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
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1 lb (450 g) chicken breast or thighs, cubed
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10–12 oz (280–340 g) pasta (penne, rigatoni, or similar)
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1½–2 cups shredded cheese blend (cheddar, mozzarella, Parmesan)
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2–3 cups milk, heavy cream, or chicken broth (or combination)
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2 cloves garlic, minced
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1 small onion, chopped
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2 tbsp olive oil
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Salt and pepper, to taste
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1 tsp Italian seasoning
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1–2 cups of optional vegetables (spinach, mushrooms, or bell peppers)
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Fresh parsley, chopped (for garnish)
Instructions
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Season the cubed chicken with salt, pepper, and a pinch of Italian seasoning.
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Heat olive oil in a large skillet or Dutch oven over medium heat. Brown chicken until cooked through, then set aside.
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In the same skillet, sauté onion and garlic until fragrant (2–3 minutes).
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Add pasta, broth, and milk or cream. Stir to submerge pasta and bring to a gentle boil.
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Lower heat, cover, and simmer until pasta is nearly al dente, stirring occasionally (10–12 minutes).
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Gradually stir in cheeses until smooth and creamy. Return chicken to the skillet and add vegetables like spinach to wilt.
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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