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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
Cook Time 20 minutes
Total Time 30 minutes
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.