Description
This creamy cheesy chicken pasta is a comforting and satisfying dish featuring tender chicken breasts cooked to perfection and tossed with al dente pasta in a rich, velvety sauce made from heavy cream, chicken broth, and a generous blend of mozzarella and Parmesan cheeses. Enhanced by sautéed onions and garlic with a touch of red pepper flakes for a subtle kick, this recipe is perfect for a cozy weeknight meal or a special dinner.
Ingredients
Scale
Chicken and Pasta
- 2 chicken breasts, boneless and skinless
- 12 ounces pasta (such as penne or fettuccine)
Sauce and Seasonings
- 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
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Boil Pasta: Heat a large pot of salted water over medium-high heat until it comes to a boil in preparation for cooking the pasta.
- Cook Pasta: Add the pasta to the boiling water and cook according to package instructions, approximately 9-11 minutes, until al dente. Drain and set aside once done.
- Heat Skillet: While pasta cooks, warm a large skillet over medium heat and add the olive oil.
- Cook Chicken: Place the chicken breasts in the hot skillet and cook for about 6-7 minutes per side until golden brown and fully cooked, reaching an internal temperature of 165°F.
- Rest Chicken: Remove chicken from skillet and let it rest on a cutting board to retain juices.
- Sauté Onion: In the same skillet, add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute, stirring constantly until fragrant.
- Add Broth and Simmer: Pour in the chicken broth, bring to a simmer, and scrape the skillet bottom to loosen any browned bits enhancing the sauce flavor.
- Incorporate Cream: Stir in the heavy cream and bring the mixture to a gentle simmer again.
- Melt Cheeses: Add shredded mozzarella and grated Parmesan cheeses, stirring continuously until the cheeses melt and the sauce becomes smooth.
- Season Sauce: Season the sauce with salt, black pepper, and red pepper flakes if using, stirring to combine thoroughly.
- Slice Chicken: Slice the rested chicken into thin strips or bite-sized pieces for mixing.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy cheese sauce and toss to coat evenly and heat through.
- Add Chicken: Mix the sliced chicken into the pasta and sauce.
- Adjust Sauce Consistency: If the sauce is too thick, add a splash of chicken broth or reserved pasta water to loosen it to desired consistency.
- Finish with Butter: Stir in the tablespoon of butter until melted and integrated into the sauce for extra richness.
- Adjust Seasoning: Taste the dish and add more salt or pepper if necessary to enhance the flavors.
- Garnish and Serve: Serve the creamy cheesy chicken pasta in bowls garnished with freshly chopped parsley for a pop of color and freshness.
- Enjoy: Dig in and savor your homemade comforting creamy cheesy chicken pasta!
Notes
- Use pasta water to adjust the sauce consistency for better texture and flavor binding.
- Cook chicken to an internal temperature of 165°F for safe consumption.
- Red pepper flakes are optional but add a nice subtle heat to the sauce.
- Fresh parsley garnish adds a fresh and vibrant touch to the finished dish.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative, adjusting thickness as needed.
