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–+ servings

5 Ingredient Cheesy Chicken Pasta

If you're cooking for two, simply double the recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 1
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 1/2 cup milk (, the thicker, the better.)
  • 1/2 cup shredded mozzarella
  • 3-4 oz. diced chicken
  • 1 cup vegetables (, you pick!)
  • cooking spray, or oil
  • salt & pepper

Method
 

  1. Heat up a pot of water. Once boiling, cook the pasta.
  2. While heating the water, spray (or spread) a large skillet with cooking spray or oil. First cook the cup of vegetables, seasoned with salt and pepper, for about 5 minutes. Set aside.
  3. Spray the pan again and cook the diced chicken, seasoned with salt and pepper. Once the chicken is thoroughly cooked, add the vegetables back into the pan.
  4. Sprinkle the mozzarella cheese on top of the skillet. Mix until the mozzarella cheese is just about melted.
  5. Add in the milk. Stir occasionally. The milk should bubble and start to thicken.
  6. After 3-4 minutes, add the cooked pasta. Stir together and cook on heat for another 1-2 minutes.
  7. Remove the skillet from heat and let the dish sit for another 5 minutes. This will allow for the sauce to thicken. Stir occasionally during this process to smooth it out.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 600mgPotassium: 350mgFiber: 3gSugar: 5gVitamin A: 150IUVitamin C: 8mgCalcium: 40mgIron: 2mg

Notes

  • For perfectly cooked chicken, aim for an internal temperature of 165°F and ensure it's no longer pink in the center to prevent any dryness.
  • If your sauce begins to break or separate, reduce the heat and add a splash more milk to help bring it back together; stirring gently will also help.
  • Feel free to substitute the mozzarella with other cheeses like cheddar or gouda for a different flavor profile, or use Greek yogurt for a creamier texture without extra fat.
  • For quicker prep, use pre-cooked chicken or rotisserie chicken; just add it to the skillet in the last few minutes to heat through.
  • This dish stores well in the fridge for up to three days; reheat gently on the stove with a splash of milk to keep the sauce creamy.

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