Cheesy Chicken Pasta Bowl

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This cheesy chicken pasta is the ultimate comfort meal in my kitchen with tender bites of chicken nestled in pasta shells and drowned in a velvety tomato cream sauce. When you top it with an extra sprinkle of cheese and grab a bowl on a chilly night it feels like every worry just falls away with every spoonful.

I first made this cheesy chicken pasta on a busy Tuesday when everyone was hungry and a bit tired. Now anytime someone in my family needs a pick me up this is the dish they beg for.

Ingredients

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• Pasta shells: Choose small or medium shells for the way they catch the sauce and hold the cheese
• Chicken breast or thigh: Go for fresh boneless pieces cut evenly so they cook quickly and stay juicy Use good quality chicken for best flavor
• Oil: Use neutral oil like canola or sunflower for browning everything without overpowering the sauce
• Fresh garlic: The garlic must be fresh and finely minced as this sets the savory tone for your sauce
• Salt: Add a little at a time and taste since cheese and pasta water both add their own saltiness
• Black pepper: Adds just enough warmth and rounds out the flavor
• Red chilli powder: Adds kick Choose mild or hot chilli based on your preference
• Garlic powder: Layering with fresh garlic makes the flavor deep and robust
• Paprika: Use smoked paprika if you can for an extra depth of flavor Look for bright red paprika for freshness
• Onion powder: Rounds everything out with gentle sweetness
• Oregano: Brings a herbal note Choose dried oregano that smells sharp not dusty
• Tomato paste: Use double concentrate for a rich tangy backbone so the sauce does not taste flat
• Chilli sauce or sriracha: Balances the cream and cheese with a bit of zing
• Milk: A little milk keeps the sauce fluid Whole milk is best for creaminess
• Double cream: This makes the sauce decadently smooth and rich
• Mozzarella cheese: Shreds easier and melts perfectly Fresh mozzarella gives the silkiest finish
• Pasta water: Never skip this It helps stretch the sauce and binds everything into a silky texture

Step-by-Step Instructions

Boil the Pasta:

Get a big pot of cold water bubbling with a pinch of salt and a splash of oil Toss in the pasta shells and cook just until al dente The pasta should hold its shape and have bite so it stands up to the rich sauce later

Sauté the Garlic:

Heat oil in a deep pan over medium Add minced garlic and stir constantly for about a minute You want it just turning golden and fragrant This first step sets the savory foundation for your whole sauce

Brown the Chicken:

Add bite sized pieces of chicken to the pan Cook these on medium high while stirring You are looking for all the sides to turn a pale white so no pink remains This keeps the chicken juicy but ensures it is cooked through

Season the Chicken:

Sprinkle in your salt black pepper red chilli powder garlic powder paprika onion powder and oregano Keep stirring to coat every piece The smell will tell you the flavors are waking up

Tomato Paste and Sriracha:

Dollop in the tomato paste and a spoonful of chilli sauce or sriracha Mix well and let it cook for around a minute You will see the oil start to tint red and the aroma will get punchier

Make the Creamy Sauce:

Slowly pour in the milk and double cream Stir constantly on medium high heat until you see gentle bubbling This is when the base gets creamy and rich

Add Cheese:

Sprinkle in the mozzarella and mix gently but decisively You want every shred melted and part of the sauce Your sauce should go from red to irresistibly cheesy looking

Incorporate Pasta Water:

Pour in a bit of your reserved pasta water while stirring Turn up the heat so the sauce comes to a bubble This silky step helps the sauce cling to every shell and ensures it is not too thick

Bring It Together:

Add in your cooked pasta shells and toss until everything is coated in the savory cheesy sauce Sprinkle with extra cheese Cover the pan and let it rest on a low flame long enough to melt the topping

Serve and Enjoy:

Spoon into bowls while bubbly hot Enjoy the stretchy cheese with every bite and let the warmth settle in

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My favorite part is always that stringy gooey top layer of mozzarella My nieces love to help add extra cheese and wait eagerly till it is all melted before scooping out their bowls The aroma of garlic and paprika always takes me right back to our cozy kitchen gatherings

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days Reheat gently on the stove or microwave with a splash of milk to keep the sauce smooth If freezing let it cool entirely first then portion into freezer friendly bags Defrost in the fridge and reheat low and slow to avoid splitting the sauce

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Ingredient Substitutions

If you are out of double cream use all milk and add a knob of butter for richness You can swap mozzarella for any mild meltable cheese like fontina or mild cheddar No fresh garlic Use an extra half teaspoon of garlic powder instead If you have no oregano try Italian seasoning or a pinch of dried basil

Serving Suggestions

This pasta is at its best with a crisp green salad on the side Warm garlic bread for dunking is always a hit too For a heartier meal top the bowls with extra cooked chicken or roasted veggies Toss in some baby spinach right at the finish for bonus greens

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Cultural Notes

Creamy cheesy pastas like this one are beloved across Italian American kitchens though this version is a comforting modern twist blending everyday pantry flavors with the richness people crave Younger cooks love it because the steps are easy but the results wow family and guests alike

Recipe FAQs

→ How can I make the sauce extra creamy?

Using both double cream and mozzarella gives the sauce a rich, velvety texture. Make sure to gradually incorporate the cream and keep the heat moderate to avoid separating. For an even silkier finish, blend in a little more cream or add extra cheese as desired.

→ Can I swap chicken for another protein?

Yes, you can substitute chicken with cooked turkey, shrimp, or even tofu for a different twist. Adjust cook times based on the protein to ensure everything stays tender.

→ Which pasta shapes work best?

Shells are ideal as they trap plenty of sauce, but penne, fusilli, or rigatoni work nicely too. Just be sure to cook until al dente.

→ How do I reheat leftovers without drying out the pasta?

Reheat gently on the stove or in the microwave, adding a splash of milk or extra cream to loosen the sauce and restore creaminess.

→ Is it possible to make this dish spicy?

Certainly! Add more red chilli powder or extra sriracha to increase the heat to your taste, or include a pinch of cayenne pepper.