This Creamy Chicken & Halloumi Pasta makes a perfect weeknight family dinner. Golden chicken, lightly crispy halloumi and a creamy tomato sauce all tossed through pasta and it's made mostly in one pan! On the table in around 25 minutes!
Creamy Chicken & Halloumi Pasta is one of those dinners I make when I want something that feels a bit different, but I don't have the energy for anything complicated.
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It's straightforward and ready in about 30 minutes, uses simple ingredients you can grab in any supermarket, and most of it cooks in one pan, which means less washing up afterwards (always a bonus!).
The chicken turns golden and juicy, the halloumi gets lightly crisp on the edges, and everything is coated in a smoky, creamy tomato sauce made with cream cheese instead of loads of cream.
It's rich without being heavy & filling without feeling stodgy. You can keep it mild for the kids or add a pinch of chilli flakes if you fancy a little bit of heat.
Some of our other favourite pasta dinners are this one-pan hunter's chicken pasta bake & this creamy tuna & sweetcorn pasta bake.
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this creamy chicken & halloumi pasta. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
✋ Double check all packaging for allergens ✋
Rigatoni (or any short pasta) - or a similar tubular pasta will work best, so the sauce can cling to the pasta.
Chicken Breasts - Diced into even bite-sized pieces so they cook evenly.
Halloumi - Cut into cubes and fried until lightly golden.
Red Onion & Garlic - This forms the base of the sauce
Chicken Stock - Helps to loosen the sauce.
Tomato Purée - Adds richness and a tomatoey flavour to the sauce.
Cream Cheese - Gives that creamy texture without needing double cream.
Herbs & Spices - I have used smoked paprika & mixed Italian herbs for flavour. You can also add some chilli flakes, if you want a little heat kick.
Fresh Parsley - for sprinkling over the top as garnish and extra flavour. I would recommend fresh over the dried variety. Use any leftovers in these air fryer garlic mushrooms.
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
✔️ Dairy-Free: Swap the cream cheese for a dairy-free alternative (there are some good ones in most supermarkets now). For the halloumi, either use a dairy-free frying cheese-style block or simply replace it with extra chicken. The flavour will be slightly different, but it will still be delicious.
✔️ Gluten-Free: Use your favourite gluten-free pasta and double-check that your chicken stock is gluten-free. Everything else in the recipe is naturally gluten-free, but it's always worth checking labels.
✏️ How to Make Creamy Chicken & Halloumi Pasta
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by cooking your pasta according to the packet instructions. Before you drain it, scoop out a mug of the pasta water and set it aside, you will use this for your sauce later.
Step 2: Heat a good drizzle of olive oil in a large frying pan over a medium heat. Add the diced chicken in a single layer if you can and leave it alone for a couple of minutes so it actually browns rather than steams.
Cook until golden and cooked through, then remove from the pan and set aside.
Step 3: In the same pan (don't wash it - all that flavour stays in there), add the onion and cook for 2-3 minutes until softened.
If the pan looks dry, add a tiny splash more oil. Stir in the garlic and cook for another minute.
Step 4: Add the halloumi cubes and let them sit for a minute before turning. You want lightly golden edges.
Try not to move them around too much or they won't colour properly.
Step 5: Return the chicken to the pan. Sprinkle in the smoked paprika, mixed herbs and chilli flakes if you're using them.
Give everything a good stir and season with salt and pepper.
Step 6: Stir in the tomato purée and let it cook for about a minute.
Step 7: Pour in the chicken stock and turn the heat down slightly. Add the cream cheese and stir until it melts into a smooth, creamy sauce.
If it looks a bit thick at this stage, don't worry, you can add some pasta water.
Step 8: Add the drained pasta straight into the pan and mix everything together.
Add a splash of the reserved pasta water a little at a time until the sauce coats the pasta nicely. You want it creamy and glossy, not swimming.
Step 9: Finish with a sprinkle of fresh parsley and serve straight away while it's hot and creamy.
💡 Lauren's Top Tips
- 🌟 Fry the halloumi in a single layer: Overcrowding the pan stops it from browning and it can go rubbery. Let it sit undisturbed for a minute before turning.
- 🌟 Don't skip cooking the tomato purée: That 60 seconds makes a huge difference to flavour.
- 🌟 Use pasta water strategically: Add a little at a time - it helps the sauce cling rather than thinning it out.
- 🌟 Cut the chicken evenly: Smaller, even pieces cook faster and stay juicy.
- 🌟 Season at the end: Halloumi is salty, so taste before adding extra salt.
🔨 The Meal Planning Toolbox
🗒️ Make Ahead
Chop the chicken, onion and halloumi earlier in the day and keep in the fridge until needed.
🗒️ Batch Cooking
You can make double the amount & freeze into individual portions.
🗒️ Leftovers & Storage
Store in the fridge for up to 2 days in an airtight container.
🗒️Freezing
Freeze once cooled for up to 3 months. The texture of the halloumi may change slightly, but it's still fine to eat
🗒️ Reheating
Reheat gently on the hob or in the microwave with a splash of water to loosen the sauce.
💬 Recipe FAQs
Yes. Add cooked chicken at Step 5 and heat through before adding the sauce ingredients.
Peppers, spinach or sweetcorn all work well stirred in with the sauce
⚡ More Pasta Recipes
Here are some more quick & easy pasta dishes
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Creamy Chicken and Halloumi Pasta
Equipment
- Frying Pan
Ingredients
- 300 g (3 cups) rigatoni pasta
- 2 medium chicken breasts diced into small cubes
- 225 g (8oz) halloumi diced into small cubes
- 1 medium red onion finely diced
- 3 cloves garlic crushed
- 250 ml ( 1 cup) chicken stock
- 3 tablespoon tomato puree
- 150 g (5 oz) cream cheese
- 2 teaspoon smoked paprika
- teaspoon mixed Italian herbs
- tablespoon olive oil
- salt & pepper
- 1 teaspoon chilli flakes optional
- fresh parsley to garnish
Instructions
- Cook the pasta according to the packet instructions. Before draining, reserve a cup of pasta water.
- Heat olive oil in a large frying pan over medium heat. Add the diced chicken and cook until golden and cooked through. Remove and set aside.
- In the same pan, cook the onion for 2-3 minutes until softened. Add the garlic and cook for another minute.
- Add the halloumi cubes and fry until lightly golden on the edges.
- Return the chicken to the pan. Stir in the smoked paprika, herbs and chilli flakes if using. Season well.
- Add the tomato purée and cook for 1 minute to remove any raw flavour.
- Pour in the chicken stock. Reduce the heat and stir through the cream cheese until smooth and creamy.
- Add the cooked pasta and a splash of reserved pasta water if needed to loosen the sauce. Stir until everything is coated.
- Sprinkle with fresh parsley and serve immediately.
Video
Notes
- Let the chicken brown properly before stirring so it stays juicy and doesn't steam.
- Don't move the halloumi around too much while frying - leaving it alone helps it turn golden instead of rubbery.
- Cook the tomato purée for a minute before adding stock to avoid a sharp flavour.
- Add pasta water gradually at the end until the sauce coats the pasta nicely.
- Taste before adding extra salt - halloumi is naturally quite salty.
- Keep it mild for kids or add chilli flakes for a little warmth.
- For dairy-free, swap the cream cheese and replace halloumi with extra chicken or a dairy-free alternative.
- Store leftovers in the fridge for up to 2 days and reheat with a splash of water to loosen the sauce.
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