One-Pan Creamy Chicken and Veggie Pasta That Feeds Everyone Happily

Prep and Cooking Time

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Serves: 3 to 4

Some meals are planned. Some just happen because you’re standing in the kitchen, tired, and thinking, What can I make with what I already have?

This was one of those meals. I had some chicken in the fridge, a half-used box of pasta, a few leftover veggies, and no energy to do dishes. I wanted something warm and filling. Something I could make in one pan without babysitting the stove. So I tossed everything together, crossed my fingers, and hoped for the best.

Spoiler: it was better than I expected. Creamy, cheesy, full of flavor, and no mess. Now it’s a regular in our house. My husband usually goes back for seconds. My niece calls it “the pasta with the good sauce.” It’s one of those no-fuss recipes that feels like you’ve done something special—even though it only took 30 minutes.

Ingredients

Main ingredients:

• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 small onion, chopped
• 1 chicken breast (about 250g), diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs (or just oregano)
• 1 1/2 cups uncooked short pasta (penne, rotini, or elbow)
• 2 cups mixed vegetables (carrots, peas, bell peppers, or whatever you have)
• 2 1/2 cups milk (full fat or low fat both work)
• 1/2 cup cream (or replace with more milk for lighter version)
• 1 cup shredded cheese (cheddar or mozzarella work great)
• Optional: grated parmesan on top

Step-by-Step Instructions

Step 1: Sauté the garlic, onion, and chicken
Start by melting the butter in a large, deep pan over medium heat. Add the garlic and onion. Cook for about 2–3 minutes, until they start to soften and smell good.

Now add your diced chicken. Sprinkle in the salt, pepper, and dried herbs. Stir everything and let it cook until the chicken is no longer pink—about 5–6 minutes.

Tip: Cut the chicken into small, even pieces so it cooks faster and stays juicy.

Step 2: Add pasta and veggies
Once the chicken is cooked, stir in the uncooked pasta and your chopped vegetables. Don’t overthink the veggies—frozen or fresh both work. I usually grab peas, chopped carrots, and bell peppers because that’s what’s often in my fridge or freezer.

Pour in the milk and cream. Stir it all together gently.

Bring it to a gentle boil, then reduce the heat. Cover the pan with a lid and let it simmer for about 10–12 minutes.

Tip: Stir every few minutes so the pasta doesn’t stick. If it looks too thick, add a splash of milk or water.

Step 3: Add cheese and finish it up
Once the pasta is tender and most of the liquid has been absorbed, turn off the heat.

Add in the shredded cheese and stir until it melts into a creamy sauce. The dish will thicken slightly as it sits, so don’t worry if it feels a little loose right after stirring.

Taste and adjust seasoning if needed. A little more salt or pepper can bring everything together.

If you want, top it with some grated parmesan and chopped parsley. Or just leave it as-is and serve hot.

What to Serve With It

This pasta is a full meal on its own. But if you want to add something extra, here are a few ideas:

• A green salad with lemon dressing
• Toasted garlic bread
• Steamed broccoli or roasted cauliflower
• Sliced fruit or a light yogurt for dessert

Nutrition Info (Per Serving – Estimated)

• Calories: 450–500
• Protein: 25g
• Fat: 18g
• Carbohydrates: 45g
• Fiber: 4g
• Sodium: 600mg

These are general values and will vary based on exact ingredients and portions.

Tips and Variations

• Use rotisserie chicken: Got leftover cooked chicken? Skip the raw chicken and add it after the pasta has cooked.
• No cream? Use all milk and add an extra 1/4 cup of cheese for richness.
• More heat? Add a pinch of chili flakes while the garlic and onion cook.
• Make it vegetarian: Skip the chicken and load up on mushrooms, zucchini, or extra bell peppers.
• Kid-friendly version: Stick to milder veggies like peas and carrots. Use mozzarella cheese for a mild, creamy flavor.

Why I Love This Recipe

There are days when I want to cook and days when I just need dinner on the table. This recipe works for both. It doesn’t need anything fancy, and the clean-up is easy. That alone makes it a winner. But what really makes it great is how comforting it is. It’s creamy but not heavy, filling but not too much.

We all have those meals that feel like a little gift at the end of the day. For me, this is one of them. It’s warm, cozy, and always hits the spot. And every time I make it, someone at the table says, “You’re going to make this again, right?”

Yes. Yes, I am.