Name: Cheesy Chicken Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 250 g pasta (uncooked); 2 Tbsp oil; 4 cloves garlic, minced; 275 g boneless chicken breast, cut into bite‑sized pieces; ½ tsp salt (adjust to taste); ½ tsp black pepper; ½ tsp red chilli powder; 1 tsp garlic powder; 1 tsp paprika; ½ tsp onion powder; ¼ tsp oregano; 2 Tbsp tomato paste; 1 tsp chilli sauce or sriracha; 130 ml milk (≈½ cup + 1 Tbsp); 110 ml double cream (≈¼ cup + 3 Tbsp); 100 g mozzarella cheese (≈1 cup), plus extra for sprinkling on top; 100–120 ml reserved pasta water (≈½ cup)

A warm, comforting bowl of cheesy chicken pasta is exactly what I reach for on a busy weeknight. With tender pieces of chicken, al dente pasta shells, and a luxuriously creamy tomato sauce topped with melty mozzarella, this dish brings everything I love about cozy meals together in just one pot. It’s hearty, flavorful, and made with simple ingredients that come together in under 40 minutes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

250 g pasta (uncooked)

2 Tbsp oil

4 cloves garlic, minced

½ tsp salt (adjust to taste)

275 g boneless chicken breast, cut into bite‑sized pieces

½ tsp black pepper

½ tsp red chilli powder

1 tsp garlic powder

1 tsp paprika

½ tsp onion powder

¼ tsp oregano

2 Tbsp tomato paste

1 tsp chilli sauce or sriracha

130 ml milk (≈½ cup + 1 Tbsp)

110 ml double cream (≈¼ cup + 3 Tbsp)

100 g mozzarella cheese (≈1 cup), plus extra for sprinkling on top

100–120 ml reserved pasta water (≈½ cup)

Directions

I boil the pasta in salted water with a bit of oil until it’s al dente, then reserve some pasta water and drain the rest.

In a large pan, I heat oil over medium heat and cook the minced garlic for about a minute until it turns light golden.

I increase the heat to medium-high and add the chicken, stirring for 3–4 minutes until it’s white and nearly cooked through.

Then I add all the spices—salt, pepper, chilli powder, garlic powder, paprika, onion powder, and oregano—and stir until the chicken is evenly coated.

I mix in the tomato paste and sriracha, cooking for another minute until the tomato paste is aromatic.

Next, I gradually pour in the milk and double cream, stirring constantly until the mixture bubbles.

I add the mozzarella and stir until it’s fully melted into a thick, creamy sauce.

Slowly, I add in the reserved pasta water and stir, letting it boil for about 1.5 minutes to achieve a smooth, silky consistency.

I toss in the cooked pasta and stir until everything is well coated. Then I sprinkle extra mozzarella on top, cover the pan, and let it sit on low heat until the cheese melts.

I serve it immediately, sometimes garnished with fresh parsley for a pop of color.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Servings: 2

Calories: ~550 kcal per serving (estimated)

Variations

I sometimes swap the chicken for cooked shrimp or turkey for a lighter version.

To make it vegetarian, I skip the meat and stir in sautéed mushrooms or spinach.

For extra spice, I add chopped jalapeños or a pinch of cayenne pepper.

A handful of grated parmesan adds a nice salty kick to the cheese blend.

I’ve also tried it with penne or fusilli when I’m out of pasta shells—it works just as well.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of milk or water to loosen the sauce and warm it gently over the stove or in the microwave. The cheese can get thick after cooling, so stirring while reheating helps bring back the creaminess.

FAQs

What type of pasta works best for this recipe?

I usually go with pasta shells because they hold the sauce nicely, but penne, rotini, or even fettuccine work well too.

Can I use pre-cooked or rotisserie chicken?

Yes, I often use leftover cooked chicken to save time. I just add it after the garlic step and warm it through with the spices and sauce.

How can I make it less spicy?

To tone down the heat, I reduce the red chilli powder and skip the sriracha. The dish will still be flavorful with just paprika and garlic powder.

Can I make this dish ahead of time?

I can prep it earlier in the day and reheat before serving. It reheats beautifully with a bit of extra milk stirred in.

Can I freeze this pasta?

I prefer not to freeze it because the cream sauce can separate, but if I have to, I let it cool completely, then freeze in an airtight container for up to a month. I thaw it overnight in the fridge before reheating with added cream or milk.

Conclusion

This cheesy chicken pasta is one of those satisfying, no-fuss meals I come back to time and time again. It’s packed with flavor, easy to make, and loaded with creamy, cheesy goodness. Whether I need comfort food on a cold night or a quick weeknight dinner, this recipe always hits the spot.

Recipe: