Creamy, juicy, and loaded with cheesy goodness, this Cheesy Chicken Pasta Skillet is the kind of weeknight dinner that feels like a warm hug on a plate. In under 30 minutes you get tender, seasoned chicken tossed with al dente pasta and a silky three-cheese sauce that clings to every bite. Fun fact: one-skillet pasta dishes became popular precisely because they save time on washing up — and who doesn’t love fewer dishes after dinner? I first made this on a busy weeknight and my family devoured it before I could even grab a photo.
This recipe is special because it hits comfort-food notes without being complicated. It’s simple to prepare, quick to pull together, and perfect for family dinners. If you enjoy hearty skillet meals, you might also like my take on Cheesy Cajun Garlic Chicken Rotini — it shares the same bold flavors and easy cleanup ethos. Try it tonight and see why this skillet becomes a go-to in your weekly rotation.
What is Cheesy Chicken Pasta Skillet?
What’s in a name? Cheesy Chicken Pasta Skillet pretty much tells the whole story: cheese, chicken, pasta, all cooked and mingled in one skillet. Sounds glorious, right? Who decided to name it so simply — and why not? The dish is so honest and satisfying that it doesn’t need anything fancy. Did a campfire cook or a busy parent name it? Maybe both. After all, people have known for ages that “the way to a man’s heart is through his stomach.” But let’s be real — the way to everyone’s heart is through a bubbling pan of cheesy pasta. Give it a try and you’ll see why the name sticks.
Why You’ll Love This:
- Irresistible main highlight: The creamy, three-cheese sauce coated over perfectly seasoned chicken and pasta creates a rich, comforting mouthfeel that’s hard to resist. The blend of mozzarella, cheddar, and Parmesan gives stretchy melt, sharp flavor, and savory depth.
- Cost-saving benefits: This dish uses pantry-friendly pasta and affordable cuts of chicken, plus a little cream and cheese go a long way — making it wallet-friendly compared to takeout. Stretch leftovers into lunches or serve over a bed of greens to feed more people without extra expense.
- Flavorful toppings and finishes: Fresh parsley, extra grated Parmesan, and a light sprinkle of black pepper brighten the dish and provide contrast to the richness.
If you like skillet dinners, this is a cousin to my Cheesy Cajun Garlic Chicken Rotini recipe; both bring big flavor with minimal fuss. Make this tonight — your family will thank you.
How to Make:
Quick Overview
This recipe is easy because everything comes together in one pan (plus a pot for the pasta). You’ll get tender, seasoned chicken with a creamy, smooth sauce and al dente pasta. The standout element is the velvety three-cheese sauce that envelops each piece of pasta and chicken. Total time: about 30–35 minutes from start to finish.
Ingredients
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 ounces pasta, rotini or any pasta you like
- 1 cup heavy cream, room temperature
- 1/2 cup chicken broth, low-sodium preferred
- 1 cup shredded mozzarella cheese, packed
- 1/2 cup shredded cheddar cheese, packed
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons Cajun seasoning, store-bought or homemade
- 4 cloves garlic, minced
- 1 tablespoon butter
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 8–10 minutes). Drain thoroughly and set aside. Reserve a small cup of pasta water in case you need to loosen the sauce later.
- Sauté the Chicken: While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil. In a bowl, toss the chicken pieces with Cajun seasoning, garlic powder, onion powder, salt, and black pepper so they’re evenly coated. Add the chicken to the hot skillet in a single layer and cook for 6–7 minutes, stirring or flipping halfway, until golden brown and no longer pink inside. Remove the chicken to a plate and set aside.
- Make the Cheesy Sauce: Reduce heat to medium. In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and let it reduce slightly for 1–2 minutes. Gradually stir in the mozzarella, cheddar, and Parmesan until the sauce is smooth and silky.
- Combine Everything: Return the cooked chicken and drained pasta to the skillet. Toss well to coat everything in the creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water or extra chicken broth to reach your desired consistency. Let simmer gently for 2–3 minutes so the flavors meld together and the pasta soaks up some sauce.
- Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve hot and enjoy!
What to Serve With:
- A crisp green salad with lemon vinaigrette to balance the richness
- Steamed or roasted broccoli or asparagus for bright, garlicky contrast
- A light tomato cucumber salad for freshness and acidity
- Garlic bread or crusty baguette to mop up the extra sauce
- A chilled glass of white wine or sparkling water with lemon for a refreshing pairing
Top Tips for Perfecting:
- Ingredient substitutions: Use half-and-half instead of heavy cream for a lighter sauce, or swap chicken breasts for thighs for more flavor. For a lower-fat option, use reduced-fat cheese and milk, though sauce richness will differ.
- Timing adjustments: Cook pasta to al dente, as it continues to soften slightly when mixed with the sauce. If prepping ahead, undercook pasta by 1–2 minutes and finish in the sauce.
- Flavor enhancements: Add a pinch of smoked paprika or a squeeze of lemon juice at the end to brighten flavors. A handful of baby spinach stirred in at the last minute adds color and nutrition.
- Common mistakes to avoid: Don’t overheat the cheese — add it on low heat and stir quickly to avoid grainy texture. Also, don’t overcrowd the skillet when searing chicken; cook in batches if needed for a golden crust.
- Texture tip: If the sauce breaks or seems grainy, whisk in a tablespoon of cold butter off heat to bring it back together.
Storing and Reheating Tips:
- Refrigeration instructions: Cool leftovers to room temperature, then store in an airtight container in the refrigerator for up to 3–4 days.
- Freezing instructions: You can freeze the dish, but cream-based sauces can separate after thawing. If freezing, store portioned chicken and pasta in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Best reheating methods: Reheat gently on the stovetop over low heat with a splash of milk or chicken broth to revive the sauce, stirring frequently. Microwave in short intervals, stirring between each, and add a tablespoon of liquid if needed.
- Shelf life details: 3–4 days refrigerated; up to 2 months frozen with possible texture changes.
FAQs
Can I make this recipe ahead of time?
Yes. Cook everything but combine the pasta and sauce only when ready to serve, or fully assemble and reheat gently with a splash of broth or milk. For best texture, store components separately if possible.
What can I use instead of heavy cream?
You can substitute half-and-half mixed with a teaspoon of cornstarch, or use whole milk plus a tablespoon of flour to thicken. The sauce will be less rich but still tasty.
Can I make this gluten-free?
Yes. Use a gluten-free pasta and ensure your chicken broth and seasonings are certified gluten-free.
How do I keep the sauce from getting grainy?
Add cheeses at low heat and stir constantly. Avoid boiling the sauce once the cheeses are added. Using freshly grated cheese instead of pre-shredded can also help because pre-shredded often contains anti-caking agents.
Can I add vegetables to the skillet?
Absolutely. Bell peppers, mushrooms, spinach, or peas all work well. Add firmer veggies when sautéing the chicken and delicate greens at the end.
Is there a way to reduce the spice from the Cajun seasoning?
Yes. Use half the Cajun seasoning or substitute with a milder seasoning blend. You can always sprinkle extra on individual plates for more heat.
Conclusion
This Cheesy Chicken Pasta Skillet is a weeknight hero: quick to prepare, family-friendly, and irresistibly creamy. It’s a simple one-pan meal that proves comfort food doesn’t have to be complicated. If you enjoyed this recipe, you might find inspiration in this Cheesy Chicken Pasta Skillet and also in One Skillet Cheesy Chicken Pasta – In the Kitchen with Momma Mel which offer variations on the same cozy theme. Give it a try, invite family or friends, and enjoy a delicious, stress-free dinner tonight.
Cheesy Chicken Pasta Skillet
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Ingredients
- 2 pieces Boneless, skinless chicken breasts Cut into bite-sized pieces
- 12 ounces Pasta Rotini or any pasta you like
- 1 cup Heavy cream Room temperature
- 1/2 cup Chicken broth Low-sodium preferred
- 1 cup Shredded mozzarella cheese Packed
- 1/2 cup Shredded cheddar cheese Packed
- 1/2 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 tablespoons Cajun seasoning Store-bought or homemade
- 4 cloves Garlic Minced
- 1 tablespoon Butter
- 1 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- to taste Salt
- to taste Black pepper
- for garnish Fresh parsley Chopped
Instructions
- Step 1: Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions (usually 8–10 minutes). Drain thoroughly and set aside. Reserve a small cup of pasta water in case you need to loosen the sauce later.
- Step 2: Sauté the Chicken: While the pasta cooks, heat a large skillet over medium-high heat and add the olive oil. In a bowl, toss the chicken pieces with Cajun seasoning, garlic powder, onion powder, salt, and black pepper so they’re evenly coated. Add the chicken to the hot skillet in a single layer and cook for 6–7 minutes, stirring or flipping halfway, until golden brown and no longer pink inside. Remove the chicken to a plate and set aside.
- Step 3: Make the Cheesy Sauce: Reduce heat to medium. In the same skillet, melt the butter and add the minced garlic. Sauté for about 1 minute until fragrant but not browned. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and let it reduce slightly for 1–2 minutes. Gradually stir in the mozzarella, cheddar, and Parmesan until the sauce is smooth and silky.
- Step 4: Combine Everything: Return the cooked chicken and drained pasta to the skillet. Toss well to coat everything in the creamy sauce. If the sauce seems too thick, add a splash of reserved pasta water or extra chicken broth to reach your desired consistency. Let simmer gently for 2–3 minutes so the flavors meld together and the pasta soaks up some sauce.
- Step 5: Serve: Taste and adjust seasoning with salt and pepper if needed. Garnish with freshly chopped parsley and extra Parmesan cheese if desired. Serve hot and enjoy!