cheesy chicken pasta

Craving something creamy, cheesy, and downright comforting? This cheesy chicken pasta recipe is a weeknight dinner dream! It combines tender chicken, perfectly cooked pasta, and a rich, velvety cheese sauce that hugs every bite. Whether you’re feeding picky eaters or just need a cozy meal fast, this dish delivers on all fronts—flavor, texture, and ease. Bonus? It’s all made in one pot!

🛒 Ingredients

2 cups cooked chicken breast (shredded or cubed)
8 oz pasta (penne, rotini, or your favorite)
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
1 cup chicken broth
1½ cups shredded cheddar cheese
½ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste
Fresh parsley or green onions for garnish (optional)

🔄 Substitutions

Chicken: Use rotisserie chicken, grilled chicken thighs, or canned chicken for convenience
Pasta: Gluten-free, whole wheat, or chickpea pasta work great
Cheese: Try mozzarella, Monterey Jack, gouda, or a Mexican blend
Milk: Use half-and-half for extra creaminess, or plant-based milk for a dairy-free version (pair with vegan cheese)
Butter & flour: Replace with olive oil and cornstarch for a gluten-free roux

👨‍🍳 How to Make

Cook pasta in salted boiling water until al dente. Drain and set aside
In a large skillet or saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux
Slowly whisk in milk and chicken broth. Cook for 3–4 minutes, stirring constantly, until the mixture thickens
Add garlic powder, onion powder, salt, and pepper
Reduce heat to low and stir in cheddar and Parmesan until fully melted and smooth
Add cooked pasta and chicken to the sauce. Stir to coat everything evenly
Garnish with chopped parsley or green onions and serve hot

🍅 Mix-ins

Sautéed mushrooms or spinach
Chopped sun-dried tomatoes
Cooked bacon or pancetta
Red pepper flakes for heat
Frozen peas or broccoli for extra veggies

✅ Recipe Tips

Shred your own cheese—it melts smoother than pre-shredded
Use leftover grilled or baked chicken to save time
If the sauce gets too thick, stir in a splash of milk or broth to loosen
Cook pasta just until al dente—it will continue to cook a little in the sauce

📦 Storage

Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze in portions for up to 2 months (reheat gently with added milk or broth)
Reheating: Best done in a skillet over medium-low heat with a splash of liquid to refresh the sauce

🌀 Recipe Variations

Buffalo Chicken Pasta: Stir in buffalo sauce and top with blue cheese crumbles
Southwest Style: Add taco seasoning, black beans, corn, and pepper jack cheese
BBQ Chicken Pasta: Swap cheese sauce for BBQ + cheddar, and top with crispy onions
Italian-Inspired: Use marinara instead of broth, and mozzarella instead of cheddar

❓ FAQs

Can I make cheesy chicken pasta ahead of time?
Yes! It reheats beautifully. Just store the sauce and pasta together in the fridge and add a little milk when reheating for the creamiest texture

What type of pasta works best?
Short pasta like penne, rotini, shells, or fusilli hold the cheesy sauce really well and offer the best bite

Can I use raw chicken?
Yes, just dice it and sauté in the pan before starting the roux. Remove it once cooked, then add it back in at the end

Is this kid-friendly?
Absolutely! It’s cheesy, mild, and comforting—plus you can sneak in some veggies

Rich, creamy, and packed with flavor, this cheesy chicken pasta is the kind of meal that gets requested on repeat. It’s quick, budget-friendly, and guaranteed to become a household favorite! Let me know if you’d like a one-pot version, printable layout, or a Pinterest-ready pin!