Cheesy Chicken Pasta

Why You’ll Love This Recipe

I love how simple yet satisfying this cheesy chicken pasta is. It uses ingredients I usually already have at home, making it a quick go-to meal. I also appreciate how customizable it is—I can switch up the pasta shape, change the type of cheese, or even skip the chicken for a vegetarian version. It’s indulgent, yes, but the tomato base balances out the richness beautifully, so I never feel like it’s too heavy. Plus, it stores and reheats like a dream.

Ingredients

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

• Pasta shells (or any pasta of choice)

• Oil (neutral or olive oil works well)

• Fresh garlic, finely minced

• Boneless chicken breast, cut into small pieces

• Garlic powder

• Red chilli powder

• Black pepper

• Salt

• Onion powder

• Paprika

• Oregano

• Tomato paste

• Sriracha (optional, for spice)

• Milk

• Double cream or heavy cream

• Mozzarella cheese (or your choice of cheese)

• Reserved pasta water

• Fresh parsley, for garnish

Directions

1. I start by boiling my pasta in salted water with a bit of oil until al dente. I drain it, set it aside, and save a cup of the pasta water for later.

2. In a large pan, I heat oil and sauté the minced garlic until golden.

3. I add the chicken pieces and cook them until they turn white and begin to brown slightly.

4. Then I season with garlic powder, red chilli powder, black pepper, salt, onion powder, paprika, and oregano. I stir in tomato paste and a bit of sriracha for heat, letting it all cook together for a minute.

5. I pour in the milk and cream, stirring constantly as it begins to bubble and thicken.

6. Once the sauce is bubbling, I add in shredded mozzarella and gently stir until the cheese melts into the sauce.

7. I thin out the sauce with some of the reserved pasta water, stirring it in until I reach the right consistency.

8. I toss the cooked pasta into the sauce and mix it well to coat every piece. Then I sprinkle more cheese on top, cover the pan, and let it cook on low until the cheese on top melts.

9. To finish, I garnish with fresh parsley and serve hot.

Servings and Timing

This recipe serves 3 to 4 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Calories per serving: Approximately 500–600 kcal (depending on cheese and cream used)

Variations

• For a vegetarian twist, I skip the chicken and toss in sautéed mushrooms, spinach, or bell peppers.

• I like switching up the cheese with cheddar, gouda, or even a mix for more depth.

• For extra spice, I add red chilli flakes or diced jalapeños.

• To make it lighter, I use only milk or reduce the amount of cream.

• When I want a richer sauce, I replace all the milk with cream or even add a spoon of cream cheese.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3–4 days. To reheat, I warm it gently on the stove or in the microwave with a splash of milk or cream to keep it creamy. If I want to prep ahead for a party, I cook the pasta, chicken, and sauce separately, then combine everything when I’m ready to serve.

FAQs

Can I add vegetables to this cheesy chicken pasta?

Yes, I often toss in mushrooms, bell peppers, or spinach for added flavor and texture. It makes the dish more colorful and nutritious too.

Can I make this dish spicier?

Absolutely. I usually add extra red chilli flakes or some cayenne pepper. For a serious kick, I sauté fresh chillies with the garlic at the start.

How can I make the sauce creamier?

To make the sauce even creamier, I skip the milk and use all heavy cream. Adding mascarpone or cream cheese also works great for extra richness.

Can I use leftover chicken?

Yes, leftover chicken works perfectly. I just shred or chop it and add it to the sauce to heat through before mixing in the pasta.

Can I make this pasta ahead for a party?

I’ve done this before by cooking the pasta and chicken ahead of time and storing them separately. When it’s time to serve, I reheat the sauce, combine everything, and top with cheese just before serving.

Conclusion

Cheesy chicken pasta is one of my favorite comfort food recipes—it’s creamy, cheesy, and packed with flavor while still being super easy to make. Whether I’m cooking for myself or feeding a crowd, it’s a dish that always gets rave reviews. With just a few pantry staples and simple steps, I can enjoy a satisfying, restaurant-style meal right at home.