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Are you busy oftenand keep looking for easy recipes that are delicious and nutritional as well?Well, look no further because we bring you one-pot chicken pasta. This dishwill become your go-to meal for all the busy days.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings:4 People


  • 2 Chicken breasts (boneless)
  • 2 ½ cups Penne pasta
  • 2 Bell pepper (1 green and 1 red)
  • 1 Medium Onion (chopped)
  • 3 Tbsp Olive oil
  • 1 Tbsp Ginger (grated)
  • 1 Tbsp Garlic (grated)
  • 1 tsp salt
  • ½ tsp Black pepper
  • 1 tsp Red chili powder
  • 1 tsp Italian seasoning (Mixed herbes )
  • 1 cup Tomato pulp
  • 3 cups Milk
  • 1 cup Mozzarella cheese (grated)
  • Fresh basil leaves (for garnish)
Nutrition Facts
One-Pot Chicken Pasta in 30 Minutes
Amount Per Serving
Calories 480 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 8g50%
Cholesterol 113mg38%
Sodium 1094mg48%
Potassium 1171mg33%
Carbohydrates 40g13%
Fiber 5g21%
Sugar 17g19%
Protein 41g82%
Vitamin A 2940IU59%
Vitamin C 87mg105%
Calcium 395mg40%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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  • Slice the chicken breast, onion, and bell peppers in longitudinal strips.
  • Over medium heat place a pot on the stove and put olive oil. Add chopped onion to the oil and cook the onion until it turns translucent.
  • As the onions soften up, add 1 tsp. garlic and 1 tsp ginger and mix it with the onion. Add chicken breast to the pot and cook it for 4-5 minutes.
  • Add 1 tsp. salt, ½ tsp. black pepper, 1 tsp. red chili powder and 1 tsp. Italian seasoning. Keep stirring the mixture so the spices are properly mixed.
  • Add bell peppers next and mix properly. Next, add 1 cup tomato pulp and 3 cups of milk, make sure to mix everything properly at every step.
  • Bring it to a boil and add 2 ½ cups of penne pasta. Cover and cook for 10-12 minutes. After 10 minutes, add 1 cup of mozzarella cheese on top and cover and cook for 2 minutes.
  • Take a serving out and garnish with fresh basil (chopped) and enjoy the yummy treat.
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