Cheesy Chicken Pasta
Tender chicken, pasta, and a rich, velvety cheese sauce is a delight for dinner. Cheesy Chicken Pasta will be your newest go-to meal.
Servings: 4
Equipment
- large deep skillet or pot
- sharp knives
Ingredients
- ½ tsp olive oil
- 3 large chicken breasts, cubed boneless/skinless (about 1 lb)
- 1 small shallot, minced
- 1 cup roasted red peppers, diced
- 3 garlic cloves, minced
- 1 tsp dried basil
- ½ tsp salt more to taste!
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp black pepper
- 1½ cup chicken broth, low sodium
- 1 cup bowtie pasta *see notes
- 1½ cup frozen peas
- ½ cup cream cheese
- ¼ cup sour cream *see notes
- 1 cup shredded Italian cheese *see notes
Instructions
- 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
- Add the shallot and sauté for a few minutes until transparent, stirring occasionally. Add the chopped roasted red peppers and minced garlic.
- 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.
- 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.
- 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.
- Serve the cheesy chicken pasta on plates or bowls and enjoy!
Notes
*penne or rigatoni will also work well. Keep in mind pasta brands and shapes cook differently so please check the pasta cook and add more broth or water (1/2 cup at a time) as needed to get the perfect noodle cook!
*use low fat cream cheese if desired.
*you can also use plain greek yogurt.
*mozzarella, gouda, fontina, pepper jack will all also work depending on what flavor you prefer.
Store leftovers in an airtight container in the fridge for up to 4 days. You can freeze these for up to 2 months.
Nutrition
Serving: 1.25cup | Calories: 668kcal | Carbohydrates: 61g | Protein: 61g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 149mg | Sodium: 1388mg | Potassium: 1180mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1045IU | Vitamin C: 41mg | Calcium: 382mg | Iron: 3mg