Cheesy Chicken Pasta
This foolproof recipe delivers an impossibly creamy and rich cheesy chicken pasta, perfect for a weeknight meal. Tender chicken and perfectly cooked penne are enveloped in a velvety cheddar and Gruyère sauce, creating a comforting dish your whole family will love.
Equipment
- Large pot
- Colander
- Large Dutch oven or heavy-bottomed pot
- Cutting board
- Chef's knife
- Cheese grater
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Slotted spoon
Ingredients
- 1 lb penne pasta or other short pasta like rigatoni or rotini
- 1.5 lbs boneless, skinless chicken breast, cut into 1-inch cubes
- 4 tablespoons unsalted butter, divided
- ¼ cup all-purpose flour
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Gruyère or Monterey Jack cheese, freshly shredded
- 1 teaspoon salt, plus more for pasta water
- ½ teaspoon black pepper
- ¼ teaspoon paprika or mustard powder
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of heavily salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- While the pasta cooks, pat the chicken cubes dry with a paper towel. Season generously with salt, pepper, and paprika.
- In a large Dutch oven or heavy-bottomed pot, melt 1 tablespoon of butter over medium-high heat. Add the chicken in a single layer and sear for 2-3 minutes per side until golden brown. Remove the chicken from the pot and set aside.
- Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the pot. Once melted, add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Once smooth, whisk in the heavy cream. Bring the sauce to a gentle simmer and cook for 2-3 minutes, until it has thickened.
- Reduce the heat to low. Add the shredded cheeses a handful at a time, stirring until each addition is fully melted before adding the next. Do not let the sauce boil.
- Once the sauce is smooth and creamy, taste and adjust seasoning if needed. Add the cooked pasta and the seared chicken (along with any accumulated juices) back into the pot. Stir gently to coat everything in the sauce.
- Serve immediately, garnished with fresh chopped parsley.
Notes
For the creamiest sauce, it is crucial to shred your own cheese from a block; pre-shredded cheese contains anti-caking agents that can make the sauce grainy. To prevent the sauce from separating, never let it boil after adding the cheese. For variations, try adding steamed broccoli or peas, or swap the chicken for cooked Italian sausage. To enhance the flavor, add a pinch of smoked paprika or top with crumbled bacon and toasted panko breadcrumbs.