Cheesy Chicken Pasta Recipe

This Cheesy Chicken Pasta is my go-to when I need something easy, filling, and guaranteed to satisfy everyone at the table. It’s creamy, cheesy, and loaded with tender chicken and pasta—all made in one pot or skillet for minimal cleanup. It’s the perfect weeknight comfort food that comes together fast and disappears even faster.

Why I’ll Love This Recipe

I love how simple this dish is to throw together with pantry staples. The creamy cheese sauce hugs every piece of pasta, and the chicken adds a hearty protein boost. Whether I’m using leftover chicken, rotisserie, or freshly cooked, it turns out delicious every time. Plus, I can easily customize it with veggies or spices depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• boneless, skinless chicken breast or thighs, diced

• pasta (penne, rotini, or shells work great)

• olive oil or butter

• garlic, minced

• chicken broth

• heavy cream or milk

• shredded cheddar or mozzarella cheese

• salt and pepper

• Italian seasoning or paprika (optional, for extra flavor)

• parsley or basil for garnish

Optional add-ins: spinach, sun-dried tomatoes, mushrooms, or broccoli

Directions

1. I start by boiling the pasta in salted water until al dente, then drain and set it aside.

2. In a large skillet or pot, I heat the olive oil over medium heat and cook the diced chicken with salt, pepper, and seasonings until golden and cooked through. I remove the chicken and set it aside.

3. In the same skillet, I add garlic and sauté for about 1 minute until fragrant.

4. I pour in the chicken broth and cream, bringing it to a gentle simmer. Then I stir in the cheese until it melts into a creamy sauce.

5. I return the cooked chicken to the pan and toss in the cooked pasta. I stir everything together until well combined and heated through.

6. I finish with fresh herbs and an extra sprinkle of cheese, then serve hot.

Servings and timing

This recipe makes about 4–6 servings and is ready in around 30 minutes, with about 10 minutes of prep and 20 minutes of cooking time. It’s ideal for a quick dinner that feels indulgent without a lot of effort.

Variations

• Spicy version: I add a pinch of red pepper flakes or a splash of hot sauce to the sauce.

• Make it veggie-packed: I toss in chopped spinach, peas, or sautéed mushrooms.

• Swap the protein: I use cooked sausage, shrimp, or leftover turkey when I want something different.

• Bake it: I transfer everything to a baking dish, top with more cheese, and broil for a bubbly, golden crust.

• Use different cheese: I mix in Parmesan, Gruyère, or cream cheese for extra richness.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove or in the microwave, adding a splash of milk or broth to bring the sauce back to life. It’s not ideal for freezing due to the dairy, but it’s doable—just expect a slight change in texture.

FAQs

Can I use pre-cooked or rotisserie chicken?

Yes, and it makes this recipe even faster. I just stir it in after the cheese sauce is ready to heat through.

What pasta works best?

I like short pasta like penne, rotini, or shells. They hold onto the sauce really well.

Can I make this lighter?

I use half-and-half or milk instead of heavy cream and reduce the cheese slightly for a lighter version.

How do I make it gluten-free?

I use gluten-free pasta and double-check that my broth and seasonings are gluten-free too.

Can I make it ahead of time?

Yes, it reheats well. I just stir in a little liquid before reheating to keep the sauce creamy.

Conclusion

This Cheesy Chicken Pasta is a one-pot wonder I always turn to when I want something fast, cozy, and full of flavor. It’s rich, satisfying, and endlessly adaptable—perfect for feeding a hungry family or meal prepping for the week. Once I’ve made it once, it’s a recipe I’ll keep in my regular rotation.