This Creamy White Cheddar Chicken Pasta is something I find myself making when I want something comforting and satisfying, but don’t want to spend all day in the kitchen.
It’s perfect for a weeknight dinner, but it’s also impressive enough for company.
What really makes this dish special is the creamy, cheesy sauce that coats every piece of pasta and chicken. It’s rich, flavorful, and totally delicious.
Recipe Overview: Creamy White Cheddar Chicken Pasta
This dish is all about combining tender chicken and perfectly cooked pasta with a super creamy white cheddar cheese sauce. It’s like a grown-up version of mac and cheese, but with the added protein of the chicken.
The sauce is what really shines. It’s made with a combination of butter, flour, milk, and, of course, lots of sharp white cheddar cheese. This creates a smooth, velvety texture that clings beautifully to the pasta.
I love to serve this with a simple side salad or some crusty bread for soaking up that extra sauce. It’s a complete meal that’s always a crowd-pleaser.
It’s also great as a comforting meal on a chilly evening.
Detailed Ingredients for White Cheddar Chicken Pasta
Here’s what you’ll need to make this creamy chicken pasta:
- Pasta: 1 pound of your favorite pasta shape. I like to use rotini, penne, or cavatappi because they have lots of ridges to hold the sauce, but you can use whatever you have on hand.
- Chicken: 1.5 pounds of boneless, skinless chicken breasts, cut into bite-sized pieces. You could also use chicken thighs if you prefer.
- Butter: 4 tablespoons (1/2 stick) of unsalted butter. This is the base of our sauce.
- Flour: 1/4 cup of all-purpose flour. This helps to thicken the sauce.
- Milk: 3 cups of whole milk. Whole milk will give you the creamiest sauce, but you can use 2% if that’s what you have.
- White Cheddar Cheese: 8 ounces of sharp white cheddar cheese, shredded. I strongly recommend using sharp cheddar for the best flavor. Make sure to shred it yourself – pre-shredded cheese often has additives that can prevent it from melting smoothly.
- Salt and Pepper: To taste. Don’t be shy with the seasoning!
- Garlic Powder: 1 teaspoon. Enhances the cheese flavor.
- Onion Powder: 1/2 teaspoon. Adds a subtle savory note.
- Optional Garnishes: Fresh parsley, chopped, or a sprinkle of red pepper flakes for a little heat.
Step-by-Step Instructions: Making the Pasta
- Cook the Pasta: First, get your pasta cooking. Bring a large pot of salted water to a boil and cook the pasta according to the package directions until it’s al dente (firm to the bite). Remember to reserve about a cup of the pasta cooking water before you drain it – this starchy water can help to thin the sauce later if needed.
- Cook the Chicken: While the pasta is cooking, heat a large skillet over medium-high heat. Add a tablespoon of olive oil or butter to the pan. Once it’s hot, add the chicken pieces and cook until they’re browned on all sides and cooked through. This usually takes about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Once the butter is melted and bubbly, sprinkle in the flour. Whisk constantly for about 1-2 minutes until it forms a smooth paste (this is called a roux). This step is crucial for thickening the sauce, so don’t skip it!
- Add Milk Gradually: Slowly pour in the milk, whisking continuously to prevent lumps from forming. Keep whisking until the sauce is smooth and starts to thicken. This will take about 5-7 minutes. It should be thick enough to coat the back of a spoon.
- Melt the Cheese: Reduce the heat to low and stir in the shredded white cheddar cheese a handful at a time. Stir until the cheese is completely melted and the sauce is smooth and creamy. If the sauce seems too thick, add a little bit of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Season the Sauce: Stir in the garlic powder, onion powder, salt, and pepper. Taste the sauce and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away!
- Combine Everything: Add the cooked chicken and drained pasta to the skillet with the cheese sauce. Toss everything together until the pasta and chicken are evenly coated.
- Serve: Serve immediately. Garnish with fresh parsley or red pepper flakes, if desired.
Variations & Tips for this Creamy Chicken Pasta
- Add Veggies: Feel free to add some vegetables to this dish. Broccoli, spinach, mushrooms, or bell peppers would all be delicious additions. Just sauté them in the skillet before you add the chicken.
- Make it Spicy: If you like a little heat, add a pinch of red pepper flakes to the sauce or a dash of your favorite hot sauce.
- Use Different Cheese: While white cheddar is the star of this recipe, you could experiment with other cheeses. Gruyere, Monterey Jack, or even a little Parmesan would be tasty.
- Make Ahead: You can cook the chicken and pasta ahead of time. Store them separately in the refrigerator. When you’re ready to eat, make the sauce and then combine everything.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop or in the microwave. You may need to add a splash of milk or water to loosen the sauce.
- To serve, you can add a side of green beans or roasted asparagus.
Key Details
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
- Servings: 6-8
- Equipment you’ll need: Large pot, large skillet, whisk, measuring cups and spoons.
Creamy White Cheddar Chicken Pasta
Comforting and satisfying creamy white cheddar chicken pasta, perfect for a weeknight dinner or company. Tender chicken and pasta coated in a rich, flavorful, cheesy sauce.
Ingredients
- 1 pound pasta of your choice
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 4 tablespoons 1/2 stick unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 8 ounces sharp white cheddar cheese shredded
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional garnishes: fresh parsley chopped, or red pepper flakes
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente. Reserve pasta water before draining.
- Heat olive oil or butter in a large skillet over medium-high heat. Cook chicken until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
- Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in milk, ensuring no lumps form. Cook until smooth and thickened, about 5-7 minutes.
- Reduce heat to low, stir in shredded white cheddar cheese until melted and smooth. Add pasta water if sauce is too thick.
- Stir in garlic powder, onion powder, salt, and pepper to taste.
- Add cooked chicken and drained pasta to the cheese sauce. Toss to combine.
- Serve immediately, garnished with fresh parsley or red pepper flakes if desired.