White Cheddar Chicken Pasta

This creamy White Cheddar Chicken Pasta brings together tender chicken and perfectly cooked spiral pasta in a luscious white cheddar cheese sauce infused with herbs and aromatic seasonings. The dish balances rich and tangy flavors with a comforting texture making it ideal for a satisfying weeknight dinner or a special family meal. Each bite reveals a harmonious blend of savory chicken, sharp cheddar, and subtly herbed sauce coating the pasta beautifully.

I first made this dish on a chilly evening and it instantly became a family favorite. The depth of flavor in the cheese sauce and the tender chicken quickly made it a go to comfort meal for cold nights.

Ingredients

• Chicken breast: about 10 to 11 ounces provides juicy protein and benefits from slicing and pounding for even cooking
• Salt and pepper: essential for seasoning the chicken and the sauce for balanced flavor
• Italian seasoning: about two teaspoons infuses the chicken with classic savory herb notes
• Flour: used both for dredging the chicken and thickening the sauce creates a crispy crust and smooth texture
• Olive oil: for searing chicken adds a crisp golden exterior and richness
• Dry white wine: half a cup adds brightness and acidity with Sauvignon Blanc being the best choice
• Butter: three tablespoons forms the rich base of the creamy sauce
• Garlic: minced cloves provide aromatic depth enhancing the overall flavor
• Half and half: one cup balances creaminess without heaviness and keeps the sauce smooth
• Chicken broth: one cup builds savory body and complements the cheese perfectly
• White cheddar cheese: shredded brings sharp tang and smooth meltability extra sharp from a block is best for flavor
• Parmesan cheese: grated adds umami complexity enhancing richness
• Fusilli pasta: half a pound with its spiral shape holds the sauce well rotini works as a substitute
• Seasoning mix: onion powder garlic salt oregano basil mustard powder and parsley create a layered seasoning profile
• Thyme and pepper: contribute subtle warmth and a gentle spiciness

Instructions

Prep Work:

Measure the half and half chicken broth and all seasonings into a large measuring cup with a spout and set aside. Having everything ready before starting makes the cooking process smooth and stress free.

Season and Sear the Chicken:

Slice the chicken breast lengthwise into two to three thinner pieces. Cover each slice with plastic wrap and pound to about three quarters of an inch thickness to ensure even cooking and tenderness. Pat dry thoroughly. Season both sides generously with salt pepper and Italian seasoning. Sprinkle flour evenly on each piece and rub in a light coating that prevents sticking and creates a golden crust. Heat olive oil in a skillet over medium high heat. Place chicken slices in the skillet and cook for three to four minutes on each side until a deep golden crust forms. Remove from skillet and let rest for ten minutes before slicing to retain juices.

Make the Sauce:

Reduce heat to medium then pour the white wine into the same skillet used for the chicken. Use a silicone spatula to scrape up the browned bits or fond from the bottom and sides which add immense flavor. Let the wine simmer until it reduces by half about three to four minutes. Add butter and minced garlic cooking for one minute until fragrant. Gradually sprinkle flour into the pan while stirring continuously for about two minutes to cook off the raw flour flavor. Slowly add the half and half and chicken broth mixture in small splashes stirring constantly to maintain a thick and smooth sauce. Bring to a gentle bubble then lower the heat and partially cover the pan to let flavors meld.

Boil the Pasta:

Salt a large pot of boiling water generously then add fusilli pasta. Cook stirring occasionally until just al dente to ensure firm texture. Drain well and set aside.

Finish the Dish:

Gradually add shredded white cheddar cheese to the simmering sauce stirring steadily to melt completely and avoid graininess. Once the sauce is smooth add cooked pasta and gently toss with a silicone spatula to combine thoroughly. Add sliced chicken pieces along with any resting juices and toss gently to heat everything through evenly. Serve warm for a creamy comforting meal.

One of my favorite memories with this dish was serving it at a family gathering. The sharp white cheddar melting into the basil and thyme infused sauce brought everyone to the table with happy smiles. I love using extra sharp white cheddar cut fresh from a block because it melts beautifully and offers that perfect flavor punch.

Storage Tips

Store any leftovers in an airtight container and refrigerate for up to three days. This pasta also freezes nicely for up to three months. When reheating gently warm using a double boiler or low stove heat adding a splash of milk or chicken broth to revive the creamy sauce without breaking or separating the cheese.

Ingredient Substitutions

If you prefer not to use wine try replacing it with extra chicken broth or a combination of white grape juice with a tablespoon of vinegar to replicate acidity. Fusilli pasta can be swapped for penne ziti or cavatappi depending on what you have available. Cheddar varieties like Cabot Vermont Extra Sharp or Cracker Barrel Vermont Sharp work wonderfully for that smooth melt and rich taste.

Serving Suggestions

Pair this dish with a crisp green salad or roasted vegetables to add freshness and texture contrast. Garlic bread or soft rolls make a great accompaniment to soak up any leftover sauce. For a wine pairing serve a glass of the same dry white wine used in the recipe enhancing all the flavors on your plate.

Serve warm and enjoy with a crisp green salad or garlic bread on the side. Leftovers reheat well with a splash of milk or chicken broth to revive the creamy sauce.

Common Recipe Questions

→ What pasta pairs best with a creamy cheddar sauce?

Spiral pastas like fusilli or rotini are ideal as their twists hold onto the creamy sauce, ensuring every bite is flavorful.

→ How can I prevent the sauce from becoming grainy?

Adding cheese slowly over low heat while stirring continuously keeps the sauce smooth. Avoid boiling once cheese is added.

→ Can I substitute the white wine in the sauce?

Yes, chicken broth works well as a substitute, maintaining depth of flavor without alcohol.

→ What is key to juicy seared chicken breasts?

Pound chicken slices to even thickness and sear over medium-high heat to develop a golden crust, locking in juices.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a double boiler, adding milk or broth to restore creaminess.

→ Which cheeses melt best for this sauce?

Extra sharp white cheddar melts smoothly and has intense flavor. Using freshly shredded cheese from a block is preferred over pre-grated.