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cheesy chicken pasta with brussels sprouts ~ pan seared chicken and brussels sprouts in a creamy, cheesy sauce topped with toasted bread crumbs.
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5 from 2 votes

Cheesy Chicken Pasta with Brussels Sprouts

One pan chicken, pasta and sliced brussels sprouts in a cheesy sauce topped with toasted bread crumbs. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Keyword: pasta bake, chicken pasta bake
Servings: 4
Author: A Gouda Life

Ingredients

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

Instructions

  • Bring water to boil in a deep skillet or pot and cook until it’s almost done but still firm. Reserve ¼ cup of the pasta water then drain and set it aside.
  • In the same skillet, add 1 tablespoon of olive oil over medium heat then sprinkle in the bread crumbs and toast 3-5 minutes stirring occasionally until golden brown. Remove from the skillet and reserve. If necessary, wipe any remaining crumbs from the skillet.
  • Add another tablespoon of olive oil to the skillet over medium-high heat then add the chicken. Season with salt, pepper, garlic powder and 1 teaspoon of sage. Sear on both sides and cook until no longer pink inside then remove from the skillet.
  • Add  the remaining 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 until the brussels sprouts are tender with lightly browned pieces then remove from the skillet with the chicken. 
  • Add the butter to the skillet over low heat then sprinkle in the flour, whisk until smooth and cook 1-2 minutes.
  • Add the milk and whisk until smooth. Season with salt and pepper and the remaining sage. Cook over medium heat about 5 minutes as the sauce thickens and bubbles.
  • Stir in the grated cheeses stirring constantly until they're melted and the sauce is smooth. Turn off the heat. Taste the sauce and adjust salt and pepper to your preferences.
  • Fold in the pasta then the chicken and brussels sprouts. Once combined, sprinkle the crispy breadcrumbs over the top and serve right away. Optional: serve the breadcrumbs separately at the table.