Skillet Creamy Chicken Pasta

Tender chicken and pasta simmered in a rich, creamy sauce with peas and a hint of parmesan, all made in one skillet for easy weeknight dining.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $2.64/serving

Dietary

• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein

Tags

• one-pot
• quick
• comfort food
• kid-friendly
• savory

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
• 1 teaspoon garlic powder
• 0.5 teaspoon onion powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 cup chicken broth
• 1 cup milk
• 8 ounce rotini pasta
• 1 cup frozen peas
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add 1 pound of cubed chicken breast and season with 1 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 5-7 minutes, stirring occasionally, until chicken is browned and cooked through.
2. Pour in 2 cups of chicken broth and 1 cup of milk. Add 8 ounces of rotini or penne pasta. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
3. Stir in 1 cup of frozen peas and 1/4 cup of grated Parmesan cheese. Cook for another 2-3 minutes, until peas are heated through and the sauce has thickened slightly.
4. Remove from heat and let stand for a few minutes before serving. The sauce will continue to thicken as it cools.

Notes

If the sauce gets too thick, add a splash more milk or broth to reach desired consistency. You can use any small pasta shape you prefer.

Nutrition (per serving)

• Calories: 525
• Protein: 45.1 g
• Carbohydrates: 48.3 g
• Fat: 19.2 g
• Fiber: 4.5 g
• Sodium: 880 mg
• Saturated Fat: 6.8 g
• Sugar: 5.5 g
• Cholesterol: 115 mg