One-Pan Creamy Garlic Herb Chicken Pasta
A rich, creamy one-pan pasta made with The Paste Co. Garlic Herb Paste, crafted with all-natural, clean ingredients. Packed with tender chicken, vegetables and a silky cheese sauce, all ready in around 20 minutes with minimal washing up.
Ingredients
- 300g chicken breast, diced
- 250g dried pasta (penne, fusilli or rigatoni)
- 2 heaped tsp The Paste Co. Garlic Herb Paste
- 250ml double cream
- 500ml water
- 100g mature Cheddar cheese, grated
- 1 tbsp butter
- 1 small onion, diced
- 1 red pepper, diced
- 100g sweetcorn
- Salt and black pepper, to taste
- Fresh parsley, to finish (optional)
- Chilli flakes, to finish (optional)
- Extra grated Cheddar, to finish (optional)
Method
- Melt the butter in a large frying pan or sauté pan over a medium heat.
- Add the diced chicken and cook for 4–5 minutes until lightly golden.
- Add the diced onion and red pepper and cook for a further 2–3 minutes until softened.
- Stir in The Paste Co. Garlic Herb Paste and cook for 30 seconds until fragrant.
- Add the dried pasta and pour in the 500ml water. Stir well to combine.
- Bring to a gentle boil, then reduce to a simmer. Cook for 10–12 minutes, stirring occasionally until the pasta is almost cooked. If the pan starts to dry out before the pasta is cooked, add a splash of water.
- Stir in the 250ml double cream, sweetcorn and grated Cheddar.
- Simmer for a further 2–3 minutes, stirring until the cheese has melted, the sauce is smooth and creamy, and the pasta is cooked through.
- Season with salt and black pepper to taste.
- Finish with fresh parsley, chilli flakes or extra grated Cheddar if desired, then serve immediately.
Tips
- Stir the pasta every few minutes to stop it sticking and to help create a naturally creamy sauce.
- Add a splash of extra water if needed while the pasta cooks.
- Grate the cheese yourself for the smoothest, creamiest sauce.
- Finish with chilli flakes if you like a little heat.
Nutrition (per serving, approximate)
| Energy | 690 kcal / 2,890 kJ |
|---|---|
| Fat | 30g |
| of which saturates | 16g |
| Carbohydrates | 54g |
| of which sugars | 8g |
| Protein | 46g |
| Salt | 1.2g |
Made with
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Yes. Boneless, skinless chicken thighs work just as well and give an even juicier result.
Can I use a different pasta shape?
Yes. Penne, fusilli and rigatoni all work well. Cooking times may vary slightly depending on the pasta.
Can I make it vegetarian?
Absolutely. Simply leave out the chicken and add extra vegetables such as mushrooms, courgettes or broccoli.
Can I make it ahead of time?
Yes. Store in an airtight container in the fridge and reheat gently with a splash of water or milk to loosen the sauce.