Cheesy Chicken Pasta Skillet
This Cheesy Chicken Pasta Skillet is a creamy, one-pan comfort food dinner loaded with tender chicken, perfectly cooked pasta, and a rich cheddar cheese sauce. It comes together in just 30 minutes using simple pantry ingredients. Perfect for busy weeknights and guaranteed to satisfy the whole family.
Equipment
- Large deep skillet or saute pan with lid
- Cutting board and knife
- Box grater for shredding cheese
Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces
- 2 cups penne or rotini pasta dry, uncooked
- 2.5 cups chicken broth low sodium recommended
- 1.5 cups sharp cheddar cheese freshly shredded
- 2 oz cream cheese softened
- 3 cloves garlic minced
- 1 small yellow onion finely diced
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- salt and black pepper to taste
- 2 tbsp fresh parsley chopped, for garnish, optional
Instructions
- Season the chicken pieces generously with salt, black pepper, smoked paprika, and Italian seasoning. Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Reduce the heat to medium. In the same skillet, add the finely diced onion and cook for about 3 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and stir constantly for 30 seconds until fragrant.
- Pour in the chicken broth and bring to a gentle boil, scraping up any browned bits from the bottom of the pan. Add the dry pasta and stir to combine. Cover the skillet with a lid, reduce heat to a steady simmer, and cook for 10 to 12 minutes, stirring every few minutes, until the pasta is tender and most of the broth has been absorbed.
- Reduce the heat to low. Add the softened cream cheese to the skillet and stir until it fully melts into the remaining liquid, creating a smooth and silky sauce base. Return the cooked chicken to the skillet and toss everything together until evenly combined.
- Scatter the freshly shredded sharp cheddar cheese over the chicken and pasta mixture. Stir gently over low heat until the cheese is completely melted and the sauce is thick, creamy, and coats every piece evenly. Taste and adjust seasoning with additional salt and pepper as needed.
- Remove the skillet from the heat and allow it to rest for 2 minutes, which helps the sauce settle and thicken slightly. Garnish with freshly chopped parsley and serve immediately, straight from the skillet.
Notes
For the creamiest texture, shred the chicken instead of leaving it in cubes before returning it to the pan. Always use freshly grated cheddar as pre-shredded bagged cheese contains anti-caking agents that prevent smooth melting. Keep the heat on low when adding cheese to prevent the sauce from breaking. Leftovers keep in the fridge for up to 4 days and reheat well with a splash of broth or milk to restore creaminess. This dish also freezes well for up to 2 months.