Eating for One – 7 Meals from One $10 Chicken Part 3: Creamy Chicken & Vegetable Pasta

This is where it all starts to pay off.

You’ve roasted the chicken.
You’ve broken it down into portions.

Now… dinner takes 15 minutes.

In Part 3, Chef Ian turns one portion of chicken into a creamy, comforting pasta using simple pantry staples — proving that cooking for one can be quick, affordable, and seriously satisfying.

1: Cook the Pasta

• Bring water to the boil
• Season well with Olsson’s Salts Sea Salt
• Cook pasta until al dente
• Reserve a little pasta water
• Drain and set aside

👉 Your water should taste lightly seasoned — this is your first layer of flavour

2: Build the Flavour Base

• Heat olive oil in a pan
• Add onion and garlic
• Cook until softened and fragrant

👉 Don’t skip this — this is where the flavour starts

3: Add Chicken & Vegetables

• Add cooked chicken
• Add vegetables (frozen or fresh)
• Toss and heat through

4: Create the Sauce

• Add cream and shredded cheese
• Stir gently as the sauce begins to thicken

5: Bring It Together

• Add cooked pasta
• Toss through the sauce

👉 As the sauce thickens, add a splash of pasta water to loosen if needed

6: Optional Chef Finish

• Grate over parmesan
• Drizzle with caramelised balsamic

👉 This lifts the whole dish — richness balanced with acidity

• Building flavour from the start
• Cooking for one with flexibility
• Using pre-cooked protein
• Sauce control using pasta water

Gluten-Free Option

Replace the regular pasta with 100g gluten-free pasta — penne, spirals or shells all work well. Cook according to the packet directions, as GF pasta can soften more quickly than regular wheat pasta.

Chef Ian’s tip: Keep a little of the pasta cooking water before draining. A splash added to the creamy sauce will help loosen it and bring everything together.