Pasta for me is often a quick meal on a busy day. I even have sauces like tomato, marina, and bolognese in the freezer at all times because if there is one meal my kids won’t complain it’s pasta. In fact, if you have teenagers, then these sauces mean the kids can make themselves a simple pasta. For example, my son’s favorite is spaghetti bolognese or meatballs. This is one of our family’s favorite weeknight meals. We love thin slices of breaded chicken breast and of course cheesy pasta. And this recipe is essentially both of those in one pot.
Why make this creamy pasta?
Firstly, it takes less than 30 minutes to make, including the pasta and sauce. And this dish is not loaded with tomato or white sauce. The sauce is flour based with a little cheese to achieve the creamy and cheesy sauce but not overly loaded either. Also, you can use whatever chicken you have on hand, chopped or fillets. In addition, the rest of the ingredients are also stuff you likely have in your pantry. I like to serve a side of veggies or salad along with this but it’s really a meal on its own. Leftovers can be kept in an airtight container in the fridge but it can also be frozen for up to a month.
Ingredients and substitutes
Chicken breast – Use thin slices of the chicken breast by simply cutting each breast into two. This ensures it will cook completely. You can also use chopped chicken breast as we did in our chicken pasta recipe. Pasta – I am using penne today, but any small pasta or noodles would work with this. Garlic – I used garlic powder in the seasoning and fresh garlic cloves for the sauce. Garlic can be overpowering if you add too much so don’t add too much. Tomato paste – Just a little of this goes a long way. But, you can certainly use more or less to match your taste. Mustard – Adds a nice zing but I do not recommend adding more than specified in the recipe. Bullion – The purpose of course is to use more flavor with less liquid but you certainly can use stock or chicken broth as well. Cheese – I like to use three types of cheese, parmesan and mozzarella are always a must. For the third, you can use cheddar or emmental, or gouda. Herbs – You can use fresh thyme, rosemary, oregano or you can also use Italian seasoning. And finish with some fresh green onions. Optional ingredients – You can also add some fresh spinach or leafy greens to the pasta at the end of cooking.
Step-by-step: Creamy cheesy chicken pasta
Boil the pasta in a pot of salted water, on medium-high heat. Let simmer until almost al dante. Set aside (penne usually takes about 11 minutes).
Chicken
In a small bowl, combine the oregano, paprika, and garlic powder. And set aside. On another plate, combine the flour with some salt and pepper. Set aside. Cut each chicken breast into two horizontally. Season with salt, pepper, and paprika mixture. Coat with flour on all sides and set aside. Next, heat 1 tbsp oil and 1 tbsp butter in a large skillet, cook the chicken for 3 minutes on each side. Remove and set aside.Pro tip – Chicken breast cooks in about 6 to 8 minutes. We take it out of the pan to prevent overcooking. If using chicken thighs cook for 15 to 18 minutes.
Sauce
In the same pan, add the remaining oil and butter. Saute the garlic and onions until onions are translucent. Then, add the oregano, mustard, and tomato paste. Followed by the crushed bullion and water (In the video I dissolved the bullion in water but it is not necessary to do so).Pro tip – Keep the heat to medium-low so the liquid does not evaporate instantly. Next, add the heavy cream, half of the parmesan cheese, and season with salt and pepper.Pro tip – Bullion cubes usually have salt in them, so keep that in mind when seasoning. Then, add the boiled pasta to the pan and coat the pasta with the sauce. Sprinkle with chopped fresh parsley. Return the chicken to the pan over the pasta and top with the remaining grated parmesan, cheddar, and mozzarella. Cover the pan and reduce the heat to low. Cook for 3 to 5 minutes until all the cheese is melted and delicious. Sprinkle with more parsley when done.Pro tip – We want the cheese to just melt so don’t overcook the pasta or it will become too soft.
Tips for success
Chicken breast is best for this recipe as it cooks faster than chicken thighs. Cooking the pasta separately will make a nicer finished dish with just the right amount of sauce and starch. Take note that bullion cubes or seasonings have salt added to them so adjust the amount of salt accordingly. You can add more or less cheese in the final step. Alternatively, you can double the cream and omit the cheese too.
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Frequently asked questions
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