Cheesy Chicken Pasta
A quick and easy creamy cheesy pasta dish with tender chicken that’s perfect for weeknight dinners.
Ingredients
Pasta and Cooking Essentials
- 250 g pasta, uncooked around 8oz
- 2 tbsp oil
- 4 cloves garlic, minced
Chicken and Spices
- 275 g chicken, cut into bite-sized pieces around 9.6 oz
- 1/2 tsp salt adjust to your taste
- 1/2 tsp black pepper
- 1/2 tsp red chilli powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/4 tsp oregano
Cheesy Sauce Ingredients
- 2 tbsp tomato paste
- 1 tsp chilli sauce/sriracha
- 130 ml milk 1/2 cup + 1 tbsp
- 110 ml double cream 1/4 cup + 3 tbsps
- 100 g mozzarella cheese 1 cup + extra to sprinkle on top
- 100-120 ml pasta water around 1/2 cup
Instructions
Preparation
- Cook your pasta until it’s al dente in salted water with a splash of oil. Drain it, but make sure to reserve some pasta water.
- Heat oil in a large pan and sauté the minced garlic until it’s light golden.
- Add chicken pieces and cook for about 3–4 minutes until browned.
- Stir in salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano; mix well.
- Incorporate the tomato paste and a touch of sriracha, cooking for about 1 minute to blend the flavors.
- Pour in milk and double cream, allowing it to simmer over medium-high heat until it begins bubbling and thickening.
- Add in mozzarella cheese and stir continuously until it's melted and the sauce is smooth.
- Gradually add reserved pasta water until you reach your desired thickness, bringing it back to a boil while stirring.
- Toss in the cooked pasta, mixing well to coat each piece. Heat through and serve hot with an extra sprinkle of cheese.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat with a splash of milk to revitalize the sauce.