Creamy One-Pan Chicken Pasta with Potatoes and Veggies
Creamy One-Pan Chicken Pasta with Potatoes and Veggies is a comforting, hearty meal where tender chicken, pasta, potatoes, and colorful vegetables cook together in a rich creamy sauce. Since everything cooks in one pan, the flavors blend beautifully and cleanup is minimal.This recipe is ideal for busy weeknights, family dinners, or meal prep because it’s filling, balanced, and easy to customize with different vegetables.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Difficulty: Easy
Cuisine: Comfort / Italian-inspired
Ingredients
Main Ingredients
2 cups pasta (penne, fusilli, or rotini)
2 chicken breasts, diced
2 medium potatoes, peeled and diced small
1 cup broccoli florets
1 carrot, sliced
½ cup bell pepper, diced
3 cloves garlic, minced
1 small onion, chopped
For the Creamy Sauce
2 tbsp olive oil
2 tbsp butter
2 cups chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
Optional Garnish
2 tbsp fresh parsley, chopped
Extra Parmesan cheese
Instructions
1. Cook the Chicken
Heat olive oil and butter in a large deep skillet or pan over medium heat.
Add diced chicken and cook for 5–6 minutes until lightly browned.
Remove chicken from the pan and set aside.
2. Saute Aromatics
In the same pan, add onion and garlic.
Cook for 2–3 minutes until fragrant.
3. Add Potatoes and Pasta
Stir in the diced potatoes and uncooked pasta.
Pour in chicken broth and cream.
Add Italian seasoning, salt, and pepper.
4. Simmer
Bring to a gentle simmer.
Cover and cook for 12–15 minutes, stirring occasionally until pasta and potatoes are tender.
5. Add Vegetables and Chicken
Return the cooked chicken to the pan.
Add broccoli, carrots, and bell peppers.
Cook for another 5 minutes until vegetables are tender.
6. Finish the Sauce
Stir in Parmesan cheese until the sauce becomes creamy and slightly thickened.
7. Garnish and Serve
Sprinkle with fresh parsley and extra Parmesan before serving.
Tips for Best Results
Dice the potatoes small so they cook at the same rate as the pasta.
Stir occasionally to prevent pasta from sticking to the pan.
Add a splash of extra broth or milk if the sauce becomes too thick.
Use rotisserie chicken for a quicker version.
Recipe Notes
You can swap vegetables depending on what you have: zucchini, peas, spinach, or mushrooms work well.
For a lighter version, use half-and-half or milk instead of heavy cream.
This dish tastes even better the next day as the flavors deepen.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes. Use gluten-free pasta and check that your broth is gluten-free.
Can I make it vegetarian?
Yes. Replace chicken with chickpeas or mushrooms and use vegetable broth.
Can I freeze this dish?
Creamy pasta dishes are best fresh, but leftovers can be frozen for up to 1 month.
How do I reheat leftovers?
Reheat gently on the stove with a splash of milk or broth to loosen the sauce.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 520 kcal |
| Protein | 34 g |
| Carbohydrates | 48 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 5 g |
| Sodium | 580 mg |