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
Scale
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.
