Description
This creamy cheesy chicken pasta is a comforting and flavorful dish featuring tender chicken breasts cooked to perfection and tossed with al dente pasta in a rich, cheesy sauce made from mozzarella, Parmesan, heavy cream, and chicken broth. Enhanced with sautéed onions, garlic, and a hint of spice from red pepper flakes, this recipe is perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken and Pasta
- 2 chicken breasts, boneless and skinless
- 12 ounces pasta (such as penne or fettuccine)
Sauce
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 1 tablespoon butter
Garnish
- 1 tablespoon fresh parsley, chopped
Instructions
- Boil the pasta: Heat a large pot of salted water over medium-high heat until boiling, then add the pasta and cook according to package instructions, about 9-11 minutes, until al dente.
- Cook the chicken: While the pasta cooks, heat a large skillet over medium heat with olive oil. Add chicken breasts and cook for 6-7 minutes per side until golden brown and fully cooked to an internal temperature of 165°F.
- Rest the chicken: Remove the chicken from the skillet and let it rest on a cutting board to retain its juices.
- Sauté onions: In the same skillet, add diced onion and cook for 3-4 minutes until softened and translucent.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant, stirring constantly.
- Deglaze with broth: Pour in chicken broth and bring to a simmer, scraping the skillet bottom with a wooden spoon to release any browned bits.
- Add cream: Stir in heavy cream and bring mixture back to a gentle simmer.
- Melt cheeses: Add shredded mozzarella and grated Parmesan, stirring until fully melted and smooth.
- Season sauce: Add salt, black pepper, and optional red pepper flakes, mixing well.
- Slice chicken: Meanwhile, slice rested chicken into thin strips or bite-sized pieces.
- Combine pasta and sauce: Drain pasta and add it to the skillet with the cheese sauce, tossing to coat evenly.
- Add chicken to pasta: Mix the sliced chicken into the pasta and sauce thoroughly.
- Adjust sauce consistency: If sauce is too thick, add extra chicken broth or reserved pasta water to thin as desired.
- Add butter for richness: Stir in a tablespoon of butter until melted into the sauce.
- Finalize seasoning: Taste and adjust with more salt or pepper if needed.
- Serve: Spoon the creamy cheesy chicken pasta into bowls and garnish with freshly chopped parsley.
- Enjoy: Serve immediately and savor this comforting, cheesy chicken pasta dish.
Notes
- Use penne or fettuccine pasta for best texture, but any pasta shape can work.
- Resting the chicken after cooking helps keep it juicy.
- Adjust the red pepper flakes based on your desired spice level or omit for mild flavor.
- If sauce thickens too much after resting, thin it with chicken broth or pasta water before serving.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream sauce.
