this cheesy chicken pasta is the stuff of comfort food dreams, combining tender, juicy chunks of chicken and al dente pasta with a lusciously creamy tomato sauce.
indulge in a bowl of pure comfort with this cheesy chicken pasta. perfectly cooked pasta shells and tender chicken pieces are tossed in a velvety tomato cream sauce and melty cheese. perfect for a cozy weeknight dinner or a relaxed, lazy lunch. make sure to serve this pasta hot, garnished with a sprinkle of parsley for a pop of colour.
why you will love this cheesy chicken pasta recipe:
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easy to make: this cheesy chicken pasta uses simple ingredients that are readily available and is easy to whip up in no time. great for busy nights or just when you feel like a comforting meal without spending hours in the kitchen.
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customisable – you can easily customise this cheesy chicken pasta to suit your preferences. switch up the pasta shape, add a blend of different cheeses or skip the chicken or swap it for vegetables for a vegetarian-friendly meal.
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easy to store and reheat leftovers – while this cheesy chicken pasta was gone from my table in minutes, in the event of leftovers, you can easily store them in the fridge and reheat for lunch or dinner the next day. simply, reheat on the stove over low-medium heat and add a splash of milk or cream to keep the sauce rich and creamy.
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indulgent but balanced – while this pasta is cheesy and creamy, and one of my favourite comfort foods, the tang from the tomato sauce adds a freshness that keeps the pasta from feeling too heavy. you could even add some extra veggies or pair this with a side salad to make it a balanced meal.
how to make this cheesy chicken pasta:
to make this cheesy chicken pasta, we’re going to start off by boiling pasta shells until perfectly cooked. then, we’ll cook our chicken and make a delicious tomato cream sauce. add the pasta, add a final layer of cheese on top until bubbling and melty, then finish off with a sprinkle of parsley.
cheesy chicken pasta ingredients:
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pasta shells – you can use any other shape of pasta that you prefer. boil with salt, water and a bit of oil in the pot.
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oil – we’ll adding oil to the pan first to cook our garlic in. i usually use a neutral tasting oil but if you can also use olive oil in this recipe if you like.
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garlic – i’m using fresh garlic that’s been finely minced for this recipe.
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chicken – i like to use boneless chicken breast, cut into small pieces.
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seasonings – i use a mix of garlic powder, red chilli powder, black pepper, salt, onion powder, paprika and oregano in this cheesy chicken pasta.
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tomato paste – adds colour and a nice, bold flavour to the sauce.
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sriracha – optional but adds a nice hint of spice.
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milk- this will be the base of our tomato cream sauce, so that it has a bit of lightness to it.
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double cream/heavy cream – any kind of thick cream will work here. i like to use a mix of cream and milk so that the sauce is not overly rich and heavy.
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cheese – i used mozzarella but you can use your choice of cheese or even a blend of cheeses in the sauce. add a final sprinkle of it on top for extra cheesiness.
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pasta water – save at least 1 cup of pasta water when draining your pasta. we’ll use this in our sauce to bulk it up and add some extra flavour.
step by step instructions
for full measurements, keep scrolling down to the recipe below.
step one: boil your pasta in water with some salt and little bit of oil. once the pasta is cooked, it should be firm with a little bit of bite to it, and not overly soft. drain the pasta and set it aside. be sure to save some of the leftover pasta water to add to the sauce.
step two: in a pan, heat up some oil, then add fresh garlic. cook the garlic in the oil until it becomes a light golden colour.
step three: add the chicken pieces, and cook these in the oil until they start to change colour. they should look almost white.
step four: add black pepper, garlic powder, red chilli powder, salt, onion powder, paprika and oregano. then, add the tomato paste and sriracha and mix all of this into the chicken and cook for a good minute,
step five: add the milk and cream to the pan, and cook this over medium-high heat until the mixture starts bubbling, stirring continuously as you go.
step six: add cheese to the mixture and mix it gently until it melts into the sauce. at this point, the sauce should look quite thick.
step seven: add some of the pasta water that we saved earlier to the sauce and mix it in. bring the mixture to a boil, gently stirring as it cooks.
step eight: add the cooked pasta to the sauce and mix it in, making sure it’s all nicely coated. at this point, you can also add a final sprinkle of cheese, cover the pan with a lid and let the pasta cook over low heat until the cheese melts on top.
steo nine: serve, and let’s eat!
tips and notes
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cook the pasta al dente – slightly undercook the pasta shells as they will continue to slightly cook and soften when you add them to the sauce at the end. this ensures the perfect texture and prevents the pasta from becoming overly soft and mushy.
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you can easily round out this cheesy chicken pasta into a full meal by serving this with a side salad, some roasted/steamed vegetables or some garlic bread.
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if you find that the sauce is too thick for your taste, just add an extra splash of the pasta water until the sauce reaches your desired consistency. if you think the sauce is too thin, let it simmer for a minute or two to thicken it up.
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experiment with cheese options! i used a simple mozzarella since it’s something everyone generally has on hand, but you can anything you like or even add a blend of different cheeses.
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to make a vegetarian version of this cheesy chicken pasta, simply omit the chicken. you can leave it as is without the chicken, or you can even add your choice of vegetables to the pasta.
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if you would prefer a thicker, richer sauce, you can replace the milk with cream instead.
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store any leftovers in an airtight container in the fridge for up to 3-4 days. you can reheat the leftovers on the stove or on the microwave – just add a splash of cream to prevent the pasta from drying out.
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save a cup of pasta water when you drain the cooked pasta. adding some of this to the sauce will help bind it, making it silkier and more cohesive.
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you can swap out the boneless chicken breast for chicken thighs if you’d prefer something with a softer texture. leftover shredded rotisserie chicken will also work great if you want to save some time and whip up something quickly.
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this recipe can easily be doubled or tripled to feed more people or if you want to have leftovers. just make sure to use a large enough pot to accommodate the increased volume.
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if you don’t like the tangy, strong taste of tomato paste, you can add the tomato paste earlier on in the recipe and cook it for longer. add the tomato paste with the minced garlic and cook it in the oil. this will help caramelise it and remove some of the acidic taste.
frequently asked questions
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can i add vegetables to this cheesy chicken pasta?
– of course! you can add sautéed vegetables like mushrooms, bell peppers or spinach to the sauce for some added texture and flavour.
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can i make this dish spicier?
– if you want to make this cheesy chicken pasta a little spicier, you can add a pinch of red chilli flakes or a little bit of cayenne pepper with the rest of the seasonings. for extra spice, add some diced fresh chillies when you’re cooking the garlic in the oil.
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how can i make the sauce creamier?
– for a creamier sauce, you can skip the milk and add all heavy cream. add a little mascarpone or cream cheese to the sauce for extra creaminess.
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can i use leftover chicken in this cheesy chicken pasta?
– using leftover chicken is a great way to save time when you’re making this pasta. just shred or chop up the cooked chicken and add it to the sauce, allowing it to heat through before adding the cooked pasta.
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can i make this cheesy chicken pasta in advance for a party?
– this dish is best served immediately, but there are some aspects of the pasta that you can prepare in advance to make it easier for you if you were to make it for a dinner or party. you can cook the pasta and chicken separately and store them in the fridge, then prepare the sauce separately and keep it in its own container. when ready to serve, simply reheat the sauce gently on the stove, then combine it with the cooked pasta and chicken until everything is heated through.
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can i make this cheesy chicken pasta dairy-free?
– you can make a dairy-free version of this pasta with a few substitutions. swap heavy cream with a plant-based alternative like coconut cream or another dairy-free cream substitute. replace the cheese with a dairy-free cheese alternative that melts well, like vegan mozzarella or a cashew-based cheese.
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can i double this cheesy chicken pasta without cream?
– if you would prefer to omit the cream for this pasta recipe, you can skip it and use milk instead. this will make a thinner sauce and won’t be as rich, but will still help add a creaminess to it.
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which oil do i use when making this cheesy chicken pasta?
– there are a number of oil options you can use for this recipe. i usually like to use a neutral oil like sunflower oil due to its high smoke point and the fact that it won’t overpower the other flavours in this dish. but you can also use an oil like extra-virgin olive oil as it’s a popular choice in pasta dishes. it does have a flavour to it that will blend well with the rest of the ingredients in the dish. you can also use a mix of oil and butter to cook the garlic and chicken – this will add some extra flavour and richness to the dish.
recipe
this cheesy chicken pasta is the ultimate comfort meal, featuring tender chicken and perfectly cooked pasta shells in a velvety tomato cream sauce. top with an extra sprinkle of cheese, then curl up with a bowl of this pasta and let your worries melt away.
prep time: 15 minscook time: 20 minstotal time: 35 mins
ingredients
- 250g pasta, uncooked (around 8oz)
- 2 tbsps oil
- 4 cloves garlic, minced
- 275g chicken, cut into bite-sized pieces (around 9.6 oz)
- 1/2 tsp salt (adjust to your taste)
- 1/2 tsp black pepper
- 1/2 tsp red chilli powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 2 tbsps tomato paste
- 1 tsp chilli sauce/sriracha
- 130ml milk (1/2 cup + 1 tbsp)
- 110ml double cream (1/4 cup + 3 tbsps)
- 100g mozzarella cheese + extra to sprinkle on top (1 cup + extra)
- 100-120ml pasta water (around 1/2 cup)
instructions
- boil pasta: add pasta to a pot with some cold water, salt and a little bit of oil. cook pasta until al dente – it should be slightly firm and not overly cooked so that it doesn’t become too soft once cooked in the sauce.
- cook garlic: in a pan, warm up some oil, then add fresh, minced garlic. cook this over medium heat for around 1 minute or until the garlic becomes a light golden colour.
- cook chicken: add the bite-sized pieces of chicken to the pan. cook these over medium-high heat, stirring as you cook, for around 3-4 minutes or until the chicken turns a white colour.
- seasonings: add salt, black pepper, red chilli powder, garlic powder, paprika, onion powder and oregano and mix this into the chicken.
- add tomato paste: add a little bit of sriracha and the tomato paste and cook this in over medium-high heat for about 1 minute.
- making the sauce: gradually add milk and cream and stir this in. cook at medium-high heat while continuously stirring for about 1 minute or until the mixture starts bubbling.
- add cheese: add your choice of cheese and gently mix it in until the cheese has melted and has fully incorporated into the sauce.
- add pasta water: gradually add leftover pasta water and mix it into the sauce. then, bring the mixture to a boil and keep stirring as you bring it to a boil – this took me about 1.5 minutes.
- add pasta: at this point your sauce should be quite thick and creamy. add your cooked pasta and coat it fully with the sauce. add a final sprinkle of cheese to the top, then cover with a lid and let the pasta cook over low heat until the cheese is melted.
- serve, and let’s eat!
notes
- make sure to adjust the salt to your taste. there will be salt from the pasta water as well as the cheese in the sauce, so you don’t want to add too much extra salt.
- i added 1/2 a cup of the pasta water, but if you like it needs more, feel free to do that. add enough until the sauce reaches your desired consistency.
- if you don’t have oregano, you can swap it for italian seasoning or any kind of mixed herbs.