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Cheesy Chicken Pasta Recipe
Ash Tyrrell

Cheesy Chicken Pasta Recipe

I made this Cheesy Chicken Pasta for dinner last night, and honestly, it turned out so comforting that I had to share it with you. The chicken was tender, the sauce was creamy, and the cheese stretched with every bite.
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Prep Time 10 minutes
Cook Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – Helps sauté the chicken and onion while adding a rich base flavor.
  • 1 pound chicken breast diced – Use fresh chicken for the best texture; dice evenly for quick cooking.
  • 1 medium onion diced – Adds a sweet and savory flavor balance to the sauce.
  • 3 garlic cloves minced – Brings bold, aromatic notes to the pasta.
  • 12 ounces penne pasta – Penne holds onto the creamy sauce perfectly.
  • 3 cups chicken broth – Cooking pasta in broth makes it flavorful.
  • 1 cup whole milk – Adds creaminess without making the sauce too heavy.
  • 2 cups fresh spinach – Avoid frozen spinach as it can release too much water.
  • 4 ounces cream cheese – Key for making the sauce velvety and smooth.
  • 1½ cups mozzarella cheese shredded – Freshly shredded melts better than pre-packaged.
  • ½ cup Parmesan cheese freshly grated – Adds sharpness and depth to the flavor.
  • 1 teaspoon salt – Enhances all the ingredients.
  • ½ teaspoon black pepper – Balances the flavors with mild spice.

Method
 

  1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté until it softens and turns translucent. This gives a rich, savory base to the pasta.
  2. Add diced chicken to the pot and season with salt and pepper. Cook until golden on the outside and no longer pink inside. Stir in the garlic and cook for about a minute until fragrant, making sure not to burn it.
  3. Pour in chicken broth and milk, then add the uncooked pasta. Stir well and bring to a gentle boil. Once boiling, reduce the heat, cover the pot, and let it simmer for about 15–20 minutes, stirring occasionally so the pasta cooks evenly.
  4. Once the pasta is cooked, stir in the cream cheese until melted. Add mozzarella, Parmesan, and fresh spinach. Mix everything together until the cheese is melted and the spinach wilts into the sauce.
  5. Serve the pasta hot straight from the pot. For presentation, sprinkle extra Parmesan or fresh parsley on top. Each bite is creamy, cheesy, and absolutely delicious.

Notes

  • Use freshly grated cheese for the best melt and flavor.
  • Don’t overcook the pasta—taste it while simmering to avoid mushiness.
  • Add a splash of broth or milk if the sauce gets too thick.
  • Let the pasta rest for 2 minutes before serving—it helps the sauce thicken perfectly.