Cheesy Chicken Pasta
A creamy and comforting cheesy chicken pasta made with tender chicken, pasta shells, and a rich tomato-cream sauce topped with melted mozzarella. Perfect for dinner or a cozy lunch.
Equipment
- Pot
- Pan
- Wooden Spoon
- Knife
Ingredients
Main Ingredients
- 250 g pasta shells uncooked
- 2 tbsp cooking oil
- 4 cloves garlic minced
- 275 g chicken breast cut into bite-sized pieces
- 2 tbsp tomato paste
- 1 tsp sriracha or other chili sauce
- 130 ml milk
- 110 ml double cream
- 100 g mozzarella cheese plus extra for topping
- 100 ml pasta water reserved from boiling
Seasonings
- 0.5 tsp salt adjust to taste
- 0.5 tsp black pepper
- 0.5 tsp red chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 0.5 tsp onion powder
- 0.25 tsp oregano
Instructions
- Boil pasta in salted water with a splash of oil until al dente. Drain and reserve 100 ml of pasta water.
- In a large pan, heat oil and sauté garlic until lightly golden.
- Add chicken pieces and cook until no longer pink, stirring occasionally.
- Stir in salt, pepper, red chili powder, garlic powder, paprika, onion powder, and oregano. Add tomato paste and sriracha. Cook for 1 minute.
- Pour in the milk and cream. Stir continuously over medium heat until the mixture starts to bubble.
- Add mozzarella and mix until melted into the sauce.
- Gradually add reserved pasta water. Simmer until sauce is creamy and smooth.
- Add cooked pasta and stir to coat evenly. Top with extra cheese, cover, and let it melt. Serve hot.
Notes
To make this recipe vegetarian, omit the chicken and add vegetables like spinach or mushrooms. For a healthier version, reduce the cream and add more milk or vegetables. This recipe can be doubled and stored in the fridge for up to four days. Reheat gently with a splash of milk.
Nutrition Facts (Per Serving)
Calories: 550
Carbohydrates: 45 g
Protein: 32 g
Fat: 28 g
Saturated Fat: 14 g
Cholesterol: 95 mg
Sodium: 420 mg
Potassium: 430 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 380 IU
Vitamin C: 2 mg
Calcium: 190 mg
Iron: 2 mg