Easy One-Pot Creamy Chicken and Veggies Recipe for Busy Nights

One-Pot Creamy Chicken and Veggies makes weeknight dinners simple, flavorful, and comforting. This one-pan creamy chicken and vegetables recipe cooks pasta, chicken, and vibrant vegetables together for an easy cleanup. You get a rich, cheesy sauce without fuss and minimal hands-on time. The One-Pot Creamy Chicken and Veggies yields four hearty servings ready in about 40 minutes, perfect for busy cooks and picky eaters alike.

Why You’ll Love One-Pot Creamy Chicken and Veggies

• Cooks in one skillet for easy cleanup and less stress.
• Combines protein, pasta, and vegetables in a single, balanced meal.
• Uses pantry-friendly ingredients and fresh produce for vibrant flavor.
• Delivers a rich, cheesy sauce that kids and adults enjoy.
• Adapts easily for dietary swaps like gluten-free pasta or dairy-free cheese.

Ingredients + Notes/Substitutions

Ingredients for One-Pot Creamy Chicken and Veggies:

• 16 ounces boneless, skinless chicken breasts, cut into 1-inch chunks
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• ½ cup chopped onion
• 1 tablespoon minced garlic
• 2½ cups uncooked penne pasta
• 2 cups chicken broth
• ¼ cup water
• 1 cup chopped fresh broccoli
• ¾ cup chopped red bell pepper
• ½ cup chopped carrots
• ½ cup frozen peas
• 4 ounces cream cheese
• ½ cup shredded mozzarella cheese
• ¼ cup grated Parmesan cheese
• Chopped fresh Italian parsley for garnish (optional)

Notes and substitutions:

• Swap penne for rotini or shells for the same cooking time.
• Use bone-in chicken? Cut smaller and increase cooking time by a few minutes.
• For dairy-free, use vegan cream cheese and dairy-free shredded cheese.
• Replace chicken broth with vegetable broth to make a meatless version using plant-based chicken.
• Fresh broccoli and bell pepper give the best texture; frozen veg works but may soften more.

Instructions

1. Season the chicken chunks with salt and pepper; set aside. This One-Pot Creamy Chicken and Veggies starts with well-seasoned meat for maximum flavor.
2. Heat 2 tablespoons olive oil in a 12-inch skillet over medium heat. Add the chopped onion and cook, stirring, until soft, about 3 minutes.
3. Add the chicken in a single layer and brown on both sides, about 5 to 7 minutes total. Move pieces so they sear evenly.
4. Stir in the minced garlic and cook one additional minute until fragrant.
5. Add the uncooked penne, chicken broth, and ¼ cup water to the pan. Add broccoli, red bell pepper, carrots, and frozen peas. Stir to combine, scraping any browned bits from the pan.
6. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 22 minutes to cook the pasta and vegetables through. This simmers everything together so flavors meld.
7. Uncover and continue cooking until almost all liquid absorbs, about 5 additional minutes, stirring occasionally to prevent sticking.
8. Remove the pan from heat and stir in the cream cheese, shredded mozzarella, and grated Parmesan until the sauce becomes smooth and creamy. Season to taste with more salt and pepper.
9. Divide the One-Pot Creamy Chicken and Veggies between four bowls. Garnish with chopped Italian parsley if you like and serve immediately while hot.

Pro Tips & Troubleshooting

• Use a wide 12-inch skillet so pasta lays flat and cooks evenly.
• If sauce looks too thin, simmer uncovered for a few minutes to thicken.
• If pasta absorbs too much liquid before tender, add ¼ cup hot broth and stir until pasta reaches desired doneness.
• Overcooked veggies turn mushy; add delicate vegetables like peas near the end.
• For extra flavor, stir in a teaspoon of dried Italian seasoning with the broth.

Serving, Storage, and Variations

Serving

• Serve One-Pot Creamy Chicken and Veggies hot with a sprinkle of Parmesan and crusty bread to mop up the sauce.
• Add a crisp green salad to contrast the creamy texture.

Storage

• Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of broth or in the microwave, stirring halfway.
• Freeze in meal-sized portions up to 2 months; thaw overnight in the fridge before reheating.

Variations

• Swap penne for gluten-free pasta for a gluten-free One-Pot Creamy Chicken and Veggies.
• Make it spicy by adding ½ teaspoon crushed red pepper flakes with the garlic.
• Turn this into a casserole: transfer to a baking dish, top with extra mozzarella, and broil until bubbly.

Nutrition

Per serving (approximate):

These values assume standard ingredients and may vary with substitutions.

FAQ

Is One-Pot Creamy Chicken and Veggies freezer-friendly?

Yes, you can freeze cooked portions in airtight containers for up to 2 months. Thaw overnight and reheat with a splash of broth to restore creaminess.

Can I use rotisserie chicken instead of raw chicken?

Yes, add shredded rotisserie chicken in step 8 when you add the cheeses to warm through without overcooking. Reduce simmer time since the chicken already cooks.

How do I prevent the pasta from sticking in a one-pot dish?

Stir the pasta occasionally during the initial boil and use enough broth to cover pasta. If it tightens up, add a little extra hot broth and stir.

Conclusion

One-Pot Creamy Chicken and Veggies gives you a fast, satisfying dinner that combines tender chicken, perfectly cooked pasta, and colorful vegetables in a luscious cheese sauce. This one-skillet creamy chicken and vegetables recipe cuts cleanup and maximizes flavor with minimal effort. Keep the ingredients on hand and you can whip up One-Pot Creamy Chicken and Veggies any night for a comforting, crowd-pleasing meal. Enjoy!

One-Pot Creamy Chicken and Veggies

One-Pot Creamy Chicken and Veggies is a comforting skillet dinner made with tender chicken, penne pasta, colorful vegetables, and a rich three-cheese sauce. Ready in about 40 minutes with minimal cleanup, this family-friendly meal is perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dinner, Main Course

Cuisine American

Servings 4 servings

Calories 520 kcal

Equipment

• 12-inch skillet with lid
• Cutting Board
• Chef’s knife
• Wooden spoon or spatula
• Measuring cups
• Measuring spoons

Ingredients

  

Chicken

• 16 ounces boneless, skinless chicken breasts cut into 1-inch chunks
• salt to taste
• freshly ground black pepper to taste

Pasta and Vegetables

• 2 tablespoons olive oil
• 1/2 cup onion chopped
• 1 tablespoon garlic minced
• 2 1/2 cups penne pasta uncooked
• 2 cups chicken broth use vegetable broth for a meatless version with plant-based chicken
• 1/4 cup water
• 1 cup fresh broccoli chopped
• 3/4 cup red bell pepper chopped
• 1/2 cup carrots chopped
• 1/2 cup frozen peas

Creamy Cheese Sauce

• 4 ounces cream cheese use vegan cream cheese for a dairy-free option
• 1/2 cup mozzarella cheese shredded
• 1/4 cup Parmesan cheese grated

Garnish

• fresh Italian parsley chopped, optional

Instructions

 

• Season the chicken chunks with salt and freshly ground black pepper, then set aside.
• Heat the olive oil in a wide 12-inch skillet over medium heat. Add the chopped onion and cook, stirring often, until softened, about 3 minutes.
• Add the chicken in a single layer and brown on both sides, about 5 to 7 minutes total. Stir as needed so the pieces sear evenly.
• Stir in the minced garlic and cook for 1 minute, just until fragrant.
• Add the uncooked penne pasta, chicken broth, water, broccoli, red bell pepper, carrots, and frozen peas. Stir well, scraping up any browned bits from the bottom of the pan.
• Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 22 minutes, or until the pasta and vegetables are tender.
• Uncover and continue cooking for about 5 minutes, stirring occasionally, until most of the liquid has absorbed and the pasta is cooked through.
• Remove the skillet from the heat. Stir in the cream cheese, shredded mozzarella, and grated Parmesan until melted into a smooth, creamy sauce.
• Taste and season with additional salt and black pepper as needed. Divide into four bowls and garnish with chopped fresh Italian parsley if desired. Serve hot.

Notes

Use a wide 12-inch skillet so the pasta cooks evenly and has enough room to absorb the broth.

If the sauce looks too thin, simmer uncovered for a few extra minutes. If the pasta absorbs the liquid before it is tender, add 1/4 cup hot broth and continue cooking until done.

For extra flavor, stir in 1 teaspoon dried Italian seasoning with the broth. For heat, add 1/2 teaspoon crushed red pepper flakes with the garlic.

For a gluten-free version, use gluten-free penne with a similar cooking time. For a dairy-free version, use vegan cream cheese and dairy-free shredded cheese.

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth to restore creaminess. Freeze meal-sized portions for up to 2 months and thaw overnight in the refrigerator before reheating.

Keyword chicken and vegetables, creamy chicken pasta, easy weeknight dinner, one skillet chicken dinner, one-pot creamy chicken and veggies