Description
White Cheddar Chicken Pasta is a creamy and cheesy pasta dish featuring tender, seasoned chicken breast strips over cavatappi noodles coated in a rich white cheddar sauce. This comforting meal is perfect for family dinners or gatherings and satisfies with its robust flavors and creamy texture.
Ingredients
Scale
Chicken Seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
Chicken
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons extra virgin olive oil
Pasta
- 16 ounces cavatappi noodles, cooked al dente according to package instructions
Sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 teaspoons garlic, chopped
- ¼ cup (31 g) all-purpose flour
- 2 cups (490 g) whole milk
- 1 teaspoon dry mustard
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 2 cups (226 g) white cheddar cheese, shredded
Garnish
- parsley, chopped
Instructions
- Season the Chicken: In a small bowl, combine kosher salt, black pepper, dry mustard, and paprika. Season chicken breasts evenly on all sides with this seasoning mixture to infuse flavor.
- Cook the Chicken: Heat extra virgin olive oil in a large nonstick skillet over medium heat. When hot, add the seasoned chicken breasts. Cook for 5 minutes on one side, then flip the chicken, reduce heat to medium-low, and continue cooking for another 5 minutes or until the chicken reaches an internal temperature of 165°F. Remove chicken and tent with foil to keep warm.
- Make the Sauce: In the same skillet over medium heat, melt the unsalted butter. Add chopped garlic and cook for 1 minute until fragrant. Stir in all-purpose flour and cook for an additional minute to create a roux. Slowly pour in whole milk while whisking constantly to prevent lumps and scrape the pan to incorporate any browned bits for extra flavor.
- Season and Simmer Sauce: Add dry mustard, crushed red pepper flakes, and kosher salt to the sauce. Reduce heat and let it simmer, stirring occasionally, until the sauce slightly thickens, about 3 to 4 minutes.
- Add Cheese and Pasta: Stir in shredded white cheddar cheese until fully melted and smooth. Add cooked cavatappi noodles to the sauce and stir well to coat all the pasta evenly with the creamy cheesy sauce.
- Slice and Serve: Slice the cooked chicken breasts into strips. Plate the pasta and top with the sliced chicken. Garnish with chopped parsley and extra red pepper flakes if desired. Serve hot and enjoy.
Notes
- For best results, cook pasta just until al dente as it will soften further when combined with the sauce.
- You can substitute white cheddar with mild or sharp cheddar depending on your taste preference.
- To make this dish spicier, add more crushed red pepper flakes or a dash of cayenne pepper.
- Leftover cheesy pasta can be reheated gently with a splash of milk to maintain creaminess.
- This recipe works well with chicken thighs instead of breasts if preferred, adjusting the cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 735 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 140 mg
