Why You’ll Love Chicken Beef Pasta Recipe

I enjoy this recipe because it brings together two proteins in one creamy, flavorful pasta. I like how the chicken stays tender while the beef adds depth and richness. I also appreciate how the sauce comes together quickly and coats every piece of pasta perfectly.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 lb (450g) chicken breast, cut into bite-sized pieces (Halal certified)
1 lb (450g) ground beef (Halal certified)
12 oz (340g) pasta (penne or fettuccine work best)
1 tablespoon olive oil
1 medium onion, finely chopped
4 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth (Halal certified)
1/2 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional for heat)
Salt and pepper to taste
Fresh parsley or basil for garnish (optional)

Directions

I start by boiling the pasta in well-salted water according to the package instructions. Once it’s cooked, I drain it and set it aside.

While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the chopped onion and minced garlic and cook until soft and fragrant. I then add the chicken pieces and ground beef, seasoning with salt, pepper, oregano, and crushed red pepper flakes if I’m using them. I cook everything until the chicken is fully cooked and the beef is browned and crumbly.

Once the meat is ready, I pour in the chicken broth and let it simmer briefly. I add the heavy cream and stir until the sauce becomes smooth and slightly thickened. I lower the heat and stir in the Parmesan cheese until it melts into the sauce.

I add the cooked pasta to the skillet and toss everything together until the pasta is fully coated. If the sauce feels too thick, I add a splash of pasta water or extra broth to loosen it. I taste and adjust seasoning, then garnish before serving.

Servings and Timing

I usually spend about 10 minutes prepping and around 35 minutes cooking, making the total time about 45 minutes. This recipe serves approximately 4 to 6 people, depending on portion size.

Variations

I sometimes swap the pasta shape for rigatoni or linguine. When I want extra vegetables, I add mushrooms or spinach to the skillet. I also enjoy using a blend of Parmesan and mozzarella for a slightly stretchier sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it gently on the stovetop or in the microwave, adding a small splash of cream or broth to bring the sauce back to life.

FAQs

Can I use only chicken or only beef?

I can use just one protein, but I like the balance of both together.

What pasta works best for this recipe?

I prefer penne or fettuccine because they hold the sauce well.

Can I make this less creamy?

I reduce the amount of heavy cream and add more broth if I want it lighter.

Is this dish spicy?

I find it mild, but the red pepper flakes add gentle heat if used.

Can I make this ahead of time?

I make it ahead and reheat gently before serving.

Can I freeze this pasta?

I can freeze it, but the cream sauce may change texture slightly.

How do I prevent the sauce from curdling?

I keep the heat low when adding the cream and cheese.

Can I add vegetables?

I like adding bell peppers, spinach, or zucchini.

What herbs work best for garnish?

I enjoy parsley or basil for freshness.

What can I serve with this pasta?

I like serving it with garlic bread or a simple green salad.

Conclusion

I keep this chicken beef pasta recipe on hand because it’s rich, filling, and always satisfying. I love how it brings together simple ingredients into a creamy, comforting dish that feels perfect for both family dinners and casual gatherings.