKEN PASTA



30 Minute One Pot Chicken Pasta image

Cheesy Chicken Pasta with extra veggies - made in one pan!

Provided by Nicky Corbishley

Categories     Dinner

Time 30m

Number Of Ingredients 16

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)
4 1/2 cups (300g) 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))
28 oz (800g) tinned chopped tomatoes
1 1/4 cups (300ml) chicken stock (made from hot water from the kettle + 2 stock cubes (or 2 heaped tsp veg bouillon for gluten free))
1/2 cup (120ml) milk (half fat or full fat)
20 sugar snap peas/snow peas (roughly chopped)
1 packed cup (100g) mature/strong cheddar cheese (grated/shredded)
1 tbsp chopped fresh parsley

Steps:

  • 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 Facts : Calories 580 kcal, Carbohydrate 74 g, Protein 33 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 67 mg, Sodium 665 mg, Fiber 5 g, Sugar 12 g, ServingSize 1 serving

ONE-POT CHEESY LEMON CHICKEN PASTA RECIPE BY TASTY



One-Pot Cheesy Lemon Chicken Pasta Recipe by Tasty image

Here's what you need: olive oil, medium yellow onion, chicken breast, salt, pepper, garlic, penne pasta, chicken broth, lemon juice, spinach, cream cheese, shredded mozzarella cheese, parmesan cheese, lemon zest

Provided by Dhruv Vohra

Categories     Dinner

Yield 5 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, diced
1 lb chicken breast, cut into bite-sized pieces
salt, to taste
pepper, to taste
2 cloves garlic, minced
2 ½ cups penne pasta, uncooked
2 cups chicken broth
3 tablespoons lemon juice
3 cups spinach
3 oz cream cheese
½ cup shredded mozzarella cheese
½ cup parmesan cheese
1 lemon zest, for garnish

Steps:

  • In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
  • Add chicken, season with salt and pepper, and cook until browned.
  • Stir in garlic and cook for an additional minute.
  • Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
  • Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
  • Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
  • Enjoy!

Nutrition Facts : Calories 915 calories, Carbohydrate 83 grams, Fat 43 grams, Fiber 3 grams, Protein 45 grams, Sugar 9 grams

CREAMY CHICKEN ONE-POT PASTA



Creamy Chicken One-Pot Pasta image

When the craving for a creamy, cheesy pasta strikes-but you still need to bring some protein and veggies to the table-this one-pot meal is your simple solution. Chicken, bell peppers and green onions make this a dinner that's complete, comforting and little grownup all at the same time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
1 cup diced yellow bell pepper (about 1 large)
1/2 cup sliced green onion whites
1/2 teaspoon pepper
1/4 teaspoon salt
1 carton (32 oz) Progresso™ chicken broth
1 cup heavy whipping cream
12 oz uncooked rotini pasta (3 3/4 cups)
1 cup frozen sweet peas
2 cups shredded sharp Cheddar cheese (8 oz)
1/4 cup sliced green onion greens

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center. Using slotted spoon, transfer to bowl; cover and keep warm. Add bell pepper, green onion whites, pepper and salt to butter and drippings in pan; cook over medium-high heat 3 to 5 minutes, stirring frequently, until softened.
  • Stir in broth and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 12 minutes, stirring frequently. Stir in frozen peas and chicken; stir 3 to 4 minutes or until pasta is cooked to desired tenderness and sauce is thickened.
  • Remove from heat; stir in cheese until melted and smooth. Top with green onion greens.

Nutrition Facts : Calories 670, Carbohydrate 56 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 4 g, Protein 36 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 4 g, TransFat 1 g

ONE-POT CHEESY CHICKEN ENCHILADA PASTA



One-Pot Cheesy Chicken Enchilada Pasta image

Can't decide between enchiladas and pasta tonight? Satisfy both desires with this quick and easy 30-minute meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 11

1/2 lb uncooked medium pasta shells
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
1 can (10 oz) Old El Paso™ mild enchilada sauce
2 cups water
1 bunch thinly sliced green onions, greens and whites separated
2 teaspoons chili powder
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
2 cups finely chopped deli rotisserie chicken
2 cups shredded sharp Cheddar cheese (8 oz)
Chopped fresh cilantro, lime wedges and sour cream, if desired

Steps:

  • In large colander, rinse and drain uncooked pasta. In 4-quart saucepan, mix pasta, tomatoes, enchilada sauce, water, green onion whites and chili powder. Heat to boiling over high heat; reduce heat. Simmer uncovered 14 to 16 minutes, stirring frequently, until pasta is tender; do not drain.
  • Stir in beans, corn and chicken; return to simmering. Cook 2 minutes longer to combine flavors. Remove from heat; stir in cheese.
  • Top with green onion greens. Serve with cilantro, lime wedges and sour cream.

Nutrition Facts : Calories 550, Carbohydrate 61 g, Cholesterol 80 mg, Fat 1 1/2, Fiber 9 g, Protein 34 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 5 g, TransFat 1/2 g

ONE-POT CHEESY BACON RANCH PASTA WITH CHICKEN AND BROCCOLI



One-Pot Cheesy Bacon Ranch Pasta with Chicken and Broccoli image

My family would eat this every week. It's a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!

Provided by NicoleMcmom

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Macaroni Recipes

Yield 6

Number Of Ingredients 13

4 slices bacon
¾ pound chicken breasts, diced
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 medium shallot, finely chopped
1 clove garlic, minced
2 cups water
1 cup whole milk
4 cups elbow macaroni
1 tablespoon ranch dressing mix
3 cups broccoli florets
1 (8 ounce) package shredded Cheddar cheese
¼ cup sour cream

Steps:

  • Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels.
  • Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point.
  • Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes.
  • Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Nutrition Facts : Calories 570.4 calories, Carbohydrate 60.4 g, Cholesterol 83.2 mg, Fat 20.6 g, Fiber 3.6 g, Protein 34.8 g, SaturatedFat 11.2 g, Sodium 680.2 mg, Sugar 5 g

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