Chicken Cheesesteak Pasta

A quick and easy pasta with all of the flavours of chicken cheese steak sandwiches!

Cheesesteaks, with thinly sliced beef and cheese in a sandwich, are one of my favourite foods and this pasta is loosely based on their flavours! Although beef is the standard meat for a cheesesteak, they also work really well with thinly sliced chicken. Onions and bell peppers are common additions to cheesesteaks and they are included in this pasta. The final component of the sandwich is the cheese which is usually provolone or cheese whiz and they both work well melted into the sauce for this pasta! This recipe is as easy to make as cooking the chicken, onions, and peppers before adding some broth, seasonings, and the cheese and mixing with the pasta!

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4

A quick and easy pasta with all of the flavours of chicken cheese steak sandwiches!

ingredients

8 ounces pasta (gluten-free for gluten-free)
1 tablespoon oil
1 pound boneless skinless chicken breasts or thighs, sliced
1 teaspoon (smoked) paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon oregano (or Italian seasoning (link))
1/2 teaspoon cayenne (optional)
1/2 teaspoon salt
1/2 teaspoon pepper
1 onion, sliced
1 bell pepper, sliced
1/2 cup chicken broth (link) (or water)
1 tablespoon soy sauce (optional) (gluten-free for gluten-free)
1 tablespoon Worcestershire sauce (optional) (gluten-free for gluten-free)
1 tablespoon hot sauce (or to taste) (optional)
1 tablespoon Montreal steak seasoning (link) (or salt and pepper to taste)
1/2 cup cheese whiz (optional)
4 slices provolone

directions

Start cooking the pasta as directed on the package.
Meanwhile, heat the oil in a large pan over medium-high heat, add the chicken, seasoned with the paprika, garlic powder, onion powder, oregano, cayenne, salt, and pepper, and cook for 5 minutes.
Add the onion and bell pepper and cook until just tender, about 5 minutes.
Add the broth and soy sauce, Worcestershire sauce, hot sauce, steak seasoning, bring to a boil, reduce the heat and simmer for a few minutes.
Turn the heat off, mix in the cheeses, and let them melt into the sauce.
Mix in the pasta (optionally adding some of the water the pasta was cooked in to get a nice sauce consistency) and enjoy!

Option: For one-pan: Add 2 1/4 cups of chicken broth and the pasta to the pan in step 4 and cook until the pasta is done, about 8-10 minutes, mixing every few minutes.
Option: Use ground chicken.
Option: Use sliced beef (or ground beef) and beef broth instead of sliced chicken and chicken broth.
Option: Add 1 cup heavy/whipping cream, along with the cheeses.
Option: Add 4 ounces cream cheese, along with the cheeses.
Option: Add 1 cup mozzarella cheese, shredded, along with the cheeses.
Option: Add 1/4 cup parmesan cheese, grated, along with the cheeses.
Option: Replace the provolone with American cheese.
Option: Add fresh parsley at the end!

Nutrition Facts: Calories 487, Fat 20g (Saturated 9g, Trans 0), Cholesterol 119mg, Sodium 782mg, Carbs 52g (Fiber 3g, Sugars 5g), Protein 45g

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Chicken Cheesesteak Pasta

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directions

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