Talk about a classic! This creamy, cheesy chicken pasta dish is incredibly tasty and very easy to throw together. Pasta with a creamy, cheesy sauce and tender chicken is a total winner at our house. It's so easy to make, and it's a pretty healthy dinner, too.
Table of Content
Pasta for me is often a quick meal on a busy day. I even have sauces like tomato, marina, and bolognese in the freezer at all times because if there is one meal my kids won't complain it's pasta. In fact, if you have teenagers, then these sauces mean the kids can make themselves a simple pasta. For example, my son's favorite is spaghetti bolognese or meatballs.
This is one of our family's favorite weeknight meals. We love thin slices of breaded chicken breast and of course cheesy pasta. And this recipe is essentially both of those in one pot.
Why make this creamy pasta?
- Firstly, it takes less than 30 minutes to make, including the pasta and sauce.
- And this dish is not loaded with tomato or white sauce. The sauce is flour based with a little cheese to achieve the creamy and cheesy sauce but not overly loaded either.
- Also, you can use whatever chicken you have on hand, chopped or fillets. In addition, the rest of the ingredients are also stuff you likely have in your pantry.
- I like to serve a side of veggies or salad along with this but it's really a meal on its own.
- Leftovers can be kept in an airtight container in the fridge but it can also be frozen for up to a month.
Ingredients and substitutes
- Chicken breast - Use thin slices of the chicken breast by simply cutting each breast into two. This ensures it will cook completely. You can also use chopped chicken breast as we did in our chicken pasta recipe.
- Pasta - I am using penne today, but any small pasta or noodles would work with this.
- Garlic - I used garlic powder in the seasoning and fresh garlic cloves for the sauce. Garlic can be overpowering if you add too much so don't add too much.
- Tomato paste - Just a little of this goes a long way. But, you can certainly use more or less to match your taste.
- Mustard - Adds a nice zing but I do not recommend adding more than specified in the recipe.
- Bullion - The purpose of course is to use more flavor with less liquid but you certainly can use stock or chicken broth as well.
- Cheese - I like to use three types of cheese, parmesan and mozzarella are always a must. For the third, you can use cheddar or emmental, or gouda.
- Herbs - You can use fresh thyme, rosemary, oregano or you can also use Italian seasoning. And finish with some fresh green onions.
- Optional ingredients - You can also add some fresh spinach or leafy greens to the pasta at the end of cooking.
Creamy cheesy chicken pasta
- Boil the pasta in a pot of salted water, on medium-high heat. Let simmer until almost al dante. Set aside (penne usually takes about 11 minutes).
Chicken
- In a small bowl, combine the oregano, paprika, and garlic powder. And set aside.
- On another plate, combine the flour with some salt and pepper. Set aside.
- Cut each chicken breast into two horizontally. Season with salt, pepper, and paprika mixture. Coat with flour on all sides and set aside.
- Next, heat 1 tablespoon oil and 1 tablespoon butter in a large skillet, cook the chicken for 3 minutes on each side. Remove and set aside.
Pro tip - Chicken breast cooks in about 6 to 8 minutes. We take it out of the pan to prevent overcooking. If using chicken thighs cook for 15 to 18 minutes.
Sauce
- In the same pan, add the remaining oil and butter. Saute the garlic and onions until onions are translucent.
- Then, add the oregano, mustard, and tomato paste. Followed by the crushed bullion and water (In the video I dissolved the bullion in water but it is not necessary to do so).
Pro tip - Keep the heat to medium-low so the liquid does not evaporate instantly. - Next, add the heavy cream, half of the parmesan cheese, and season with salt and pepper.
Pro tip - Bullion cubes usually have salt in them, so keep that in mind when seasoning. - Then, add the boiled pasta to the pan and coat the pasta with the sauce. Sprinkle with chopped fresh parsley.
- Return the chicken to the pan over the pasta and top with the remaining grated parmesan, cheddar, and mozzarella.
- Cover the pan and reduce the heat to low. Cook for 3 to 5 minutes until all the cheese is melted and delicious. Sprinkle with more parsley when done.
Pro tip - We want the cheese to just melt so don't overcook the pasta or it will become too soft.
Tips for success
- Chicken breast is best for this recipe as it cooks faster than chicken thighs.
- Cooking the pasta separately will make a nicer finished dish with just the right amount of sauce and starch.
- Take note that bullion cubes or seasonings have salt added to them so adjust the amount of salt accordingly.
- You can add more or less cheese in the final step.
- Alternatively, you can double the cream and omit the cheese too.
More chicken and pasta recipes
- Crispy Pan-Fried Breaded Chicken Breast
- Cheese Stuffed Chicken Breast or Stuffed Pesto Chicken Breast
- Chicken Schnitzel
- Pappardelle Pasta with Lamb
- Chicken Enchilada Pasta
- Chicken Pasta Recipe
- See all chicken or all pasta recipes
Frequently asked questions
How long will this chicken breast pasta keep?
This pasta will keep in the fridge for 4 to 5 days. When you need to reheat it, add a few tablespoons of water to help the starch in the sauce blend again.
How do you make good pasta? How do you boil perfect pasta?
Boil water with salt in a large pot at least 4 times the quantity of pasta. So, 1 cup of pasta would need at least 4 cups of water.
Once the water comes to a boil, add the pasta and give it a good stir.
Let the pasta cook for about 8 to 12 minutes.
The best way to check pasta is to taste it. It has to be Al Dente - meaning soft but still have a bite.
Then, drain the pasta dish and set it aside until ready to use it in the sauce.
Can I cook the pasta in the same pot?
Yes, you can. Personally, I like to cook the pasta separately so that I can take all the extra starch and water out of the pan.
And if you choose to cook the pasta in one pot, add just enough water to cook the pasta. And stir frequently.
Can I omit the cream in this recipe?
Cream adds richness as well as thickness to the sauce. You can replace the cream with milk but you must be careful as it can curdle with overcooking.
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Printable Recipe
Creamy Cheesy Chicken Pasta
Print Pin Rate Share by Email Share on FB Save Grow Difficulty: Easy
Calories: 585kcal
Adjust Servings Here: 4 servings
Description
Talk about a classic! This creamy, cheesy chicken pasta dish is incredibly tasty and very easy to throw together. Pasta with a creamy, cheesy sauce and tender chicken is a total winner at our house. It's so easy to make, and it's a pretty healthy dinner, too.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 10 oz (280 g) Pasta ((Penne or similar))
- 1 lb (450 g) Chicken breast ((2 breast cut in half) )
- 2 tablespoon Olive oil
- 2 tablespoon Butter
Chicken seasoning
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 teaspoon Oregano (dried)
- 1 teaspoon Paprika (sweet)
- ¼ teaspoon Garlic powder
- ½ cup (60 g) Flour
Sauce
- 1 clove Garlic (sliced)
- ½ cup Red onions (chopped)
- 1 teaspoon Oregano (dried )
- 1 teaspoon Mustard paste
- 2 tablespoon Tomato paste
- 1 teaspoon Boullion cube (crushed or ¼ cup chicken broth)
- ½ cup (120 ml) Water
- ½ cup (120 ml) Heavy cream ((15 to 25%) )
- 2 tablespoon Parsley (chopped )
- ½ cup (50 g) Parmesan cheese
- 1 cup (110 g) Cheddar cheese (or Emantle)
- 1 cup (110 g) Mozzarella cheese
Instructions
- Boil the pasta in a pot of salted water until almost al dante. Set aside (Penne usually takes about 11 minutes).
Chicken
- In a small bowl, combine the oregano, paprika, and garlic powder. Set aside.
- On another plate, combine the flour with some salt and pepper. Set aside.
- Cut each chicken breast into two horizontally. Season with salt, pepper, and paprika mixture. Coat with flour on all sides and set aside.
- Heat 1 tablespoon oil and 1 tablespoon butter in a skillet, cook the chicken for 3 minutes on each side. Remove and set aside. Pro tip - Chicken breast cooks in about 6 to 8 minutes. We take it out of the pan to prevent overcooking. If using chicken thighs cook for 15 to 18 minutes.
Sauce
- In the same pan, add the remaining oil and butter. Saute the garlic and onions until onions are translucent.
- Then, add the oregano, mustard, and tomato paste. Followed by the crushed bullion and water ( In the video I dissolved the bullion in water but it is not necessary to do so).Pro tip - Keep the heat to medium-low so the liquid does not evaporate instantly.
- Next, add the heavy cream, half the parmesan cheese, and season with salt and pepper. Pro tip - Bullion cubes usually have salt in them so keep that in mind when seasoning.
- Add the boiled pasta to the pan and coat the pasta with the sauce. Sprinkle with chopped parsley.
- Return the chicken to the pan over the pasta and top with the remaining grated parmesan, cheddar, and mozzarella.
- Cover the pan and reduce the heat to low. Cook for 3 to 5 minutes until all the cheese is melted and delicious. Sprinkle with more parsley when done. Pro tip - We want the cheese to just melt, so don't overcook the pasta or it will become too soft.
Recipe Notes & Tips
- Chicken breast is best for this recipe as it cooks faster than chicken thighs.
- Cooking the pasta separately will make a nicer finished dish with just the right amount of sauce and starch.
- Take note that bullion cubes or seasonings have salt added to them so adjust the amount of salt accordingly.
- You can add more or less cheese in the final step.
- Alternatively, you can double the cream and omit the cheese too.
Perfect boiled pasta
- Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
- Use 4 times the amount of water for your pasta - For example, to boil one cup of pasta use at least 4 cups of water.
- Always bring the water to a boil before adding pasta or the pasta will be sticky.
- Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
- Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
- Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
- The pasta cooking time on the package is a suggestion - always taste pasta to know if it's done. Most dry pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
- Pasta must be cooked "al dente", which means it must be tender yet have a bite.
- If you plan to cook pasta long before serving, it's a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
- Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce).
Nutrition Information
Calories: 585- kcalCarbohydrates: 48- gProtein: 36- gFat: 27- gSaturated Fat: 15- gTrans Fat: 1- gCholesterol: 126- mgSodium: 875- mgPotassium: 559- mgFiber: 3- gSugar: 3- gVitamin A: 1192- IUVitamin C: 5- mgCalcium: 381- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Theresa
So good, and so easy!
Thank you for the recipe conversions. I usually spend time trying to convert recipes and don't always get it correct.