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Cheesy Chicken Pasta with Creamy Sauce

Close-up of fusilli pasta coated in a rich, creamy, cheesy sauce with chunks of chicken in a white bowl.
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Prepare a rich and satisfying pasta dish featuring tender chicken coated in a thick, cheesy cream sauce. This recipe yields a comforting meal perfect for any night.

Ingredients

Scale
  • 1 pound pasta (penne or rotini recommended)
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup shredded Parmesan cheese
  • 1 1/2 cups shredded cheddar or Monterey Jack cheese
  • 1/4 cup all-purpose flour (optional, for thickening)
  • 1/4 cup water (if using flour)
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve about 1 cup of the pasta water before draining. Set the drained pasta aside.
  2. Season the cut chicken pieces with salt, pepper, and garlic powder.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set it aside.
  4. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant.
  5. Slowly whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer.
  6. If you prefer a thicker sauce, mix the flour with the 1/4 cup of water in a small bowl to create a slurry. Whisk the slurry into the simmering cream mixture and cook for 1-2 minutes until the sauce thickens slightly.
  7. Reduce the heat to low. Stir in the Parmesan cheese until fully melted and smooth.
  8. Add the shredded cheddar or Monterey Jack cheese, stirring until the sauce is completely creamy and the cheese is melted. Taste and adjust salt and pepper if needed.
  9. Return the cooked chicken to the skillet. Add the drained pasta. Toss everything together until the pasta and chicken are evenly coated in the sauce.
  10. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  11. Serve immediately, garnished with fresh parsley.

Notes

  • For a baked version, transfer the coated pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15 minutes until bubbly.
  • You can substitute the chicken with 8 ounces of sliced mushrooms for a vegetarian option.
  • Add 1/2 teaspoon of dried Italian seasoning with the garlic for extra flavor.

Nutrition

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