Description
A cozy, creamy one-pot cheesy chicken pasta made with tender chicken, pasta shells, bold spices, and a rich tomato-cream sauce topped with gooey mozzarella. Perfect for a quick and satisfying weeknight dinner.
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)
Instructions
- Boil the pasta in salted water with a bit of oil until al dente. Reserve 100–120 ml of pasta water, then drain the rest.
- In a large pan, heat oil over medium heat and sauté the minced garlic for about a minute until lightly golden.
- Increase heat to medium-high and add chicken. Cook for 3–4 minutes until the chicken turns white and is nearly cooked through.
- Add salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano. Stir well to coat the chicken with spices.
- Add tomato paste and chilli sauce (or sriracha), stirring for another minute until aromatic.
- Pour in milk and double cream gradually, stirring constantly. Let it come to a gentle bubble.
- Add the mozzarella cheese and stir until melted into a thick, creamy sauce.
- Slowly stir in the reserved pasta water and let it boil for about 1.5 minutes to achieve a smooth consistency.
- Add the cooked pasta and stir until well combined and coated in the sauce.
- Sprinkle extra mozzarella on top, cover the pan, and let it sit on low heat until the cheese melts.
- Serve immediately. Garnish with chopped fresh parsley if desired.
Notes
Use penne, rotini, or fusilli as alternatives to pasta shells.
To make it less spicy, reduce red chilli powder and skip the sriracha.
Leftovers reheat well with a splash of milk or water to loosen the sauce.
For a vegetarian version, replace chicken with sautéed mushrooms or spinach.
Can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 105mg
