An easy, one pot pasta dish made from macaroni, diced chicken pieces and peas cooked in a creamy white sauce. This simple meal is big on flavour and a great option for a midweek dinner.
If there's one think I've learnt over the years, it's that my readers love a one pot meal as much as I do. That's why I know this One Pot Macaroni, Chicken and Peas recipe is going to be super popular. Made from family favourites - pasta and chicken - this meal is sure to be a winner with even the most fussy eaters.
If for some reason you haven't already seen or made my One Pot Mince and Pasta, you absolutely must click through and give it a whirl!
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Ingredient notes:
- Chicken: This is a perfect recipe to use chicken breast in. Even though you brown it at the start, it will continue to cook in the sauce and stay nice and tender.
- Pasta: Any type of short cut pasta will work in this recipe, feel free to use what you have to hand.
- Milk: I know it sounds unusual but trust me on this one! The milk makes the dish so creamy.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Heat oil in a frying pan or saucepan over a medium heat. Add the diced chicken, season with salt and pepper, then sprinkle over the Italian herbs. Cook for 5 minutes to brown the chicken.
Add the crushed garlic and sliced spring onion, stir and cook for 2 minutes. Sprinkle flour over the chicken mixture and cook for another minute.
Dissolve the stock cube in the boiling water, then pour into the pan along with 1 cup of milk. Stir to combine. Add the macaroni and cook, stirring for 5 minutes. Pour in the last ½ cup of milk and cook for another 5 minutes. The macaroni should almost be cooked.
Stir in the peas and grated cheese, cook for a few more minutes until the cheese has melted and the peas are heated through. Season with salt and pepper to taste. Serve immediately.
Recipe FAQs:
It is not. However you can make substitutes to make it that way by swapping to gluten free pasta + gluten free flour, and ensuring your stock is gluten free.
Yes of course. Any short cut pasta will work in this one pot meal. Spirals, bowties or even orzo.
Storage:
Store any leftover one pot chicken and macaroni in an airtight container in the fridge for up to three days. Reheat on the stovetop or in microwave until piping hot. You may need to add a little more liquid to rehat.
This meal can also be frozen. Store in an airtight container in the freezer for up to three months. Defrost completely before reheating.
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One Pot Macaroni, Chicken and Peas
An easy one pot pasta dish made from macaroni, diced chicken pieces and peas cooked in a creamy white sauce.
Ingredients
- 2 tsp oil
- 500g chicken breast, diced
- 1 tsp Dried Italian herbs
- 3 cloves garlic, crushed
- 1 spring onion, finely sliced
- 2 Tbsp flour
- 1 chicken stock cube
- 1 ½ cups boiling water
- 1 ½ cups milk
- 250g macaroni
- 1 cup frozen peas, thawed
- 100g cheese, grated
Instructions
- Heat oil in a frying pan or saucepan over a medium heat. Add the diced chicken, season with salt and pepper, then sprinkle over the Italian herbs.
- Cook for 5 minutes to brown the chicken.
- Add the crushed garlic and sliced spring onion, stir and cook for 2 minutes.
- Sprinkle flour over the chicken mixture and cook for another minute.
- Dissolve the stock cube in the boiling water, then pour into the pan along with 1 cup of milk. Stir to combine.
- Add the macaroni and cook, stirring for 5 minutes. Pour in the last ½ cup of milk and cook for another 5 minutes. The macaroni should almost be cooked.
- Stir in the peas and grated cheese, cook for a few more minutes until the cheese has melted and the peas are heated through. Season with salt and pepper to taste. Serve immediately.
Notes
- Stir every minute to prevent the macaroni from sticking to the bottom of the pan.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 544Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 140mgSodium: 419mgCarbohydrates: 36gFiber: 3gSugar: 8gProtein: 55g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kathryn says
If I have normal chicken stock instead of a cube, how many teaspoons would I need?
VJ cooks says
It can vary depending on the brand you're using. You need 1.5 cups, or 375ml of stock. Therefore however many teaspoons you need to make the quantity.
Karuna says
Can you freeze leftovers??
VJ cooks says
This meal can also be frozen. Store in an airtight container in the freezer for up to three months. Defrost completely before reheating.
Margaret C says
I don't know if it's because I used gluten free pasta, but I needed to use an additional cup of liquid to keep this moist. And it was still kind of dry after that.
VJ cooks says
Yes, gluten free pasta takes much longer to cook than regular pasta, requiring more liquid.