Name: Cheesy Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 8 oz pasta shells; 1 tbsp oil (olive or neutral); 3 cloves garlic, minced; 1 lb boneless, skinless chicken breast, cubed; 1/2 tsp garlic powder; 1/2 tsp red chili powder; 1/2 tsp black pepper; 1/2 tsp salt; 1/2 tsp onion powder; 1/2 tsp paprika; 1/2 tsp dried oregano; 2 tbsp tomato paste; 1–2 tsp sriracha (optional); 1 cup milk; 1/3 cup double cream or heavy cream; 1 1/2 cups shredded mozzarella cheese; 1 cup reserved pasta water (as needed); Chopped parsley for garnish

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This Cheesy Chicken Pasta is the kind of cozy, creamy, satisfying dish I reach for when I want something warm and indulgent without overcomplicating dinner. It’s made with tender chunks of chicken, pasta shells, and a rich tomato cream sauce, all finished off with a generous amount of melty cheese. Whether I’m serving it for a lazy lunch or a casual weeknight dinner, this dish always brings comfort to the table.

Why You’ll Love This Cheesy Chicken Pasta

I love this recipe because it hits that perfect balance between creamy, cheesy indulgence and bright, tangy tomato flavor. It’s incredibly easy to throw together with simple pantry staples, and it’s just as good reheated the next day. The best part? I can make it my own with different pasta shapes, cheeses, or even veggie swaps if I’m in the mood for something lighter. Cheesy Chicken Pasta

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta shells – I boil them until al dente in salted water with a little oil to prevent sticking.
Oil – I use a neutral oil or olive oil to start off the cooking.
Garlic – Freshly minced garlic adds deep flavor right from the start.
Chicken – I go with boneless, skinless chicken breast, cut into small bite-sized pieces.
Seasonings – I mix in garlic powder, red chili powder, black pepper, salt, onion powder, paprika, and oregano.
Tomato paste – This adds rich flavor and a bold color to the sauce.
Sriracha – Optional, but I love the subtle heat it brings.
Milk – Helps form the creamy tomato base without making it too heavy.
Double cream (or heavy cream) – Adds richness and thickness to the sauce.
Cheese – I like mozzarella for the classic stretch, but any melty cheese or a blend works beautifully.
Pasta water – I save at least 1 cup before draining the pasta to help loosen and flavor the sauce if needed.
Parsley – For garnish, it adds a fresh pop of green to the finished dish.

Directions

I start by cooking the pasta shells in salted water with a little oil until al dente. I drain and set aside, saving 1 cup of pasta water.
While the pasta boils, I heat oil in a large skillet over medium heat and sauté the garlic until fragrant.
I add the chicken pieces and season with all the spices: garlic powder, red chili powder, black pepper, salt, onion powder, paprika, and oregano. I cook until the chicken is browned and cooked through.
I stir in the tomato paste and sriracha, letting it cook for a minute to deepen the flavor.
I pour in the milk and cream, stirring well to create a smooth, creamy sauce.
I add in the cooked pasta and toss everything together, loosening the sauce with some reserved pasta water if needed.
I stir in the shredded mozzarella cheese, then top the skillet with another layer of cheese. I cover the pan and let it cook just until the cheese is melted and bubbling.
I finish it off with a sprinkle of chopped parsley and serve hot.

Servings and Timing

This recipe serves 4–5 people, depending on appetite. It takes about 10 minutes to prep and 20 minutes to cook, so I can have this cheesy chicken pasta on the table in around 30 minutes.

Variations

Vegetarian version – I skip the chicken and add sautéed mushrooms, spinach, or bell peppers instead.
Cheese blend – I use a mix of mozzarella, cheddar, and Parmesan for a richer flavor.
Spicier version – I increase the sriracha or add crushed red pepper flakes for extra heat.
Different pasta – I sometimes swap the shells for penne, rotini, or rigatoni.
Baked version – I transfer the pasta to a baking dish, top with more cheese, and bake at 375°F until golden and bubbly.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm it on the stove over low-medium heat and stir in a splash of milk or cream to bring the sauce back to life. The microwave works too—about 1–2 minutes on medium power with a stir halfway through.

This dish doesn’t freeze well due to the creamy sauce, but I usually don’t have leftovers long enough to worry about it.

FAQs

Can I use rotisserie chicken?

Yes, I sometimes shred leftover rotisserie chicken and add it after the sauce is made. It’s a great time-saver.

How do I keep the sauce from getting too thick?

If it thickens too much, I just add a bit of the reserved pasta water or a splash of milk to loosen it.

Can I make this ahead of time?

Yes, I prep it in advance and store it in the fridge. When I’m ready to eat, I reheat it gently on the stove with a little extra liquid.

What’s the best cheese for this pasta?

I love mozzarella for the classic stretch, but I also mix in cheddar or Monterey Jack for more flavor.

Can I use a different protein?

Absolutely. I’ve made this with shrimp, turkey, or even sausage, depending on what I have on hand.

Conclusion

This Cheesy Chicken Pasta is one of those easy, satisfying meals I can always count on. It’s creamy, comforting, and endlessly customizable—everything I love in a one-pan pasta dish. Whether I’m cooking for family or just indulging in a solo comfort meal, this recipe always delivers big flavor with minimal effort.