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.
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.