Juicy chicken is the perfect partner for sharp yet creamy cheddar cheese. White Cheddar Chicken Pasta takes this partnership and knocks it out of the park. This dish slathers tender pasta and melt-in-your-mouth chicken in a buttery, tangy, almost nutty, sauce that tastes like molten gold! This is a sit-back-close-your-eyes-and-savor kind of dinner that takes less than an hour to make!
IngredientsFor the chicken: • 1 teaspoon dry mustard • 1/2 teaspoon dried thyme • 1/2 teaspoon dried oregano • salt, to taste • ground black pepper, to taste • 2 chicken breasts, skinless and boneless • 1 1/2 tablespoons olive oil For the pasta: • 1 pound short-cut pasta • salt, to taste For the sauce: • 2 tablespoons butter • 2 tablespoons all-purpose flour • 1/4 cup dry white wine • 2 cloves garlic, minced • 1 yellow onion, diced • 1 tablespoon dijon mustard • 8 ounces white cheddar cheese, shredded • 2 cups whole milk • 1-2 tablespoons fresh thyme, for garnish • 1 teaspoon crushed red pepper flakes, for garnish
In a small bowl, mix the dried thyme, dry mustard, salt, dried oregano, and freshly ground black pepper. Set aside.
Cut the chicken breasts into 1-inch cubes or thin strips. Sprinkle with the seasoning mixture.
In a large skillet, heat the olive oil.
Then cook the chicken in the oil until browned on both sides and cooked through, about 5-7 minutes. Move the cooked chicken to a plate. Set aside.
Fill a large pot with water, bringing it to a boil. Add in the rotini and salt to taste. Then, cook according to the package instructions, until al dente. Drain and set aside.
In the same skillet that you used to cook the chicken, melt the butter. Once melted, add in the all-purpose flour, mixing it for about a minute until the raw flour smell dissipates.
Then, add in the dry white wine, minced garlic, dijon mustard, and diced onions, mixing to combine. Cook until the onions are soft and translucent, for 3-5 minutes.
Slowly pour in the milk, adding a little bit at a time and stirring after each addition. Cook for 4-6 minutes on low heat, or until thickened.
Add in the shredded white cheddar cheese. Stir and cook until the cheese is fully melted.
Add in the pasta and cooked chicken, mixing until fully covered with the sauce.
Sprinkle with fresh thyme and crushed red pepper flakes. Serve immediately.
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