This cheesy chicken pasta is the ultimate comfort food creamy, rich, and perfectly spiced. Juicy chicken pieces blend into a velvety cheese sauce that hugs every strand of pasta. It’s an easy weeknight dinner that tastes like a cozy Italian café in your kitchen.
Ingredients
- 250g pasta (about 8 oz)
- 2 tbsp oil
- 4 cloves garlic, minced
- 275g chicken breast, cut into bite-sized pieces (about 9.6 oz)
- ½ tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp red chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp onion powder
- ¼ tsp oregano
- 2 tbsp tomato paste
- 1 tsp chili sauce or sriracha
- 130ml milk (½ cup + 1 tbsp)
- 110ml double cream (¼ cup + 3 tbsp)
- 100g mozzarella cheese, plus extra for topping (about 1 cup)
- 100–120ml pasta water (about ½ cup)
Instructions
Step 1: Boil the Pasta
Cook the pasta in salted boiling water with a drizzle of oil until al dente tender but slightly firm. Drain, reserving some pasta water, and set aside.
Step 2: Cook the Garlic
In a large pan, warm oil over medium heat. Add minced garlic and cook until golden and fragrant, about 1 minute.
Step 3: Sear the Chicken
Add chicken pieces to the pan and cook for 3–4 minutes until the meat turns white and begins to brown slightly.
Step 4: Season It Up
Stir in salt, black pepper, chili powder, garlic powder, paprika, onion powder, and oregano. Mix until every piece of chicken is well coated.
Step 5: Add Tomato Base
Spoon in the tomato paste and sriracha. Cook for about a minute until the mixture deepens in color and smells rich.
Step 6: Make the Creamy Sauce
Slowly pour in milk and cream, stirring constantly. Let the sauce bubble gently for a minute until it thickens slightly.
Step 7: Melt the Cheese
Add mozzarella and stir until it melts smoothly into the sauce, creating a creamy, cheesy base.
Step 8: Combine Pasta and Sauce
Add the reserved pasta water to loosen the sauce, then toss in the cooked pasta. Stir until every piece is coated. Sprinkle extra cheese on top, cover, and cook on low until melted.
Serve warm and enjoy every creamy, cheesy bite!
Cheesy Chicken Pasta
Equipment
- Large pot For boiling pasta
- Colander To drain pasta
- Large skillet with lid For sauce and finishing
- Wooden spoon or spatula For stirring
- measuring cups and spoons For accuracy
Ingredients
- 250 g pasta (about 8 oz), uncooked
- 2 tbsp oil
- 4 cloves garlic, minced
- 275 g chicken breast, bite-size (about 9.6 oz)
- 1/2 tsp salt, or to taste
- 1/2 tsp black pepper
- 1/2 tsp red chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp oregano
- 2 tbsp tomato paste
- 1 tsp chili sauce or sriracha
- 130 ml milk (1/2 cup + 1 tbsp)
- 110 ml double cream (1/4 cup + 3 tbsp)
- 100 g mozzarella, shredded + extra for topping (about 1 cup)
- 100-120 ml reserved pasta water (about 1/2 cup)
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente—tender with a slight bite. Reserve 1/2 cup pasta water, then drain.
- Warm oil in a large skillet over medium heat. Add minced garlic and cook 30–60 seconds until fragrant and lightly golden.
- Add chicken to the skillet and cook 3–4 minutes over medium-high heat, stirring, until the pieces turn opaque and begin to brown.
- Season with salt, black pepper, red chili powder, garlic powder, paprika, onion powder, and oregano. Stir to coat the chicken evenly.
- Stir in tomato paste and sriracha; cook 1 minute until the color deepens and the paste smells sweet and rich.
- Slowly pour in milk and double cream while stirring. Simmer 1 minute until the sauce gently bubbles and thickens slightly.
- Add mozzarella and stir until melted and smooth, forming a glossy cheese sauce.
- Splash in reserved pasta water as needed to loosen. Add cooked pasta and toss to coat. Sprinkle extra mozzarella, cover, and warm on low until melty.
- Serve hot and enjoy!