30 Minute One Pot Chicken and Pasta

Adapted from Kitchen Sanctuary


  • 1 tablespoon oil
  • 1/2 large onion, diced
  • 2 large chicken breasts, cut into chunks
  • 1/2 teaspoon salt, more to taste
  • Freshly cracked pepper
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 red bell pepper, seeded and chopped
  • 1 teaspoon dried oregano
  • 1/2 tablespoon Worcestershire sauce
  • 28 oz can crushed tomatoes
  • 1 1/4 cups chicken stock 
  • 1/2 cup milk 
  • 20 sugar snap peas/snow peas, roughly chopped
  • 1 packed cup grated cheddar cheese (or mozzarella)
  • 1 tablespoon chopped parsley
  • 4 cups uncooked fusilli pasta


  1. Heat the oil in a large skillet over medium heat. pan and
  2. Add onions and cook until translucent, approximately 4 minutes. 
  3. Add the chicken, salt, and pepper; cook for 3 minutes until the chicken is lightly browned.
  4. Add garlic, tomato paste, and red peppers; stir.
  5. Add pasta, oregano, Worcestershire sauce, crushed tomatoes, stock, and milk; stir, bring to a boil, then reduce to a simmer.
  6. Cover pan and simmer for 12-15 minutes (checking occasionally) until the pasta is cooked.
  7. Stir in the chopped sugar snap peas, then sprinkle the pasta with cheese; place and under broiler for a couple of minutes until the cheese has melted.
  8. Sprinkle with chopped parsley.