Description
A creamy and comforting Cheesy Chicken Pasta dish featuring tender grilled chicken breast, sautéed vegetables, and a rich cheese sauce, tossed with perfectly cooked spiral pasta. Ready in just 25 minutes, it’s a satisfying meal perfect for family dinners or casual gatherings.
Ingredients
Scale
Chicken
- 500g chicken breast
- 2 Tbsp olive oil
- 2 Tbsp dried mixed herbs
- Salt and pepper, to taste
Pasta
- 500g spiral pasta
Sauce
- 40g butter
- 1 onion, finely diced
- 1 carrot, finely diced
- 2 cloves garlic, crushed
- 100g sun-dried tomatoes, sliced
- 2 Tbsp flour
- 2 cups milk
- 100g cheese, grated (such as cheddar or tasty cheese)
- 1 cup pasta water (reserved from cooking pasta)
- 20g parmesan cheese, grated
- Fresh herbs, for serving
Instructions
- Prepare the Chicken: Slice the chicken breast horizontally into 1cm thick pieces. Coat them evenly with olive oil, dried mixed herbs, and season well with salt and pepper.
- Cook the Chicken: Heat a frying pan over high heat. Grill the chicken strips for about 4 minutes on each side until they are golden and fully cooked through. Remove from the pan and set aside to cool slightly.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the spiral pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
- Start the Sauce Base: Return the frying pan to stove over low heat. Melt the butter along with a dash of oil from the sun-dried tomato jar. Add the finely diced onion and carrot, sautéing for a few minutes until softened and aromatic.
- Build the Sauce: Add the crushed garlic and sliced sun-dried tomatoes to the vegetables. Sprinkle the flour over the pan contents and stir continuously for about 1 minute to cook out the raw flour taste. Gradually whisk in the milk, stirring constantly to thicken and form a creamy sauce.
- Combine Chicken and Cheese: While the sauce is thickening, shred the cooked chicken using two forks. Add the shredded chicken and grated cheese into the sauce. Stir until the cheese has melted completely and the mixture is smooth.
- Adjust Consistency: If the sauce is too thick, slowly add reserved pasta water a little at a time until the desired consistency is reached. Taste and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Add the cooked pasta to the sauce, tossing thoroughly to combine. Serve the cheesy chicken pasta hot, topped with grated parmesan cheese and a sprinkle of fresh herbs if desired.
Notes
- Reserve pasta water as it helps adjust the sauce consistency and binds the sauce to the pasta.
- Use a mix of cheddar and tasty cheese for a rich, creamy flavor.
- To make the dish quicker, you can use pre-cooked chicken but grilling fresh adds the best flavor and texture.
- Sun-dried tomato oil adds extra depth; feel free to add more if you like stronger tomato flavor.
- Fresh herbs like parsley or basil add a nice fresh finish to the dish.
