If you're craving comfort food and want Cheesy Chicken Pasta that comes together quickly with a few simple store cupboard ingredients, you have landed on the right recipe.
I think of this dish as mac and cheese's lighter tomato-based cousin. Something I make when I want cheesy pasta but something quick and a little less rich than my Three Cheese Pasta Bake.
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Key Recipe Info
Total time: 15 minutes
Serves: 4
Calories: 751 kcal
Recipe Type: Main Course
Ingredient Highlights: Cheddar, garlic, tomato puree, paprika, chicken
Perfect for: Dinner when you don't feel like cooking
Cleanup: Speedy, two pots
The sauce starts with butter, garlic, and a quick hit of tomato puree seasoned with paprika, oregano, and optional chilli flakes for a little warmth. Then you stir in a generous handful of cheddar (or other shredded hard cheese of your choice) and add starchy pasta water until it's glossy and saucy. Toss in some cooked chicken, cooked pasta, and dinner is done in just 15 minutes with less than 10 simple store cupboard ingredients - big flavor, minimal effort.
If you're looking for more chicken pasta recipes to add to your rotation, try my Baked Chicken Orzo for a creamy one-pot option or my Chicken Minestrone Soup for another comforting chicken and tomato combination. If you're in the mood for something creamy and cozy, this 20-minute Chicken Alfredo Tortellini Soup with mushrooms and spinach is a one-pot favorite.
Helen's Testing Notes
I wanted a cheesy pasta that wasn't super rich and heavy. This one gets its flavor from paprika, oregano, and optional chilli flakes, with a big handful of cheddar loosened with pasta water to bring everything together.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
Ingredients:
- Pasta. Short pasta works best. Rigatoni is my go-to, but penne, fusilli, and conchiglie are all great choices.
- Fresh garlic. Boosts the umami flavor in the sauce. You can swap for ¼ teaspoon garlic powder per clove if you prefer.
- Smoked paprika. Adds a smoky depth that complements the sharpness of the cheese.
- Oregano. For classic Italian herby flavor.
- Chilli flakes. A small amount and optional, for a little kick of heat.
- Cheese. See star ingredient section below.
- Pasta water. Make sure you reserve at least a cup. The starchy liquid is key for bringing the concentrated tomato and cheese sauce to the right consistency.
- Cooked chicken breast. Use leftover chicken or store-bought rotisserie chicken.
Star Ingredient: Cheese
A hard, shredded cheese like mature cheddar, Monterey Jack, or Gouda. Feel free to experiment with what you like but avoid pre-shredded cheese as it contains anti-caking agents and doesn't melt as well.
Recipe Steps
*Please read the recipe card below for full ingredients and instructions.*
Step 1: Melt butter in a large skillet until foaming. Add crushed garlic and cook for 1 minute, then stir in tomato puree, paprika, oregano, and chilli flakes. Cook for 1-2 minutes until fragrant.
Step 2: Reduce heat to low, add the cheddar, and stir constantly until melted and glossy, about 2-3 minutes.
Step 3: Add pasta water a little at a time, whisking to loosen the sauce until it reaches your desired consistency. Toss in the cooked chicken to warm through for 1-2 minutes.
Step 4: Add the drained pasta and stir to combine.
Recipe Tips
- Reserve plenty of pasta water, at least a cup. You want enough on hand to get the sauce consistency just right.
- Add the pasta water a little at a time. It's much easier to add more than to fix an overly thin sauce.
- Make it your own. Throw in some veggies like spinach or roasted broccoli or change up the cheese to suit your taste.
Serving Suggestions
This cheesy chicken pasta is a full meal on its own, but if you want something fresh alongside it, a simple green salad with a tangy vinaigrette is the perfect contrast to all that cheesy richness.
Recipe FAQs
It will keep in the fridge for up to 3 days in an airtight container. Reheat on the stove over low heat or in the microwave, adding a splash of water to loosen the sauce back up.
Use vegetable or chicken stock instead, it will still loosen the sauce nicely.
Either poach them in stock for 12-15 minutes, or drizzle with olive oil, sprinkle with salt and your favorite seasonings, and bake at 350°F (175°C) for 25 minutes. Shred with a fork before adding to the pasta.
Did you try this recipe?
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Recipe
Recipe Card
Cheesy Chicken Pasta
Ingredients
- 14 oz (400 g) pasta (Note 1)
- 2 tablespoon butter
- 4 cloves garlic crushed
- ½ cup (130 g) tomato puree
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon chilli flakes optional
- 1.5 cups (170 g) cheddar shredded (Note 2)
- pasta water around 1 cup, enough to bring the sauce to your desired consistency
- 2.5 cups (350 g) cooked chicken breast approx two large breasts (Note 3)
Instructions
- Cook the pasta according to packet instructions.
- Melt the butter in a large skillet over medium heat until foaming.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the tomato puree, paprika, oregano, and chilli flakes (if using). Cook for 1-2 minutes until fragrant and slightly darkened.
- Reduce heat to low and add the cheddar, stirring constantly until melted and glossy, 2-3 minutes.
- Add pasta water, a little at a time, and whisk to loosen the sauce until it reaches the desired consistency.
- Add the cooked chicken and toss to coat, warming through for 1-2 minutes.
- Tip in the drained pasta and stir to combine, loosening with more pasta water as needed.
Notes
- Pasta. Short pasta works best. Rigatoni is my go-to, but penne, fusilli, and conchiglie are all great choices.
- Cheese. See star ingredient section below.
- Cooked chicken breast. Use leftover chicken or store-bought rotisserie chicken.
This cheesy chicken pasta is our go-to meal when we need something quick, delicious, and comforting made from ingredients we already have at home. Hope you enjoy!