This Cheesy Chicken Pasta is easy to make and tastes great. You cook chicken, pasta, and spinach all in one pot with a creamy cheese sauce. It only takes about 45 minutes from start to finish.
Why We Love This Cheesy Chicken Pasta Recipe
There are plenty of reasons to make this Cheesy Chicken Pasta your go-to dinner. First off, it’s incredibly easy — only 10 minutes of prep and everything cooks together in one pot, which means less cleanup for you. The combination of three different cheeses creates a luscious, creamy sauce that feels indulgent but also satisfying. You get the tender bites of chicken with the soft pasta, plus fresh spinach that adds a nice pop of green and a bit of nutrients.
Another reason this recipe stands out is its versatility. You can add extra veggies if you want or swap out the chicken for other proteins. It’s a crowd-pleaser that feels fancy but is straightforward enough for a busy weeknight. Plus, it stores and reheats well, so you can make a batch and enjoy leftovers without losing the delicious flavors or creamy texture.
Ingredients for Cheesy Chicken Pasta
Here’s what you’ll need to make this tasty one-pot meal:
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 pound chicken breast, cut into bite-sized pieces
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 3 cloves garlic, minced
- 10 ounces uncooked penne pasta (about 2 ½ cups)
- 2 ½ cups low sodium chicken broth
- 1 cup milk
- 8 ounces fresh spinach (roughly 3 cups)
- 3 ounces cream cheese
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
How to Make Cheesy Chicken Pasta
Start by heating the olive oil in a large Dutch oven or deep skillet over medium heat. Add the chopped onion and cook it gently until it becomes translucent and soft. This step is important because the cooked onion adds sweetness and depth to the overall flavor.
Next, add the bite-sized chicken pieces to the pot. Sprinkle with salt and pepper, then cook the chicken until it’s nicely browned on all sides and cooked through. This should take about 5-7 minutes. Once the chicken is nearly done, stir in the minced garlic and let it cook for about a minute until it becomes fragrant, but be careful not to burn it.
Now, it’s time to bring in the pasta and liquids. Pour the uncooked penne into the pot, then add the chicken broth and milk. Stir everything well, making sure the pasta is submerged. Bring this mixture to a boil. After it reaches a boil, reduce the heat to low, cover the pot, and let it simmer gently for 15 to 20 minutes. This allows the pasta to cook right in the flavorful liquid and absorb the creamy flavors.
Once the pasta is tender, uncover the pot. If there’s still extra liquid, continue cooking uncovered for another 5 minutes or until the sauce thickens nicely. Then, remove the pot from heat. Stir in the cream cheese until it melts smoothly and makes the sauce creamy and luscious.
Finally, add the fresh spinach, shredded mozzarella, and Parmesan cheese. Stir until all the cheese melts and the spinach wilts down. This finishing step ensures your dish is perfectly cheesy and has that fresh green touch from the spinach.
Serve the pasta warm right away, enjoying the comforting blend of creamy cheese, tender chicken, and fresh greens.
How to Serve Cheesy Chicken Pasta
This dish is delicious on its own, but can be paired with simple sides to complete your meal. A crisp green salad with a light vinaigrette provides a refreshing contrast to the rich pasta. Garlic bread or warm dinner rolls work well for soaking up any extra cheesy sauce left on your plate.
For a cozy dinner, serve it alongside steamed vegetables like broccoli or roasted carrots. If you want to add a touch of brightness, a squeeze of fresh lemon juice over the top just before serving can lift the flavors and add a subtle zing.
Because this meal is hearty and filling, you don’t need much else on the side. Just a glass of cold water or your favorite non-alcoholic beverage will perfectly complement the cheesy, savory flavors.
Expert Tips for Making Cheesy Chicken Pasta
To get the best texture for your chicken, make sure the pieces are roughly the same size so they cook evenly. Don’t overcrowd the pot when browning; you want each piece to get a nice golden color, which adds flavor.
Using low sodium chicken broth lets you control the saltiness better — you can always add more salt at the end if needed. For an extra creamy sauce, use whole milk or even add a splash of heavy cream if you like.
When stirring in the cream cheese, it helps to cut it into smaller chunks so it melts faster and blends smoothly. Freshly shredded cheese melts better than pre-shredded, which often contains anti-caking agents that can affect texture.
If you want to boost the greens, toss in some kale or arugula with the spinach. Just add them at the same time so they wilt nicely without becoming mushy.
Finally, don’t rush the simmering step. Letting the pasta cook slowly in the broth and milk creates that perfect creamy sauce without needing to add extra flour or thickener.
How to Store Cheesy Chicken Pasta
If you have leftovers, store the pasta in an airtight container and place it in the refrigerator. It will keep well for 3 to 5 days. When you’re ready to eat again, reheat gently either on the stove or in the oven.
To reheat in the oven, transfer the pasta to a baking dish, cover it tightly with foil, and warm it at 350°F (175°C) for about 20 to 30 minutes, until heated through. This helps maintain the creamy texture without drying out.
You can also freeze the pasta for up to three months. Store it in a freezer-safe container, making sure it’s sealed well to avoid freezer burn. When thawing, let it thaw overnight in the fridge before reheating.
Variations of Cheesy Chicken Pasta
This recipe is flexible and easy to customize. If you want to add more vegetables, try tossing in mushrooms, bell peppers, or zucchini along with the onions at the start. These add extra flavor and texture while keeping it healthy.
For a different cheese experience, swap mozzarella for cheddar or a blend of Italian cheeses. You could also add a bit of cream cheese or mascarpone for even richer creaminess.
If chicken isn’t your favorite, turkey breast or even cooked sausage can be substituted, but avoid processed meats if you want a cleaner taste.
To make it spicier, sprinkle in some red pepper flakes or a dash of smoked paprika while cooking the chicken. Fresh herbs like basil or parsley added at the end give a bright, fresh finish.
Finally, if you want to make it gluten-free, use gluten-free pasta and be sure to check the broth ingredients.
Frequently Asked Questions about Cheesy Chicken Pasta
What type of pasta works best for this recipe?
Penne pasta is ideal because its shape holds the sauce well, but you can use other types like rotini or fusilli if you prefer.
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works, but drain any excess water before adding it to avoid thinning the sauce.
How can I make this recipe dairy-free?
Try using dairy-free cheese alternatives and substitute milk with unsweetened almond or oat milk.
Is it possible to prepare this recipe ahead of time?
You can chop the ingredients and cook the chicken ahead, then combine everything and finish cooking when ready to serve.
How long does leftover Cheesy Chicken Pasta last?
Stored properly in the fridge, leftovers last 3 to 5 days.
Can I add more vegetables to the dish?
Absolutely. Feel free to add mushrooms, bell peppers, or any other veggies you like for extra flavor and nutrition.
Cheesy Chicken Pasta
Ingredients
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 pound chicken breast (cut into bite-sized pieces)
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon pepper (or to taste)
- 3 cloves garlic (minced)
- 10 ounces uncooked penne pasta (about 2 ½ cups)
- 2 1/2 cups low sodium chicken broth
- 1 cup milk
- 8 ounces fresh spinach (roughly 3 cups)
- 3 ounces cream cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Heat olive oil in a large Dutch oven or deep skillet over medium heat. Add chopped onion and cook until translucent.
- Add chicken pieces, salt, and pepper; cook until browned on all sides (about 5-7 minutes). Stir in minced garlic and cook for 1 minute.
- Pour in uncooked penne, chicken broth, and milk. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes.
- Once pasta is tender, uncover and cook for an additional 5 minutes if there’s extra liquid. Remove from heat and stir in cream cheese until melted.
- Add fresh spinach, mozzarella, and Parmesan cheese. Stir until cheese melts and spinach wilts.
- Serve warm and enjoy!
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