White Cheddar Chicken Pasta

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

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. 

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

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. 

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

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.

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.

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.

Try These Next

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White Cheddar Chicken Pasta

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

5 from 13 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

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

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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 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!

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.

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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

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Course: Main Course, Pasta

Cuisine: American, Italian

Author: Stephanie