Cheesy Chicken Pasta

Why I Love This Recipe

I love how easy and delicious this dish is. Everything comes together in one pan, which means less cleanup and more flavor. The cheese sauce is rich and comforting, and the chicken adds a hearty, protein-packed punch. It’s also super versatile, so I can mix it up with different cheeses, veggies, or pasta shapes depending on what I have on hand.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth
• 1 cup milk
• 8 ounces penne pasta (or any short pasta)
• 4 ounces cream cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Optional: 2 cups baby spinach or steamed broccoli for added greens

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

Directions

1. In a large skillet or deep pan, heat the olive oil over medium heat. Add the chicken, season with salt and pepper, and cook until browned and cooked through—about 5–6 minutes. Remove the chicken from the pan and set aside.

2. In the same pan, add the garlic and onion. Sauté for 2–3 minutes until the onion becomes translucent and fragrant.

3. Pour in the chicken broth and milk, then stir in the uncooked pasta. Bring to a gentle boil, then reduce heat to medium-low. Simmer for about 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

4. Stir in the cream cheese until fully melted and smooth. Add the mozzarella and Parmesan cheeses and mix until creamy and fully combined.

5. Return the cooked chicken to the pan and stir everything together. If adding spinach or broccoli, fold it in now and cook for another 2–3 minutes until wilted or heated through.

6. Serve hot with extra Parmesan on top if desired.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Swap the chicken for ground turkey, sausage, or tofu for a different protein.
• Add sun-dried tomatoes, mushrooms, or peas for more flavor and texture.
• Try a mix of cheeses like cheddar, gouda, or Monterey Jack for a twist on the classic.
• Use whole wheat or gluten-free pasta to fit dietary needs.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat on the stovetop over low heat with a splash of milk or broth to bring back the creaminess.
• You can freeze it, but the texture of the cheese sauce may change slightly. Reheat slowly and stir well after thawing.

FAQs

Can I use pre-cooked chicken?

Yes, I sometimes use rotisserie chicken or leftover grilled chicken to save time. Just stir it in at the end to warm it up.

What type of pasta works best?

I usually go with penne, rotini, or shells because they hold onto the sauce well. But any short pasta works.

Can I make it spicy?

Definitely. I like to add red pepper flakes or a dash of hot sauce for a little heat.

How can I make this dish healthier?

I use low-fat milk and cream cheese, add extra vegetables, and sometimes use whole grain pasta for a lighter version.

Is this kid-friendly?

Yes! Kids love the cheesy flavor, and I sneak in veggies like spinach or broccoli—they never complain.

Conclusion

Cheesy Chicken Pasta is my go-to comfort food—simple to make, full of flavor, and endlessly customizable. Whether I’m feeding a hungry family or meal-prepping for the week, this recipe always delivers. I hope it brings as much joy to your kitchen as it does to mine.

Cheesy Chicken Pasta

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• Author: Mary
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Dinner
• Method: One-Pot / Stovetop
• Cuisine: American

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Description

Cheesy Chicken Pasta is the ultimate comfort food—creamy, savory, and packed with flavor. This easy one-pot pasta recipe features tender chicken, melty cheese, and perfectly cooked noodles in a rich, cheesy sauce. It’s the perfect weeknight dinner that’s family-friendly, customizable, and ready in just 35 minutes. Whether you’re looking for a cozy meal or a quick, satisfying dish, this cheesy chicken pasta delivers every time.

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Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 small onion, diced
• 2 cups chicken broth
• 1 cup milk
• 8 ounces penne pasta (or any short pasta)
• 4 ounces cream cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Optional: 2 cups baby spinach or steamed broccoli

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Instructions

1. In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through (about 5–6 minutes). Remove and set aside.
2. In the same pan, sauté garlic and onion for 2–3 minutes until fragrant and translucent.
3. Add chicken broth and milk, then stir in uncooked pasta. Bring to a gentle boil. Reduce heat and simmer for 12–15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
4. Stir in cream cheese until smooth. Add mozzarella and Parmesan, mixing until creamy.
5. Return cooked chicken to the pan. If using spinach or broccoli, fold it in and cook for 2–3 minutes.
6. Serve hot, topped with extra Parmesan if desired.

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Notes

• Use rotisserie chicken for a shortcut.
• Try adding mushrooms, peas, or sun-dried tomatoes.
• Adjust the cheese blend to your liking—cheddar, Monterey Jack, or gouda work great.
• Add red pepper flakes for a spicy kick.
• Store leftovers in the fridge for up to 3 days; reheat gently with a splash of milk.