One Pot Chicken, Broccoli, and Peas Pasta

This One Pot Chicken, Broccoli, and Peas Pasta is super simple to make in under 30 minutes! Great as a meal prep or just as a weeknight dinner.

Coconut Chicken Broccoli and Peas Pasta

I love an easy one pot meal – the less clean up needed, the better! This is has been my new go-to pasta recipe lately. It only takes a couple minutes to put together and it reheats wonderfully.

While I don’t live a dairy-free life, this pasta is great is dairy free (if you skip the parmesan topping). While I usually like to make a creamy pasta sauce with heavy cream, this time I used coconut milk. I love that it adds just a hint of coconut flavour while helping coat the pasta in a silky smooth sauce.

What You’ll Need

olive oil
chicken breast
salt
onion powder
garlic – this is a garlic heavy recipe so use less if you’re not a huge fan of garlic
chicken stock
coconut milk – full fat
pasta – I use fusilli pasta. I’m a fan of corkscrew styled pasta for this pasta
broccoli
peas – I prefer frozen peas
optional: shaved parmesan and red chili flakes to top with

How To Make This One Pot Pasta

In a large pot (I use a Dutch oven) on medium heat, add in olive oil and chicken breasts. Season with salt and onion powder and brown the chicken for 3-4 minutes.
Add in the garlic and sauté for another 2 minutes.
Add in the chicken stock and coconut milk and increase the heat until the liquid starts to boil.
Add in the pasta and lower the heat back to medium. Let the pasta cook for 8-9 minutes, stirring occasionally.
Add in broccoli and peas, stir and let cook for another 2-3 minutes or until the pasta has cooked through.
Top off with some red chili flakes and shaved parmesan if you wish before serving.

Tips and Notes

To meal prep: portion out into airtight containers and let cool before storing in the fridge for up to 4 days.
If you want your broccoli to be on the softer side, I recommend adding the broccoli into the pot earlier.
I cooked my pasta in a 5.5 qt Dutch oven.

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