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Creamy Chicken One-Pot Pasta
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Prep Time:
45 minutes
Total Time:
45 minutes
Creamy, cheesy one-pot pasta with chicken, bell peppers, and green onions for a cozy, balanced meal that's both comforting and sophisticated.
Ingredients:
  • 2 tablespoons butter
  • 1 to 1 1/4 lb boneless skinless chicken thighs, cut in 1-inch pieces
  • 1 cup diced yellow bell pepper (about 1 large)
  • 1/2 cup sliced green onion whites
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 carton (32 oz) Progresso™ chicken broth
  • 1 cup heavy whipping cream
  • 12 oz uncooked rotini pasta (3 3/4 cups)
  • 1 cup frozen sweet peas
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 1/4 cup sliced green onion greens
Instructions:
  • In a 5-quart Dutch oven, melt butter over medium-high heat. Cook chicken for 6 to 8 minutes, turning once, until no longer pink in the center. Transfer chicken to a bowl using a slotted spoon, cover, and keep warm. Add bell pepper, green onion whites, pepper, and salt to the pan drippings; cook for 3 to 5 minutes over medium-high heat, stirring frequently until softened.
  • Combine the broth and whipping cream in a pot and bring to a boil. Add the pasta and bring back to a boil. Reduce the heat and simmer uncovered for 12 minutes, stirring occasionally. Add frozen peas and chicken, cook for 3 to 4 minutes until pasta is cooked to your liking and the sauce thickens.
  • Take the saucepan off the heat and gently fold in the cheese until it's velvety and smooth. Sprinkle with vibrant green onion greens before serving.

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