Venture into the world of comfort food with this absolutely irresistible chicken cheese pasta that will have your taste buds doing a happy dance. Very few dishes combine creamy indulgence with protein-packed satisfaction quite like this crowd-pleaser, and I’m about to show you exactly how to master it in your own kitchen.
Why This Recipe Works
- The combination of cream cheese and shredded cheddar creates an ultra-creamy sauce that clings perfectly to every pasta shape without becoming greasy or separating during cooking
- Using pre-cooked chicken breast saves significant time while still delivering that essential protein boost, making this recipe perfect for busy weeknights when you need something satisfying but don’t have hours to spend in the kitchen
- The addition of garlic powder and onion powder provides depth of flavor without the fuss of chopping fresh aromatics, creating a balanced seasoning profile that complements rather than overwhelms the creamy cheese base
- Cooking the pasta al dente ensures it maintains the perfect texture when combined with the sauce, preventing it from becoming mushy or overcooked as it absorbs the creamy liquid
- The final sprinkle of fresh parsley adds both visual appeal and a subtle fresh note that cuts through the richness of the cheese, creating a well-rounded dish that satisfies all your comfort food cravings
Ingredients
- 12 ounces penne pasta, uncooked
- 2 cups cooked chicken breast, shredded or diced
- 8 ounces cream cheese, softened at room temperature
- 2 cups shredded cheddar cheese, divided
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon salt, plus more for pasta water
- 2 tablespoons fresh parsley, finely chopped
Equipment Needed
- Large pot for boiling pasta
- Colander for draining
- Large skillet or Dutch oven
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Whisk
- Cheese grater (if shredding cheese from block)
Instructions
Prepare the Pasta Base
Fill your large pot with 4 quarts of water and place it over high heat. Once the water reaches a vigorous rolling boil with large bubbles breaking the surface, add 1 tablespoon of salt to season the cooking liquid. Gradually add the penne pasta to the boiling water, stirring immediately with a wooden spoon to prevent the pieces from sticking together. Cook the pasta for exactly 9 minutes, which should bring it to a perfect al dente texture where it’s tender but still has a slight firmness when bitten. While the pasta cooks, reserve 1 cup of the starchy pasta water in a measuring cup before draining the remainder through a colander. Do not rinse the pasta after draining, as the residual starch will help the sauce adhere better to each piece.
Create the Creamy Cheese Sauce
Place your large skillet or Dutch oven over medium heat and add the 3 tablespoons of unsalted butter. Allow the butter to melt completely and begin to foam slightly, which should take about 2 minutes. Reduce the heat to medium-low and add the softened cream cheese, using a whisk to break it down and combine it with the melted butter until the mixture becomes smooth and homogeneous. Gradually pour in the whole milk and heavy cream while continuously whisking to prevent any lumps from forming. Cook the mixture for 3-4 minutes until it thickens slightly and you can draw a line through the sauce on the back of a spoon that holds its shape.
Incorporate Seasonings and Cheese
Combine Pasta and Chicken
Add the drained penne pasta to the cheese sauce along with the 2 cups of cooked chicken breast. Using a silicone spatula or wooden spoon, gently fold everything together until every piece of pasta and chicken is evenly coated with the creamy sauce. Continue cooking over low heat for exactly 3 minutes, stirring occasionally to prevent sticking and to allow the flavors to meld together. The sauce should bubble gently around the edges but not boil vigorously. Taste and adjust seasoning if needed, adding more salt or pepper according to your preference.
Final Assembly and Serving
Turn off the heat and sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the pasta mixture. Cover the skillet with a lid and let it sit for 2 minutes to allow the residual heat to melt the cheese topping without making it greasy. Remove the lid and garnish with the freshly chopped parsley, which adds both color and a fresh flavor contrast to the rich dish. Serve immediately while hot, using a large serving spoon to ensure each portion gets plenty of sauce, chicken, and that beautiful melted cheese topping.
Tips and Tricks
For the creamiest possible sauce texture, make sure your cream cheese is truly at room temperature before beginning—leave it out on the counter for at least 2 hours, or until it yields easily when pressed with a finger. If you’re short on time, you can microwave the cold cream cheese on 50% power for 15-second intervals, checking after each until it’s soft but not melted. When cooking your pasta, always salt the water generously—it should taste like seawater, as this is your only opportunity to season the pasta itself from the inside out. For extra flavor depth, consider using the water you used to boil the chicken (if you cooked it yourself) instead of plain water for cooking the pasta. If you prefer using fresh garlic, substitute 4 cloves of minced fresh garlic for the garlic powder, adding it to the butter 30 seconds before the cream cheese to lightly toast and release its flavors. To prevent your sauce from breaking or becoming grainy, maintain low to medium heat throughout the cheese melting process and avoid boiling once the dairy products are incorporated. For a golden, crispy topping, transfer the finished pasta to an oven-safe dish, sprinkle with extra cheese, and broil for 2-3 minutes until bubbly and lightly browned. If you need to make this dish ahead of time, prepare the components separately and combine them gently when reheating to maintain the best texture. Leftovers can be stored in an airtight container for up to 3 days and reheated gently on the stove with a splash of milk to restore creaminess.
Recipe Variations
- For a spicy kick, add 1/2 teaspoon of cayenne pepper to the sauce and mix in 1/4 cup of diced jalapeños along with the chicken. Top with crushed red pepper flakes before serving for an extra layer of heat that cuts through the richness of the cheese.
- Transform this into a baked casserole by transferring the mixed pasta to a greased 9×13 inch baking dish, topping with additional cheese and buttery breadcrumbs, and baking at 375°F for 20 minutes until golden and bubbly.
- Create a vegetable-packed version by sautéing 1 cup of chopped broccoli florets and 1/2 cup of sliced mushrooms with the butter before adding the cream cheese. The vegetables add nutrition and textural contrast to the creamy pasta.
- For an Italian twist, substitute mozzarella and Parmesan cheeses for the cheddar, add 1/4 cup of chopped sun-dried tomatoes, and garnish with fresh basil instead of parsley for a completely different flavor profile.
- Make it gluten-free by using your favorite gluten-free pasta and ensuring all other ingredients are certified gluten-free. The sauce technique works perfectly with alternative pasta options.
Frequently Asked Questions
Can I use a different type of pasta for this recipe?
Absolutely! While penne works wonderfully because its tube shape captures the creamy sauce inside, you can substitute with fusilli, rigatoni, farfalle, or any short pasta shape that has nooks and crannies to hold the sauce. Avoid using long pasta like spaghetti or linguine as the heavy cheese sauce may not cling as effectively. If using a different shape, adjust cooking time according to package instructions to achieve that perfect al dente texture before combining with the sauce.
What’s the best way to cook chicken for this recipe?
The most efficient method is to poach chicken breasts: place them in a single layer in a skillet, cover with water or broth by about an inch, bring to a simmer, cover, and cook for 12-15 minutes until internal temperature reaches 165°F. Alternatively, you can use rotisserie chicken for ultimate convenience, or bake seasoned chicken breasts at 375°F for 25-30 minutes. For extra flavor, sauté diced raw chicken in the butter before making the sauce, then remove and add back later.
Can I make this recipe ahead of time?
Yes, with some adjustments for best results. Prepare the sauce and cook the pasta separately, storing them in airtight containers in the refrigerator for up to 2 days. When ready to serve, reheat the sauce gently on the stove, adding a splash of milk if it has thickened too much. Add the pasta and chicken, heating through completely before serving. The pasta may absorb some sauce, so have extra milk or cream on hand to adjust consistency.
How can I prevent my cheese sauce from becoming grainy?
Graininess usually occurs when cheese is overheated or added too quickly. Always use low to medium heat when melting cheese, add it gradually while whisking constantly, and remove from heat once melted. Using freshly shredded cheese from a block rather than pre-shredded (which contains anti-caking agents) also helps create a smoother sauce. If your sauce does become grainy, try blending it with an immersion blender or adding a tablespoon of lemon juice while whisking vigorously.
Can I freeze chicken cheese pasta?
Freezing is possible but may affect texture due to the dairy content. The sauce may separate slightly upon thawing, but you can reconstitute it by reheating slowly on the stove while whisking in a little milk or cream. For best results, freeze before adding the pasta—make the sauce and chicken mixture, freeze in airtight containers for up to 3 months, then cook fresh pasta when ready to serve and combine with the thawed sauce.
Summary
This chicken cheese pasta delivers ultimate comfort with its creamy sauce, tender chicken, and perfectly cooked pasta—ready in just 30 minutes for a satisfying meal that will become a family favorite.
