Cheesy Chicken and Sausage Pasta: Better Than Takeout
Cheesy Chicken and Sausage Pasta is my family’s go-to for a quick, comforting dinner. After making it dozens of times, I’ve perfected the creamy, cheesy sauce. The trick I discovered is using evaporated milk for a rich, smooth texture. This dish is so cozy and satisfying, it’s better than takeout. If you love recipes like this, you’ll also enjoy Easy Strawberry Shortcake Muffins and Raspberry Cheesecake French Toast Casserole.
Why This Cheesy Chicken and Sausage Pasta: Better Than Takeout Is Pure Comfort
- Ready in just 20 minutes
- Creamy, cheesy sauce made with evaporated milk
- Better than takeout, and so cozy
What You'll Need for Cheesy Chicken and Sausage Pasta: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Italian sausage
- Pasta
- Evaporated milk
- Shredded cheese
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
- Red pepper flakes
- Optional: Fresh parsley
- Optional: Crushed red pepper
📝 Ingredient Notes
- Chicken breasts: You can use boneless, skinless chicken thighs instead.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks pasta perfectly → See on Amazon
- Evaporated milk — Gives the sauce a rich, creamy texture → See on Amazon
How to Make Cheesy Chicken and Sausage Pasta: Better Than Takeout
- Step 1: Cook chicken and sausage together until browned, then set aside.
- Step 2: In the same pan, cook garlic and onions until soft. Add paprika, salt, pepper, and red pepper flakes.
- Step 3: Stir in evaporated milk and bring to a simmer. Add cooked pasta and chicken mixture, then stir in cheese until melted.
Cook's Tips for Perfect Cheesy Chicken and Sausage Pasta: Better Than Takeout
- Common mistake and fix: Don't overcook the chicken. It can become tough. To prevent this, cook it separately and add it back in at the end.
- Substitution: You can use heavy cream instead of evaporated milk, but the texture will be slightly different.
- Make-ahead: This dish can be made ahead and reheated, but the pasta may absorb some liquid. Add a little milk when reheating.
Storing & Reheating Cheesy Chicken and Sausage Pasta: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: You can cook the pasta and chicken ahead of time, then combine and heat when ready to serve.
Freezing Cheesy Chicken and Sausage Pasta: Better Than Takeout
Freeze individual portions for up to 2 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, stirring halfway through.
Recipe Notes
- Chef tip: Using chicken thighs instead of breasts can make this dish even more flavorful.
- Best substitution: If you don't have evaporated milk, you can use heavy cream, but the texture will be slightly different.
- Make-ahead: This dish can be made ahead and reheated, but the pasta may absorb some liquid. Add a little milk when reheating.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your sauce is too thick, add a little milk to thin it out.
Want to level up this recipe?
Good quality pasta — Makes a big difference in the final dish → Check price on Amazon
Cheesy Chicken and Sausage Pasta: Better Than Takeout
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Italian sausage
- Pasta
- Evaporated milk
- Shredded cheese
Seasonings
- Garlic
- Onion powder
- Paprika
- Salt
- Pepper
- Red pepper flakes
Optional Toppings
- Fresh parsley
- Crushed red pepper
Instructions
- Step 1: Cook chicken and sausage together until browned, then set aside.
- Step 2: In the same pan, cook garlic and onions until soft. Add paprika, salt, pepper, and red pepper flakes.
- Step 3: Stir in evaporated milk and bring to a simmer. Add cooked pasta and chicken mixture, then stir in cheese until melted.
Notes
- Chef tip: Using chicken thighs instead of breasts can make this dish even more flavorful.
- Best substitution: If you don't have evaporated milk, you can use heavy cream, but the texture will be slightly different.
- Make-ahead: This dish can be made ahead and reheated, but the pasta may absorb some liquid. Add a little milk when reheating.
- Scaling: This recipe can be easily doubled or tripled for a larger crowd.
- Troubleshooting: If your sauce is too thick, add a little milk to thin it out.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, stirring halfway through.
- Make ahead: You can cook the pasta and chicken ahead of time, then combine and heat when ready to serve.
Nutrition Per Serving
- Calories: 650
- Protein: 35g
- Fat: 30g
- Carbs: 50g
- Fiber: 2g
- Sugar: 5g
- Sodium: 1200mg
- Cholesterol: 120mg
- Sat. Fat: 15g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Cheesy Chicken and Sausage Pasta: Better Than Takeout FAQs
Yes, you can cook the pasta and chicken ahead of time, then combine and heat when ready to serve.
This is likely due to the cheese curdling. To prevent this, heat the milk and cheese separately, then combine.
Yes, but the texture will be slightly different.
Yes, as long as you use gluten-free pasta.
Yes, cook the chicken and sausage first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
A Warm Final Note
I can’t wait for you to try Cheesy Chicken and Sausage Pasta: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
