Description
This Cheesy Chicken Pasta is a comforting and flavorful one-pan meal featuring tender, seasoned chicken cubes, perfectly cooked elbow pasta, and a rich, creamy mozzarella cheese sauce. Enhanced with aromatic sautéed vegetables and Italian seasonings, this dish is baked to bubbly perfection for a satisfying dinner that’s sure to become a family favorite.
Ingredients
Chicken and Seasoning
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons Italian seasoning (divided)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon crushed red pepper (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon plus 2 teaspoons extra virgin olive oil (divided)
Vegetables and Aromatics
- 1 yellow onion, peeled and finely diced
- 1 rib celery, trimmed and finely diced
- 1 bell pepper, trimmed, seeded, and finely diced
- 3 cloves garlic, peeled and minced
- ⅓ cup parsley, minced (plus more for garnish)
Pasta and Sauce
- 8 ounces elbow pasta
- 1 tablespoon flour
- 1½ cups chicken stock
- 1 cup shredded mozzarella cheese (divided)
- Salt and pepper to taste
Instructions
- Season the chicken: Place the cubed chicken in a large bowl. Add 1 tablespoon Italian seasoning, garlic powder, kosher salt, crushed red pepper, black pepper, and 1 tablespoon extra virgin olive oil. Stir to coat evenly and set aside.
- Preheat the oven: Set the oven to 400ºF to prepare for baking the assembled dish.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow pasta and cook for about 5 to 6 minutes, approximately 2 minutes before al dente. Drain the pasta and set aside.
- Brown the chicken: Heat 1 teaspoon olive oil in a large, ovenproof skillet over medium heat. When hot, add the chicken in an even layer. Cook without stirring for 3 to 5 minutes until well browned on one side. Flip and cook for an additional 2 to 3 minutes. The chicken does not need to be fully cooked at this stage. Remove the chicken to a bowl, leaving any browned bits in the skillet.
- Sauté the aromatics: Add another teaspoon of oil to the skillet and heat over medium. Add diced onion, celery, and bell pepper. Cook, stirring occasionally, for 8 to 10 minutes until softened. Season with a pinch of salt and pepper.
- Add seasoning and herbs: Stir in the remaining 1 tablespoon of Italian seasoning, minced garlic, and parsley. Cook for about 1 minute until fragrant.
- Create the sauce base: Sprinkle 1 tablespoon flour over the vegetables and cook for 1 minute, stirring to coat everything evenly.
- Add chicken stock: Pour in 1½ cups chicken stock slowly while whisking to combine with the flour. Bring to a gentle boil then reduce heat to low and continue whisking until the sauce thickens, about 3 to 4 minutes. Adjust seasoning with salt and pepper then remove from heat.
- Combine pasta and chicken: Add the cooked pasta and browned chicken along with any accumulated juices from the bowl into the sauce. Stir well to coat everything evenly.
- Add cheese: Stir in half of the shredded mozzarella (½ cup) until melted and incorporated into the pasta mixture. Sprinkle the remaining mozzarella (½ cup) evenly over the top.
- Bake the dish: Place the skillet in the preheated oven. Bake for 10 minutes or until the cheese is bubbly and golden and the chicken is cooked through. For a deeper golden crust, broil for 1 to 2 minutes—watch carefully to avoid burning.
- Serve: Remove skillet from the oven. Garnish with freshly minced parsley. Serve hot and enjoy your cheesy chicken pasta!
Notes
- Use a large ovenproof skillet to easily transfer from stovetop to oven without additional dishwashing.
- Cooking pasta slightly under al dente prevents it from becoming mushy after baking.
- Broiling at the end is optional but enhances the cheese’s color and texture.
- Adjust crushed red pepper to your spice preference.
- Leftovers store well refrigerated for up to 3 days and reheat nicely in the oven or microwave.