Cheesy Chicken Pasta: A Creamy Stovetop Comfort Meal

cheesy chicken pasta

There is a certain magic that happens when a pan of cheesy chicken pasta lands on the table. I have watched it disappear at church potlucks, at family picnics, and on a quiet Tuesday night when I was sure I had made far too much for two people.

Tender pieces of chicken and pasta shells get folded into a velvety tomato cream sauce, then finished with an extra sprinkle of cheese that melts into a soft, gooey layer on top.

One bite and you understand why this is the dish people ask you to bring back.

The best part is how simple it is. This cheesy chicken pasta is a stovetop recipe, and it takes 15 minutes of prep plus about 20 minutes of cooking, so roughly 35 minutes from the first chop of garlic to the moment you sit down.

It makes 2 generous servings, just right for a cozy dinner for two, and it doubles easily when your table fills up. It holds a 4.9 rating from 11 ratings, so I am clearly not the only one who keeps coming back to it.

It is easy, and the ingredients are simple. Everything here is pantry friendly: dried pasta, a little oil, fresh garlic, chicken, a short list of spices, tomato paste, milk, cream, and mozzarella. There is no special equipment, no long simmering, and no fuss. If you can boil pasta and stir a pan, you can make this.

You can make it your own. Switch the pasta shape to whatever is in your cupboard. Trade the mozzarella for a cheese blend you love. Leave the chicken out and add mushrooms, bell peppers, or spinach for a vegetarian version.

If you like heat, push it with chilli flakes, cayenne, or fresh chillies. If you want an even creamier sauce, use all heavy cream or stir in a spoonful of mascarpone or cream cheese.

Leftovers reheat beautifully. Keep them in an airtight container in the fridge for 3 to 4 days. Warm them on the stove over low medium heat or in the microwave with a splash of cream or milk, and the sauce comes right back to life.

Indulgent, but balanced. Yes, there is cream and cheese. The tang from the tomato sauce keeps it from tasting heavy, and the garlic, paprika, and oregano bring a savory depth that keeps you going back for one more spoonful.

Here is what you are working with. Pasta shells are my favorite because the sauce settles into all those little curves, though any shape you have on hand works.

A neutral oil or olive oil, four cloves of fresh minced garlic, and boneless chicken breast cut into bite size pieces build the base. The seasoning blend is salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano.

Tomato paste brings the color and depth, a teaspoon of sriracha adds a gentle warmth, and milk plus double cream turn everything silky. Mozzarella melts right into the sauce, and a splash of reserved pasta water loosens it to the perfect consistency.

How it comes together. Boil the pasta in salted water with a little oil until it is al dente, and save at least a cup of that starchy water before you drain.

Warm oil in a pan and cook the garlic until it turns light golden. Add the chicken and cook it over medium high heat until it turns white, then stir in the seasonings. Tomato paste and sriracha go in next for about a minute.

Pour in the milk and cream gradually, stirring the whole time, until the sauce bubbles. Melt in the cheese, loosen everything with pasta water, then fold in the pasta, sprinkle more cheese on top, cover, and let it melt over low heat. Serve it hot with parsley.

My tips for the creamiest pot.

• Cook the pasta slightly under al dente, because it softens a little more once it hits the hot sauce.
• Save your pasta water. A full cup is plenty, and that starchy liquid helps bind the sauce to the pasta.
• Taste before you salt. The pasta water and the cheese both bring salt to the party, so adjust at the end.
• If the sauce is too thick, add a splash of pasta water. If it is too thin, simmer it for 1 to 2 minutes to thicken.
• Any melting cheese works. Mozzarella is the easy choice, and a blend is even better if you have one.
• For a thicker, richer sauce, replace the milk with more cream.
• For a vegetarian version, simply leave out the chicken and add vegetables if you like.
• Boneless chicken thighs or leftover shredded rotisserie chicken both work well. Leftover chicken is a great time saver.
• This recipe doubles or triples easily. Just use a pot that is big enough to hold everything.
• If the tomato paste tastes too tangy for you, cook it with the garlic earlier so it mellows out.

What to serve with it. A crisp side salad, roasted or steamed vegetables, or a warm loaf of garlic bread round out the plate nicely. For a potluck, I like to bring it in a covered baking dish and set a bowl of extra cheese on the side.

Storing and reheating. Leftovers keep in an airtight container in the fridge for up to 3 to 4 days. Reheat gently on the stove over low medium heat, or in the microwave, with a splash of cream or milk so the pasta does not dry out.

If you want to prep ahead, cook the pasta and the chicken separately, keep the sauce in its own container, then warm the sauce gently and combine everything just before serving.

Questions I hear a lot.

• Can I add vegetables? Yes. Sauteed mushrooms, bell peppers, or spinach all work beautifully.
• How do I make it spicier? Add red chilli flakes or cayenne with the seasonings, or fresh chillies with the garlic.
• How do I get an even creamier sauce? Use all heavy cream, or stir in mascarpone or cream cheese.
• Can I use leftover chicken? Absolutely. Shredded rotisserie chicken warmed through in the sauce is a great shortcut.
• Can I make it dairy free? Yes. Use a plant based cream such as coconut cream and a melting vegan cheese, like vegan mozzarella or a cashew based cheese.
• What if I do not have cream? Use milk on its own for a thinner sauce, or replace the milk with cream for a richer one.
• Which oil should I use? A neutral oil such as sunflower oil, extra virgin olive oil, or a mix of oil and butter for extra flavor.

Save at least a cup of the pasta water before you drain. That starchy splash is what turns a good sauce into one that clings to every shell.

This stovetop favorite comes from The Lunch Break cheesy chicken pasta recipe, and it has been a regular in my kitchen ever since.

cheesy chicken pasta

This recipe makes a comforting pan of tender chicken and pasta shells coated in a creamy tomato sauce, finished with extra cheese on top. It yields 2 servings and takes 15 minutes to prepare and 20 minutes to cook, for a total of 35 minutes.

ingredients

• 250 g pasta, uncooked (about 8 oz)
• 2 tbsps oil
• 4 cloves garlic, minced
• 275 g chicken, cut into bite size pieces (about 9.6 oz)
• 1/2 tsp salt, adjust to your taste
• 1/2 tsp black pepper
• 1/2 tsp red chilli powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/4 tsp oregano
• 2 tbsps tomato paste
• 1 tsp chilli sauce or sriracha, optional
• 130 ml milk (1/2 cup plus 1 tbsp)
• 110 ml double cream (1/4 cup plus 3 tbsps), or heavy cream
• 100 g mozzarella cheese (1 cup), plus extra to sprinkle on top
• 100 to 120 ml pasta water (about 1/2 cup), reserved when you drain the pasta

method

1. Boil the pasta. Add the pasta to a pot with cold water, salt, and a little oil. Cook until al dente, so it stays slightly firm and does not turn too soft once it finishes cooking in the sauce.
2. Cook the garlic. Warm the oil in a pan, then add the fresh minced garlic. Cook over medium heat for about 1 minute, until the garlic turns light golden.
3. Cook the chicken. Add the bite size pieces of chicken. Cook over medium high heat, stirring as you go, for 3 to 4 minutes, until the chicken turns white.
4. Add the seasonings. Stir in the salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano, and mix them into the chicken.
5. Add the tomato paste. Add a little sriracha and the tomato paste, and cook over medium high heat for about 1 minute.
6. Make the sauce. Gradually add the milk and cream, stirring them in. Cook over medium high heat, stirring continuously, for about 1 minute, until the mixture starts to bubble.
7. Add the cheese. Add your cheese and gently mix it in until it has melted and fully incorporated into the sauce.
8. Add the pasta water. Gradually add the reserved pasta water and mix it in. Bring the mixture to a boil while stirring, which takes about 1.5 minutes.
9. Add the pasta. The sauce should be thick and creamy now. Add the cooked pasta and coat it fully. Sprinkle a final layer of cheese on top, cover with a lid, and cook over low heat until the cheese melts.
10. Serve, and let us eat. Spoon it into warm bowls and finish with a sprinkle of parsley for a pop of color.

notes

Adjust the salt to your taste. The pasta water and the cheese both add saltiness to the sauce, so taste first and season at the end.

The author used about 1/2 cup of pasta water, but you can add more until the sauce reaches the consistency you like. Too thick? Add a splash of pasta water. Too thin? Simmer it for 1 to 2 minutes to thicken.

If you do not have oregano, Italian seasoning or any mixed herbs works as a substitute.

Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat on the stove over low medium heat or in the microwave with a splash of cream or milk to keep the pasta from drying out.

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Cheesy Chicken Pasta

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cheesy chicken pasta There is a certain magic that happens when a pan of cheesy chicken pasta lands on the table. I have watched it disappear at church potlucks, at family picnics, and on a quiet Tuesday night when I was sure I had made far too much for two people.

• Total Time: 35 min
• Yield: 2 1x

Ingredients

Scale 1x2x3x

ingredients
250 g pasta, uncooked
2 tbsps oil
4 cloves garlic, minced, minced
275 g chicken, cut into bite-sized pieces, cut into bite-sized pieces
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp red chilli powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/4 tsp oregano
2 tbsps tomato paste
1 tsp chilli sauce/sriracha
130 ml milk
110 ml double cream
100 g mozzarella cheese + extra to sprinkle on top
100–120 ml pasta water

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Instructions

method
1-Boil pasta: Boil pasta: add pasta to a pot with some cold water, salt and a little bit of oil. Cook pasta until al dente – it should be slightly firm and not overly cooked so that it doesn’t become too soft once cooked in the sauce.
2-Cook garlic: Cook garlic: in a pan, warm up some oil, then add fresh, minced garlic. Cook this over medium heat for around 1 minute or until the garlic becomes a light golden colour.
3-Cook chicken: Cook chicken: add the bite-sized pieces of chicken to the pan. Cook these over medium-high heat, stirring as you cook, for around 3-4 minutes or until the chicken turns a white colour.
4-Seasonings: Seasonings: add salt, black pepper, red chilli powder, garlic powder, paprika, onion powder and oregano and mix this into the chicken.
5-Add tomato paste: Add tomato paste: add a little bit of sriracha and the tomato paste and cook this in over medium-high heat for about 1 minute.
6-Making the sauce: Making the sauce: gradually add milk and cream and stir this in. Cook at medium-high heat while continuously stirring for about 1 minute or until the mixture starts bubbling.
7-Add cheese: Add cheese: add your choice of cheese and gently mix it in until the cheese has melted and has fully incorporated into the sauce.
8-Add pasta water: Add pasta water: gradually add leftover pasta water and mix it into the sauce. Then bring the mixture to a boil and keep stirring as you bring it to a boil – this took me about 1.5 minutes.
9-Add pasta: Add pasta: at this point your sauce should be quite thick and creamy. Add your cooked pasta and coat it fully with the sauce. Add a final sprinkle of cheese to the top, then cover with a lid and let the pasta cook over low heat until the cheese is melted.
10-Serve, and let’s eat: Serve, and let’s eat!

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• Prep Time: 15 min
• Cook Time: 20 min
• Method: stovetop