Description
Creamy White Cheddar Chicken Pasta is a comforting, cheesy dish made with tender chicken, al dente pasta, and a velvety sharp white cheddar sauce. It’s rich, satisfying, and easy enough for a weeknight meal while still feeling indulgent.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced
- 12 oz pasta (penne, rotini, or shells)
- 3 tbsp butter (divided)
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups milk (whole milk or half-and-half)
- 1 cup chicken broth
- 2 cups sharp white cheddar cheese, freshly shredded
- 1/2 tsp salt (to taste)
- 1/4 tsp black pepper
- Optional: 1 tsp Dijon mustard
- Optional: 1/4 tsp red pepper flakes
- Optional: chopped parsley for garnish
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- In a large skillet, melt 1 tbsp butter over medium heat. Cook diced chicken until golden and fully cooked. Remove and set aside.
- Add remaining butter to the skillet. Sauté garlic for 30 seconds.
- Whisk in flour and cook for 1 minute to form a roux.
- Gradually whisk in milk and chicken broth, stirring until smooth. Simmer 3–5 minutes until slightly thickened.
- Lower heat and stir in shredded white cheddar until melted and creamy.
- Season with salt, pepper, and Dijon mustard if using.
- Return chicken and pasta to the skillet, tossing to coat in sauce.
- Serve hot, garnished with parsley and red pepper flakes if desired.
Notes
- Shred white cheddar from a block for the smoothest sauce.
- Add veggies like broccoli, spinach, or peas for a balanced one-pot meal.
- Use rotisserie chicken to save time.
- For a richer version, replace half the milk with heavy cream.
- Gluten-free pasta and flour can make this recipe gluten-free.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 640mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 115mg
