This White Cheddar Chicken Pasta recipe has spiral pasta and juicy chicken smothered in a delicious White Cheddar Cheese sauce with herbs and seasonings. This will quickly become your family’s favorite pasta dinner!

Be sure to try my Beefaroni and Mushroom Chicken Pasta recipes next!

White Cheddar Chicken Pasta in a skillet with chopped parsley on top.

White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta recipe has just jumped to the top of our favorites list! There is just something about white cheddar cheese that really captivates my taste buds… and when you transform that cheese into an incredible herb-infused cheese sauce tossed with pasta and juicy bites of chicken, there is nothing better!

Don’t miss my PRO TIPS below, the variety of white cheddar used for this is important! As far as what kind of fun pasta shape you use? Go to town, that’s all you! 🙌

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Slice the chicken in half lengthwise to create 2-3 thinner slices. Tenderize with a meat mallet. Season each side and dredge it in flour. Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half. 

Cooked chicken on a plate next to a skillet with white wine being added.

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Add butter and garlic. Add flour and stir continuously. Add the sauce mixture in small splashes, stirring continuously. 

Making a white cheddar cheese sauce in a skillet with butter, garlic, flour, sauce, and seasonings.

Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente. Stir in the cheese, then add the pasta. 

A skillet of white cheddar sauce next to a skillet with pasta being added to the sauce.

Add the chicken and toss to combine and heat through. Serve!

Adding chicken to a skillet of white cheddar pasta.

Pro Tips

  • Pasta: I use Rao’s Fusilli for this recipe but a variety of pastas work well, including  Cavatappi, Penne, and Ziti.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Cheese: I use Cabot Vermont Extra Sharp White Cheddar Cheese for this. The “extra sharp” factor makes it very flavorful but it’s also soft and it melts well. Harder, crystalized sharp cheddars won’t melt as well in this recipe. Cracker Barrel Vermont Sharp White is another good option. 
  • Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
  • Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • 📘 Find this recipe on page 213 of my 2nd cookbook, Let’s Eat!

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. A little milk or chicken broth can be added to smooth it back out.

White Cheddar Chicken Pasta with spiral pasta in a white bowl.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • Large/Wide Skillet– Similar to the one pictured in this recipe.
  • Box cheese grater – Cheese based sauces (and soups) should always be made with freshly grated/shredded cheese, as it melts much creamier and tastes better.
  • 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. 
  • Pasta Strainer– I have this one and love it.
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.

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A skillet of White Cheddar Chicken Pasta with spiral pasta and a creamy white cheddar sauce with seasonings.

White Cheddar Chicken Pasta

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
5 from 14 ratings
Servings: 4 people
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This White Cheddar Chicken Pasta recipe has spiral pasta and juicy chicken smothered in a delicious White Cheddar Cheese sauce with herbs and seasonings.

Ingredients

US Customary - Metric

Sauce

  • 1 cups half and half, (half cream, half milk)
  • 1 cups chicken broth
  • ½ teaspoon EACH: dried oregano, basil, mustard powder, parsley, onion powder, garlic salt,
  • ¼ teaspoon dried thyme

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 cup white cheddar cheese, shredded
  • 2 tablespoons Parmesan cheese, grated
  • ½ lb. Fusilli pasta, can also use rotini

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout. Measure out remaining ingredients before beginning.
  • 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/color 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 golden, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.
  • 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 to 4 minutes.
  • Add the butter and garlic and cook for 1 minute. Add the flour and stir continuously for 2 minutes.
  • Add the combined sauce 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.
  • Salt the boiling water and add the pasta. Cook to al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked.
  • Gradually sprinkle the cheese into the sauce, stirring continuously.
  • Add the pasta and use a silicone spatula to combine. 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!

Notes

Pro Tips
  • Pasta: I use Rao's Fusilli for this recipe but a variety of pastas work well, including  Cavatappi, Penne, and Ziti.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Cheese: I use Cabot Vermont Extra Sharp White Cheddar Cheese for this. The "extra sharp" factor makes it very flavorful but it's also soft and it melts well. Harder, crystalized sharp cheddars won't melt as well in this recipe. Cracker Barrel Vermont Sharp White is another good option. 
  • Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
  • Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • 📘 Find this recipe on page 213 of my 2nd cookbook, Let's Eat!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. A little milk or chicken broth can be added to smooth it back out.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 595kcal, Carbohydrates: 33g, Protein: 29g, Fat: 36g, Saturated Fat: 19g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 125mg, Sodium: 933mg, Potassium: 435mg, Fiber: 2g, Sugar: 4g, Vitamin A: 958IU, Vitamin C: 2mg, Calcium: 400mg, Iron: 2mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Pasta
Cuisine: American, Italian
Author: Stephanie