(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or chicken thighs
Macaroni pasta
Frozen peas
Onion
Garlic
Chicken broth
Milk
Cheddar cheese
Olive oil
Butter
Italian seasoning
Paprika
Salt
Black pepper
Parmesan cheese
Fresh parsley
Directions
Heat olive oil and butter in a large pot over medium heat.
Add chopped onion and cook until softened.
Stir in minced garlic and cook for about 30 seconds.
Add diced chicken and season with paprika, Italian seasoning, salt, and black pepper.
Cook until the chicken is lightly browned.
Pour in the chicken broth and milk, then bring to a gentle simmer.
Stir in the macaroni and cook uncovered, stirring occasionally to prevent sticking.
Cook until the pasta is tender and most of the liquid has been absorbed.
Stir in the frozen peas and cook for 2–3 minutes.
Add cheddar cheese and parmesan cheese, stirring until melted and creamy.
Taste and adjust seasoning if needed.
Garnish with fresh parsley before serving.
Servings and timing
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
Add spinach or broccoli for extra vegetables.
Use rotisserie chicken for quicker preparation.
Add chili flakes for a spicy version.
Swap cheddar for mozzarella or Monterey Jack cheese.
Use whole wheat pasta for added fiber.
Stir in cooked turkey bacon for extra flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave with a splash of milk or broth to restore the creamy texture.
This dish can be frozen for up to 2 months, though the pasta may soften slightly after thawing and reheating.
FAQs
Can I use pre-cooked chicken?
Yes, simply stir it in near the end of cooking to warm through.
What type of pasta works best?
Macaroni works perfectly, but shells or small pasta shapes also work well.
Can I make this dish without cheese?
Yes, though the dish will be less creamy and rich.
How do I keep the pasta from sticking?
Stir occasionally while the pasta cooks and make sure there is enough liquid.
Can I use fresh peas instead of frozen?
Absolutely, fresh peas work very well when in season.
Is this recipe freezer-friendly?
Yes, although the pasta texture may soften slightly after freezing.
Can I make this recipe gluten-free?
Yes, use gluten-free pasta and ensure the broth is gluten-free.
What can I serve with this dish?
A fresh green salad or roasted vegetables pair nicely.
Can I add more vegetables?
Yes, broccoli, carrots, mushrooms, or spinach are great additions.
How do I know when the chicken is fully cooked?
The chicken should reach an internal temperature of 165°F (74°C).
Conclusion
One Pot Macaroni, Chicken and Peas is an easy and comforting dinner packed with creamy pasta, tender chicken, and sweet peas. Perfect for busy evenings and family meals, this one-pot recipe combines convenience and delicious homemade flavor in every bite.
This One Pot Macaroni, Chicken and Peas recipe is a creamy and comforting dinner made with tender chicken, macaroni pasta, sweet peas, and melted cheese all cooked together in one pot. Perfect for busy weeknights, this easy family-friendly meal delivers hearty flavor with minimal cleanup and simple pantry ingredients.
Author:Catherine
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
Yield:4–6 servings
Category:Dinner
Method:One-Pot/Stovetop
Cuisine:American
Ingredients
1 pound chicken breasts or chicken thighs, diced
2 cups macaroni pasta
1 cup frozen peas
1 small onion, chopped
3 garlic cloves, minced
3 cups chicken broth
1 cup milk
1½ cups cheddar cheese, shredded
1 tablespoon olive oil
1 tablespoon butter
1 teaspoon Italian seasoning
1 teaspoon paprika
Salt, to taste
Black pepper, to taste
¼ cup parmesan cheese, grated
Fresh parsley, chopped for garnish
Instructions
Heat olive oil and butter in a large pot over medium heat.
Add chopped onion and cook until softened.
Stir in minced garlic and cook for about 30 seconds.
Add diced chicken and season with paprika, Italian seasoning, salt, and black pepper.
Cook until the chicken is lightly browned.
Pour in the chicken broth and milk, then bring to a gentle simmer.
Stir in the macaroni and cook uncovered, stirring occasionally to prevent sticking.
Cook until the pasta is tender and most of the liquid has been absorbed.
Stir in the frozen peas and cook for 2–3 minutes.
Add cheddar cheese and parmesan cheese, stirring until melted and creamy.
Taste and adjust seasoning if needed.
Garnish with fresh parsley before serving.
Notes
Stir occasionally while cooking to prevent the pasta from sticking.Rotisserie chicken can be used for an even quicker version.Add spinach or broccoli for extra vegetables and nutrition.A splash of extra milk helps restore creaminess when reheating.Monterey Jack or mozzarella cheese can be substituted for cheddar.
