Description
A creamy and flavorful Cheesy Chicken Pasta recipe that combines tender chicken, rich cheeses, and perfectly cooked pasta for a comforting and satisfying meal. Ready in just 30 minutes, this dish is perfect for busy weeknights or casual dinners with family and friends.
Ingredients
Scale
Pasta and Protein
- 2 cups uncooked pasta (penne or rotini)
- 1 pound boneless, skinless chicken breasts, cubed
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
Cheese and Liquids
- 2 cups heavy cream
- 1 cup chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the Chicken: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the cubed chicken with garlic powder, onion powder, salt, pepper, paprika, and Italian seasoning. Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Make the Cheese Sauce: Reduce heat to medium, and add the heavy cream and chicken broth to the skillet with the cooked chicken. Stir and bring to a gentle simmer.
- Add Cheeses: Gradually stir in the cheddar, mozzarella, and Parmesan cheeses until melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet, tossing gently to coat the pasta evenly with the cheesy chicken sauce. Heat through for another 2-3 minutes.
- Serve: Garnish with fresh parsley if desired and serve immediately for a comforting, cheesy meal.
Notes
- Use freshly grated cheeses for the best melting and flavor.
- If the sauce becomes too thick, add a little more chicken broth or cream to loosen it up.
- For a lighter version, substitute heavy cream with half-and-half or milk, adjusting the sauce consistency accordingly.
- Pasta shapes like penne or rotini work best as they hold the sauce well.
- Cook chicken thoroughly for safety; ensure internal temperature reaches 165°F (74°C).
