Creamy, delicious and super easy to make — this cheesy chicken pasta truly has it all. With juicy chicken and a creamy yet lighter cheddar sauce, it’s going to be the next recipe in your rotation.
Be sure to try my Chicken Asparagus Pasta and Creamy Steak Pasta next!
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
This cheesy chicken pasta has become a firm favorite in our home lately and for good reason, too.
It has a very nice amount of cheese (which we all love!) plus protein from the chicken, all in a super flavorful herb-infused creamy sauce.
I keep the cheesy sauce on the lighter side by using low-fat cheddar and half and half, but the result is still super indulgent and rich. Not to mention extra creamy!
Why you’ll love this cheesy chicken pasta
- The whole family will absolutely love it, even the picky eaters.
- Ready in just 30 minutes, just perfect for those busy weeknights.
- Easy to make your own by sneaking in some veggies or swapping the cheese.
What you’ll need
Chicken — I use chicken breast for lean protein and quick, even cooking; bite-sized pieces brown beautifully in the sauce.
You can also make it with boneless chicken thighs for more flavor. Leftover cooked chicken also works well here.
Cheddar — A low-fat sharp cheddar is perfect so you get that tangy bite while keeping it lighter.
Parmesan — Freshly grated Parmigiano Reggiano is always best!
Pasta — I typically make this cheesy chicken pasta with penne but cavatappi, rigatoni or fusilli are all perfect.
Italian seasoning — Great for an instant boost of flavor. If you don’t have it, use ½ teaspoon dried basil and ½ teaspoon dried oregano.
Chicken stock — Low-sodium is a great idea here because the cheese and pasta water will add extra salt. It’s then easy to adjust the seasoning at the end.
Garlic — I use fresh garlic, finely chopped, for the perfect aromatic base for the sauce.
Flour — A bit of flour whisked into the chicken stock will thicken the sauce quickly.
Pro tip
The secret to making this sauce ultra creamy without heavy cream is to mix in a good amount of pasta water. The starches will make the sauce cling to the pasta and transform everything into a silky dish!
How to make cheesy chicken pasta
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
First, boil a large pot of generously salted water and cook the pasta until al dente, then drain (saving 1–2 cups of pasta water).
Meanwhile, heat olive oil and butter in a pan, brown the chicken on all sides for 6–7 minutes, then transfer it to a plate.
In the same pan, sauté the garlic briefly, pour in the stock, whisk in the flour and half-and-half until smooth.
Then stir through Italian seasoning, chili flakes, and cheddar until melted.
Finally, add the pasta and chicken back to the sauce, toss to coat (loosening with reserved pasta water as needed), stir in Parmesan, adjust the seasoning, and serve right away.
Substitutions and variations
- You can swap in whatever cheese you want instead of cheddar; I’ve made it with provolone and mozzarella, and both turned out great!
- Toss in extra veggies for a more balanced dish: spinach, broccoli,i or even peas all blend right into the sauce.
- Add a pinch of smoked paprika for a subtle smoky flavor and a bit of color.
Recipe tips for the best cheesy chicken pasta
- I always chop the chicken into even pieces so it cooks quickly and stays juicy.
- Leave the chicken alone for a minute before flipping so it gets that gorgeous golden crust.
- It’s always best to grate your own cheese. Pre-shredded cheese has anti-caking agents that don’t melt as nicely. I always grab a block and a grater.
Leftovers and storage
- This cheddar chicken pasta is best served immediately, but leftovers will keep well in the fridge for up to 3 days in an airtight container.
- To reheat, add a splash of milk and microwave in 30-second increments, stirring in between, until hot.
- I wouldn’t recommend freezing this type of creamy pasta because the texture will be off when thawed.
More easy chicken pasta recipes
If you’ve tried this cheesy chicken pasta recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Cheesy Chicken Pasta
Ingredients
- 10 ounces (300 g) penne pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound (450 g) chicken breast, cut into bite-size pieces
- 4 garlic cloves, finely chopped
- 1 cup (250 ml) chicken stock
- 2 tablespoons all purpose flour
- 1 ½ cups (375 g) half and half, single cream
- 1 teaspoon Italian seasoning
- ¼ teaspoon red chili flakes
- ¼ teaspoon ground black pepper
- 1 cup (125 g) low-fat cheddar cheese, shredded
- ⅓ cup (30 g) Parmesan cheese, grated
- Extra salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of water to a boil, salt it generously and cook the pasta according to package directions until al dente. Reserve 1-2 cups of pasta water before draining.10 ounces penne pasta
- Heat the olive oil in a large pan over medium-high heat and melt the butter in it. Add the chicken and cook for 6-7 minutes or until golden all sides. Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and cook for one minute on medium heat. Add the chicken stock and bring to a boil.4 garlic cloves1 cup chicken stock
- Stir in the flour and whisk continuously until creamy. Next, pour in the half and half and whisk well so there are no lumps. Simmer for 2-3 minutes until thickened slightly.2 tablespoons all purpose flour1 ½ cups half and half
- Stir in the cheddar cheese and whisk well until you have a creamy, thick sauce.1 cup low-fat cheddar cheese
- Add the cooked pasta to the pan and toss well to coat in the sauce. Add some of the reserved pasta water if needed to make the sauce silkier.
- Return the cooked chicken to the pan and toss well to combine. Stir int he grated Parmesan, then adjust the seasoning to taste and serve immediately.⅓ cup Parmesan cheeseExtra salt and freshly ground black pepper to taste
Notes
- Whisk the flour into the stock until fully smooth before adding cream to avoid any lumps.
- You can make this recipe with leftover cooked chicken; simply skip step 2.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Louise Leonori says
I have tried many of your recipes and loved every one (some I tweaked a bit for my personal taste). Is there any way you can put WW points on recipes? WW has a way to put all the ingredients in to get the points, but it’s complicated. That said, If it cannot be done, I will still try and use your great recipes. Thanks for those yummy recipes.
Alice says
Hi Louise! Thanks so much for the lovely message, I’m so glad you’ve been enjoying the recipes (and totally here for the personal tweaks because that’s how great cooking happens!). I’ll definitely look into how I might be able to add WW points in the future. I know their system can be a bit fiddly, but I really appreciate you sticking with the recipes regardless. Thanks again for the kind words and support, it seriously means a lot!