White Cheddar Chicken Pasta Recipe

This White Cheddar Chicken Pasta offers a comforting meal with its creamy sauce, savoury herbs, and tender chicken an instant family favourite.

White Cheddar Chicken Pasta Recipe

Elevate your pasta game with this sumptuous White Cheddar Chicken Pasta recipe from The Cozy Cook. Think juicy chicken and spiralled noodles drenched in a velvety white cheddar cheese sauce, infused with just the right touch of herbs and seasonings for a truly cozy and satisfying meal. This dish not only pleases the palate with its rich flavours but is also a hit for both casual family dinners and those impromptu gatherings with friends.

Ingredients

Chicken

  • 1 large boneless skinless chicken breast, or 2 small. I use 10-11 oz.
  • Salt/pepper
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Pasta/Sauce

  • ½ cup dry white wine, see notes
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cups half and half, (half cream, half milk)
  • 1 cups chicken broth
  • 1 cup white cheddar cheese, shredded
  • 2 tablespoons Parmesan cheese, grated
  • ½ lb. Fusilli pasta, can also use rotini

Seasonings

  • ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley
  • ¼ teaspoon thyme
  • 1/8 teaspoon pepper

Instructions

Prep Work

  • Combine the half-and-half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out the remaining ingredients before beginning.

Season/Sear the Chicken

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place plastic wrap over the chicken and pound each side to about 3/4-inch thick, it will plump up more when cooked. Pat each side dry.
  • Season with salt/pepper and Italian seasoning. Sprinkle each side with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.

Make the Sauce

  • Start boiling water for the pasta.
  • Meanwhile, add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
  • Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
  • Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.
  • Bring to a gentle bubble, then reduce heat to low and cover partially.

Boil the Pasta

  • Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked.

Finish the Dish

  • Gradually sprinkle the cheese into the sauce, stirring continuously. Do this slowly to allow it to melt properly as it’s added.
  • Add the pasta and use a silicone spatula to gently toss to incorporate. There will be a lot of sauce, but the pasta continues to absorb it as it stands.
  • Add the cooked chicken along with any juices from the plate and toss to combine and heat through. Serve!

Serving Suggestions

  • Steamed Broccoli
  • Garlic Green Beans
  • Garden Salad
  • Roasted Asparagus
  • Garlic Parmesan Roasted Carrots
  • Crusty Bread Rolls

Tips and Tricks:

  • Use Rao’s Fusilli or another spiral pasta like Cavatappi, Penne, or Ziti.
  • Sauvignon Blanc is the preferred wine for the recipe, with Chardonnay or Pinot Grigio as alternatives. Chicken broth is a non-alcoholic option.
  • Choose Cabot Vermont Extra Sharp White Cheddar Cheese for flavor and meltability; avoid harder, crystalized cheddars.
  • Always shred cheese from a block for better melting and flavor rather than using pre-shredded bagged cheese.
  • Ensure the sauce base is not too hot when adding cheese to prevent the sauce from becoming grainy.

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