Description
This Cheesy Chicken Pasta recipe is a quick and delicious meal that combines tender herb-seasoned chicken with a creamy sun-dried tomato cheese sauce, tossed with al dente spiral pasta. Ready in just 25 minutes, it’s perfect for busy weeknights and serves 6 people with comforting flavors and a rich, cheesy finish.
Ingredients
Scale
Chicken
- 500g chicken breast
- 2 Tbsp olive oil
- 2 Tbsp dried mixed herbs
- Salt and pepper, to taste
Pasta
- 500g spiral pasta
Sauce
- 40g butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, crushed
- 100g sun-dried tomatoes, sliced
- 2 Tbsp flour
- 2 cups milk
- 100g cheese, grated (such as cheddar or tasty cheese)
- 1 cup pasta water (reserved from cooking pasta)
- 20g parmesan cheese, grated
- Fresh herbs, for serving
- Dash of oil from sun-dried tomato jar
Instructions
- Prepare the Chicken: Slice the chicken breast horizontally into 1cm thick pieces. Coat the chicken pieces with olive oil and dried mixed herbs, then season well with salt and pepper to enhance the flavor.
- Cook the Chicken: Heat a frying pan over high heat and grill the chicken strips for about 4 minutes on each side or until the chicken is golden and fully cooked through. Remove from the pan and set aside to cool slightly.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the spiral pasta and cook until al dente according to package instructions. Reserve 1 cup of pasta water before draining the pasta and setting it aside.
- Start the Sauce Base: Reduce the frying pan to low heat and melt the butter along with a dash of oil from the sun-dried tomato jar. Add the finely diced onion and carrot and sauté for a few minutes until they become softened and aromatic.
- Build the Sauce: Stir in the crushed garlic and sliced sun-dried tomatoes. Sprinkle the flour over the vegetable mixture and stir continuously for about 1 minute to cook out the raw flour taste. Gradually pour in the milk while stirring constantly to thicken the sauce and create a smooth, creamy consistency.
- Combine Chicken and Cheese: While the sauce thickens, shred the cooked chicken using two forks. Add the shredded chicken and grated cheese (cheddar or tasty) to the sauce, stirring until the cheese fully melts and the mixture is well combined.
- Adjust Consistency: If the sauce is too thick, slowly add some of the reserved pasta water a little at a time until the desired sauce consistency is reached. Taste and adjust seasoning with extra salt and pepper if needed.
- Finish and Serve: Toss the cooked pasta into the sauce, ensuring everything is evenly coated. Serve the pasta hot, topped with grated parmesan cheese and a sprinkling of fresh herbs for a fresh finish.
Notes
- Use chicken breast for lean protein, but you can substitute with chicken thighs if preferred.
- Reserve pasta water carefully as it helps loosen the sauce without diluting flavor.
- The dash of oil from the sun-dried tomato jar adds extra depth—don’t skip it if available.
- Feel free to swap cheddar cheese for mozzarella or a blend for different cheesy flavors.
- Fresh herbs like parsley or basil add a bright contrast to the rich sauce and are recommended as a garnish.
- This dish can be prepared ahead by making the sauce and shredding the chicken in advance; assemble and heat just before serving.
