One-Pan Creamy Chicken and Vegetable Pasta

Comforting, creamy, and packed with flavor, this Chicken and Vegetable Pasta brings everything you love into one easy skillet. Tender chicken, crisp-tender vegetables, and perfectly cooked pasta come together in a rich, velvety sauce—all in a single pan. It’s the kind of satisfying, no-fuss dinner that makes busy weeknights feel just a bit more manageable (and delicious).

Origin One-Pan Creamy Chicken and Vegetable Pasta

This style of cooking grew popular in modern home kitchens, inspired by Italian pasta dishes and the American love for creamy casseroles. One-pan meals became a staple for their convenience, blending pasta, protein, and vegetables into a single comforting pot.

What I Love About This Recipe

Everything cooks together in one pan, soaking up the savory broth and cream. The pasta turns perfectly tender, the sauce is rich and velvety, and every bite is packed with flavor. It feels like a cozy hug in a bowl—and clean-up is a breeze.

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One-Pan Creamy Chicken and Vegetable Pasta

Recipe by RecipesVillaCourse: Main Course, DinnerCuisine: American, Italian-InspiredDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

560

kcal

One-Pan Creamy Chicken and Vegetable Pasta is a comforting, all-in-one meal made with tender chicken, fresh vegetables, and pasta simmered in a rich, creamy sauce. It’s a delicious and convenient dinner that’s ready in under 30 minutes—with minimal cleanup!

Ingredients

• 2 tablespoons olive oil

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

• 1 small onion, diced

• 3 cloves garlic, minced

• 2 cups broccoli florets

• 1 red bell pepper, chopped

• 1 zucchini, chopped

• 3 cups low-sodium chicken broth

• 1 cup heavy cream

• 12 oz uncooked penne or rotini pasta

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup grated Parmesan cheese

• Fresh parsley for garnish

Directions

• Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
• Add chicken pieces and cook until lightly browned on all sides, about 5–6 minutes.
• Add onion and garlic; cook another 2–3 minutes until fragrant.
• Stir in broccoli, bell pepper, and zucchini.
• Pour in chicken broth and heavy cream. Stir to combine.
• Add uncooked pasta, Italian seasoning, salt, and black pepper. Stir well.
• Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
• Remove from heat and stir in Parmesan cheese until melted and creamy.
• Garnish with fresh parsley before serving.

Notes

• For lighter sauce, swap heavy cream with half-and-half.
• You can use frozen vegetables; just add them during step 4.
• Leftovers keep well refrigerated up to 3 days. Reheat gently with a splash of broth or cream.