Cheesy Chicken Veggie Pasta Skillet

Cheesy Chicken Veggie Pasta Skillet

I love one-pot meals, especially when they’re as creamy, cheesy, hearty and delicious as this Cheesy Chicken Veggie Pasta Skillet. The name may be a mouthful (I tried too hard to cram everything in there), but the flavors are amazing. I particularly love the sharp cheddar with the sweetness of the carrots and corn – SO good. Once you chop up the broccoli and carrots, your prep work is pretty much done and everything cooks in the same pan, even the pasta! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Cheesy Chicken Veggie Pasta Skillet

You will need cooked chicken breast for this recipe, but you can use any kind (I used grilled chicken, but shredded or chopped rotisserie or pretty much anything else will work – great for using up leftovers). Don’t forget to check out my Easy Slow Cooker Shredded Chicken post- the perfect way to make shredded chicken for this recipe! I know the expression “a watched pot never boils,” but you are going to have to keep a close eye on the pan while you’re waiting for it to simmer – the old wives are wrong, it really will boil whether you’re looking or not and for this recipe you don’t want it to reach that point! If there’s anything I love almost as much as tasty food, it’s not having to wash a lot of dishes, so if you feel the same way, you’re going to love this skillet meal.

Cheesy Chicken Veggie Pasta Skillet

Cheesy Chicken Veggie Pasta Skillet
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Cheesy Chicken Veggie Pasta Skillet

This Cheesy Chicken Veggie Pasta Skillet is a creamy, cheesy, hearty and delicious one-pot skillet meal!

Ingredients

  • 8 oz uncooked wheat pasta
  • 1 ½ cups water
  • 1 cup skim milk
  • 1 teaspoon salt
  • ½ teaspoon dry mustard powder, I used Coleman’s
  • 2 cups fresh broccoli florets
  • 2 medium carrots, sliced into ¼” rounds (about 4.5 oz)
  • ½ cup frozen corn kernels
  • 8 oz cooked boneless skinless chicken breast, sliced or chopped into bite size pieces (mine was grilled)
  • 4 oz sharp Cheddar cheese, shredded (I used Cabot Seriously Sharp – pick one with lots of flavor!)

Instructions

  • Place the dry pasta in a large saute pan or deep skillet and pour in the water and milk. Stir in the salt and mustard powder and top with the broccoli, carrots and corn. Turn the heat on to medium and stay by the stove, stirring occasionally and watching closely for the contents to begin to simmer. *Pan should remain uncovered. Make sure you don’t wander away, you do not want the contents to boil and spill over or for the milk to get overheated and separate* When you see the liquid start to simmer, reduce the heat to low.
  • Cook the mixture on low, stirring every couple minutes, for 15-20 minutes until the liquid is mostly absorbed. Add the cooked chicken pieces and stir in until well combined and cook for another 1-2 minutes. Remove from heat and stir in the shredded cheese. Cover the pan with a lid for 2-3 minutes until the cheese is melted and then stir until well combined and cheesy. Serve warm.

Notes

To view your current WW Points for this recipe and track it in the WW app or site, click here!
Nutrition Information:
312 calories, 36 g carbs, 4 g sugars, 9 g fat, 4 g saturated fat, 24 g protein, 6 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 generous cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 7 SmartPoints/ Purple: 3 SmartPoints
Weight Watchers Points Plus:
8 per (1 generous cup) serving (P+ calculated using the recipe builder on weightwatchers.com)