Chicken Pasta with Hoisin Three Cheese Sauce

Introduction

Hoisin sauce gives this chicken pasta a sweet-savory edge, while cream cheese, mozzarella, and cheddar melt into a thick coating for every piece. You cook the pasta, return it to the pot, and finish the sauce in a few minutes, so it works well for a fast dinner for two. The hoisin range matters here: use the lower amount for a milder sauce or the full amount for a stronger glaze-like flavor.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 2

Ingredients

• ¾ cup (85 g/3 oz) dried pasta (whatever shape you like)
• ¼ cup (75 g) cream cheese
• ¾ cup (75 g) grated mozzarella cheese
• ¾ cup (75 g) grated cheddar cheese
• 2½-3½ tablespoons hoisin sauce to taste
• 1 cup (125 g) chopped cooked chicken
• ½ cup (125 ml) heavy whipping cream

Instructions

1. Bring a pot of water to the boil. Add the pasta and cook for about 10 minutes (or until the pasta is soft).
2. Drain the pasta so that no water remains in the pan. Return drained pasta to the pot.
3. Add the cream, cheeses, chicken, and hoisin sauce to the pasta.
4. Cook for a few minutes to warm everything through.
5. Serve.

Variations

• Change the pasta shape to shells, penne, or fusilli if you want more sauce caught in the ridges and curves.
• Use 2½ tablespoons hoisin sauce for a lighter sweet-salty finish, or 3½ tablespoons for a darker, more pronounced flavor.
• Replace the chopped cooked chicken with chopped cooked turkey for a similar texture, or with sautéed mushrooms for a meat-free version that stays rich.
• Replace part of the grated cheddar cheese with extra mozzarella cheese if you want a milder flavor and a stretchier sauce.
• Stir in a small handful of peas or finely chopped steamed broccoli during Step 4 if you want more bulk and color without changing the method much.

Tips for Success

• Drain the pasta thoroughly in Step 2 so the sauce stays thick instead of turning watery.
• Keep the heat low once the cream and cheeses go into the pot; high heat can make the sauce split or turn grainy.
• Chop the cooked chicken into small, even pieces so it warms through in the same time the cheese melts.
• Start with the lower amount of hoisin sauce, then add more if needed; it is easier to deepen the flavor than to correct an overly sweet sauce.
• Serve as soon as Step 4 is done, because the sauce thickens quickly as it sits.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. This dish does not freeze well; the cheese sauce can separate and turn grainy after thawing.

Reheat on the stovetop over low heat with a small splash of cream or water, stirring until smooth. You can also microwave it in short bursts, covered loosely, stirring between each burst so the sauce reheats evenly.

FAQ

Can you use leftover rotisserie chicken?

Yes. Any fully cooked chicken works here, as long as you chop it small enough to heat through quickly.

What pasta shape works best?

Short shapes like penne, fusilli, and shells hold the sauce better, but any shape will work because the sauce is thick.

Why did the sauce turn too thick after sitting?

The cream cheese and shredded cheeses continue to tighten as they cool. Reheat gently with a splash of cream or water to loosen it.

Can you make it without cheddar cheese?

Yes. Replace the cheddar with more mozzarella if needed; the sauce will be milder and a bit less sharp in flavor.