Introduction

This cheesy chicken pasta is the ultimate comfort meal, combining tender chicken and perfectly cooked pasta shells in a rich, creamy tomato sauce. It’s easy to make, customizable, and perfect for a cozy dinner or a relaxed lunch. Serve it hot with a sprinkle of cheese and parsley for that extra touch.

A white bowl filled with shell pasta covered in a rich orange-red sauce, topped with melted white cheese strings that are slightly browned and sprinkled with green herbs, all sitting on a white marbled surface. Behind the bowl, there is a glass of water with a slice of lemon inside and a half lemon placed next to it. A fork with a dark handle lies beside the bowl, completing the simple, clean setup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250g pasta shells (about 8oz)
2 tablespoons oil

4 cloves garlic, minced
275g chicken, cut into bite-sized pieces (about 9.6oz)

1/2 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper

1/2 teaspoon red chilli powder
1 teaspoon garlic powder
1 teaspoon paprika

1/2 teaspoon onion powder
1/4 teaspoon oregano
2 tablespoons tomato paste

1 teaspoon chilli sauce or sriracha
130ml milk (1/2 cup + 1 tablespoon)
110ml double cream (1/4 cup + 3 tablespoons)

100g mozzarella cheese + extra to sprinkle on top (about 1 cup)
100-120ml reserved pasta water (about 1/2 cup)

Instructions

Step 1: Boil the pasta in a pot of cold water with salt and a little oil. Cook until al dente—firm with a bit of bite. Drain, reserving about 1/2 cup of the pasta water, then set aside.

Step 2: Heat oil in a pan over medium heat. Add the minced garlic and cook until it turns light golden, about 1 minute.
Step 3: Add the chicken pieces and cook over medium-high heat, stirring occasionally, until the chicken turns white and is nearly cooked through, about 3-4 minutes.
Step 4: Season the chicken with salt, black pepper, red chilli powder, garlic powder, paprika, onion powder, and oregano. Stir well to coat.

Step 5: Add the tomato paste and sriracha. Cook for about 1 minute, stirring constantly to combine the flavors.
Step 6: Gradually pour in the milk and cream, stirring continuously. Cook over medium-high heat until the mixture starts bubbling and thickening, about 1 minute.
Step 7: Stir in the mozzarella cheese gently until melted and fully incorporated into the sauce.

Step 8: Add the reserved pasta water gradually to the sauce to reach your desired consistency. Bring the sauce to a gentle boil while stirring for about 1.5 minutes.
Step 9: Add the cooked pasta to the sauce and thoroughly coat it. Sprinkle extra cheese on top, cover with a lid, and cook over low heat until the cheese melts.
Step 10: Serve immediately, optionally garnished with fresh parsley for color and freshness. Enjoy!

Tips & Variations

Cook pasta al dente to prevent it from becoming mushy when combined with the sauce.
Feel free to swap the pasta shells for any other shape you prefer.
Try mixing different cheeses like cheddar or gouda for varied flavors.

For a vegetarian version, omit the chicken and add sautéed vegetables like mushrooms, bell peppers, or spinach.
If the sauce is too thick, add extra reserved pasta water to loosen it up; if too thin, simmer a bit longer until thickened.
Use leftover cooked chicken or shredded rotisserie chicken to save time.

Replace milk with all cream for a richer sauce, or use a plant-based milk and dairy-free cheese for a vegan-friendly option.
Add more spice with extra red chilli flakes, cayenne, or fresh diced chillies while cooking the garlic.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm gently on the stove or microwave, adding a splash of cream or milk to keep the sauce smooth and creamy. Avoid reheating at high heat to prevent drying out or curdling.

How to Serve

A white bowl filled with shell-shaped pasta covered in a rich, creamy orange sauce. On top, there is melted white cheese stretching as a fork lifts some pasta, showing gooey, stringy texture. The pasta is sprinkled with green herbs. In the background, there is a glass of water and half a lemon placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I add vegetables to this cheesy chicken pasta?

Absolutely! Sautéed mushrooms, bell peppers, spinach, or any other veggies you enjoy can be added to the sauce for extra flavor and texture.

Can I make this dish spicier?

Yes, increase the heat by adding red chilli flakes, cayenne pepper with the seasonings, or fresh diced chillies when cooking the garlic for a kick of spice.

How can I make the sauce creamier?

For a creamier sauce, use all heavy cream instead of milk, and consider adding mascarpone or cream cheese to the sauce for extra richness.

Can I use leftover chicken in this cheesy chicken pasta?

Leftover cooked chicken works great—just shred or chop it and add it to the sauce to heat through before mixing in the pasta.

Can I make this cheesy chicken pasta in advance for a party?

You can prepare the pasta and chicken separately ahead of time and store them in the fridge. Make the sauce fresh or prepare it in advance as well. When ready to serve, reheat the sauce gently and combine with the pasta and chicken, heating everything through.

Can I make this cheesy chicken pasta dairy-free?

Yes, use plant-based cream alternatives like coconut cream and dairy-free cheese that melts well, such as vegan mozzarella or cashew-based cheese.

Can I double this recipe without cream?

You can use only milk instead of cream for a lighter sauce. It will be thinner but still creamy enough to coat the pasta nicely.

Which oil should I use for this recipe?

A neutral oil like sunflower or vegetable oil is perfect as it won’t overpower the flavors. You can also use extra virgin olive oil for a richer taste or combine oil with butter for added flavor.