Description
A creamy, comforting pasta dish featuring tender chicken, gooey melted cheese, and a rich sauce. Perfect for busy weeknights or casual family dinners, this cheesy chicken pasta offers customizable variations and reheats beautifully.
Ingredients
1 lb (450 g) chicken breast or thighs, cubed
10–12 oz (280–340 g) pasta (penne, rigatoni, or similar)
1½–2 cups shredded cheese blend (cheddar, mozzarella, Parmesan)
2–3 cups milk, heavy cream, or chicken broth (or combination)
2 cloves garlic, minced
1 small onion, chopped
2 tbsp olive oil
Salt and pepper, to taste
1 tsp Italian seasoning
1–2 cups of optional vegetables (spinach, mushrooms, or bell peppers)
Fresh parsley, chopped (for garnish)
Instructions
Season the cubed chicken with salt, pepper, and a pinch of Italian seasoning.
Heat olive oil in a large skillet or Dutch oven over medium heat. Brown chicken until cooked through, then set aside.
In the same skillet, sauté onion and garlic until fragrant (2–3 minutes).
Add pasta, broth, and milk or cream. Stir to submerge pasta and bring to a gentle boil.
Lower heat, cover, and simmer until pasta is nearly al dente, stirring occasionally (10–12 minutes).
Gradually stir in cheeses until smooth and creamy. Return chicken to the skillet and add vegetables like spinach to wilt.
Taste and adjust seasoning. Garnish with chopped parsley before serving.
Notes
Use freshly grated cheese for smoother melting.
For meal prep, cook chicken and grate cheese in advance.
To bake: transfer mixture to a casserole dish, top with extra cheese, and bake at 375°F (190°C) until bubbly and golden.
Thin sauce with extra broth or milk if reheating leftovers.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop (with optional baking)
- Cuisine: American