Description
A creamy and comforting one pot cheesy chicken pasta that’s perfect for a quick and easy family dinner. Tender chicken pieces are browned and combined with flavorful seasonings, simmered together with pasta, diced tomatoes, and chicken broth, then finished with rich cream and melted cheeses for a delicious, cheesy finish.
Ingredients
Scale
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Vegetables and Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids and Pasta
- 3 cups chicken broth
- 1 (14.5 oz) can diced tomatoes, with juices
- 8 oz uncooked pasta (penne or rotini)
Dairy and Cheese
- 1 cup heavy cream or half-and-half
- 1 ½ cups shredded cheddar cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, for garnish
Instructions
- Cook the chicken: In a large deep skillet or Dutch oven, heat olive oil over medium-high heat. Add the chicken pieces, season with salt, pepper, Italian seasoning, and paprika. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–6 minutes. Remove the chicken from the pan and set aside.
- Sauté the aromatics: In the same pan, add the diced onion and cook for 3–4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Simmer pasta and liquids: Pour in the chicken broth and canned diced tomatoes with juices, stirring to combine. Add the uncooked pasta to the pan. Bring the mixture to a boil, then reduce the heat to low, cover with a lid, and simmer for 10–12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
- Add creamy cheeses and chicken: Stir the cooked chicken back into the pan along with the heavy cream (or half-and-half), shredded cheddar cheese, and grated Parmesan cheese. Mix everything well until the cheese has melted and the sauce is creamy.
- Final simmer and serve: If the sauce is too thin, simmer uncovered for an additional 2–3 minutes to thicken slightly. Remove from heat, garnish with fresh parsley, and serve hot.
Notes
- For a time-saving option, substitute cooked rotisserie chicken instead of cooking raw chicken.
- Add extra veggies like spinach or broccoli in the last few minutes of cooking for added nutrition and color.
- Use half-and-half instead of heavy cream for a lighter sauce.
- This dish reheats well and can be stored for up to 3 days in the refrigerator.
