Creamy One-Pot Chicken & Vegetable Pasta

This creamy one-pot chicken pasta is exactly the kind of meal I rely on during busy weeks. Everything cooks together in one pan — the chicken, vegetables and gluten-free pasta — so there’s very little fuss and hardly any washing up.

Made with lactose-free cream and finished with lemon and fresh parsley, it’s comforting without feeling heavy. It’s the kind of dinner I make when I need something reliable and satisfying, without standing at the stove all evening.

Why This Recipe Works

• Everything cooks in one pan — less washing up.
• The pasta absorbs the flavour as it cooks.
• Lactose-free cream keeps it rich without heaviness.
• Lemon at the end lifts the whole dish.

Ingredient Notes

• Gluten-Free Pasta: Use a sturdy shape (fusilli or penne). Some GF pastas can go soft if overcooked.
• Chicken: Thighs stay juicier, but breast works well if not overcooked.
• Cream: Lactose-free cream behaves exactly like regular cream here.
• Vegetables: Courgette and red pepper soften beautifully, but you can swap depending on what needs using up.

How To Serve

• Best served straight from the pan while creamy.
• Lovely with a simple green salad.
• Leftovers reheat well with a splash of lactose-free milk.

Storage

• Store in an airtight container in the fridge for up to 2 days.
• Can be eaten cold straight from the fridge.
• Reheat gently on the hob or in the microwave with a splash of lactose-free milk to loosen the sauce.
• Not ideal for freezing (cream sauces can split).

Creamy One-Pot Chicken & Vegetable Pasta

Creamy chicken pasta with courgette and red pepper, cooked together in one pan for an easy, flavour-packed weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 people

Course: Main Course

Ingredients Method Notes

Ingredients

  

• 2 large chicken breasts diced
• 1 onion finely diced
• 1 courgette, sliced into half moons
• 1 red pepper, sliced
• 2 cloves of garlic minced
• 300 g gluten-free pasta (penne or fusilli)
• 750 ml chicken stock
• 150-180 ml lactose-free cream
• juice of half a lemon
• 2 tbsp olive oil extra virgin
• 1 generous handful fresh parsley, finely chopped
• salt and black pepper
• freshly grated lactose-free Parmesan optional

Method

 

1. Heat olive oil in a large deep sauté pan over medium heat. Add the onion with a pinch of salt and cook for 3–4 minutes until softened.
2. Add diced chicken, season with salt and pepper, and cook for 4–5 minutes until lightly golden.
3. Stir in garlic, courgette and red pepper. Cook for 2–3 minutes until just starting to soften.
4. Add the dry gluten-free pasta to the pan. Pour over the hot stock. Bring to a gentle boil, then reduce to a steady simmer. Cover and cook for 10–12 minutes (or according to packet instructions), stirring regularly to prevent sticking.
5. Once the pasta is tender and most of the liquid absorbed, stir in the lactose-free cream and lemon juice. Simmer uncovered for 2–3 minutes until lightly thickened.
6. Remove from the heat and stir through fresh parsley. Taste and adjust seasoning if needed.
7. Serve with extra parsley and Parmesan if using.

Notes

• Gluten-free pasta absorbs liquid quickly. Add a splash of boiling water if the sauce thickens too much.
• The lemon should brighten the sauce rather than dominate. If it tastes sharp, add a small splash more cream.
• Stir regularly while simmering to prevent the pasta from catching at the bottom of the pan.