One-Pot Cheddar and Pea Pasta with Chicken

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and simple one-pot pasta combining tender chicken, sweet peas, and sharp cheddar for a wholesome, kid-approved meal. This Italian-inspired pasta recipe, ready in about 30 minutes, pairs penne pasta, boneless skinless chicken breasts, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 480 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large deep skillet or saucepan over medium-high heat. Add 2 diced boneless skinless chicken breasts (about 12 oz) and sauté for 5-6 minutes until no longer pink and edges are lightly browned.
  2. Step 2: Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
  3. Step 3: Add 10 oz penne pasta, 3 cups low sodium chicken broth, 1/2 tsp salt, and 1/4 tsp black pepper to the pan. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10 minutes.
  4. Step 4: Remove the lid and stir in 1 cup frozen peas. Continue to cook uncovered for 3-4 minutes until pasta is tender and most liquid is absorbed.
  5. Step 5: Lower heat to low and stir in 1 cup shredded sharp cheddar cheese and 1/2 cup milk. Stir gently until cheese melts and sauce becomes creamy and coats the pasta evenly.
  6. Step 6: Serve warm, garnished with extra cheese if desired.

Related recipes