One-Pan Chicken Pasta


Pasta is so versatile with all the different ways you can prepare it. It is honestly one of the easiest things to cook up, right next to frying an egg. More than the usual Maggi Noodles, even during the school days I used to whip up a pasta dish whenever I got hungry between my study sessions.

This recipe I have here is a simple Chicken Pasta with a pink sauce base. Yes, I know it’s usually “One Pot Recipes” but I am just so much more comfortable working on my pan. I think it’s just about using a utensil that is easy for you to toss and turn your pasta in. Here is a list of what all you will need to make this creamy saucy dish;

What You’ll Need:

  • sunflower oil
  • 1 chopped red onion (large)
  • 4 cloves garlic
  • 2 chicken breasts
  • 2 chopped tomatoes
  • 1/2 red bell pepper
  • 1 tbsp tomato puree
  • 300 gms pasta of your choice
  • 1/2 tbsp Worcestershire Sauce
  • 1 cup stock
  • 1 cup milk (I’ve used full fat milk)
  • Cheese of your choice


  1. Boil a pot a water with some salt. Once it starts boiling, add in your pasta and cook till al dente. I’ve used the Conchiglie pasta, no particular reason, just haven’t cooked with it in a while.
  2. Heat a pan on medium-low flame and add the oil.
  3. Once heated, add your chopped onions and saute it until golden brown and translucent. This is my favourite part of cooking because I just love the smell!img_20171013_142009.jpg
  4. Next you add the garlic. Once satueed a little, add in your tomatoes till they turn soft and you see no more of the solid chunks.
  5. Now add the tomato puree till it’s heated up a little, red bell peppers, mushrooms and the chicken breast till its cooked through. Add salt and pepper to taste.img_20171013_143525.jpg
  6. Once it looks like this, add in half the broth and stir it for a while. Now add half the milk and let it simmer. Once the sauce thickens, you add in rest of the broth, stir and add the rest of the milk.IMG_20171013_143859_Bokeh
  7. Add the cooked pasta to this broth and keep it a while to simmer.
  8. Top it off with a little cheese. I’ve used a little of both sharp cheddar and mozarella.
  9. Let the cheese melt with the heat and you’re good to go!IMG_20171013_150226_Bokeh

Do try this recipe and let us know how it goes in the comments below…


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