Cheesy Chicken Pasta is creamy, flavorful, and easy to make. It combines tender chicken with pasta and a light cheddar sauce for a comforting meal that comes together fast. Perfect for busy nights or when you’re craving something hearty and cheesy without a lot of effort.
Why We Love This Cheesy Chicken Pasta Recipe
This recipe stands out because it brings together the best of comfort food and easy cooking. You get juicy chicken cooked to golden perfection paired with a creamy sauce that clings beautifully to every piece of penne pasta. It’s both hearty and smooth, with a nice kick from Italian seasoning and chili flakes that elevate the flavor without overwhelming it. The use of half and half keeps the sauce rich but not overly heavy, making it a balanced choice for a filling meal. Plus, it’s incredibly flexible—perfect for busy evenings and easily adjustable to what you have on hand.
Ingredients for Cheesy Chicken Pasta
- 10 ounces (300 g) penne pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound (450 g) chicken breast, cut into bite-sized pieces
- 4 garlic cloves, finely chopped
- 1 cup (250 ml) chicken stock
- 2 tablespoons all-purpose flour
- 1 ½ cups (375 ml) half and half or single cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- 1 cup (125 g) low-fat cheddar cheese, shredded
- ⅓ cup (30 g) Parmesan cheese, grated
- Extra salt and freshly ground black pepper, to taste
How to Make Cheesy Chicken Pasta Directions
Start by bringing a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Be sure to save 1 to 2 cups of the pasta water before draining, as you’ll need it later to adjust the sauce texture.
Next, heat the olive oil in a large pan over medium-high heat and melt the butter. Add the bite-sized chicken pieces and cook for about 6 to 7 minutes, turning them until all sides are golden and cooked through. Once done, remove the chicken from the pan and set it aside.
In the same pan, lower the heat to medium and add the finely chopped garlic. Cook for about one minute until fragrant but not browned. Then pour in the chicken stock and bring it to a boil. Slowly whisk in the flour until the mixture becomes creamy and smooth, making sure there are no lumps.
Pour in the half and half gradually while whisking continuously to avoid any clumps forming. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly.
Now, add the Italian seasoning, red chili flakes, and ground black pepper. Stir these spices well into the sauce to blend the flavors.
Turn the heat to low and gradually add the shredded cheddar cheese, whisking constantly until the sauce is thick and creamy.
Return the cooked pasta to the pan and toss it well, coating each piece in the cheesy sauce. If the sauce seems too thick, add some reserved pasta water a little at a time to reach a silkier, creamier consistency.
Add the cooked chicken back into the pan, mixing everything evenly. Finally, stir in the grated Parmesan cheese and adjust the salt and pepper to your taste. Serve immediately while warm for the best flavor and texture.
How to Serve Cheesy Chicken Pasta
This cheesy chicken pasta works well as a main dish served on its own because of its rich and filling nature. You can garnish it with a sprinkle of fresh parsley or basil for a pop of color and freshness. It pairs wonderfully with a simple green salad or steamed vegetables like broccoli or asparagus to balance the richness of the dish. For a little extra crunch, toasted breadcrumbs or crushed nuts sprinkled on top add texture and flavor. If you want to elevate it further, serve with garlic bread or a warm baguette to soak up the creamy sauce. This meal is perfect for casual family dinners or small gatherings where you want something tasty and comforting without a lot of fuss.
Expert Tips for Cheesy Chicken Pasta
For the best results, make sure to cook the pasta just until al dente, as it will continue to soften slightly when tossed in the sauce. Saving some pasta water is essential—it helps thin the sauce if it becomes too thick and adds a little starch that improves the sauce’s texture and cling. When cooking the chicken, avoid overcrowding the pan; this ensures the chicken pieces brown nicely rather than steam. If you prefer a milder heat, reduce the chili flakes or skip them entirely. To keep the sauce lump-free, whisk the flour into the stock thoroughly before adding the cream. Use freshly shredded cheddar cheese instead of pre-shredded for a smoother melt and better taste. Finally, stir the sauce gently once the cheese is added to avoid curdling.
How to Store Cheesy Chicken Pasta
If you have leftovers, let the pasta cool completely before storing it in an airtight container. It will keep well in the fridge for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and prevent it from drying out. Warm it gently on the stove over low heat, stirring occasionally until heated through. Avoid using a microwave if possible, as it can cause the sauce to separate. You can also freeze this dish for up to one month; thaw overnight in the fridge before reheating. Note that the texture may change slightly after freezing, but the flavors will remain delicious.
Variation of Cheesy Chicken Pasta
You can customize this recipe in many ways to suit your taste or what’s available in your kitchen. Swap the penne for other pasta shapes like fusilli, farfalle, or rigatoni to change the presentation and texture. For a veggie boost, add sautéed mushrooms, spinach, or sun-dried tomatoes to the sauce. If you want a richer flavor, try using heavy cream instead of half and half. For a smoky twist, include some smoked paprika or a dash of cayenne pepper. If you prefer a lighter option, replace chicken breast with turkey breast or even cooked shrimp for a seafood variation. You can also make it vegetarian by substituting chicken with sautéed tofu or roasted vegetables, using vegetable stock instead of chicken stock. Finally, experiment with different cheeses like mozzarella or gouda to change the character of the sauce.
Frequently Asked Questions about Cheesy Chicken Pasta
What kind of pasta works best for this recipe?
Penne pasta is the classic choice here because its tube shape holds the creamy sauce well. However, you can use other pasta shapes like fusilli, rigatoni, or farfalle based on your preference.
Can I use leftover chicken for this dish?
Absolutely! Using leftover cooked chicken is a great way to save time. Just skip cooking the chicken again and add it to the sauce in the final step to warm through.
How do I prevent the cheese sauce from becoming grainy?
Whisk the flour into the chicken stock thoroughly before adding the cream to avoid lumps. Use freshly shredded cheese and stir gently once added to prevent the sauce from curdling.
Is this recipe suitable for freezing?
Yes, you can freeze the cooked pasta for up to one month. Thaw it overnight in the fridge and reheat gently on the stove with a little milk or cream to restore creaminess.
Can I make this recipe dairy-free?
To make a dairy-free version, substitute the half and half with coconut cream or a plant-based cream alternative and use dairy-free cheese. The flavor will differ slightly but it will still be delicious.
Cheesy Chicken Pasta
Ingredients
- 10 ounces penne pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound chicken breast (cut into bite-sized pieces)
- 4 cloves garlic (finely chopped)
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half (or single cream)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon ground black pepper
- 1 cup low-fat cheddar cheese (shredded)
- 1/3 cup Parmesan cheese (grated)
- Extra salt and freshly ground black pepper (to taste)
Instructions
- Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions until al dente. Save 1 to 2 cups of pasta water before draining.
- Heat olive oil in a large pan over medium-high heat and melt the butter. Add chicken pieces and cook for 6 to 7 minutes until golden and cooked through. Remove chicken from the pan and set aside.
- In the same pan, lower heat to medium and add chopped garlic. Cook for about 1 minute until fragrant. Pour in chicken stock and bring to a boil, whisking in flour until smooth.
- Gradually add half and half while whisking continuously. Allow sauce to simmer for 2 to 3 minutes until it thickens.
- Add Italian seasoning, red chili flakes, and ground black pepper to the sauce, stirring well.
- Turn heat to low and gradually whisk in shredded cheddar cheese until melted and creamy.
- Return cooked pasta to the pan and toss to coat in the cheesy sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
- Add cooked chicken back to the pan, mixing evenly. Stir in grated Parmesan cheese and adjust salt and pepper to taste.
- Serve immediately while warm.
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