Description
This cheesy chicken pasta recipe is a comforting and flavorful weeknight meal featuring tender chicken, a medley of sautéed vegetables, a rich creamy sauce, and plenty of melted mozzarella cheese. The dish is seasoned with Italian herbs and spices, cooked on the stovetop, and finished with a quick bake to achieve a bubbly cheesy top.
Ingredients
Chicken and Seasonings
- 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 (more or less to taste)
- ½ teaspoon black pepper
- 1 tablespoon plus 2 teaspoons extra virgin olive oil (divided)
Pasta
- 8 ounces elbow pasta
Aromatics and Vegetables
- 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)
Sauce
- 1 tablespoon flour
- 1½ cups chicken stock
- 1 cup shredded mozzarella cheese (divided)
- Salt and pepper to taste
Instructions
- Season the chicken: Preheat the oven to 400ºF. Place the cubed chicken in a large bowl. Season with 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1 teaspoon crushed red pepper, and ½ teaspoon black pepper. Add 1 tablespoon extra virgin olive oil and stir to coat. Set aside.
- Cook the elbows: Bring a large pot of salted water to a boil. Add the elbow pasta and cook until 2 minutes under al dente, about 5 to 6 minutes. Drain and set aside.
- Cook the chicken: While waiting for the water to boil, heat 1 teaspoon extra virgin olive oil in a large, ovenproof skillet over medium heat. Add the chicken in an even layer without moving it for 3 to 5 minutes until well browned. Flip and cook for 2 to 3 minutes. The chicken does not need to be cooked through at this stage. Transfer the chicken to a large bowl, leaving any browned bits (fond) in the skillet.
- Sauté the aromatics: Add another teaspoon of extra virgin olive oil to the same skillet over medium heat. Add the 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 1 tablespoon Italian seasoning, minced garlic, and minced parsley. Stir and cook for 1 minute until fragrant.
- Finish the sauce: Sprinkle 1 tablespoon flour over the vegetables and cook for 1 minute, stirring to coat everything evenly. Slowly pour in 1½ cups chicken stock while whisking to combine with the flour. Bring the mixture to a low boil, then reduce heat to low and simmer, whisking regularly, until thickened about 3 to 4 minutes. Taste and adjust salt and pepper as needed. Turn off the heat.
- Assemble the cheesy chicken pasta: Return the cooked elbow pasta and chicken (along with any juices in the bowl) to the skillet with the sauce. Stir to coat everything evenly. Stir in ½ cup of shredded mozzarella. Sprinkle the remaining ½ cup mozzarella on top of the pasta and add a few cracks of black pepper.
- Bake the chicken: Transfer the skillet to the preheated oven and bake for 10 minutes or until the cheese is bubbly and browned and the chicken is fully cooked through. Optionally, broil for 1 to 2 minutes to further brown the cheese.
- To serve: Remove the skillet from the oven, sprinkle with freshly minced parsley, and serve warm. Enjoy this hearty cheesy chicken pasta!
Notes
- You need about 2 cups of diced vegetables. You can mix and match depending on preference and seasonality. Alternatives include finely diced carrots, zucchini, eggplant, or fennel.
- Cooking pasta slightly under al dente ensures it finishes cooking perfectly in the sauce and oven baking step.
- Use an ovenproof skillet for easy transfer from stovetop to oven without extra dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
