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black bowl with cheesy chicken pasta with brussels sprouts topped with crispy panko breadidng
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5 from 3 votes

Cheesy Chicken Pasta with Brussels Sprouts

Pasta, bites of chicken and slivered brussels sprouts in a creamy Gruyere cheese sauce topped with crispy golden panko breadcrumbs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, pasta, brussels sprouts, mac and cheese, chicken alfredo, cheesy chicken pasta, chicken pasta, cheesy brussels sprouts
Servings: 4
Calories:
Author: A Gouda Life

Equipment

  • large skillet OR pot

Ingredients

  • 2 ½ cups penne pasta
  • 3 tablespoons olive oil divided
  • 3 tablespoons butter
  • ½ cup Panko breadcrumbs
  • ½ pound boneless skinless chicken breasts cut in bite size pieces
  • ½ teaspoon garlic powder
  • 1 teaspoon dry sage divided
  • 4 cups brussels sprouts trimmed and thinly sliced
  • 4 tablespoons flour
  • 2 1/2 cups whole milk
  • 1 cup Gruyere cheese freshly grated
  • 1 cup white cheddar cheese freshly grated
  • salt and pepper to taste

Instructions

Pasta:

  • Bring water to a boil in a large skillet or pot over medium-high. Generously season the salt then add pasta and cook per package directions until almost ​al dente (it’ll finish cooking in the cheese sauce).
    Reserve ¼ cup of the starchy pasta water then drain pasta and set aside.

Panko Breadcrumbs:

  • In the same pot or skillet add 1 tablespoon of olive oil over medium heat. Add panko - toast 3-5 minutes stirring occasionally until golden the remove from the skillet and set aside.
    Wipe any remaining crumbs from the skillet then add a tablespoon of olive oil over medium-high heat.

Chicken:

  • Drop in bite size pieces of chicken. Season with salt, pepper and garlic powder. Sear on both sides then reduce heat cook until no longer pink. Remove from the skillet to a medium bowl.

Brussels Sprouts:

  • Thinly slice the brussels sprouts.
    Add another tablespoon of olive oil to the skillet and the sliced brussels sprouts. Season with salt and pepper and cook over medium to medium-high heat 3-4 minutes or until tender with lightly browned pieces stirring occasionally then add them to the bowl with the chicken.

Cheese Sauce:

  • Grate cheeses and set aside. Heat butter over low heat. Sprinkle in the flour then whisk for 1-2 minutes.
  • Add milk and continue whisking until smooth. Season with salt, black pepper and sage. Cook over medium heat 2-3 minutes letting the sauce thicken. Add grated cheeses a little at a time stirring constantly until the sauce is smooth.
  • Add pasta, chicken and brussels sprouts. Stir well to combine and top with reserved crispy breadcrumbs. Serve right away.