Description
Cheesy Chicken Pasta
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp onion powder
For the Pasta:
1 lb pasta (rotini or any pasta of choice)
1 tbsp olive oil
Salt to taste
For the Sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and pepper to taste
Instructions:
Cook the Chicken:
Season the chicken breasts with salt, pepper, garlic powder, and onion powder. Heat olive oil in a pan over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked and golden brown. Let rest, then shred the chicken using two forks.
Cook the Pasta:
Boil the pasta according to package instructions. Drain and toss with a little olive oil to prevent sticking.
Make the Sauce:
In the same pan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes. Add the heavy cream, chicken broth, and Italian seasoning. Bring to a simmer and cook for 3-4 minutes. Stir in shredded mozzarella and grated Parmesan cheese until the sauce becomes smooth and creamy. Season with salt and pepper.
Combine:
Add the cooked pasta and shredded chicken to the sauce. Toss until the pasta is coated in the creamy sauce and chicken is evenly distributed.
Serve:
Serve hot, garnished with additional mozzarella or Parmesan cheese and a sprinkle of parsley if desired.
This creamy, cheesy chicken pasta is the perfect comfort food! Enjoy each gooey, cheesy bite!
Step-by-Step Guide
1. Season & Cook Chicken: Pat chicken breasts dry. Rub with olive oil, then season evenly with salt, pepper, garlic powder, and onion powder. In a large skillet, heat 1 tbsp olive oil over medium-high. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F. Transfer to a plate, rest for 5 minutes, then shred.
2. Boil Pasta: While chicken cooks, bring a large pot of salted water to a boil. Add pasta and cook until al dente, per package directions. Drain, toss with 1 tbsp olive oil, and set aside.
3. Build the Sauce: In the same skillet used for chicken (do not clean it), melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in heavy cream and chicken broth, add Italian seasoning, and whisk. Bring to a gentle simmer for 3-4 minutes, allowing it to slightly thicken.
4. Cheese it Up: Reduce heat to low. Gradually stir in mozzarella and Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper to taste.
5. Combine & Serve: Add the shredded chicken and cooked pasta to the skillet with the sauce. Gently toss everything until evenly coated and heated through. Serve immediately.
Serving Suggestions
This rich pasta dish pairs beautifully with lighter sides to balance the meal. Serve it with a simple green salad tossed in a tangy vinaigrette, garlic bread for dipping, or steamed vegetables like broccoli or asparagus. For a fresh garnish, top with chopped parsley or basil. A crisp white wine, like Pinot Grigio, complements the creamy sauce perfectly.
How-to Summary
Season and pan-sear chicken breasts until cooked, then shred. Boil pasta until al dente. In the same pan, make a creamy garlic sauce with butter, cream, and broth. Melt mozzarella and Parmesan into the sauce. Combine sauce, pasta, and chicken, tossing to coat. Serve hot with your favorite garnishes.
Frequently Asked Questions
Can I use a different type of pasta? Absolutely. Penne, fettuccine, or shells work great. Choose a shape that holds sauce well.
How can I make this dish lighter? Substitute half-and-half or whole milk for heavy cream, and use low-sodium broth. You can also use less cheese or a lighter blend.
Can I prepare this ahead of time? Yes, but the sauce may thicken upon standing. Store components separately in the fridge for up to 2 days. Reheat the sauce gently with a splash of milk or broth to restore creaminess before combining.
What’s the best way to shred chicken? Let it rest for 5 minutes after cooking, then use two forks to pull the meat apart. For quicker shredding, you can use a stand mixer with the paddle attachment on low speed.
My sauce is too thin. How can I thicken it? Let it simmer a few minutes longer to reduce. You can also create a quick slurry by mixing 1 tsp cornstarch with 1 tbsp cold water and stirring it into the simmering sauce.
Common Mistakes to Avoid
- Overcooking the Chicken: This leads to dry, tough meat. Use a meat thermometer to ensure it reaches just 165°F.
- Using Pre-Shredded Cheese: These cheeses contain anti-caking agents that can make your sauce grainy. Always shred your own cheese from a block for the smoothest melt.
- Adding Cheese to Boiling Sauce: High heat can cause cheese to separate. Always reduce the heat to low before stirring in the cheese.
- Underseasoning the Pasta Water: The water should taste salty like the sea. This is your only chance to season the pasta itself.
Conclusion
This Cheesy Chicken Pasta is the epitome of satisfying comfort food, combining tender chicken and al dente pasta in a luxuriously creamy, homemade cheese sauce. By following the detailed steps and tips provided, you can easily avoid common pitfalls and create a restaurant-quality meal in your own kitchen. It’s a versatile, crowd-pleasing recipe perfect for a busy weeknight or a casual weekend dinner. Enjoy the delicious, gooey results!