White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta brings together tender chicken and spiral pasta enveloped in a creamy, flavorful white cheddar cheese sauce with herbs and seasonings. It’s a comforting dish that feels special enough for guests but simple enough for any weeknight.

I first made this on a chilly evening and it immediately became a family favorite. The cheese sauce is full of depth, and evenings since then have been made cozier by this dish.

Ingredients

• Chicken breast, 10 to 11 ounces: provides juicy protein, slice and pound for even cooking
• Salt and pepper: essential for seasoning the chicken and sauce
• Italian seasoning, about 2 teaspoons: infuses the chicken with savory herbs
• Flour, for dredging chicken and thickening sauce: coats the chicken for a golden crust, and thickens the sauce smoothly
• Olive oil for searing: gives a crisp exterior to the chicken
• Dry white wine, half a cup: adds acidity and bright flavor, Sauvignon Blanc works best
• Butter, 3 tablespoons: forms the rich base of the sauce
• Garlic, minced cloves: gives the sauce aromatic depth
• Half and half, one cup: balances creaminess without heaviness
• Chicken broth, one cup: builds savory body in the sauce
• White cheddar cheese, shredded: the star ingredient for smooth, tangy cheese flavor
• Parmesan cheese, grated: adds umami complexity
• Fusilli pasta, half a pound: spiral shape holds onto sauce nicely, rotini is a good alternative
• Onion powder, garlic salt, oregano, basil, mustard powder, parsley: a blend of seasonings for layered flavor
• Thyme and pepper: subtle warmth and spice

Step-by-Step Instructions

Prep Work:

Measure the half and half, chicken broth, and all seasonings into a large measuring cup with a spout and set aside. Gathering all ingredients before starting makes the cooking process seamless.

Season and Sear the Chicken:

Slice the chicken breast lengthwise into 2 to 3 thinner pieces. Cover with plastic wrap and pound each slice to about three quarters of an inch thick. This helps the chicken cook evenly and stay tender. Pat dry. Season both sides with salt, pepper, and Italian seasoning. Sprinkle flour evenly on the chicken and rub it in to create a light coating that prevents sticking and promotes a crispy crust. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 3 to 4 minutes on each side until a golden crust forms. Remove from skillet and let rest for 10 minutes before slicing.

Make the Sauce:

Turn the heat to medium and pour the white wine into the same skillet used for the chicken. Use a silicone spatula to scrape up the browned bits on bottom and sides of the pan - this "fond" adds a lot of flavor. Simmer until the wine reduces by half, about 3 to 4 minutes. Add butter and minced garlic and cook for one minute until fragrant. Sprinkle the flour into the pan while stirring continuously for about 2 minutes to cook off the raw flour taste. Slowly add the half and half and chicken broth mixture in small splashes, stirring constantly to keep the sauce thick and smooth. Bring to a gentle bubble, then lower heat and cover partially.

Boil the Pasta:

Salt boiling water generously and stir in the fusilli pasta. Cook until just al dente, stirring occasionally to prevent sticking. Drain and set aside.

Finish the Dish:

Gradually add shredded white cheddar cheese to the sauce, stirring constantly to melt it smoothly into the sauce. Slowly combining the cheese helps prevent graininess. Add cooked pasta to the sauce and gently toss with a silicone spatula to combine. Pour in sliced chicken pieces along with any juices and toss to heat everything through. Serve warm for a creamy, satisfying meal.

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One of my favorite moments with this dish was serving it during a family gathering. The way the sharp cheddar melded with the herbs brought everyone together around the table. I especially love using extra sharp white cheddar from a block as it melts beautifully and packs flavor.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. This dish also freezes well for up to three months. When reheating, try warming gently over a double boiler with a splash of milk or chicken broth to bring back the creamy texture without separating the cheese.

Ingredient Substitutions

If you don’t cook with wine try using extra chicken broth or a splash of white grape juice with a tablespoon of vinegar for acidity. You can swap fusilli for other short pastas like penne, ziti, or cavatappi depending on what you have in the pantry. Use any good melting white cheddar such as Cabot Vermont Extra Sharp or Cracker Barrel Vermont Sharp for the best taste and smooth melt.

Serving Suggestions

This dish pairs nicely with a crisp green salad or roasted vegetables to add brightness and texture. A side of garlic bread or soft dinner rolls complements the creamy pasta sauce perfectly. Consider serving with a glass of the same white wine used in cooking to enhance the flavors.

Cultural Context

Cheddar cheese has roots in English cheese-making but this recipe adds a bit of Italian flair with the seasoning and pasta choice. It’s a comforting fusion that fits well with modern home cooking where rich sauces melt into familiar, hearty meals.

Recipe FAQs

→ What pasta works best with a creamy cheddar sauce?

Spiral pastas like fusilli or rotini are excellent choices as their twists hold onto the creamy sauce well, ensuring each bite is flavorful.

→ How do I prevent the sauce from becoming grainy?

Adding the cheese gradually over low heat and stirring continuously helps maintain a smooth texture. Avoid boiling the sauce once cheese is added.

→ Can I substitute the white wine in the sauce?

Yes, chicken broth works well as a substitute, providing depth of flavor without the alcohol content.

→ What is the key to juicy seared chicken breasts?

Pounding the chicken to even thickness and searing it over medium-high heat to develop a golden crust locks in juices while cooking through evenly.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently using a double boiler method, adding a splash of milk or broth to restore creaminess.

→ Which cheeses melt best for this sauce?

Extra sharp white cheddar works wonderfully due to its smooth melting quality and intense flavor. Freshly shredded cheese from a block is preferred over pre-grated.