One Pot Creamy Chicken Pasta

One Pot, Creamy, Cheesy, Spicy, Chicken Pasta

One Pot Creamy Chicken Pasta

One pot dishes are what dinner time dreams are made of. I love cooking and making tons of different things but when you can cook the meal in one pot and lesson the clean up, I will chose that any day.

This dish is a little spicy, a little cheesy and a lot creamy!! So it’s perfect for family dinner night, or any group dinner or gathering you might have that week. It’s not the healthiest dish on the block so it might not be in your weekly dinner rotation however it will quickly became a comfort food favorite.

One Pot Creamy Chicken Pasta


2 chicken Breasts- diced to cubes

1 bunch scallions- greens onion

1 white onion

1 yellow squash

1 jar piquillo peppers- 7 peppers for the recipe

1 4oz jar pimento peppers

2 cups chicken stock

1 16 oz can crushed tomatoes

1 tsp salt

1 tsp garlic powder

½ tsp onion powder

1 tsp oregano

1 tsp cayenne pepper

1 tsp red pepper flake

1/2 box dried Rigitoni Pasta

1 8oz package of cream cheese – use 3 oz


Olive oil

One Pot Creamy Chicken Pasta

One Pot Creamy Chicken Pasta


Step 1: Dice your chicken breasts to bite sized cubes toss in a bowl and mix with all the spices ( except the red pepper flake)

Step 2: In a large skillet heat up 1 tbsp olive oil and 2 tbsp butter on medium heat and let it melt and get a little bubbly

Step 3: Add the chicken once the pan has heated, because you are trying to brown the meat and cook for 3 minutes.

Step 4: While the chicken browns up , chop your veggies up, and occasionally stir the chicken around just so it doesn’t stick.

Step 4: Discard the chicken onto a plate, but leaving all the juices in the pan.

Step 5: Add 1 more tbsp butter and throw all the veggies (onion, both peppers, yellow squash) in pan. Add the red pepper flake and good pinch of salt, and sauté for 5 minutes just to get things cooked and translucent.

Step 6:  Push the veggies to one side of the pan, add ½ the box of dried rigatoni, add the chicken back in, add the chicken stock , and  the crushed tomatoes. Then turn the heat on high and wait for it to simmer. Bubbles will start to appear, and simmer for 3 minutes.

Step 7: Cover the pan with a lid, then turn the heat down to low heat and cook for 15 minutes.

Step 8: Uncover pan, add the cream cheese and stir it into the pasta until it is fully melted down and thickens the sauce.

Step 9: Chop up the scallions and top the pasta.

Step 10: Grab a large spoon and DIG IN.

My mouth is watering, and craving this dish all over again. As always I hope you enjoy this dish, it’s sure to leave for bellies full and happy.


love, becca

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