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Four-Cheese Creamy Chicken Pasta

A rich, velvety four-cheese pasta with tender chicken. Comfort food that meal preps beautifully.

15 min prep · 30 min cook · 45 min total · 5 people
Family favourite

Adapted from Claude

Ingredients

people
  • 1.5 boneless skinless chicken breasts
  • 18 oz pasta (rigatoni, penne, or shells)
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2.13 cup whole milk
  • 1 cup chicken broth
  • 3.5 oz cream cheese or heavy cream (optional, for extra richness)
  • 3.5 oz cheddar, shredded
  • 3.5 oz mozzarella, shredded
  • 2.13 oz parmesan, grated
  • 2.13 oz gruyère, shredded
  • 1 tsp salt (for the sauce — plus more for the chicken and pasta water) (to taste)
  • 0.5 tsp black pepper (to taste)
  • 0.25 tsp nutmeg (optional but recommended) (to taste)

Steps

  1. Cook the chicken. Season the breasts with salt and pepper. Cook in a lightly oiled pan over medium-high heat, 6–7 minutes per side, until cooked through (165°F / 74°C). Rest 5 minutes, then slice or chop into bite-sized pieces. Set aside.
  2. Cook the pasta. Boil in well-salted water until just al dente — about 1 minute less than package directions. Reserve 1 cup of pasta water before draining.
  3. Start the roux. In a large deep pan or pot, melt the butter over medium heat. Add the garlic and cook 1–2 minutes until fragrant but not browned. Whisk in the flour and cook 1 minute.
  4. Build the sauce. Slowly whisk in the milk and chicken broth, a little at a time, until smooth. Add the cream cheese (if using). Bring to a gentle simmer, whisking frequently, until the sauce thickens enough to coat a spoon — about 4–5 minutes.
  5. Add the cheeses. Reduce heat to low. Add the cheddar, mozzarella, parmesan, and gruyère in batches, stirring until fully melted and smooth between each addition. Season with the salt, pepper, and nutmeg.
  6. Combine. Add the drained pasta and chicken to the sauce. Toss to coat. Add splashes of the reserved pasta water as needed to loosen the sauce — the starch helps it cling.
  7. Meal prep. Portion into containers and let cool before sealing. Keeps 4 days in the fridge.

Notes

  • Gruyère is the secret weapon. Melts silkily and adds a subtle nuttiness that elevates the whole dish. Don’t skip it.
  • Pasta shape matters. Ridged pasta (rigatoni, penne, shells) holds the sauce far better than smooth shapes. Avoid spaghetti or linguine for meal prep — they don’t reheat as well.
  • Reheating. Always add a splash of milk or broth before microwaving, and stir halfway through. The sauce tightens in the fridge and needs a little liquid to come back.
  • Make it heartier. Stir in a handful of frozen peas, baby spinach, or roasted broccoli at the combine step — adds nutrition and stretch without changing the flavour much.

My Notes

(your own tweaks go here)

pastachickendinnercomfort-foodmake-ahead