Name: Cheesy Chicken Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: undefined
Cuisine: Comfort Food
Ingredients: Pasta shells (or any pasta shape); Neutral oil or olive oil; 2–3 garlic cloves, minced; 2 boneless chicken breasts, cut into bite-sized pieces; Salt and black pepper; Red chilli powder; Garlic powder; Paprika; Onion powder; Dried oregano; 2 tbsp tomato paste; Sriracha or chilli sauce (optional); 1 cup milk; ½ cup double cream or heavy cream; 1½ cups mozzarella cheese (plus extra for topping); ½ cup reserved pasta water

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This cheesy chicken pasta is everything I want in a comfort food dish — tender chunks of chicken, perfectly cooked pasta shells, and a creamy tomato-based sauce, all tied together with loads of melty mozzarella cheese. Whether I’m craving a cozy weeknight dinner or something hearty for a lazy lunch, this recipe hits the spot every single time. It’s rich without being overwhelming, and it’s flexible enough to suit any mood or pantry situation.

Cheesy Chicken Pasta

Why You’ll Love This Recipe

This dish is one I keep coming back to, and here’s why:

Easy to make – I can whip this up in under 40 minutes with ingredients I almost always have on hand.
Customisable – I love that I can change the pasta shape, swap the chicken for veggies, or mix in different cheeses based on what I’m feeling.
Leftovers-friendly – This pasta stores and reheats like a dream. I just add a splash of milk or cream when reheating to keep the sauce creamy.
Balanced flavor – The richness of the cream and cheese is beautifully offset by the tanginess of the tomato paste, which keeps the dish from feeling too heavy.
Crowd-pleaser – Whether it’s for me or a group, it’s always a hit — and it can easily be doubled.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta shells (or any shape I prefer)
oil (I use neutral oil, but olive oil works well too)
garlic, minced
boneless chicken breast, cut into bite-sized pieces
salt
black pepper
red chilli powder
garlic powder
paprika
onion powder
oregano
tomato paste
sriracha or chilli sauce (optional, for heat)
milk
double cream or heavy cream
mozzarella cheese (plus extra for topping)
pasta water (reserved from boiling the pasta)

Directions

Boil the pasta
I cook the pasta in salted water with a bit of oil until just al dente — firm but not soft. I drain it and save about half a cup of pasta water.
Cook the garlic
In a pan, I heat oil and sauté the minced garlic until it turns lightly golden.
Add and cook the chicken
Next, I toss in the chicken and cook until the pieces turn white and lose their raw look, about 3–4 minutes.
Season it up
I mix in salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano. Then I stir in tomato paste and a little sriracha, cooking for a minute to deepen the flavors.
Make the creamy sauce
I pour in the milk and cream, letting the mixture bubble gently over medium-high heat while stirring continuously.
Melt the cheese
I add the mozzarella, stirring until it melts and blends into the sauce.
Adjust consistency
I gradually add the reserved pasta water until the sauce reaches the creamy consistency I like, then bring it to a gentle boil.
Combine pasta and sauce
I mix the cooked pasta into the sauce, coat everything well, sprinkle extra cheese on top, then cover the pan and let it all heat through until the cheese on top is melty.
Serve
I plate it hot, sometimes with a sprinkle of parsley, and enjoy.

Servings and Timing

Yield: Serves 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

If I want to serve more people, this recipe scales up really well — I just make sure I’m using a large enough pan or pot.

Variations

Vegetarian Version: I skip the chicken and throw in sautéed mushrooms, bell peppers, or spinach.
Extra Creamy: I swap the milk entirely for cream or add some cream cheese or mascarpone.
Spicy Kick: I up the red chilli or add fresh diced chillies for more heat.
Cheese Variety: Mozzarella is great, but I also love a mix of cheddar, parmesan, or gouda.
Leftover Chicken: If I have cooked chicken on hand, I just shred it and add it after the sauce is ready.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, I prefer using the stovetop over low heat, adding a splash of milk or cream to bring the sauce back to life. The microwave works too — I just make sure to cover the bowl and stir midway through heating.

FAQs

Can I add vegetables to this cheesy chicken pasta?

Absolutely. I love adding mushrooms, bell peppers, spinach, or even zucchini. I sauté them first before mixing into the sauce.

Can I make this dish spicier?

Yes, I sometimes add red chilli flakes, cayenne pepper, or chopped fresh chillies to dial up the heat. Sriracha also does the trick.

How can I make the sauce creamier?

If I want a richer texture, I skip the milk and use only cream. A spoonful of cream cheese or mascarpone makes the sauce even silkier.

Can I use leftover chicken in this cheesy chicken pasta?

Yes, I often shred rotisserie chicken or use any leftover grilled or baked chicken. I just add it to the sauce and let it heat through before adding the pasta.

Can I make this pasta ahead of time for a party?

While it’s best fresh, I can prep it ahead by cooking the chicken and pasta, and storing them separately. When I’m ready to serve, I make the sauce and combine everything, heating it all through.

Conclusion

This cheesy chicken pasta is one of my go-to comfort dishes — rich, creamy, and endlessly customisable. Whether I’m making a cozy dinner for myself or feeding a crowd, it’s simple, satisfying, and full of flavor. I always make a little extra because the leftovers are just as good the next day.