One-Pot Creamy Chicken & Pasta Bake

Looking for a hearty, family-friendly meal that’s packed with flavour and easy to prepare? This Creamy Chicken Pasta-Pot combines tender chicken, mushrooms, colourful peppers and pasta rice in a rich, creamy sauce, all cooked in one pot for maximum convenience. Finished with melted cheddar cheese and juicy tomatoes, it’s the perfect comfort food for busy weeknights or relaxed weekend dinners.

Turn simple ingredients into a delicious one-pot masterpiece with this Creamy Chicken Pasta-Pot recipe. Juicy chicken pieces, earthy mushrooms and sweet peppers simmer together in a creamy mushroom and wine sauce, creating a satisfying meal that’s both comforting and full of flavour. With minimal washing up and maximum taste, this recipe is sure to become a family favourite.

Ingredients

• 1kg chicken breasts, boneless or chicken portions cut in smaal chunks
• ½ punnet mushrooms sliced
• 1 large onion sliced
• 1 red pepper diced
• 1 green pepper diced
• 1 packet cook in sauce mushroom and wine flavour
• 500g pasta rice
• 250ml coconut cream or milk
• 3 tbsp olive oil
• 1 cup grated chedder cheese
• 2 tomatoes sliced
• salt and black pepper to taste

Instructions

1. Sauté:
2. Heat the olive oil in a cast iron pot over medium-high heat. Fry the onion and peppers until lightly golden. Add the chicken and brown. Stir in the mushrooms.
3. Add & Simmer:
4. Mix in the Cook in Sauce, pasta rice, salt and pepper. Add enough water to cover. Bring to a gentle simmer, cover, and cook for 30–45 minutes, stirring occasionally to prevent sticking, until the pasta is tender and the sauce has thickened.
5. Finish:
6. Remove from the heat and stir in the coconut cream. Top with cheddar cheese and sliced tomatoes. Finish with a grind of black pepper and place under the grill for a few minutes until the cheese is melted and golden.

Creamy Chicken, Pepper & Pasta Delight

Irene Muller

Looking for an easy one-pot meal? This Creamy Chicken Pasta-Pot is rich, cheesy and packed with wholesome ingredients the whole family will love.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Main Course

Cuisine Global

Servings 8

Equipment

• 1 large heavy cast iron pot Dutch Oven Pot or any other heavy based saucepan with a lid

Ingredients

  

• 1kg chicken breasts, boneless or chicken portions cut in small chunks
• ½ punnet mushrooms sliced
• 1 large onion sliced
• 1 red pepper diced
• 1 green pepper diced
• 1 packet cook in sauce mushroom and wine flavour
• 500g pasta rice
• 250ml coconut cream or milk
• 3 tbsp olive oil
• 1 cup grated cheddar cheese
• 2 tomatoes sliced
• salt and black pepper to taste

Instructions

 

• Get started using your cast iron pot:

  To perfectly sauté your ingredients, heat the olive oil in the cast iron pot over medium-high heat. Sauté the onions, red and green pepper until lightly golden brown, add the chicken pieces, brown them lightly until golden brown.
  
• Add the mushrooms and mix well.
• Add liquids and pasta:

  Pour in The Cook in Sauce, add water until covered. The pasta rice must be added to this mixture, salt and pepper and give it a good stir.

  Keep covered
• Cook:

  Once the liquid comes back up to a simmer, reduce the heat, cook for 15 to 45 minutes until the pasta is just about cooked. Cover the pot. Cook for another +- 30 minutes, stir every couple of minutes at the start then more regularly towards the end to ensure the pasta doesn’t stick to the base of the pot. As you cook, the liquid will reduce and thicken.
• Cream it

  Remove from the heat, stir in the cream, sprinkle cheddar cheese over the top and place sliced tomotoes on top of the cheese, then grind a little black pepper over the top before you place the pot under the grill for a few minutes.

Keyword Cheese, Chicken, pasta