Description

This Cheesy Chicken Pasta recipe combines tender, seasoned chicken with a rich, creamy white cheddar sauce and perfectly cooked pasta. It’s a comforting and flavorful dish that’s perfect for weeknight dinners or casual gatherings, featuring a blend of herbs, garlic, and a hint of Dijon mustard to elevate the cheese sauce.

Ingredients

Scale

For the chicken:

2 chicken breasts, skinless and boneless
1 ½ tbsp olive oil
1 tsp dry mustard
½ tsp dried thyme
½ tsp dried oregano
Salt, to taste
Freshly ground black pepper, to taste

For the pasta:

1 pound short-cut pasta (such as rotini)

For the cheesy and creamy sauce:

2 tbsp butter
2 tbsp all-purpose flour
2 cloves garlic, minced
1 yellow onion, diced
¼ cup dry white wine
1 tbsp Dijon mustard
8 oz white cheddar cheese, grated
2 cups whole milk
1–2 tbsp fresh thyme
1 tsp crushed red pepper flakes

Instructions

Prepare seasoning mixture: In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Set aside to use for the chicken.
Season chicken: Slice chicken breasts into thin strips or 1-inch cubes. Sprinkle the seasoning mixture evenly over the chicken pieces, ensuring they’re well coated.
Cook chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 4-6 minutes. Transfer cooked chicken to a plate and set aside.
Cook pasta: Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package directions until al dente. Drain well and set aside.
Make roux and sauce base: In the same skillet used for chicken, melt butter over medium heat. Once melted, add all-purpose flour and stir constantly to form a roux, cooking for 1-2 minutes until bubbling and lightly golden.
Add aromatics and liquids: Stir in dry white wine, minced garlic, diced onions, and Dijon mustard. Cook for 3-5 minutes until the onions soften, stirring frequently.
Incorporate milk and thicken: Slowly pour in the whole milk in several additions, stirring after each until fully combined. Reduce heat to low and simmer for 4-6 minutes until the sauce thickens sufficiently.
Add cheese: Mix in the grated white cheddar cheese, stirring continuously until fully melted and smooth.
Combine chicken and pasta: Return the cooked chicken and drained pasta to the skillet. Toss everything together ensuring the pasta and chicken are evenly coated in the creamy cheese sauce.
Garnish and serve: Serve immediately, garnished with fresh thyme leaves and a sprinkle of crushed red pepper flakes for a mild heat. Optionally, add smoked paprika for extra flavor complexity.

Notes

Use whole milk for a richer sauce; for a lighter version, substitute with 2% milk, but the sauce will be less creamy.
Dry white wine adds depth but can be omitted if preferred, substitute with extra milk or chicken broth.
Fresh thyme imparts bright herbal notes; dried thyme can be used in a pinch but use about one-third of the fresh amount.
Make sure not to overcook the pasta to keep it firm and prevent it from becoming mushy when mixed with the sauce.
This dish is best served fresh but can be reheated gently with a splash of milk to revive the sauce.
For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for thickening sauces.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing and Boiling
Cuisine: American

Nutrition

Serving Size: 1 serving (about 1/4 of recipe)
Calories: 550 kcal
Sugar: 6 g
Sodium: 420 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.3 g
Carbohydrates: 54 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 85 mg

Keywords: cheesy chicken pasta, creamy chicken pasta, white cheddar pasta, easy chicken dinner, weeknight pasta