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Cheesy Chicken Pasta

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  • Author: KimEasy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Stovetop

Description

This creamy and cheesy chicken pasta combines tender pieces of chicken with pasta in a rich cheese sauce. It’s a satisfying dish that’s quick to prepare, making it ideal for weeknight dinners.

Ingredients

Units Scale
  • 10 ounces (280 g) penne pasta
  • 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1/2 cup (60 g) all-purpose flour
  • 1 clove garlic, minced
  • 1/2 cup red onion, chopped
  • 1 teaspoon Dijon mustard
  • 2 tablespoons tomato paste
  • 1 cup (240 ml) chicken broth
  • 1/2 cup (120 ml) heavy cream
  • 1/2 cup (50 g) grated Parmesan cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta:
    • Boil the penne pasta in salted water until al dente, according to package instructions. Drain and set aside.
  2. Prepare the Chicken:
    • In a small bowl, mix the oregano, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
    • Season the chicken pieces with this spice mixture.
    • Dredge the seasoned chicken in flour, shaking off any excess.
  3. Cook the Chicken:
    • In a large skillet over medium heat, heat 1 tablespoon olive oil and 1 tablespoon butter.
    • Add the chicken pieces and cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  4. Prepare the Sauce:
    • In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter.
    • Sauté the minced garlic and chopped red onion until the onion becomes translucent.
    • Stir in the Dijon mustard and tomato paste, cooking for an additional minute.
    • Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.
    • Reduce the heat to low and stir in the heavy cream. Let the sauce simmer for a few minutes until it slightly thickens.
  5. Combine Everything:
    • Return the cooked chicken to the skillet, stirring to coat with the sauce.
    • Add the drained pasta and toss to combine.
    • Stir in the Parmesan and mozzarella cheeses until melted and the sauce is creamy.
  6. Serve:
    • Garnish with freshly chopped parsley and serve hot.

Notes

  • For added flavor, consider incorporating vegetables like spinach or sun-dried tomatoes.
  • Adjust the thickness of the sauce by adding more heavy cream or pasta water if needed.
  • This recipe is inspired by Veena Azmanov’s Cheesy Chicken Breast Pasta.

Find it online: https://newsvks.com/cheesy-chicken-pasta/