Name: Cheesy Chicken Pasta – Creamy, One-Pot Family Favorite
Ingredients: 2 cups dry penne, rotini, or elbow pasta; 1 lb boneless, skinless chicken breasts or thighs, diced; 2 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp paprika; Salt and black pepper to taste; 2 tbsp butter; 2 tbsp all-purpose flour; 2 cups milk (whole or 2%); 1 cup chicken broth; 2 cups shredded cheddar cheese; 1 cup shredded mozzarella; Optional: ½ tsp chili flakes or hot sauce

Ingredients

Scale

For the Pasta:

2 cups dry penne, rotini, or elbow pasta
1 lb boneless, skinless chicken breasts or thighs, diced
2 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 tsp paprika
Salt and black pepper to taste

For the Cheese Sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 cup chicken broth
2 cups shredded cheddar cheese
1 cup shredded mozzarella
Optional: ½ tsp chili flakes or hot sauce

Instructions

1. Cook the Chicken

In a large pot or deep skillet, heat oil over medium-high heat.
Add seasoned chicken and cook until golden brown and cooked through.
Remove and set aside.

2. Sauté the Aromatics

In the same pot, add a bit more oil if needed.
Sauté onions and garlic until fragrant and translucent.

3. Build the Roux

Add butter and flour to the pot, stirring constantly for 2–3 minutes to create a roux.

4. Add Liquids

Slowly whisk in milk and broth.
Stir continuously to avoid lumps.
Let simmer until thickened, about 4–6 minutes.

5. Add Cheese

Stir in cheddar and mozzarella.
Continue to mix until fully melted and smooth.

6. Cook Pasta In Sauce

Add uncooked pasta and cooked chicken back into the pot.
Stir well, cover, and let simmer until pasta is tender, 10–12 minutes.
Add more broth if needed.

7. Serve and Enjoy

Garnish with parsley or extra cheese.
Serve hot with garlic bread or a green salad.