30-Minute One Pot Garden Veggie Chicken Pasta
Streamlined one-pot pasta combining shredded cooked chicken, cherry tomatoes, fresh basil, and parmesan in chicken stock. Pasta cooks directly in the liquid with garlic and shallots. Ready in under 15 minutes with minimal cleanup.
Ingredients
- 8 ounces dried corkscrew pasta, noodles
- 2 cups cherry or baby heirloom tomatoes, halved
- 2 cloves garlic, minced
- 1 medium shallot, minced
- 1 teaspoon sea salt
- ¾ teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup basil leaves
- 1 ½ cups shredded cooked chicken
- 4 ½ cups chicken stock
- 2 tablespoons butter, unsalted
- 1 cup parmesan cheese, freshly grated
Instructions
- 1
Combine pasta, tomatoes, garlic, shallot, salt, black pepper, red pepper flakes, basil, chicken, and chicken stock in a large pot.
- 2
Stir and place over high heat.
- 3
Bring to a boil and cook for 9-12 minutes, stirring every few minutes to prevent sticking.
- 4
Remove from heat, stir, add butter and cheese, and stir until incorporated.
- 5
Serve immediately.
Tips
Stir frequently during cooking to prevent pasta from sticking to the pot bottom.
Use chicken stock that matches your salt preference since salt is added separately.
Good to Know
Cover leftovers and refrigerate.
Shred and cook chicken in advance. Mince garlic and shallot up to 1 day ahead.
Serve immediately after stirring in butter and cheese.
Common Mistakes
Do not skip stirring every few minutes to avoid pasta clumping and sticking.
Do not add butter and cheese before removing from heat to avoid uneven melting.