Ingredients
Scale
- 300-400g pasta (penne or rigatoni)
- 2 chicken breasts (cubed)
- 1 tbsp olive oil or butter
- 1 small onion (finely chopped)
- 2-3 garlic cloves (minced)
- 1 tsp paprika
- ½ tsp turmeric (optional, for color)
- Salt & black pepper to taste
- 1 cup heavy cream
- ½ cup milk (optional for extra creaminess)
- 1-1½ cups shredded cheese (mozzarella + cheddar mix)
- Parsley or herbs for garnish
Instructions
- Cook the pasta: Bring a large pot of water to a boil and add salt. Add pasta and cook according to package instructions until al dente, usually 8-10 minutes. Drain the pasta in a colander, reserving a small cup of pasta water in case needed later. Set aside.
- Cook the chicken: Heat olive oil or butter in a large skillet or pan over medium-high heat. Add the cubed chicken pieces and season with salt, black pepper, and paprika. Cook for 5-7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and nearly cooked through.
- Add onions & garlic: Reduce the heat to medium and add the finely chopped onions to the pan with the chicken. Sauté for 2-3 minutes until the onions become translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Make the creamy sauce: Lower the heat to medium-low and add the heavy cream and milk (if using) to the pan. Stir gently to combine with the chicken mixture. Add the turmeric if desired for a golden color. Let the sauce warm up and simmer gently for about 2-3 minutes until it begins to thicken slightly.
- Add cheese: Gradually add the shredded mozzarella and cheddar cheese to the sauce, stirring continuously until all the cheese has melted and the sauce is smooth and velvety. If the sauce is too thick, you can add a splash of the reserved pasta water to achieve your desired consistency.
- Mix pasta & sauce: Add the cooked pasta to the pan with the creamy chicken sauce. Gently toss everything together until the pasta is evenly coated with the sauce. Allow to cook for another minute so the pasta can absorb some of the flavor.
- Finish & serve: Transfer the pasta to serving plates or a large serving dish. Sprinkle some additional shredded cheese on top if desired. Garnish with freshly chopped parsley or a light dusting of paprika for color. Serve immediately while hot.
Notes
- For an extra flavor boost, add sun-dried tomatoes or sautéed mushrooms to the sauce. You can substitute the chicken with shrimp for a seafood variation. For a lighter version, use half-and-half instead of heavy cream. Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days and reheated with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 620
- Sugar: 5g
- Sodium: 380mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg