White Cheddar Chicken Pasta
Tender chicken and al dente pasta are wrapped in a creamy white cheddar sauce for a cozy, weeknight-friendly meal. It’s rich, cheesy, and ready in about 40 minutes.
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Servings: 4 servings
Equipment
- Large pot
- Large skillet
- Colander
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
Ingredients
- 8 oz dry pasta (such as rotini or penne)
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 tbsp olive oil
- 3/4 tsp salt divided, to taste
- 1/2 tsp black pepper
- 1 tsp paprika
- 2 tbsp unsalted butter for cooking the chicken
- 2 tbsp unsalted butter for the sauce
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup chicken broth low sodium preferred
- 2 cups whole milk or half-and-half for richer sauce
- 2 cups sharp white cheddar cheese, freshly shredded
- 1/2 tsp Dijon mustard optional, for depth
- 1/8 tsp cayenne pepper optional, for gentle heat
- 1 tbsp fresh parsley, chopped for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Pat the chicken dry and season with 1/2 tsp salt, 1/2 tsp black pepper, and the paprika.
- Heat the olive oil and 2 tbsp butter (for cooking the chicken) in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 5–7 minutes. Transfer to a plate and tent to keep warm.
- Reduce heat to medium. In the same skillet, add the remaining 2 tbsp butter (for the sauce). Stir in the garlic and cook until fragrant, about 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to form a roux. Gradually whisk in the chicken broth, followed by the milk, whisking constantly until smooth.
- Bring to a gentle simmer and cook, stirring often, until slightly thickened, 3–5 minutes. Stir in the Dijon and cayenne (if using), and season with the remaining salt to taste.
- Remove the pan from the heat. Add the shredded white cheddar a handful at a time, stirring until fully melted and the sauce is silky.
- Add the cooked pasta and chicken to the skillet and toss to coat in the cheese sauce. Warm through on low heat for 1–2 minutes, adding a splash of milk if you want a looser sauce.
- Serve right away, garnished with chopped parsley.
Notes
For the creamiest results, grate the cheese yourself so it melts smoothly. Whole milk or half-and-half makes a richer sauce, but you can use 2% in a pinch. If the sauce thickens as it sits, whisk in a bit more warm milk to loosen. Store leftovers in an airtight container up to 3 days; reheat gently over low heat with a splash of milk.
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