This cheesy chicken pasta is the ultimate comfort food! With tender chicken and perfectly cooked pasta shells smothered in a creamy tomato sauce, this dish is sure to satisfy your cravings. The gooey cheese melted into the sauce creates the perfect finish, making this pasta a cozy meal you’ll want to make again and again. Whether you’re looking to impress at dinner or treat yourself after a long day, this dish is exactly what you need.
Why You’ll Love This Recipe
I love making this cheesy chicken pasta because it’s quick, creamy, and comforting. The combination of tender chicken, rich tomato cream sauce, and melty mozzarella is perfect for any pasta lover. It’s an easy recipe that’s bursting with flavor, and the added touch of extra cheese on top makes it even more irresistible. The best part? It only takes 35 minutes from start to finish, making it a perfect weeknight dinner.
Ingredients
250g pasta, uncooked (around 8oz)
2 tablespoons oil
4 cloves garlic, minced
275g chicken, cut into bite-sized pieces (around 9.6 oz)
½ teaspoon salt (adjust to your taste)
½ teaspoon black pepper
½ teaspoon red chili powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
¼ teaspoon oregano
2 tablespoons tomato paste
1 teaspoon chili sauce/sriracha
130ml milk (½ cup + 1 tablespoon)
110ml double cream (¼ cup + 3 tablespoons)
100g mozzarella cheese + extra to sprinkle on top (1 cup + extra)
100-120ml pasta water (around ½ cup)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Boil the pasta: Add pasta to a pot of cold water with a pinch of salt and a little oil. Cook the pasta until al dente – slightly firm to the bite. Drain the pasta and set it aside.
Cook garlic: In a large pan, heat some oil over medium heat. Add the minced garlic and cook for about 1 minute, or until it turns light golden.
Cook chicken: Add the bite-sized chicken pieces to the pan. Cook over medium-high heat for 3-4 minutes, stirring occasionally, until the chicken turns white and is cooked through.
Season: Add salt, black pepper, red chili powder, garlic powder, paprika, onion powder, and oregano to the pan. Stir everything together until the chicken is evenly coated with the spices.
Add tomato paste: Stir in the tomato paste and sriracha (chili sauce). Let it cook for about 1 minute over medium-high heat.
Make the sauce: Gradually add milk and cream to the pan, stirring constantly. Continue to cook over medium-high heat for about 1 minute or until the mixture begins to bubble.
Add cheese: Add the mozzarella cheese and stir gently until the cheese melts and combines into the sauce.
Add pasta water: Gradually add the reserved pasta water to the sauce, stirring continuously. Bring the sauce to a boil and cook for another 1-1.5 minutes until it thickens.
Combine pasta and sauce: Add the cooked pasta to the pan, stirring to coat it fully with the creamy sauce. Top with a final sprinkle of mozzarella cheese, then cover with a lid. Let it cook over low heat for a few minutes until the cheese is melted.
Serve: Once the cheese has melted, remove from heat, serve, and enjoy!
Servings and Timing
Servings: 2
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Variations
Vegetarian version: Skip the chicken and add vegetables like spinach, mushrooms, or bell peppers for a delicious veggie version.
Spicy version: Increase the amount of chili sauce or add red pepper flakes for extra heat.
Storage/Reheating
This cheesy chicken pasta stores well in the fridge for up to 2 days. To reheat, I recommend microwaving individual portions or warming it in a pan over low heat. You may want to add a little extra milk or pasta water to help bring back the creamy texture.
FAQs
1. Can I use a different type of cheese?
Yes! You can use any cheese that melts well, such as cheddar, gouda, or a mozzarella blend.
2. Can I make this ahead of time?
While this pasta is best enjoyed fresh, you can prepare the sauce and chicken in advance, then cook the pasta and combine everything just before serving.
3. Can I use whole wheat or gluten-free pasta?
Definitely! Feel free to substitute with whole wheat pasta or gluten-free options, just be sure to adjust cooking times as needed.
4. Can I freeze this cheesy chicken pasta?
You can freeze the sauce and chicken mixture, but the texture of the cheese may change slightly upon reheating. It’s best to freeze only the sauce and then add freshly cooked pasta when you’re ready to serve.
5. Can I add vegetables to this dish?
Absolutely! You can add spinach, peas, or roasted tomatoes for extra flavor and nutrition. Just toss them in with the pasta when mixing everything together.
Conclusion
This cheesy chicken pasta is the epitome of comfort food – creamy, cheesy, and full of flavor. With just a few simple ingredients, it’s an easy-to-make dish that’s perfect for any occasion. Whether you’re cooking for yourself or for a family dinner, this meal will hit the spot every time.
A creamy, cheesy chicken pasta with tender chicken and perfectly cooked pasta shells, smothered in a rich tomato sauce and topped with melty mozzarella. The ultimate comfort food.
Ingredients
250g pasta, uncooked (around 8oz)
2 tablespoons oil
4 cloves garlic, minced
275g chicken, cut into bite-sized pieces (around 9.6 oz)
½ teaspoon salt (adjust to your taste)
½ teaspoon black pepper
½ teaspoon red chili powder
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
¼ teaspoon oregano
2 tablespoons tomato paste
1 teaspoon chili sauce/sriracha
130ml milk (½ cup + 1 tablespoon)
110ml double cream (¼ cup + 3 tablespoons)
100g mozzarella cheese + extra to sprinkle on top (1 cup + extra)
100–120ml pasta water (around ½ cup)
Instructions
Boil the pasta: Add pasta to a pot of cold water with a pinch of salt and a little oil. Cook the pasta until al dente – slightly firm to the bite. Drain the pasta and set it aside.
Cook garlic: In a large pan, heat some oil over medium heat. Add the minced garlic and cook for about 1 minute, or until it turns light golden.
Cook chicken: Add the bite-sized chicken pieces to the pan. Cook over medium-high heat for 3-4 minutes, stirring occasionally, until the chicken turns white and is cooked through.
Season: Add salt, black pepper, red chili powder, garlic powder, paprika, onion powder, and oregano to the pan. Stir everything together until the chicken is evenly coated with the spices.
Add tomato paste: Stir in the tomato paste and sriracha (chili sauce). Let it cook for about 1 minute over medium-high heat.
Make the sauce: Gradually add milk and cream to the pan, stirring constantly. Continue to cook over medium-high heat for about 1 minute or until the mixture begins to bubble.
Add cheese: Add the mozzarella cheese and stir gently until the cheese melts and combines into the sauce.
Add pasta water: Gradually add the reserved pasta water to the sauce, stirring continuously. Bring the sauce to a boil and cook for another 1-1.5 minutes until it thickens.
Combine pasta and sauce: Add the cooked pasta to the pan, stirring to coat it fully with the creamy sauce. Top with a final sprinkle of mozzarella cheese, then cover with a lid. Let it cook over low heat for a few minutes until the cheese is melted.
Serve: Once the cheese has melted, remove from heat, serve, and enjoy!
Notes
For a vegetarian version, skip the chicken and add vegetables like spinach, mushrooms, or bell peppers.
For extra protein, add cooked bacon or sausage to the dish.
If you prefer a spicier dish, increase the amount of chili sauce or add red pepper flakes.
Store leftovers in the fridge for up to 2 days. Reheat by microwaving or warming it in a pan with a little extra milk or pasta water.
This dish can be frozen by freezing only the sauce and chicken mixture, then adding freshly cooked pasta when ready to serve.
