Cheesy Chicken Pasta
A creamy and flavorful pasta dish that combines tender chicken with a light cheddar sauce, perfect for busy nights.
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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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or cream to restore creaminess.