White Cheddar Chicken Pasta Recipe: Creamy, cheesy, and oh-so-satisfying! This easy-to-make dish features tender chicken strips, cooked pasta, and a rich white cheddar cheese sauce. Perfect for busy weeknights or special occasions, this recipe is sure to become a family favorite. With options to customize pasta shapes and wine selections, you can tailor it to suit your taste preferences.
White Cheddar Chicken Pasta is a delicious and comforting dish that combines tender chicken strips, cooked pasta, and a creamy white cheddar cheese sauce. The chicken is seasoned with Italian herbs and seared to golden perfection before being sliced and added to the rich sauce. The sauce is made with a combination of butter, garlic, flour, half and half (a mixture of cream and milk), chicken broth, and shredded white cheddar cheese.
How to Make It
- Prep Work:
- In a large measuring cup, mix together half and half, chicken broth, and seasonings.
- Slice the chicken breast in half lengthwise and pound each side to about ¾-inch thickness.
- Season the chicken with salt, pepper, and Italian seasoning, then coat with flour.
- Cook the Chicken:
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side.
- Remove the chicken from the skillet and let it rest for 10 minutes before slicing into strips.
- Make the Sauce:
- In the same skillet, add white wine and let it reduce by half.
- Add butter and minced garlic, then cook for 1 minute.
- Sprinkle in flour and cook for 2 minutes until smooth.
- Slowly pour in the half and half/chicken broth mixture, stirring constantly until thickened.
- Add shredded white cheddar cheese and stir until melted and creamy.
- Boil the Pasta:
- Bring a pot of salted water to a boil.
- Cook the pasta until al dente according to package instructions.
- Drain the pasta and set aside.
- Combine Everything:
- Add the cooked pasta to the skillet with the sauce.
- Toss the pasta in the sauce until well coated.
- Add the sliced chicken and any juices from the plate.
- Toss everything together until heated through.
- Serve:
- Garnish with grated Parmesan cheese and fresh parsley.
- Serve hot and enjoy your delicious White Cheddar Chicken Pasta!
This easy-to-follow recipe will result in a creamy and flavorful pasta dish that’s sure to be a hit with your family and friends.How to Make It
Pro Tips
Here’s how to incorporate the provided information into the recipe:
Pasta Variety:
For this recipe, I recommend using Rao’s Fusilli pasta, but you can also use other varieties such as Cavatappi, Penne, or Ziti. These pasta shapes work well with the creamy sauce, ensuring every bite is full of flavor and texture.
Wine Selection:
The best wine to use in this recipe is Sauvignon Blanc, followed by Chardonnay, and then Pinot Grigio. However, if you prefer not to cook with wine, you can use chicken broth as a substitute. This will still add depth of flavor to the sauce without the alcohol content.
Cheese Choice:
For the ultimate flavor and meltability, I recommend using Cabot Vermont Extra Sharp White Cheddar Cheese. The “extra sharp” factor adds richness and depth to the sauce, while the soft texture ensures smooth melting. Another excellent option is Cracker Barrel Vermont Sharp White Cheddar. When shredding the cheese, opt for a block rather than pre-grated cheese for superior taste and texture.
Sauce Preparation:
Ensure that the base of the sauce isn’t too hot when adding the shredded cheese. High heat can cause the dairy to separate, resulting in a grainy consistency. To prevent this, lower the heat before adding the cheese and stir gently until it’s fully melted and incorporated into the sauce.
By following these recommendations, you can enhance the flavor and texture of your White Cheddar Chicken Pasta, creating a dish that’s truly irresistible.
Storage
Storage: Store any leftover White Cheddar Chicken Pasta in an airtight container and refrigerate it for up to 3 days. Alternatively, you can freeze it for up to 3 months for longer-term storage.
Reheating: When ready to enjoy your leftover pasta, you can reheat it using a makeshift double boiler to restore it back to its original creamy consistency. Simply place a heatproof bowl over a pot of simmering water, ensuring the bottom of the bowl doesn’t touch the water. Add the pasta to the bowl and gently heat it, stirring occasionally. If the sauce has thickened during storage, you can add a splash of milk or chicken broth to smooth it out as it reheats.
White Cheddar Chicken Pasta
Course: SidesCuisine: American4
servings15
minutes35
minutesWhite Cheddar Chicken Pasta Recipe: Creamy, cheesy, and oh-so-satisfying! This easy-to-make dish features tender chicken strips, cooked pasta, and a rich white cheddar cheese sauce. Perfect for busy weeknights or special occasions, this recipe is sure to become a family favorite. With options to customize pasta shapes and wine selections, you can tailor it to suit your taste preferences.
Ingredients
1 large boneless, skinless chicken breast (about 10-11 oz) or 2 small ones
Salt and pepper to taste
2 teaspoons Italian seasoning
¼ cup flour
1-2 tablespoons olive oil
½ cup dry white wine (see notes)
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
1 cup half and half (half cream, half milk)
1 cup chicken broth
1 cup shredded white cheddar cheese
2 tablespoons grated Parmesan cheese
½ lb Fusilli pasta (or rotini)
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon mustard powder
½ teaspoon dried parsley
¼ teaspoon dried thyme
1/8 teaspoon black pepper
Directions
- Prep Work:
- In a large measuring cup, combine the half and half, chicken broth, and all the seasonings. Set aside.
- Prepare all remaining ingredients before starting the cooking process.
- Season/Sear the Chicken:
- Slice the chicken breast in half lengthwise to create thinner pieces.
- Place plastic wrap over the chicken and gently pound each side to about ¾-inch thickness.
- Season both sides of the chicken with salt, pepper, and Italian seasoning.
- Sprinkle flour evenly over both sides, then rub it in to create a light coating.
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and sear until golden brown on both sides, about 3-4 minutes per side.
- Remove from the skillet and let rest for 10 minutes before slicing into strips.
- Make the Sauce:
- While the chicken rests, add the white wine to the skillet over medium heat.
- Use a silicone spatula to scrape up any browned bits from the bottom of the skillet.
- Let the wine reduce by half, stirring occasionally, for about 3-4 minutes.
- Add the butter and minced garlic to the skillet, cooking for an additional minute.
- Sprinkle in the flour and stir continuously for 2 minutes until it forms a smooth paste.
- Slowly pour in the half and half/chicken broth mixture, stirring constantly to prevent lumps.
- Bring the sauce to a gentle bubble, then reduce the heat to low and cover partially.
- Boil the Pasta:
- While the sauce simmers, bring a pot of salted water to a boil.
- Cook the pasta according to package instructions until just al dente.
- Drain the pasta and set aside.
- Finish the Dish:
- Gradually add the shredded white cheddar cheese to the sauce, stirring until melted and smooth.
- Add the cooked pasta to the skillet, tossing gently to coat it in the creamy sauce.
- Finally, add the sliced chicken and any juices from the plate, tossing everything together until heated through.
- Serve the White Cheddar Chicken Pasta hot, garnished with grated Parmesan cheese and fresh parsley.
- Enjoy this delightful dish with your loved ones, and savor every creamy bite!
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