Description
Comforting cheesy chicken pasta with tender chicken, your favorite pasta, and a creamy, cheesy sauce. Perfect for a quick weeknight dinner!
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/2 cup milk
- 1/4 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through (5-7 minutes, internal temperature 165°F/74°C). Remove from skillet and set aside.
- Add chopped onion to the same skillet and cook until softened (3-5 minutes). Add minced garlic and chopped red bell pepper; cook for another 2-3 minutes until fragrant and slightly tender.
- Pour diced tomatoes (undrained) into the skillet with the vegetables. Stir in condensed cream of chicken soup, milk, Parmesan cheese, Italian seasoning, salt, and pepper. Mix well.
- Bring the sauce to a simmer over medium heat, stirring occasionally. Let it simmer for about 5 minutes, allowing the flavors to meld together.
- While the sauce is simmering, cook pasta in a large pot of salted boiling water according to package directions until al dente (usually 8-10 minutes). Drain well.
- Add cooked chicken and drained pasta to the skillet with the cheesy sauce. Stir gently to coat.
- Remove from heat. Sprinkle cheddar and mozzarella cheese evenly over the top. Cover and let sit until cheese is melted and gooey. Alternatively, broil for a minute or two, watching carefully.
- Garnish with fresh parsley (optional) and serve immediately.
Notes
- Spice it up: Add a pinch of red pepper flakes to the sauce for a little heat.
- Add more vegetables: Feel free to add other vegetables to the skillet, such as mushrooms, broccoli, or spinach.
- Use different cheese: Experiment with different types of cheese, such as provolone, Monterey Jack, or pepper jack.
- Make it creamy: Add a dollop of sour cream or cream cheese to the sauce for extra creaminess.
- Bake it: For a baked version, transfer the pasta mixture to a greased baking dish, top with cheese, and bake at 350°F (175°C) for 20-25 minutes, or until the cheese is melted and bubbly.
- Make it ahead: You can prepare the pasta ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, reheat it in the microwave or oven until heated through.
- Storage Instructions: Store leftover cheesy chicken pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes