Cheesy Chicken Pasta
User Reviews
4.9
129 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4
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Calories
701 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken Pasta
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This Cheesy Chicken Pasta is a great family-friendly meal that can be on the table in under 45 minutes. You can create this simple chicken pasta recipe with a few grocery store ingredients. The tender chunks of chicken and pasta are smothered in a velvety cheesy sauce. This dish is pure comfort food and a guaranteed crowd-pleaser! Pair this pasta dish with some crusty bread, a simple side salad, or veggies, and you have a delicious, easy weeknight dinner that will become a sure family favorite.
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Ingredients
For the pasta
- 12 oz pasta
- 1 tablespoon salt
For the chicken
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon Italian seasoning
- ¼ cup flour reserve excess for later (see note 1)
- 2 tablespoons olive oil
For the sauce
- ½ cup dry white wine (see note 2)
- 2 tablespoon butter
- 4 cloves garlic minced
- 1 small onion finely chopped
- 2 tablespoon reserved flour (see note 1)
- 1½ cups low sodium chicken broth
- 1½ cups half and half/single cream
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- ½ teaspoon black pepper
- ¼ teaspoon dried rosemary
- 1 cup cheese shredded (see note 3)
- ½ cup parmesan grated
For garnish
- chopped parsley
- grated parmesan
Instructions
To prepare the chicken
- Place the chicken breasts onto a chopping board and pat them dry to prevent slipping.2 chicken breasts
- Then, hold a sharp knife parallel to the chopping board to cut the chicken breasts in half through the middle.
- Season with salt, pepper, and Italian seasoning, then coat the chicken breasts in the flour. (reserve the flour)½ teaspoon salt½ teaspoon pepper½ teaspoon Italian seasoning¼ cup / 32 g flour
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tbsp salt12 oz / 340 g pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the olive oil in a heavy-based skillet over medium-high heat.2 tablespoons olive oil
- Add the chicken and cook for 3 minutes on each side, then transfer to a plate and keep covered.
- Reduce the heat to low, melt the butter in the same skillet, add chopped onion and cook for 2 minutes, then add the minced garlic, and cook for 30 seconds.2 tbsp butter1 small onion4 cloves garlic
- Pour in the wine and bring to a simmer. Cook for 2 minutes, then sprinkle over the flour and stir.½ cup / 120 ml dry white wine2 tbsp reserved flour
- Slowly add the broth in small amounts, stirring with every addition.1½ cups / 360 ml low sodium chicken broth
- Add the cream, oregano, mustard powder, dried parsley, black pepper, and dried rosemary, then bring to a simmer for 2 minutes.1½ cups / 360 ml half and half/single cream½ teaspoon dried oregano½ teaspoon mustard powder½ teaspoon dried parsley½ teaspoon black pepper¼ teaspoon dried rosemary
- Gradually sprinkle over the shredded cheese and grated parmesan. Stir after each addition until it has all melted. Let the sauce simmer on very low heat until your pasta is cooked.1 cup cheese½ cup parmesan
- Chop the cooked chicken into chunks.
- Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
- Stir the pasta gently until it's coated in the sauce, then add the chopped chicken (and any juices that have collected) and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
- Serve immediately, garnished with parsley and extra parmesan to taste. chopped parsley grated parmesan
Notes
- Remember to keep the flour used for dredging the chicken, as some is used to thicken the sauce. However, discard any remaining flour once you're done cooking, as it has been in contact with raw chicken and can't be reused.
- I use Sauvignon Blanc or a Pinot Grigio for cooking. Both work well. Pick a wine you want to drink. Avoid anything sweet or too oaked. If you don't consume alcohol, you can replace it with a low-salt chicken/veg broth.
- Pick a good melting cheese with a more robust flavor. I like to use a cheddar. But you could use Colby, Swiss, Monterey Jack, or Emmental. Buy a block of cheese and grate/shred it yourself. It is cheaper and will melt better and leave you with a smooth sauce. Pre-shredded cheese has a coating on it and will leave you with a grainy sauce.
Nutrition Information
Show Details
Calories
701kcal
(35%)
Carbohydrates
83g
(28%)
Protein
53g
(106%)
Fat
35g
(54%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
3g
Monounsaturated Fat
11g
Trans Fat
0.2g
Cholesterol
140mg
(47%)
Sodium
643mg
(27%)
Potassium
522mg
(15%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
700IU
(14%)
Vitamin C
7mg
(8%)
Calcium
409mg
(41%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 53g | 106% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 643mg | 27% |
| Potassium | 522mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 409mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
129 reviews
Excellent
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