One Pot Chicken and Pasta
40 min
Everything goes in one pot — chicken, pasta, tomatoes, done. Big hit with kids and adults alike, and barely any washing up.
one-potchickenpasta
All the lasagne flavour without the faff — one pot, minimal washing up, and it's on the table in under 40 minutes.
Instructions
- 1
Brown the minced meat in a large pot with the oil over medium-high heat.
- 2
Finely chop the onion and carrot, then grate the garlic. Add them all to the pot with the meat.
- 3
Push everything to the sides and make a well in the middle. Add a little more oil and fry the tomato paste in the well for a couple of minutes until it darkens slightly.
- 4
Add the canned tomatoes, dried oregano, and chilli flakes to the pot and stir everything together.
- 5
Pour in the stock. Break the lasagne sheets into smaller pieces and stir them into the sauce, making sure every piece is fully submerged.
- 6
Put the lid on and bring to a boil, then let it simmer for 10–12 minutes until the sauce has thickened and the pasta is almost cooked through — you want it just slightly underdone since it'll finish in the oven. Stir occasionally so nothing sticks to the bottom. Season with salt and pepper.
- 7
Dollop the cream cheese over the top, scatter over the grated cheese and basil, then bake at 220 °C with the grill element on for 3–5 minutes until the cheese is melted and bubbling.
Per average serving
951
Calories
kcal
45.3
Protein
g
82.3
Carbs
g
50.9
Fat
g
8.9g
Fiber
14.8g
Sugar
1729mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
951
Calories
kcal
45.3
Protein
g
82.3
Carbs
g
50.9
Fat
g
8.9g
Fiber
14.8g
Sugar
1729mg
Sodium
Tips from the kitchen
- Don't skip frying the tomato paste in that well. Two minutes until it darkens takes away the raw, tinny taste and gives the sauce more depth.
- Break the lasagne sheets into pieces roughly the size of a matchbox. Too small and they go mushy, too big and they clump together and cook unevenly.
- Push every bit of pasta under the surface before you put the lid on. Any piece sticking out stays hard and chewy.
- Pull it off the heat when the pasta is slightly firm in the middle. It keeps cooking under the grill, and you don't want it falling apart.
- Stir along the bottom a few times while it simmers. The pasta starch and tomato like to catch and burn down there.
Ways to vary it
- Swap the beef for the pork and beef mix if you want a softer texture, or use just pork on its own.
- A handful of chopped mushrooms fried in with the onion and carrot works well if you fancy bulking it out.
- If you like more heat, double the chilli flakes or finish with a few drops of chilli oil over the cheese.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. It freezes fine, though the pasta goes a little softer once thawed. Reheat in the microwave or in a covered pan over low heat with a splash of water, since the sauce thickens a lot as it sits.
What to serve with it
A green salad with a sharp vinaigrette cuts through the cheese nicely. Some garlic bread on the side never hurts if you want to mop up the sauce.
UC
By Untrained ChefPublished 25 April 2026 · Updated 11 July 2026
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