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30-Minute Skillet Chicken Pasta

30-Minute Skillet Chicken Pasta

Course Dinner
Servings 4
Author Nicky Corbishley


  • 1 tbsp oil
  • 1 large onion peeled and chopped
  • 2 large chicken breast cut into chunks
  • Pinch of salt and Pepper
  • 2 cloves garlic peeled and minced
  • 1 tbsp tomato puree
  • 1 red bell pepper deseeded and chopped
  • 4.5 cups 300g dried pasta
  • 1 tsp dried oregano
  • ½ tbsp. Worcestershire sauce
  • 2 x14oz 400g cans chopped tomatoes
  • 1.25 cups 300ml stock made from hot water from the kettle + 2 stock cubes
  • 0.5 cups 120ml milk
  • 1 cup 100g - packed - mature cheddar cheese, grated
  • 1 cup about 20 snow peas, roughly chopped
  • 1 tbsp chopped chives


  1. Heat the oil in a large skillet and add in the onions. Cook for 3 minutes on a medium-to-high heat until they start to turn translucent. Add in the chicken, salt and pepper. Cook for a further 3 minutes until the chicken is sealed (it won’t be cooked in the middle at this point).
  2. Add in the garlic, tomato puree and red peppers. Stir, then add in the pasta. Now add in the oregano, Worcestershire sauce, cans of tomatoes, stock and milk. Stir and bring to the boil, then turn down to a gentle simmer. Cover with a lid or some foil and simmer for 12-15 minutes until the pasta is cooked.
  3. Stir in the chopped snow peas (it’s nice to add them at the end, so they’re hot, but retain their crunch), then sprinkle the pasta with cheese and put it under the broiler for a couple of minutes until the cheese has melted.
  4. Top with chopped chives and serve.