Description
This Ultimate Cheesy Chicken Pasta features tender, seasoned chicken and perfectly cooked pasta smothered in a rich, creamy cheese sauce that’s loaded with melty goodness. Ready in just 30 minutes in one pot, it’s the ultimate comfort food that the whole family will love.
Ingredients
Scale
For the Chicken:
- 1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
For the Pasta and Sauce:
- 12 oz penne pasta (or rigatoni, fusilli, or your favorite short pasta)
- 3 cups chicken broth (low-sodium)
- 1½ cups heavy cream
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- Salt and pepper to taste
Optional Add-Ins:
- ½ cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 cup frozen peas
- ¼ teaspoon red pepper flakes (for heat)
- Fresh parsley or basil for garnish
Instructions
- Prepare and season the chicken: Pat chicken pieces dry with paper towels—this helps them brown properly. In a bowl, toss chicken with Italian seasoning, garlic powder, paprika, salt, and pepper until evenly coated. Make sure every piece is seasoned.
- Cook the chicken: Heat olive oil and 1 tablespoon butter in a large, deep skillet or Dutch oven over medium-high heat. Once hot and shimmering, add the seasoned chicken pieces in a single layer. Don’t overcrowd—work in batches if necessary. Cook for 5-6 minutes, flipping halfway through, until golden brown and cooked through (internal temperature should reach 165°F). The chicken doesn’t need to be perfect at this stage as it will continue cooking with the pasta. Remove chicken to a plate and set aside.
- Build the sauce base: In the same skillet (don’t clean it—those browned bits are flavor!), reduce heat to medium and add the remaining 1 tablespoon butter. Once melted, add minced garlic and sauté for about 1 minute until fragrant but not browned. Be careful not to burn the garlic.
- Add liquids and pasta: Pour in chicken broth and heavy cream, stirring to combine and scraping up any browned bits from the bottom of the pan. Add Italian seasoning. Bring to a gentle boil, then add the uncooked pasta. Stir well to ensure pasta is submerged in the liquid.
- Cook the pasta: Reduce heat to medium-low and let it simmer, stirring frequently to prevent sticking, for about 12-15 minutes until pasta is al dente and has absorbed most of the liquid. The mixture should look creamy but still have enough liquid to create a sauce. If it gets too dry, add a splash more broth or cream. If it’s too liquidy, simmer a few minutes longer.
- Add the cheese: Once pasta is cooked, reduce heat to low. Add the cheddar, mozzarella, and Parmesan cheese in batches, stirring constantly until each addition is melted before adding more. This gradual method prevents clumping and creates the smoothest sauce. The sauce should be thick, creamy, and coat the pasta beautifully.
- Combine and finish: Return the cooked chicken (and any accumulated juices) to the skillet. Stir everything together gently until the chicken is heated through and evenly distributed. If using optional add-ins like spinach, sun-dried tomatoes, or peas, fold them in now and let them warm through for 1-2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately: Remove from heat and let rest for 2-3 minutes—the sauce will thicken slightly as it sits. Garnish with fresh parsley or basil and extra Parmesan cheese if desired. Serve hot and enjoy while the cheese is perfectly melty!
Notes
- Pasta water trick: If the sauce becomes too thick, add a few tablespoons of the pasta cooking liquid (or additional broth) to loosen it to your desired consistency.
- Don’t overcook the chicken: Chicken continues to cook when added back to the hot pasta, so slightly undercooking it initially prevents dry, tough meat.
- Cheese melting: Always use freshly shredded cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
- Sauce consistency: The sauce will thicken as it cools. It should look slightly loose when you first remove it from heat—it will reach perfect consistency after resting.
- Batch cooking: If your skillet isn’t large enough, cook chicken in batches rather than overcrowding. Crowded chicken steams instead of browning.
- Make it lighter: Use half-and-half instead of heavy cream for a lighter version, though the sauce will be thinner.
- Gluten-free option: Use gluten-free pasta and ensure your chicken broth is certified gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course, Pasta
- Method: Stovetop, One-Pot
- Cuisine: American, Italian-American
Nutrition
- Serving Size: About 1½ cups (⅙ of recipe)
- Calories: 620
- Sugar: 4g
- Sodium: 720mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 145mg