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A skillet of White Cheddar Chicken Pasta with spiral pasta and a creamy white cheddar sauce with seasonings.
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White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta recipe has spiral pasta and juicy chicken smothered in a delicious White Cheddar Cheese sauce with herbs and seasonings.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 4 people
Calories: 595kcal
Author: Stephanie

Ingredients

Chicken

  • 1 large boneless skinless chicken breast or 2 small. I use 10-11 oz.
  • Salt/pepper
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1-2 tablespoons olive oil

Pasta/Sauce

  • ½ cup dry white wine see notes
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 1 cups half and half (half cream, half milk)
  • 1 cups chicken broth
  • 1 cup white cheddar cheese shredded
  • 2 tablespoons Parmesan cheese grated
  • ½ lb. Fusilli pasta can also use rotini

Seasonings

  • ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley
  • ¼ teaspoon thyme
  • 1/8 teaspoon pepper
US Customary - Metric

Instructions

Prep Work

  • Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.

Season/Sear the Chicken

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Place plastic wrap over the chicken and pound each side to about 3/4-inch thick, it will plump up more when cooked. Pat each side dry.
  • Season with salt/pepper and Italian seasoning. Sprinkle each side with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)
  • Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.

Make the Sauce

  • Start boiling water for the pasta.
  • Meanwhile, add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
  • Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
  • Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.
  • Bring to a gentle bubble, then reduce heat to low and cover partially.

Boil the Pasta

  • Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked.

Finish the Dish

  • Gradually sprinkle the cheese into the sauce, stirring continuously. Do this slowly to allow it to melt properly as it's added.
  • Add the pasta and use a silicone spatula to gently toss to incorporate. There will be a lot of sauce, but the pasta continues to absorb it as it stands. Add the cooked chicken along with any juices from the plate and toss to combine and heat through. Serve!

Notes

Pro Tips
  • Pasta: I use Rao's Fusilli for this recipe but a variety of pastas work well, including  Cavatappi, Penne, and Ziti.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Cheese: I use Cabot Vermont Extra Sharp White Cheddar Cheese for this. The "extra sharp" factor makes it very flavorful but it's also soft and it melts well. Harder, crystalized sharp cheddars won't melt as well in this recipe. Cracker Barrel Vermont Sharp White is another good option. 
  • Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
  • Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. A little milk or chicken broth can be added to smooth it back out.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 595kcal | Carbohydrates: 33g | Protein: 29g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 933mg | Potassium: 435mg | Fiber: 2g | Sugar: 4g | Vitamin A: 958IU | Vitamin C: 2mg | Calcium: 400mg | Iron: 2mg