This One Pot Chicken, Broccoli, and Peas Pasta is super simple to make in under 30 minutes! Great as a meal prep or just as a weeknight dinner.
Coconut Chicken Broccoli and Peas Pasta
I love an easy one pot meal – the less clean up needed, the better! This is has been my new go-to pasta recipe lately. It only takes a couple minutes to put together and it reheats wonderfully.
While I don’t live a dairy-free life, this pasta is great is dairy free (if you skip the parmesan topping). While I usually like to make a creamy pasta sauce with heavy cream, this time I used coconut milk. I love that it adds just a hint of coconut flavour while helping coat the pasta in a silky smooth sauce.
What You’ll Need
- olive oil
- chicken breast
- salt
- onion powder
- garlic – this is a garlic heavy recipe so use less if you’re not a huge fan of garlic
- chicken stock
- coconut milk – full fat
- pasta – I use fusilli pasta. I’m a fan of corkscrew styled pasta for this pasta
- broccoli
- peas – I prefer frozen peas
- optional: shaved parmesan and red chili flakes to top with
How To Make This One Pot Pasta
- In a large pot (I use a Dutch oven) on medium heat, add in olive oil and chicken breasts. Season with salt and onion powder and brown the chicken for 3-4 minutes.
- Add in the garlic and sauté for another 2 minutes.
- Add in the chicken stock and coconut milk and increase the heat until the liquid starts to boil.
- Add in the pasta and lower the heat back to medium. Let the pasta cook for 8-9 minutes, stirring occasionally.
- Add in broccoli and peas, stir and let cook for another 2-3 minutes or until the pasta has cooked through.
- Top off with some red chili flakes and shaved parmesan if you wish before serving.
Tips and Notes
- To meal prep: portion out into airtight containers and let cool before storing in the fridge for up to 4 days.
- If you want your broccoli to be on the softer side, I recommend adding the broccoli into the pot earlier.
- I cooked my pasta in a 5.5 qt Dutch oven.
More One Pot Recipes You May Like
- Healthy Hamburger Soup
- Salsa Chicken Soup
- Taco Beef and Rice Skillet
- Chicken, Mushrooms, Peas, and Rice
- One Pot Paprika Chicken and Rice
One Pot Chicken, Broccoli, and Peas Pasta
Ingredients
- 2 tbsp olive oil
- 2 chicken breast, cubed
- 1 tsp salt
- 2 tsp onion powder
- 8 cloves garlic, minced
- 1.75 cups chicken stock
- 1.5 cups coconut milk, full fat
- 3 cups fusilli pasta
- 1 crown broccoli, cut into florets
- 1 cup peas, I prefer frozen peas
- optional: shaved parmesan and red chili flakes to top with
Instructions
- In a large pot (I use a Dutch oven) on medium heat, add in olive oil and chicken breasts. Season with salt and onion powder and brown the chicken for 3-4 minutes.
- Add in the garlic and sauté for another 2 minutes.
- Add in the chicken stock and coconut milk and increase the heat until the liquid starts to boil.
- Add in the pasta and lower the heat back to medium. Let the pasta cook for 8-9 minutes, stirring occasionally.
- Add in broccoli and peas, stir and let cook for another 2-3 minutes or until the pasta has cooked through.
- Top off with some red chili flakes and shaved parmesan if you wish before serving.
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