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This creamy White Cheddar Chicken Pasta combines tender chicken, perfectly cooked pasta, and a rich, cheesy sauce infused with garlic and herbs. A comforting and flavorful dish, it’s perfect for weeknight dinners or special occasions.

Ingredients

Chicken:

1 large boneless, skinless chicken breast (or 2 small, about 10-11 oz.)
Salt and pepper
2 teaspoons Italian seasoning
1/4 cup flour
1-2 tablespoons olive oil

Pasta and Sauce:

1/2 cup dry white wine (see notes)
3 tablespoons butter
3 cloves garlic, minced
2 tablespoons flour
1 cup half and half (equal parts cream and milk)
1 cup chicken broth
1 cup white cheddar cheese, shredded
2 tablespoons Parmesan cheese, grated
1/2 lb. Fusilli pasta (or substitute with rotini)

Seasonings:

1/2 teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley
1/4 teaspoon thyme
1/8 teaspoon black pepper

Instructions

Prep Work:
- Combine the half and half, chicken broth, and seasonings in a large measuring cup and set aside.
- Measure out all remaining ingredients for easy access.
Season and Sear the Chicken:
- Slice the chicken lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and pound to about 3/4-inch thick. Pat dry.
- Season both sides with salt, pepper, and Italian seasoning. Lightly coat with flour, rubbing it into the surface.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a golden crust forms. Remove from the skillet and let rest for 10 minutes before slicing into strips.
Make the Sauce:
- Begin boiling water for the pasta.
- Add the white wine to the skillet and set heat to medium. Use a spatula to deglaze the skillet, scraping up any browned bits for extra flavor. Let the wine reduce by half, about 3-4 minutes.
- Add butter and garlic, cooking for 1 minute. Stir in the flour and cook for 2 minutes to remove the raw taste.
- Slowly whisk in the chicken broth and half and half mixture, a little at a time, to maintain a thick consistency. Bring to a gentle bubble, then reduce heat to low and partially cover.
Cook the Pasta:
- Salt the boiling water generously and add the pasta. Cook until just al dente. Stir occasionally to prevent sticking. Drain when done.
Finish the Dish:
- Gradually stir the white cheddar cheese into the sauce, allowing it to melt completely before adding more.
- Add the cooked pasta and toss gently to coat. Stir in the chicken slices along with any juices. Toss to combine and heat through. Serve immediately.

Why You’ll Love This Recipe

Rich and Creamy: The white cheddar sauce is perfectly seasoned and velvety smooth.
Family-Friendly: A dish that both kids and adults will love.
Versatile: Great as a main dish with endless pairing options.

Tips

Pound the chicken evenly to ensure it cooks quickly and evenly.
Use freshly grated white cheddar cheese for the best melting and flavor.
Stir the sauce continuously to prevent it from clumping or burning.

Variations and Substitutions

Cheese Options: Substitute white cheddar with Gruyere or a mix of Monterey Jack and Parmesan for a different flavor.
Wine Alternative: Replace wine with chicken broth if preferred.
Gluten-Free: Use gluten-free flour and pasta for a gluten-free version.

FAQs

Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well in this recipe. Add it to the sauce during the final steps to heat through.

What can I substitute for half and half?
Use equal parts milk and heavy cream, or just whole milk for a lighter option.

Can I make this dish ahead of time?
This dish is best served fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

Pair with a fresh green salad or roasted vegetables for a balanced meal.
Serve with garlic bread to soak up the creamy sauce.
Add a sprinkle of red pepper flakes for a spicy kick.

Suggestions

Double the recipe for larger gatherings or meal prepping.
Garnish with fresh parsley or grated Parmesan for extra flavor and presentation.