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.
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/ 32g 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/ 340g 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/ 120ml dry white wine2 tbsp reserved flour
Slowly add the broth in small amounts, stirring with every addition.1½ cups/ 360ml 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/ 360ml 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.