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Cheesy Chicken Pasta

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Yields: 4-6 generous servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Recipe Intensity: Easy – This is a beginner-friendly, one-pot wonder. It requires basic sautéing and simmering skills, and the recipe does all the work for you.

Ingredients

For the Chicken & Aromatics:

  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch chunks

  • 1 tablespoon olive oil

  • 1 medium yellow onion, finely diced

  • 3 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • Salt and black pepper, to taste

For the Pasta & Cooking Liquid:

  • 1 pound (16 oz) short pasta like penne, rotini, or shells

  • 4 cups low-sodium chicken broth

  • 1 cup milk (2% or whole preferred)

  • 1 (15 oz) can diced tomatoes, undrained

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

For the Cheese Sauce:

  • 2 cups shredded cheese (a blend of sharp cheddar and mozzarella is ideal)

  • ½ cup freshly grated Parmesan cheese

  • ½ cup heavy cream or full-fat sour cream (optional, for extra creaminess)

For Garnish:

  • 2 tablespoons fresh parsley, chopped

  • Extra Parmesan cheese for serving

Instructions

Step 1: Sear and Season the Chicken

Pat the chicken chunks dry with a paper towel and season generously with salt and pepper. This step is crucial for achieving a golden sear, not a steam.

In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side, until golden brown on the outside. The chicken does not need to be cooked through at this point. Remove the chicken from the pot and set it aside on a plate.

Step 2: Build the Flavor Foundation

In the same pot, you’ll have those delicious browned bits from the chicken. Add the diced onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and Italian seasoning and cook for another 30 seconds until incredibly fragrant. Deglaze the pot by pouring in a splash of the chicken broth and using your spoon to scrape up all the browned bits from the bottom. This is where a huge amount of flavor lives!

Step 3: The One-Pot Simmer

To the pot with the onions and garlic, add the uncooked pasta, the remaining chicken broth, milk, diced tomatoes with their juices, garlic powder, and onion powder. Stir everything together to combine.

Bring the mixture to a lively boil, then immediately reduce the heat to a gentle simmer. Cover the pot with a lid and let it cook for 12-15 minutes, stirring once or twice to prevent sticking, until the pasta is al dente and most of the liquid has been absorbed.

Step 4: The Grand Finale – The Cheese

Once the pasta is cooked, return the seared chicken (and any accumulated juices) to the pot. Give everything a good stir.

Reduce the heat to low. Now, gradually add the shredded cheddar/mozzarella blend and the grated Parmesan cheese, stirring constantly. The residual heat will melt the cheese into a smooth, luxurious sauce. If you’re using heavy cream or sour cream, stir it in at this point. This will make the sauce even richer and creamier.

Pro-Tip: Adding the cheese off the direct heat prevents it from breaking or becoming greasy. Stir until the cheese is fully melted and the chicken is heated through.

Step 5: Rest, Garnish, and Serve

Turn off the heat and let the pasta sit for 5 minutes, uncovered. This allows the sauce to thicken slightly as it cools. The pasta will continue to absorb the liquid, resulting in the perfect creamy consistency—not too soupy, not too dry.

Taste and adjust seasoning with more salt or pepper if needed. Garnish generously with fresh parsley and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy the chorus of compliments!

Nutrition Information

Please note: The following is an estimate based on the ingredients used and can vary significantly based on specific brands and portion sizes. It is provided for informational purposes only.

Serving Size: 1 ½ cups
Calories: ~625
Total Fat: 22g

  • Saturated Fat: 11g

  • Trans Fat: 0g
    Cholesterol: 105mg
    Sodium: 780mg
    Total Carbohydrates: 65g

  • Dietary Fiber: 3g

  • Sugars: 8g
    Protein: 42g

Dietary Considerations: This is a rich, comforting dish. For a lighter version, use low-fat milk and reduced-fat cheese. You can also increase the vegetable content by adding a cup of chopped spinach at the end of cooking or stirring in steamed broccoli florets with the chicken. To make it gluten-free, use your favorite gluten-free pasta and ensure your chicken broth is certified gluten-free.

Storing, Reheating, and Pro-Tips

  • Storing Leftovers: Allow the pasta to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. Be aware that the pasta will continue to absorb the sauce, so it will be less creamy upon reheating.

  • Reheating for Best Results: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or milk to loosen the sauce back to a creamy consistency. The microwave will work, but stir frequently and add liquid to prevent it from drying out.

  • Cheese Matters: For the smoothest sauce, always shred your own cheese from a block. Pre-shredded cheese is coated with anti-caking agents like potato starch or cellulose, which can prevent it from melting smoothly.

  • Don’t Rush the Simmer: Keep the heat at a gentle simmer once you add the pasta. A rolling boil can cause the dairy to separate and the pasta to cook unevenly.

  • Customize It! This recipe is a perfect canvas.

    • Add Veggies: Sauté sliced mushrooms with the onions or add a cup of frozen peas with the chicken at the end.

    • Kick up the Heat: Add a pinch of red pepper flakes with the garlic.

    • Different Protein: Substitute the chicken with seasoned ground beef or Italian sausage for a different flavor profile.

This One-Pot Cheesy Chicken Pasta is more than just a meal; it’s a promise of comfort, convenience, and pure deliciousness. It’s the kind of recipe that earns a permanent spot in your weekly ro

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