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.

Prep Time15

Cook Time35

Total Time50

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 595kcal

Author: Stephanie

Ingredients

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

US Customary - Metric

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