Creamy Cheesy Chicken Pasta in just 30 Mins

Name: Creamy Cheesy Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 10 oz Pasta ((Penne or similar)); 1 lb Chicken breast ((2 breast cut in half) ); 2 tbsp Olive oil; 2 tbsp Butter; ½ tsp Kosher salt; ½ tsp Black pepper; 1 tsp Oregano (dried); 1 tsp Paprika (sweet); ¼ tsp Garlic powder; ½ cup Flour; 1 clove Garlic (sliced); ½ cup Red onions (chopped); 1 tsp Oregano (dried ); 1 tsp Mustard paste; 2 tbsp Tomato paste; 1 tsp Boullion cube (crushed or 1/4 cup chicken broth); ½ cup Water; ½ cup Heavy cream ((15 to 25%) ); 2 tbsp Parsley (chopped ); ½ cup Parmesan cheese; 1 cup Cheddar cheese (or Emantle); 1 cup Mozzarella cheese

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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.

A skillet with pasta topped with chicken breast and cheese. — Chicken Breast Pasta Recipe

Pasta is often a quick meal for me on a busy day. I always have sauces like tomato, marinara, and bolognese in the freezer 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-sliced 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 a creamy, cheesy texture, but not overly loaded.
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.

A plate served with chicken and pasta. — Chicken Breast Pasta Recipe

Ingredients and substitutes

Chicken breast – Use thin slices by cutting each breast in half. 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 what is 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, emmental, or Gouda.
Herbs – You can use fresh thyme, rosemary, or 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.

Ingredients shot collage for Pasta with chicken breast. — Pasta with Chicken Breast Recipe

Step-by-step: 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 tbsp oil and 1 tbsp butter in a large skillet, and 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 you’re using chicken thighs, cook for 15 to 18 minutes.

Sauce

In the same pan, add the remaining oil and butter. Sauté the garlic and onions until the 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.

A skillet with cheese topped pasta and chicken. — Chicken Breast Pasta Recipe

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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 stir well.
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, which means soft but still has a bite.
Then, drain the pasta dish and set it aside until ready to use in the sauce.

Can I cook the pasta in the same pot?

Yes, you can. Personally, I like to cook the pasta separately so I can remove the excess starch and water from 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.

Veena Azmanov