If you are craving comfort food that feels like a warm hug on a plate, this Cheesy Chicken Pasta Recipe will quickly become your new favorite. Combining tender chicken, creamy cheese sauce, and perfectly cooked pasta, this dish brings together incredible flavors and textures in a simple yet unforgettable way. It’s a wonderfully satisfying meal that’s great for busy weeknights or to impress friends without spending all day in the kitchen.
Ingredients You’ll Need
These ingredients might look straightforward, but each one plays a key role in creating the perfect balance of flavor, texture, and color in your Cheesy Chicken Pasta Recipe. From juicy chicken breast to rich cheese, every item enhances this dish beautifully.
- Chicken breast (500g): The star protein, tender and juicy when cooked just right.
- Olive oil (2 Tbsp): Adds a subtle fruity richness and helps with cooking.
- Dried mixed herbs (2 Tbsp): Brings an aromatic depth to the chicken.
- Salt and pepper: Essential seasoning to bring out all the flavors.
- Spiral pasta (500g): Twists that hold onto the creamy sauce perfectly.
- Butter (40g): Adds silkiness and richness to the sauce.
- Onion, finely diced (1): Provides sweetness and a wonderful base flavor.
- Carrot, finely diced (1): Adds texture and a hint of natural sweetness.
- Garlic cloves, crushed (2): Delivers an aromatic punch to the sauce.
- Sun-dried tomatoes (100g), sliced: Lends tangy complexity and a burst of color.
- Flour (2 Tbsp): Thickens the sauce for that perfect creamy consistency.
- Milk (2 cups): The creamy base that makes the sauce luscious and smooth.
- Grated cheese (100g): Such as cheddar or tasty cheese, melting into gorgeously gooey bites.
- Reserved pasta water (1 cup): Magic ingredient to adjust the sauce without losing flavor.
- Grated parmesan cheese (20g): Adds a sharp, salty finish on top.
- Fresh herbs: A sprinkle at the end to brighten and freshen.
How to Make Cheesy Chicken Pasta Recipe
Step 1: Prepare the Chicken
Start by slicing the chicken breast horizontally into 1cm thick strips, which helps it cook evenly and stay tender. Coat the pieces liberally with olive oil, dried mixed herbs, and season well with salt and pepper. This simple seasoning is where the juicy flavor begins.
Step 2: Cook the Chicken
Heat a frying pan over high heat, then grill the chicken strips for about 4 minutes on each side until they develop a beautiful golden crust and are cooked through. Once done, remove them from the pan and set aside to cool slightly; this makes shredding easier later.
Step 3: Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil and cook the spiral pasta until al dente—just tender but still with a little bite. Before draining, reserve 1 cup of the pasta water so you can adjust the sauce later. Drain the pasta and set aside.
Step 4: Start the Sauce Base
Reduce the heat to low and add butter to the frying pan along with a dash of oil from the sun-dried tomato jar for extra flavor. Gently sauté the finely diced onion and carrot until soft and fragrant, creating a sweet and savory foundation for your sauce.
Step 5: Build the Sauce
Next, toss in the crushed garlic and sliced sun-dried tomatoes, stirring to combine. Sprinkle the flour over the vegetables and cook for about a minute to eliminate the raw flour taste. Pour in the milk gradually while stirring constantly. This slow addition lets the sauce thicken into a smooth, creamy texture.
Step 6: Combine Chicken and Cheese
While the sauce thickens, shred the grilled chicken with two forks. Stir the shredded chicken and grated cheese into the sauce, allowing the cheese to melt thoroughly into the creamy base, making the sauce irresistibly cheesy and rich.
Step 7: Adjust Consistency
If the sauce feels too thick, gently add some reserved pasta water, a little at a time, until you reach the ideal consistency that clings beautifully to the pasta. Taste and season with salt and pepper as needed to perfect the flavor balance.
Step 8: Finish and Serve
Finally, fold the cooked spiral pasta into the cheesy sauce, tossing everything together so each piece is coated generously. Serve piping hot, finished with a sprinkle of grated parmesan cheese and fresh herbs for that finishing touch of flavor and color.
How to Serve Cheesy Chicken Pasta Recipe
Garnishes
A little fresh herb, like parsley or basil, sprinkled on top adds a bright, fresh contrast to the creamy richness. The grated parmesan cheese not only tastes delicious but also gives an appealing texture contrast.
Side Dishes
This dish pairs wonderfully with a crisp green salad tossed with a tangy vinaigrette to cut through the richness. Garlic bread or warm crusty rolls also make excellent companions to help you scoop up every last bit of sauce.
Creative Ways to Present
For a fun twist, serve the Cheesy Chicken Pasta Recipe in mini casserole dishes or ramekins and bake briefly until bubbly on top. Another fun idea is to garnish with roasted cherry tomatoes or drizzle with a little balsamic glaze to elevate its look and flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Cheesy Chicken Pasta keeps well in an airtight container in the refrigerator for up to 3 days. Storing it properly helps retain its creamy texture and hearty flavors for quick enjoyment later.
Freezing
You can freeze leftovers by placing them in a freezer-safe container. They will stay good for up to 2 months. Just note that pasta sauce textures can change slightly on thawing, but a quick stir and gentle reheating will bring it back to life.
Reheating
Reheat leftovers gently on the stove or in the microwave, adding a splash of milk or reserved pasta water to loosen the sauce if it thickens too much. Stir well to ensure the cheese sauce stays silky and smooth.
FAQs
Can I use a different type of pasta?
Absolutely! While spiral pasta is ideal for holding the sauce, penne, fusilli, or even farfalle work wonderfully too. Just make sure to adjust cooking time according to the pasta type.
What kind of cheese works best in this recipe?
Cheddar or tasty cheese are excellent for melting and flavor, but you can experiment with mozzarella for stretchiness or gouda for a smoky twist. Parmesan adds a sharp kick when sprinkled on top.
Is it possible to make this dish vegetarian?
You can easily swap the chicken for mushrooms, roasted vegetables, or a plant-based protein to keep the delicious cheesy sauce front and center in a vegetarian version.
How can I make this recipe gluten-free?
Use gluten-free pasta and substitute the regular flour with a gluten-free alternative like rice flour or cornstarch to thicken the sauce. This ensures the dish remains tasty without any gluten.
Can I prepare parts of this dish in advance?
Yes! You can cook and shred the chicken a day ahead, and even prepare the sauce base in advance. When ready, simply reheat and combine everything with freshly cooked pasta for a speedy meal.
Final Thoughts
This Cheesy Chicken Pasta Recipe is one of those dishes you’ll find yourself turning to time and again for a comforting, crowd-pleasing meal. It’s fun to make, easy to customize, and absolutely delicious. So go on, try it out – your taste buds will thank you!
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Cheesy Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Western
Description
This Cheesy Chicken Pasta recipe combines tender, herb-seasoned chicken breast with a creamy, cheesy sauce made from sun-dried tomatoes, garlic, and a rich blend of cheeses. Cooked spiral pasta is tossed in this luscious sauce, creating a comforting and delicious meal perfect for a quick weeknight dinner or family gathering.
Ingredients
Chicken
- 500g chicken breast
- 2 Tbsp olive oil
- 2 Tbsp dried mixed herbs
- Salt and pepper, to taste
Pasta
- 500g spiral pasta
Sauce
- 40g butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, crushed
- 100g sun-dried tomatoes, sliced
- 2 Tbsp flour
- 2 cups milk
- 100g cheese, grated (such as cheddar or tasty cheese)
- 1 cup pasta water (reserved from cooking pasta)
- 20g parmesan cheese, grated
- Fresh herbs, for serving
Instructions
- Prepare the Chicken: Slice the chicken breast horizontally into 1cm thick pieces. Coat with olive oil, dried mixed herbs, and season well with salt and pepper.
- Cook the Chicken: Heat a frying pan to high heat and grill chicken strips for about 4 minutes on each side, or until golden and fully cooked. Remove from the pan and set aside to cool slightly.
- Cook the Pasta: Meanwhile, cook the spiral pasta in a large pot of salted boiling water until al dente, following the package instructions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Start the Sauce Base: Return the frying pan to the stove over low heat. Melt the butter along with a dash of oil from the sun-dried tomato jar. Sauté the onion and carrot for a few minutes until softened and aromatic.
- Build the Sauce: Mix in the crushed garlic and sliced sun-dried tomatoes. Sprinkle the flour over the vegetables and stir through, cooking for about 1 minute to eliminate the raw flour taste. Gradually pour in the milk, stirring constantly to thicken and create a creamy sauce.
- Combine Chicken and Cheese: While the sauce thickens, shred the cooked chicken using two forks. Add the shredded chicken and grated cheese to the sauce, stirring to combine and allow the cheese to melt smoothly.
- Adjust Consistency: If the sauce seems too thick, pour in some of the reserved pasta water a little at a time until the desired consistency is reached. Taste and season with extra salt and pepper if needed.
- Finish and Serve: Add the cooked pasta to the sauce, tossing to combine everything evenly. Serve hot, topped with grated parmesan cheese and a sprinkling of fresh herbs if desired.
Notes
- Reserve some pasta water to adjust the sauce consistency for a creamier texture.
- Choose a cheese that melts well, like cheddar or tasty cheese, for the best sauce texture.
- Fresh herbs like parsley or basil add a nice touch of freshness when serving.
- Be careful not to overcook the chicken to keep it juicy and tender.
- This dish can be made ahead and reheated gently on the stovetop with a splash of milk or pasta water.
