Description
This creamy and comforting Cheesy Chicken Pasta combines tender chicken breast pieces with perfectly cooked penne pasta tossed in a rich cheese sauce made from cheddar, Parmesan, and a blend of Italian seasonings. Ready in just 30 minutes, it's an ideal weeknight meal that brings together ease and delicious flavors with a creamy, slightly spicy sauce.
Ingredients
Pasta
- 10 ounces penne pasta
Chicken & Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound chicken breast, cut into bite-size pieces
- 4 garlic cloves, finely chopped
- 1 cup chicken stock
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half (single cream)
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon ground black pepper
- 1 cup low-fat cheddar cheese, shredded
- 1/3 cup Parmesan cheese, grated
- Extra salt and freshly ground black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, generously salt it, and cook the penne pasta according to the package instructions until al dente. Reserve 1-2 cups of the pasta cooking water before draining to use later if needed in the sauce.
- Cook the Chicken: Heat olive oil in a large pan over medium-high heat, then add the butter to melt. Add the bite-sized chicken pieces and cook for 6-7 minutes, turning occasionally until all sides are golden brown. Remove the cooked chicken from the pan and set aside.
- Sauté Garlic and Boil Stock: In the same pan, add the chopped garlic and cook for about one minute over medium heat until fragrant. Pour in the chicken stock and bring it to a boil to deglaze and build flavor.
- Create the Sauce Base: Sprinkle the flour into the boiling chicken stock while whisking constantly to avoid lumps and achieve a creamy texture. Next, slowly pour in the half and half, whisking continuously to incorporate it smoothly. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
- Season the Sauce: Mix in the Italian seasoning, red chili flakes, and ground black pepper, stirring well to combine all the flavors evenly throughout the sauce.
- Add Cheeses: Stir in the shredded cheddar cheese and whisk until it melts completely and the sauce becomes thick and creamy.
- Combine Pasta and Sauce: Add the cooked penne pasta to the pan with the cheese sauce, tossing thoroughly to coat every piece. Gradually add reserved pasta water as needed to loosen the sauce and give it a silky smooth consistency.
- Finish with Chicken and Parmesan: Return the cooked chicken pieces to the pan, toss everything together well, then stir in the grated Parmesan cheese. Adjust the seasoning with extra salt and freshly ground black pepper to taste. Serve immediately while hot and creamy.
Notes
- Reserve some pasta water to adjust sauce consistency as needed for creaminess without thinning too much.
- Use low-fat cheddar cheese to reduce fat content while still achieving great flavor.
- For extra heat, increase red chili flakes according to your preference.
- Ensure not to overcook the chicken to keep it tender and juicy.
- You can substitute half and half with whole milk or heavy cream for richer sauce, adjusting flour quantity accordingly.
