Look, I’m not here to promise you a Michelin star meal in 15 minutes. But I am here to say: this chicken pasta is exactly what you need when life’s a bit much and dinner still has to happen. Quick, cheesy, saucy – the kind of meal that doesn’t judge you for forgetting to defrost something.
I’ve made this more times than I care to count. Kids moaning, emails pinging, and that one bell pepper in the fridge looking a bit sad but still willing to do its job. It always turns out solid. Never boring. And honestly, the cheese pull at the end? Bit of a power move.
Why You’ll Love It
- Ready in 15 minutes (yes, really – no culinary gymnastics required).
- Uses basic fridge/pantry stuff. Nothing weird, nothing fancy.
- It’s saucy, cheesy, garlicky… like pizza in pasta form.
- Kid-friendly, partner-pleasing, meal-prepper-approved.
- You can tweak it a hundred ways depending on your mood or what’s knocking around in the fridge.
- One pan + one pot = fewer dishes = a happy you.
Ingredients
- 2 chicken breasts, cut into strips
- 1 tablespoon olive oil
- ½ medium yellow onion, chopped
- ½ bell pepper, chopped
- 3 garlic cloves, minced
- ½ teaspoon each: salt, pepper, garlic powder
- 1 cup marinara sauce
- ½ cup mozzarella or Italian blend cheese
- ¼ cup Parmesan cheese (optional, but I mean… why not?)
- 3 cups cooked pasta (or 1.5 cups dry)
How to Make It
Get your pasta rolling:
Bring 2 cups of salted water to a boil and chuck in your dry pasta. Lid on, simmer it till just cooked – around 10 minutes. Stir it now and then unless you fancy one giant noodle blob.
Start the base:
While pasta cooks, heat the olive oil in a big ol’ pan over medium-high heat. Toss in the onion and bell pepper. Cook for 1–2 minutes until they’ve softened and stopped looking sad.
Wake it up with garlic:
Add the minced garlic and let it go golden – only about 30 seconds or it’ll go bitter. Don’t walk away. (I’ve burned garlic mid-text more times than I care to admit.)
Cook the chicken:
Add the chicken strips and season with salt, pepper, and garlic powder. Stir occasionally and cook until they’ve got colour and are mostly cooked through.
Get saucy:
Pour in the marinara and cover. Let the whole thing simmer gently for 5 minutes while your kitchen starts to smell like you’re doing more than you are.
Bring it all together:
Drain the pasta and toss it straight into the saucey chicken pan. Stir, coat, and sprinkle over the mozzarella. Turn off the heat – the cheese will melt in the residual warmth. (You can throw it under the grill for a melty golden top if you’re feeling fancy.)
Serve it up:
Top with Parmesan, maybe some chilli flakes if you want a kick. Grab a fork and don’t even bother plating it up if it’s been that kind of day.
Common Mistakes and How to Dodge Them
Why is my chicken dry?
You probably overcooked it. Cut it into strips and don’t walk away — it only needs a few minutes.
Is it too salty?
Watch your seasoning, especially if your marinara or cheese is already salty. Taste before you go wild.
Why is the cheese clumpy?
Add it off the heat and stir it through gently. Heat can split cheese if you’re too aggressive.
Pasta too soft?
Undercook it slightly in the pot – it finishes in the sauce. No one wants soggy spirals.
Storage and Reheating
Pop any leftovers in an airtight container and keep in the fridge up to 3 days. Reheat in a pan over medium-low heat with a splash of water or milk to loosen it up. Microwave works too, just stir halfway. Don’t freeze – the cheese goes weird.
Frequently Asked Questions
Can I use rotisserie chicken?
Yes, total time-saver. Skip straight to the sauce bit and warm it through.
What pasta works best?
Short ones – penne, fusilli, rigatoni – hold the sauce nicely. Spaghetti can get clumpy in this.
Can I make it vegetarian?
Swap the chicken for mushrooms or even tinned chickpeas. Still lush.
Is it spicy?
Not unless you want it to be. Add red pepper flakes or hot sauce if you fancy a kick.
Nutrition Facts (Per Serving):
- Calories: ~480
- Fat: 18g
- Carbs: 40g
- Protein: 35g
- Sodium: ~500mg
- Sugar: 6g
Jamie Oliver Chicken Pasta 15 Minute Meals
Description
A super-fast, super-satisfying chicken pasta tossed in garlicky tomato sauce and finished with gooey cheese — comfort food on a clock.
Ingredients
Instructions
- Cook pasta in salted water until al dente.
- Meanwhile, sauté onion and pepper in oil for 2 mins.
- Add garlic, then chicken and seasoning. Cook till golden.
- Stir in marinara and simmer covered for 5 mins.
- Drain pasta and mix into sauce.
- Sprinkle cheeses, stir off heat, and serve warm.
Notes
- Use pre-cooked chicken if you’re in a pinch.
- Add chilli flakes for heat or basil for freshness.
- Don’t skip the garlic — it makes the dish sing.
- Keep pasta slightly undercooked so it doesn’t go mushy.