White Cheddar Chicken Pasta (Print Format)

Spiral pasta and tender chicken combined in a creamy white cheddar sauce with aromatic herbs and garlic.

# Ingredients:

→ Chicken

01 - 1 large boneless skinless chicken breast (10-11 oz) or 2 small breasts
02 - Salt and pepper, to taste
03 - 2 teaspoons Italian seasoning
04 - ¼ cup all-purpose flour
05 - 1-2 tablespoons olive oil

→ Pasta and Sauce

06 - ½ cup dry white wine (Sauvignon Blanc preferred)
07 - 3 tablespoons unsalted butter
08 - 3 cloves garlic, minced
09 - 2 tablespoons all-purpose flour
10 - 1 cup half-and-half
11 - 1 cup chicken broth
12 - 1 cup shredded white cheddar cheese (preferably extra sharp)
13 - 2 tablespoons grated Parmesan cheese
14 - ½ lb (8 oz) Fusilli pasta

→ Seasonings

15 - ½ teaspoon onion powder
16 - ½ teaspoon garlic salt
17 - ½ teaspoon dried oregano
18 - ½ teaspoon dried basil
19 - ½ teaspoon mustard powder
20 - ½ teaspoon dried parsley
21 - ¼ teaspoon dried thyme
22 - ⅛ teaspoon black pepper

# Steps:

01 - Combine half-and-half, chicken broth, and all seasonings in a large measuring cup with a pouring spout. Set aside.
02 - Slice chicken breast lengthwise into 2-3 thinner pieces. Cover with plastic wrap and gently pound to ¾-inch thickness. Pat dry and season both sides with salt, pepper, and Italian seasoning. Lightly coat with flour.
03 - Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces 3-4 minutes per side until golden brown. Remove from skillet and let rest 10 minutes, then slice into strips.
04 - Pour white wine into the same skillet and set heat to medium. Use a silicone spatula to scrape up browned bits from the skillet bottom. Simmer until wine reduces by half, about 3-4 minutes.
05 - Add butter and garlic to the skillet; cook 1 minute. Stir in flour and cook continuously for 2 minutes, eliminating raw flour flavor.
06 - Slowly add the half-and-half and broth mixture in small splashes, stirring constantly to keep the sauce thick and smooth. Bring to a gentle simmer, then reduce heat to low and partially cover.
07 - Salt boiling water generously and add Fusilli pasta. Cook until al dente, stirring occasionally to prevent sticking. Drain well.
08 - Gradually add shredded white cheddar and Parmesan cheeses to the sauce, stirring continuously to melt evenly. Fold in cooked pasta and chicken strips with any resting juices, tossing gently to combine and heat through before serving.

# Tips:

01 - Use extra sharp white cheddar shredded fresh from the block for optimal melting and flavor. Avoid overheating the sauce when adding cheese to prevent separation.
02 - If not using wine, replace it with additional chicken broth.
03 - Store leftovers in airtight containers refrigerated up to 3 days or frozen up to 3 months. Reheat gently using a double boiler with added milk or broth to restore sauce consistency.

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