To make chicken cheesesteak pasta, cook 16 oz of pasta and set it aside. Brown 1 lb of thinly sliced chicken breast in olive oil with Italian seasoning, salt and pepper, then remove it. In the same skillet, cook a sliced onion and red bell pepper for 10 to 12 minutes until they start to caramelize, and add 4 to 5 cloves of minced garlic. Return the chicken, toss in the pasta, tear 6 slices of American cheese over the top, cover for 4 to 5 minutes and stir until creamy. It serves 6 in about 30 minutes.
This is the easiest chicken cheesesteak pasta recipe you will ever make. It’s cheesy, delicious, and ready to go in no time! And the best part is the caramelized onions and peppers. It’s your favorite chicken cheesesteak in pasta form!
If I am being completely honest, this chicken cheesesteak pasta happened completely by accident and I’ve never tasted or created a more delicious plan b! I had been craving my favorite chicken cheesesteak which included caramelized onions and peppers along with melty American cheese. However, I went to grab the hoagie rolls out of the pantry and they were far gone.
This dish is a comforting and flavorful alternative that will satisfy your cravings and leave your family asking for seconds.
This easy chicken cheesesteak pasta is a quick and simple dish that will become a new family favorite. It’s perfect for those busy weeknights when you need a comforting meal that comes together in no time. Plus, the combination of tender chicken, sweet caramelized onions, and colorful peppers will have you adding this recipe to the weekly rotation.
why your family will love this chicken cheesesteak pasta recipe
- Cheesesteak Flavor: Sweet caramelized onions and peppers, garlicky seasoned chicken and gooey American cheese, all the things you love about a chicken cheesesteak.
- Classic Comfort: Melted cheese clinging to every piece of pasta makes it feel like a cross between mac and cheese and a sandwich-shop favorite.
- Quick and Easy: One skillet and one pasta pot, about 30 minutes start to finish.
- Crowd-pleaser: It makes 6 servings and is easy to double for a bigger group.
- Kid-friendly: No spicy sauce. Leave the jalapeños as a topping for the grown-ups.
ingredients
To make this easy and delicious skillet chicken cheesesteak pasta recipe you’ll need a few ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- thinly sliced chicken breast
- onion
- red bell pepper
- garlic
- Italian seasoning
- preferred pasta
- American cheese slices – you can choose to use your favorite sliced cheese for this recipe such as provolone, mozzarella, or cheddar.
- olive oil
- jalapeño peppers, optional for garnish and a little extra heat!
how to make chicken cheesesteak pasta
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Cook the pasta. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Brown the chicken. In a large skillet, heat olive oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through. Season with Italian seasoning, salt and pepper to taste. Remove the chicken from the skillet and set aside.
3. Caramelize the onions and peppers. In the same skillet, add a bit more olive oil if needed and sauté the sliced onions and bell peppers until they start to caramelize, about 10-12 minutes. Add the minced garlic and cook for another minute.
4. Add the pasta and cheese. Return the cooked chicken to the skillet with onions and peppers. Stir to combine. Add the cooked pasta to the skillet and toss everything together. Tear the cheese slices into pieces and scatter them over the pasta mixture. Cover with a lid and continue to let cook, 4-5 minutes.
5. Stir until creamy. Stir until the cheese is melted and coats the pasta evenly. Taste and adjust seasoning with salt and pepper as needed.
6. Serve. Serve the chicken cheesesteak pasta hot, garnished with sliced jalapeño peppers if desired for freshness and a little extra heat.
can I meal prep cheesesteak pasta?
YES! This chicken cheesesteak pasta makes one incredible meal prep! It’s easy, delicious, and loaded with comfort and flavor. You will want to divide the chicken cheesesteak pasta into 4 meal prep containers and get ready for one delicious week of prepped lunches!
how to store and reheat chicken cheesesteak pasta
Refrigerate leftovers in airtight containers within 2 hours and eat them within 3 to 4 days. Reheat in the microwave or in a skillet over medium-low heat with a splash of milk or water, stirring so the cheese turns creamy again. We don’t recommend freezing it, because the melted cheese can turn grainy when thawed.
tips for the best chicken cheesesteak pasta
- Use shaved chicken for a shortcut. Packaged shaved chicken steak (in the photos) cooks in minutes and has the true cheesesteak texture. To slice your own, freeze chicken breast for 20 to 30 minutes so it slices thin.
- Don’t crowd the chicken. Cook it in batches if needed so it browns instead of steaming.
- Give the onions time. Medium heat and a pinch of salt help the onions and peppers turn sweet and golden. Turning up the heat only scorches them.
- Save a cup of pasta water. There’s no sauce besides the cheese, so a splash of pasta water helps it melt into a smooth coating.
- Pick your cheese. American melts the smoothest. Provolone is the classic cheesesteak choice and tastes a little sharper.
I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet meal on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this family-loved recipe.
If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
chicken cheesesteak pasta FAQs
American cheese melts the smoothest and creamiest. Provolone gives you the classic Philly flavor, and mozzarella or cheddar work too. Tear the slices so they melt evenly.
Yes. Thinly shaved ribeye or sirloin makes a classic Philly cheesesteak pasta. Sear it quickly over medium-high heat so it stays tender.
We use penne. Rigatoni, ziti, cavatappi and rotini also hold onto the melted cheese.
Yes. Sliced mushrooms and green bell peppers are classic cheesesteak add-ins. Cook them with the onions.
Stir in a splash of reserved pasta water or milk along with an extra slice or two of cheese at the end.
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Easy Chicken Cheesesteak Pasta (with the best caramelized onions and peppers!)
- SFSugar Free
Ingredients
- 16 oz preferred pasta
- 2 tbsp olive oil, divided
- 1 lb chicken breast, thinly sliced
- 1 tsp italian seasoning
- salt and pepper, to taste
- 1 large onion , thinly sliced
- 1 red bell pepper, thinly sliced
- 4-5 garlic cloves, minced
- 6 slices American cheese, or your favorite sliced cheese such as provolone, mozzarella, or cheddar.
- fresh jalapeño pepper, sliced, optional for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced chicken breast and cook until browned and cooked through. Season with Italian seasoning, salt and pepper to taste. Remove the chicken from the skillet and set aside.
- In the same skillet, add a bit more olive oil if needed and sauté the sliced onions and bell peppers until they start to caramelize, about 10-12 minutes. Add the minced garlic and cook for another minute.
- Return the cooked chicken to the skillet with onions and peppers. Stir to combine. Add the cooked pasta to the skillet and toss everything together. Tear the cheese slices into pieces and scatter them over the pasta mixture. Cover with a lid and continue to let cook, 4-5 minutes.
- Stir until the cheese is melted and coats the pasta evenly. Taste and adjust seasoning with salt and pepper as needed.
- Serve the chicken cheesesteak pasta hot, garnished with sliced jalapeño peppers if desired for freshness and a little extra heat.
Equipment
Nutrition
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