This classic combination of tender chicken, al dente pasta, and a rich, velvety cheese sauce is a delight for dinner. Cheesy Chicken Pasta will be your newest go-to meal.

Why Make This Cheesy Chicken Pasta

Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, Cheesy Chicken Pasta is the answer. It’s full of flavor, protein and creamy cheesy sauce in each bite. You can easily make this ahead of time for meal prep.

Everything is cooked in one pan, so there are less dishes to fuss with. You will love this comfort meal. Also consider my Ground Beef & Sweet Potato Skillet for another banger of a meal!

Ingredients Needed

Chicken Breasts. Use high quality boneless chicken breasts. Thighs will also work.

Roasted Red Peppers. I buy them in a jar in the pickle/condiment aisle. This cuts down on time and adds a little zest to the recipe.

Cheese. I prefer Italian blended mix for this recipe, mozzarella works also.

Peas. I use frozen peas for this recipe.

Seasonings. Salt, dried oregano, dried thyme, dried basil, black pepper

All other ingredients and measurements can be found in the recipe card below. 

Recipe Variations

Chicken. Chicken breasts or chicken thighs will work great.

Pasta. Use any pasta shape of choice! I love penne and bowtie pasta fo this recipe but fettuccine.

Sour Cream. You can omit this or you can use plain greek yogurt to make it a bit healthier.

Cream Cheese. This is an important ingredient. You can use Neufchâtel as well.

Roasted Red Peppers. You can also use fresh red bell pepper for this.

Cheese. Italian blends are always great but mozzarella, Monterey jack or pepper jack will work as well. Any cheese that melts nice and smooth.

Steps To Make This Recipe

Step One. In a large, heavy bottomed (deep) skillet or a pot, add 1/2 tsp oil. Add in the cubed chicken and cook on medium/high heat for about 8-10 minutes, turn the chicken often. We are just browning the chicken. It will finish cooking in the broth later. Set the chicken aside on a plate (photo 1).

Step Two. Add the shallot and sauté for a few minutes until transparent, stirring occasionally. Add the chopped roasted red peppers and minced garlic (photo 2).

Step Three. Next, add in the seasonings and mix in well. Pour in the broth, add noodles, chicken and peas. Cover the skillet or pot and bring to a simmer for about 15-20 minutes (timing will vary depending on noodle shape you choose). *If you cooked your chicken all the way through in step one, add the chicken back in AFTER the pasta is al dente to avoid over cooking the chicken.

Step Four. The pasta will absorb a lot of the liquid, please check on the mix around 12-15 minutes, if it’s drying up, add in 1/2 cup more of broth or water to help cook the noodles. Keep the pot covered so the noodles cook well.

Step Five. Once the chicken is cooked through and pasta is al dente, fold in the cream cheese and sour cream (or yogurt) and the shredded cheese. Melt everything together on a low simmer and mix well.

Step Six. Serve the cheesy chicken pasta on plates or bowls and enjoy!

Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months. 

Recipe FAQs

Recipe Tips

Variations. Experiment with different types of cheese, spices, or seasonings to create your unique twist on the dish.

Serve hot. Cheesy chicken pasta is best enjoyed straight from the stove when the cheese is hot and gooey. It does make a great meal prep meal, it reheats well in the microwave.

Be patient with the pasta! Pasta is so different from brand to brand and shape, if your pasta noodles need a little more broth or water added to the dish, add it! Also be sure to cover the pot/skillet to keep the moisture in and cook the noodles quickly.

Recipe Pairings

This recipe is great served with a hearty Kale Salad or Homemade Garlic Rolls. You can also serve with steamed veggies like broccoli or carrots.

Other Comforting Pasta Recipes To Try

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