When it comes to comfort food, a rich, cheesy pasta dish always hits the spot. This White Cheddar Chicken Pasta recipe is no exception. Tender pieces of seasoned chicken, tossed with perfectly cooked pasta, and smothered in a creamy white cheddar sauce – it’s the perfect combination of hearty and indulgent flavors. Whether you’re serving this on a busy weeknight or hosting a cozy dinner, this dish is sure to satisfy.
Why You’ll Love This Recipe
This pasta dish brings together the savory flavors of tender chicken and a creamy white cheddar sauce with hints of thyme, garlic, and a touch of heat from red pepper flakes. It’s:
- Rich and Cheesy: White cheddar brings a tangy sharpness that takes this dish to the next level.
- Comforting: It’s a warm, hearty meal that’s perfect for any occasion.
- Customizable: Swap in your favorite pasta or tweak the seasonings to suit your taste.
- Easy to Prepare: With simple ingredients and straightforward steps, it’s a dish that anyone can master.
Who Is This Recipe For?
This White Cheddar Chicken Pasta is perfect for anyone who loves a cheesy pasta dish but wants something a little more special. If you’re a fan of creamy sauces, flavorful chicken, and perfectly cooked pasta, this recipe is for you. It’s also great for families or anyone looking for a filling, satisfying meal that doesn’t take hours to prepare.
Ingredients
For the Chicken:
- 2 skinless, boneless chicken breasts
- 1 ½ tbsp olive oil
- 1 tsp dry mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
For the Pasta:
- 1 pound short-cut pasta (such as rotini, penne, or fusilli)
For the Cheesy and Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 yellow onion, diced
- ¼ cup dry white wine
- 1 tbsp Dijon mustard
- 8 oz white cheddar cheese, grated
- 2 cups whole milk
- 1-2 tbsp fresh thyme
- 1 tsp crushed red pepper flakes (optional)
Kitchen Equipment You’ll Need
- Large skillet
- Large pot for pasta
- Wooden spoon or spatula
- Whisk
- Cheese grater
- Measuring cups and spoons
- Knife and cutting board
Step-by-Step Directions
1. Prepare the Chicken
In a small bowl, combine the dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Set aside. Slice the chicken breasts into thin strips or 1-inch cubes, then sprinkle with the seasoning mixture.
Heat 1 ½ tablespoons of olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 5-7 minutes, or until browned and fully cooked. Transfer the chicken to a plate and set aside.
2. Cook the Pasta
While the chicken cooks, bring a large pot of salted water to a boil. Add 1 pound of short-cut pasta and cook according to the package directions until al dente. Drain the pasta and set it aside.
3. Make the Cheesy Sauce
In the same skillet used for the chicken, melt 2 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour to form a roux. Cook the roux for about 1-2 minutes to get rid of the raw flour taste.
Add ¼ cup of dry white wine, minced garlic, diced onions, and 1 tablespoon of Dijon mustard to the skillet. Stir well to combine and cook for about 3-5 minutes, or until the onions have softened.
Slowly add 2 cups of whole milk, stirring continuously after each addition to ensure the sauce is smooth and thickens properly. Allow the sauce to cook on low heat for 4-6 minutes, or until it thickens to your desired consistency.
4. Add the Cheese
Once the sauce has thickened, add 8 oz of grated white cheddar cheese. Stir constantly until the cheese has melted into the sauce, making it rich and creamy.
5. Combine the Chicken and Pasta
Return the cooked chicken and drained pasta to the skillet with the cheese sauce. Stir everything together until the chicken and pasta are fully coated with the creamy, cheesy sauce.
6. Serve
Serve the pasta immediately, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for a bit of heat, if desired. You can also add a dash of smoked paprika for a smoky finish.
Tips and Tricks
- Thicken the Sauce: If your sauce is too thin, let it simmer for a few more minutes, or add an extra tablespoon of flour when making the roux.
- Add Vegetables: Boost the nutritional value by adding sautéed spinach, mushrooms, or broccoli to the dish.
- Leftovers: This dish reheats well. Store any leftovers in an airtight container in the refrigerator and reheat in a skillet with a splash of milk to loosen up the sauce.
