Cheesy Chicken Pasta

Cheesy Chicken Pasta combines tender, succulent pieces of chicken with pasta coated in a rich and creamy cheese sauce. A generous topping of grated cheese melts and turns beautifully golden, adding a delicious finish to this comforting homemade Italian-style meal. It is easy enough for a family dinner yet satisfying enough to serve when friends come over.

Prep Time 15

Cook Time 30

Total Time 45

Servings People

Ingredients

450 g chicken breasts boneless skinless , cut into bite-sized chunks
350 g penne fusilli or rigatoni
2 tbsp olive oil
1 small onion finely chopped
2 cloves garlic finely chopped
40 g butter
40 g plain flour
500 ml milk
150 ml double cream
175 g mature Cheddar cheese grated
50 g Parmesan cheese finely grated
1 tsp dried Italian herbs
½ tsp smoked paprika
salt to taste
Black pepper to taste
100 g mozzarella grated for the topping
2 tbsp fresh parsley chopped

Instructions

Prepare the Chicken:

Heat the olive oil in a large frying pan over a medium-high heat. Add the chicken pieces and season with salt, black pepper and smoked paprika.
450 g chicken breasts, 2 tbsp olive oil, salt, Black pepper, ½ tsp smoked paprika
Cook the chicken for approximately 6–8 minutes, turning regularly until lightly golden on the outside and cooked through. Avoid overcooking it, as the chicken will have some additional cooking time later.
Remove the chicken from the pan and set it aside.

Cook the Pasta:

Bring a large saucepan of salted water to the boil. Add the pasta and cook according to the packet instructions until just tender.
350 g penne
Try not to overcook the pasta. It will continue cooking slightly when combined with the hot sauce and baked in the oven.
Drain the pasta well and set it aside.

Start the Sauce:

Melt the butter in the same frying pan over a medium heat. Add the chopped onion and cook for 3–4 minutes until softened.
1 small onion, 40 g butter
Add the garlic and cook for another minute. Stir regularly so the garlic does not burn.
2 cloves garlic
Sprinkle the flour over the onion and garlic. Stir well and cook for about 1 minute.
40 g plain flour
Gradually pour in the milk while whisking continuously. This helps create a smooth sauce without lumps.
500 ml milk
Add the double cream and continue stirring until the sauce begins to thicken.
150 ml double cream

Add the Cheese:

Reduce the heat to low and add the grated Cheddar and Parmesan. Stir until the cheese has completely melted into the sauce.
175 g mature Cheddar cheese, 50 g Parmesan cheese
Add the Italian herbs and season with salt and plenty of freshly ground black pepper. The sauce should be thick, creamy and full of cheesy flavour.
1 tsp dried Italian herbs, salt, Black pepper

Combine Everything:

Return the cooked chicken to the pan and stir it through the cheese sauce.
Add the drained pasta and gently mix until every piece is coated. Take your time here, as you want the chicken and pasta evenly distributed throughout the sauce.
If the sauce seems exceptionally thick, add a small splash of milk and stir again.

Prepare for Baking:

Preheat the oven to 200°C / 180°C fan / Gas Mark 6.
Transfer the cheesy chicken pasta to a large ovenproof baking dish. Spread it out evenly, then sprinkle the grated mozzarella over the top.
For an especially generous cheesy finish, make sure the mozzarella reaches the edges of the dish.
100 g mozzarella

Bake:

Place the dish in the preheated oven and bake for approximately 15–20 minutes.
The pasta should be bubbling around the edges, while the cheese topping should be melted and golden brown.
If you prefer a darker, more deeply browned topping, place the dish under the grill for the final 1–2 minutes. Watch it carefully because the cheese can brown very quickly.

Serve:

Remove the dish from the oven and allow it to stand for around 5 minutes.
Scatter the chopped fresh parsley over the top just before serving. This adds a little freshness and colour to the rich, cheesy dish.
2 tbsp fresh parsley
Serve while hot with a crisp green salad, steamed vegetables or some warm crusty bread.

Equipment

Notes

Cook's Tips:

Keep the chicken succulent: Cut the chicken into similar-sized pieces so they cook evenly. Once cooked, remove them from the pan rather than leaving them to become dry.

Choose the right pasta: Penne, fusilli and rigatoni are particularly good because their shapes hold onto the thick cheese sauce.

Do not rush the sauce: Add the milk gradually and whisk as you go. This gives you a much smoother sauce.

Use good cheese: Mature Cheddar provides plenty of flavour, while Parmesan adds extra depth. Mozzarella works particularly well for the golden topping.

For extra vegetables: Mushrooms, spinach, peas or diced peppers can be added to the dish if you want to include more vegetables.

Let it rest: Allowing the pasta to sit for a few minutes after baking makes it easier to serve and gives the sauce time to settle slightly.

Serving Suggestion:

Serve this Cheesy Chicken Pasta straight from the oven while the topping is still bubbling and golden. A simple green salad makes a lovely fresh contrast to the creamy pasta, while crusty bread is perfect for mopping up any remaining cheese sauce.

It is a wonderfully comforting family meal that brings together tender chicken, creamy pasta and plenty of melted cheese in one satisfying dish.

Nutrition