Uploaded June 2026 | Updated September 2026, 1 week ago
This cheesy One Pot Chicken Pasta, loaded peppers and sugar snap peas, delivers rich, comforting flavour in just half an hour. With everything cooked in one pan, it’s easy to make and even easier to clean up – ideal for busy weeknights.
Ingredients
1 tbsp neutral oil (or olive oil)
1 large onion peeled and chopped
2 large skinless chicken breast cut into bite size chunks
pinch salt and black pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree/paste in the US
1 red bell pepper de-seeded and chopped
300 g (4 1/2 cups) dried pasta such as spiralli
1 tsp dried oregano
½ tbsp Worcestershire sauce
2 x 400 g (2 x 14 oz) tins chopped tomatoes
300 ml (1 1/4 cups) chicken stock (chicken broth) made from hot water from the kettle + 2 stock cubes
120 ml (1/2 cup) milk half-fat or full-fat
20 sugar snap peas/snow peas roughly chopped
100 g (1 packed cup) grated (shredded) mature/sharp cheddar cheese grated/shredded
1 tbsp chopped fresh parsley
Instructions
✅Heat the oil in a large frying pan/skillet and add in the onions. Cook for 3 minutes on a medium-high heat until they start to turn translucent.
✅Add in the chicken, salt, and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
✅Add in the garlic, tomato puree, and red peppers. Stir, then add in the pasta.
✅Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock, and milk. Stir and bring to the boil, then turn down to a gentle simmer.
✅Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
✅Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch).
✅Then, sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
✅Top with chopped parsley and serve.
This cheesy One Pot Chicken Pasta, loaded peppers and sugar snap peas, delivers rich, comforting flavour in just half an hour. With everything cooked in one pan, it’s easy to make and even easier to clean up – ideal for busy weeknights.
Ingredients
1 tbsp neutral oil (or olive oil)
1 large onion peeled and chopped
2 large skinless chicken breast cut into bite size chunks
pinch salt and black pepper
2 cloves garlic peeled and minced
1 tbsp tomato puree/paste in the US
1 red bell pepper de-seeded and chopped
300 g (4 1/2 cups) dried pasta such as spiralli
1 tsp dried oregano
½ tbsp Worcestershire sauce
2 x 400 g (2 x 14 oz) tins chopped tomatoes
300 ml (1 1/4 cups) chicken stock (chicken broth) made from hot water from the kettle + 2 stock cubes
120 ml (1/2 cup) milk half-fat or full-fat
20 sugar snap peas/snow peas roughly chopped
100 g (1 packed cup) grated (shredded) mature/sharp cheddar cheese grated/shredded
1 tbsp chopped fresh parsley
Instructions
✅Heat the oil in a large frying pan/skillet and add in the onions. Cook for 3 minutes on a medium-high heat until they start to turn translucent.
✅Add in the chicken, salt, and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
✅Add in the garlic, tomato puree, and red peppers. Stir, then add in the pasta.
✅Now add in the oregano, Worcestershire sauce, tins of tomatoes, stock, and milk. Stir and bring to the boil, then turn down to a gentle simmer.
✅Cover with a lid or some foil and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
✅Stir in the chopped sugar snap peas (it’s nice to add them at the end, so they’re hot, but retain their crunch).
✅Then, sprinkle the pasta with cheese and put it under the grill/broiler for a couple of minutes until the cheese has melted.
✅Top with chopped parsley and serve.
