White Cheddar Chicken Pasta

Looking for a creamy and indulgent pasta dish? This White Cheddar Chicken Pasta combines tender, seared chicken breast with a rich, cheesy white cheddar sauce. Made with fusilli pasta, Parmesan cheese, and a hint of white wine, this comforting dish is perfect for a family dinner or special occasion. The creamy sauce, enhanced with garlic, Italian seasoning, and a touch of butter, creates a mouthwatering meal that will satisfy your cravings. Easy to make and packed with flavor, this pasta recipe is a must-try for cheese lovers. Ready in under 30 minutes, it’s the perfect weeknight dinner!

Ingredients

• For the Chicken:
  • 1 large boneless, skinless chicken breast (or 2 small, 10-11 oz.)
  • Salt and pepper to taste
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1-2 tablespoons olive oil
• For the Pasta and Sauce:
  • ½ cup dry white wine (see notes)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 2 tablespoons flour
  • 1 cup half and half (half cream, half milk)
  • 1 cup chicken broth
  • 1 cup white cheddar cheese, shredded
  • 2 tablespoons grated Parmesan cheese
  • ½ lb fusilli pasta (can also use rotini)
• For the Seasonings:
  • ½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley
  • ¼ teaspoon thyme
  • 1/8 teaspoon pepper

Instructions

1. Prep the Sauce Ingredients:
In a large measuring cup with a spout, combine the half and half, chicken broth, and all seasonings. Set aside. Measure out the remaining ingredients to prepare for cooking.

2. Prepare and Sear the Chicken:
Slice the chicken in half lengthwise to create 2-3 thinner pieces. Cover the chicken with plastic wrap and pound each side to about ¾-inch thickness. Pat both sides dry.
Season the chicken with salt, pepper, and Italian seasoning. Sprinkle a thin layer of flour on both sides and rub it in to create a light coating.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until a golden crust forms. Remove the chicken from the skillet and let it rest for 10 minutes before slicing it into strips.

3. Make the Sauce:
While the pasta water is coming to a boil, add the white wine to the same skillet used for the chicken. Turn the heat to medium and stir with a silicone spatula to scrape up any flavorful bits from the bottom of the skillet (the “fond”). Let the wine bubble and reduce by half, about 3-4 minutes.
Add the butter and minced garlic to the skillet, cooking for 1 minute. Stir in the flour and cook, stirring constantly, for 2 minutes to eliminate the raw flour taste.
Gradually add the chicken broth and half and half mixture in small splashes, stirring continuously. This prevents clumping and keeps the sauce smooth. Bring to a gentle bubble, then reduce the heat to low and partially cover the skillet.

4. Boil the Pasta:
Salt the boiling water and add the pasta. Cook until al dente, stirring occasionally. Set a timer to avoid overcooking. Once cooked, drain the pasta.

5. Finish the Dish:
Gradually sprinkle the shredded cheddar cheese into the sauce, stirring continuously to ensure it melts smoothly.
Add the cooked pasta to the skillet and gently toss to coat it in the creamy sauce. Add the sliced chicken, along with any juices from the resting plate, and stir to combine. Heat through and serve.

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Why You’ll Love This Recipe

This White Cheddar Chicken Pasta is a rich and creamy comfort food dish that’s both indulgent and satisfying. The tender, perfectly seared chicken pairs beautifully with a creamy, cheesy sauce made with sharp white cheddar and Parmesan. The blend of seasonings, including Italian herbs, garlic, and a splash of white wine, enhances the flavor of the sauce, making every bite irresistibly delicious. With the addition of fusilli pasta, this dish is both hearty and flavorful—perfect for any weeknight dinner or special occasion.

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Tips

• Chicken Tips: For even cooking, make sure to pound the chicken breasts to an even thickness. This ensures the chicken cooks evenly and stays tender.
• Creamy Sauce: Stir the sauce gently and consistently when adding the cheese to ensure it melts perfectly and doesn’t clump.
• Pasta Cooking Tip: Avoid overcooking the pasta—al dente pasta will absorb the sauce better and maintain a pleasant texture in the dish.

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Variations and Substitutions

• Cheese Variations: If you prefer a different flavor, you can substitute the white cheddar with sharp cheddar, Gruyère, or even a combination of cheeses.
• Wine Substitution: If you don’t have white wine, you can replace it with chicken broth or a splash of lemon juice for acidity.
• Pasta Options: Swap fusilli with any other pasta you prefer, such as penne, rotini, or spaghetti.
• Vegetarian Version: Skip the chicken and add sautéed mushrooms or roasted vegetables like zucchini and bell peppers for a vegetarian alternative.

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FAQs

Can I make this ahead of time?
While this dish is best served fresh, you can prepare the sauce and chicken ahead of time and reheat them when ready to serve. Just make sure to cook the pasta fresh to keep its texture.

Can I use other types of pasta?
Yes, you can use any pasta shape you prefer, such as penne, rotini, or even spaghetti.

What if I don’t have dry white wine?
You can substitute with chicken broth, or if you want a slightly tangy flavor, use a splash of white vinegar or lemon juice.

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Serving Suggestions

This creamy, cheesy pasta pairs wonderfully with a side of garlic bread or a crisp green salad with a light vinaigrette. It also works well with roasted vegetables, such as broccoli or asparagus, for added nutrition. For a full meal, serve with a glass of white wine or a refreshing iced tea.