One-Pot Cheesy Chicken and Veggie Pasta
A comforting one-pot pasta dish with tender chicken, fresh vegetables, and a creamy cheese sauce perfect for a quick family meal. This american-inspired one pot ready in about 35 minutes pairs olive oil, minced garlic, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 2 pieces (about 12 oz) boneless skinless chicken breasts
- 2 tbsp olive oil
- 3 cloves minced garlic
- 1 cup diced red bell pepper
- 1 cup chopped broccoli florets
- 8 oz penne pasta
- 3 cups low-sodium chicken broth
- 1 cup half-and-half cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried Italian seasoning
Instructions
- Step 1: Cut 2 boneless skinless chicken breasts into 1-inch cubes. Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add the chicken cubes and sauté for 5-6 minutes until golden brown and cooked through, stirring occasionally.
- Step 2: Add 3 cloves minced garlic, 1 cup diced red bell pepper, and 1 cup chopped broccoli florets to the skillet. Sauté for 3 minutes until the vegetables soften and become fragrant.
- Step 3: Stir in 8 oz penne pasta, 3 cups low-sodium chicken broth, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried Italian seasoning. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes, stirring occasionally until pasta is tender and liquid is mostly absorbed.
- Step 4: Pour in 1 cup half-and-half cream and stir well. Add 1 cup shredded sharp cheddar cheese and 1/2 cup grated Parmesan cheese. Cook for another 3-4 minutes over low heat, stirring frequently until the cheese melts and the sauce thickens to coat the pasta and veggies evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Cheesy Chicken and Veggie Pasta take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Cheesy Chicken and Veggie Pasta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pot Cheesy Chicken and Veggie Pasta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Cheesy Chicken and Veggie Pasta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Cheesy Chicken and Veggie Pasta?
American one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
