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+ servings

One Pot Creamy Pasta with Chicken and Vegetables

A family friendly, quick, and easy one pot pasta filled with garlic, pasta, and vegetables, and finished off with a to die for creamy sauce. 

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Author Star


  • 1 lb chicken breast, raw cut into small bite size pieces and sprinkled with kosher salt and pepper
  • 3 cups broccoli frozen
  • cups corn frozen
  • 2 cups carrots frozen
  • 6 cloves garlic minced (about two tablespoons)
  • 2 tsp olive oil
  • 1 tsp kosher salt extra to taste
  • pepper to taste
  • 7 oz (dry) bowtie pasta
  • 3 cups chicken broth
  • cups half and half
  • 1/4 cup parmesan cheese grated
  • 1/4 tsp Lawry's Seasoned Salt or to taste.


  • tbsp cornstarch
  • 1 tbsp water


  1. Remove frozen vegetables from freezer and let thaw naturally in a bowl while prepping the other ingredients. 

  2. Heat a large skillet or pot with a tight fitting lid over medium-high heat and heat 2 tsp olive oil. Add diced chicken breast to hot pan and cook until lightly browned and cooked through, about 5-6 minutes. Stir occasionally.

  3. When the chicken is cooked, add minced garlic and cook just until fragrant, about 30 seconds. Add dry pasta, chicken broth, and salt and pepper. Cover. Bring to a boil and then return to simmer. Let pasta cook, covered, for about 12 minutes or until noodles are tender. 

  4. While the pasta is cooking:

    Make Slurry by adding 1.5 tbsp of cornstarch and 1 tbsp of water to a small bowl and whisking it with a fork until combined well.  Set aside.

    Cut broccoli into smaller pieces if they are large. 

  5. When the pasta is done cooking add slightly thawed vegetables into the pot, cover again, and let them cook for just a few minutes or until warmed through.

  6. Stir in half and half and parmesan cheese. Bring to a gentle boil and add slurry. Continue to stir together for a few minutes until thickened. Season with Lawry's Seasoned Salt and Pepper to taste. Enjoy! 

Recipe Notes


Serving size: 1 & 3/4 cups.

WW Green Plan: 9 Points  WW Blue Plan: 7 Points | WW Purple Plan: 7 Points |  410 calories. 10g fat, 5g saturated fat, 37g carbohydrates, 4g fiber, 3g sugar, 38g protein