Chicken & Gouda Pasta Recipe – Quick One-Pot Indian-Spiced Dinner

Last Updated on 4 months by Neha Deshmukh

Chicken & Gouda Pasta Recipe – Quick One-Pot Indian-Spiced Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, comforting meal that doesn’t take forever to make. This Chicken & Gouda Pasta is exactly that – a creamy, flavorful, and surprisingly easy one-pot wonder that’s become a regular in my kitchen. I first made this when I was craving something a little different, a fusion of flavors, and honestly, it’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t your average pasta dish. We’re taking creamy comfort food and giving it a lovely Indian-inspired twist. It’s quick enough for a busy weeknight, satisfying enough for a cozy weekend dinner, and the combination of spices and Gouda cheese is just… chef’s kiss. Plus, everything cooks in one pot, which means fewer dishes – always a win in my book!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 2 cups Rigatoni pasta (uncooked) – about 200g
• 2 Boneless skinless chicken breasts – roughly 300-400g
• 1 small Green bell pepper
• 1 small Red bell pepper
• 1 small Yellow bell pepper
• 1 large Onion
• 4-6 Garlic cloves, minced
• 1 tbsp Cumin powder – about 7g
• 1 tbsp Chili powder – about 7g
• 3 cups Milk – about 720ml
• 1 cup Gouda cheese, grated – about 100g
• 3 tbsp Olive or vegetable oil – about 45ml
• Salt and black pepper to taste
• Fresh parsley, for garnish

Ingredient Notes

Let’s talk ingredients for a sec! The cumin and chili powder are what really bring that warm Indian flavor to life. Don’t be shy with them – adjust to your preference, but they’re key! I love using Gouda here; it melts beautifully and has a slightly nutty flavor that complements the spices so well. But honestly, the best part? It’s a one-pot meal! Less cleanup is always a good thing, right? Feel free to use any pasta shape you like, but rigatoni really holds the sauce nicely.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep our veggies and chicken. Slice the bell peppers into thin strips, the onion into thin slices, and cut the chicken into 1-inch strips.
2. Now, heat the oil in a large pot over medium-high heat. Add the chicken and sauté until it’s no longer pink – about 5-7 minutes. Once cooked, set it aside.
3. Into the same pot, add the minced garlic, sliced onions, and bell pepper strips. Cook until the onions soften and become translucent, which should take around 10 minutes. Stir occasionally to prevent burning.
4. Return the cooked chicken to the pot. Sprinkle in the cumin powder, chili powder, salt, and pepper. Give everything a good stir to coat the chicken and veggies with those lovely spices.
5. Pour in the milk and bring the mixture to a gentle boil. Once boiling, add the uncooked rigatoni pasta, stirring constantly to prevent it from sticking to the bottom of the pot.
6. Reduce the heat to low, cover the pot, and simmer for 10-15 minutes, or until the pasta is tender and the sauce has thickened. Stir occasionally to ensure even cooking.
7. Finally, remove the pot from the heat and stir in the grated Gouda cheese until it’s melted and creamy. Garnish with fresh parsley and serve warm.

Expert Tips

• Don’t overcrowd the pot when sautéing the chicken. Work in batches if necessary to ensure it browns nicely.
• Stirring frequently, especially after adding the pasta, is crucial to prevent sticking and ensure even cooking.
• If the sauce gets too thick, add a splash of milk to loosen it up.

Variations

• Vegan Adaptation: Swap the chicken for chickpeas or paneer, use plant-based milk, and nutritional yeast instead of Gouda.
• Gluten-Free Adaptation: Simply use your favorite gluten-free pasta! There are some great options available now.
• Spice Level Adjustment: For a milder flavor, reduce the chili powder to ½ tablespoon. For a spicier kick, add a pinch of cayenne pepper or a finely chopped green chili.
• Quick Weeknight Version: Use pre-cut vegetables to save on prep time. My friend Sarah swears by this when she’s short on time!
• My Family’s Favorite: My kids love it when I add a handful of frozen peas during the last 5 minutes of cooking.

Serving Suggestions

This pasta is fantastic on its own, but it also pairs well with a simple side salad or some warm garlic bread. A dollop of plain yogurt on top adds a nice cooling element.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You might need to add a splash of milk to rehydrate the sauce.

FAQs

Is this dish suitable for meal prepping?

Absolutely! It reheats beautifully, making it perfect for meal prepping lunches for the week.

Can I use a different type of pasta?

Yes, feel free to experiment! Penne, fusilli, or rotini would all work well.

What other cheeses can I substitute for Gouda?

Cheddar, mozzarella, or Monterey Jack are good substitutes, though they’ll each have a slightly different flavor.

How can I adjust the cooking time if I’m using a different stovetop?

Cooking times can vary. Keep an eye on the pasta and adjust the simmering time as needed until it’s tender.

Can I add vegetables like peas or spinach to this pasta?

Definitely! Add frozen peas during the last 5 minutes of cooking, or stir in a handful of spinach during the last minute until wilted.