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Chicken Cheesesteak Pasta
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Chicken Cheesesteak Pasta

A hearty dish of tender marinated chicken, creamy cheese sauce, and al dente pasta. This quick, protein-packed recipe delivers comfort and flavor with a bright herbal finish, perfect for a budget-friendly weekday dinner.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: LUNCH
Cuisine: American Fusion
Calories: 650
Ingredients Method Notes

Ingredients
  

  • Chicken breast, boneless, skinless 1 lb (450 g)
  • All-purpose flour 2 Tbsp
  • Olive oil 2 Tbsp
  • Butter 2 Tbsp
  • Garlic, minced 2 cloves
  • Onion, thinly sliced ½ medium
  • Cream cheese, softened 4 oz (115 g)
  • Parmesan, grated ¾ cup
  • Cheddar, shredded 1 cup
  • Heavy cream ¾ cup
  • Red pepper flakes ½ tsp
  • Fresh parsley, chopped 2 Tbsp
  • Pasta, penne or fettuccine 12 oz (340 g)
  • Salt & pepper To taste
  • Lemon zest 1 Tsp

Method
 

  1. Marinate the chicken: Season sliced chicken with salt, pepper, garlic powder, and paprika; toss with olive oil and let sit for 10 minutes
  2. Boil pasta: Cook pasta in salted water to al dente, reserve ¼ cup pasta water
  3. Sauté chicken: In a large pan, heat olive oil and butter; cook chicken in flour until golden (4-5 minutes). Remove and set aside
  4. Cook vegetables: In same pan, sauté onion and garlic until softened; stir in red pepper flakes
  5. Make cheese sauce: Add cream cheese, Parmesan, cheddar, heavy cream, and lemon zest. Simmer until thickened
  6. Combine: Return chicken and any juices to pan; toss with cooked pasta. Add pasta water as needed for sauce consistency
  7. Finish: Garnish with parsley

Notes

Marinate chicken up to 30 minutes ahead
Omit garlic for lighter flavor; substitute thyme or rosemary
Use gluten-free pasta for dietary needs
Store leftovers with chicken separate from sauce for better texture