White Cheddar Chicken Pasta (Printer-Friendly)

Juicy chicken and spiral pasta coated in a smooth white cheddar cheese sauce with aromatic herbs.

# What You’ll Need:

→ Protein

01 - Chicken breast, 10 to 11 ounces

→ Seasonings

02 - Salt, to taste
03 - Black pepper, to taste
04 - Italian seasoning, 2 teaspoons
05 - Onion powder, 1/2 teaspoon
06 - Garlic salt, 1/2 teaspoon
07 - Oregano, 1/2 teaspoon
08 - Basil, 1/2 teaspoon
09 - Mustard powder, 1/4 teaspoon
10 - Dried parsley, 1 tablespoon
11 - Dried thyme, 1/4 teaspoon
12 - Freshly ground black pepper, 1/4 teaspoon

→ Coating

13 - All-purpose flour, 3 tablespoons

→ Fats and Oils

14 - Olive oil, 2 tablespoons
15 - Butter, 3 tablespoons

→ Liquids

16 - Dry white wine, 1/2 cup (120 ml)
17 - Half and half, 1 cup (240 ml)
18 - Chicken broth, 1 cup (240 ml)

→ Cheeses

19 - White cheddar cheese, shredded, 1 cup (about 4 ounces)
20 - Parmesan cheese, grated, 1/4 cup

→ Pasta

21 - Fusilli pasta, 8 ounces (about 2 1/4 cups dry)

→ Aromatics

22 - Garlic cloves, minced, 2

# Steps to Follow:

01 - Combine half and half, chicken broth, and all dry seasonings including onion powder, garlic salt, oregano, basil, mustard powder, parsley, thyme, and black pepper in a measuring cup. Set aside for easy access during cooking.
02 - Slice chicken breast lengthwise into 2 to 3 thinner cutlets. Cover with plastic wrap and pound each piece to approximately 3/4 inch thickness to ensure even cooking.
03 - Pat chicken dry, then season both sides with salt, black pepper, and Italian seasoning. Lightly coat each piece with flour, pressing gently for an even layer to aid browning and prevent sticking.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken pieces for 3 to 4 minutes per side until a golden crust develops. Remove from pan and let rest for 10 minutes before slicing.
05 - Reduce heat to medium and pour dry white wine into the skillet. Use a spatula to scrape up browned bits from the bottom of the pan. Simmer until wine reduces by half, approximately 3 to 4 minutes.
06 - Add butter and minced garlic to the pan, cooking for about 1 minute until fragrant. Sprinkle flour in small portions, stirring constantly for 2 minutes to cook off raw flour taste and develop a light roux.
07 - Gradually whisk in the half and half and chicken broth mixture in small increments, stirring constantly to avoid lumps. Bring to a gentle simmer, then reduce heat to low and partially cover the skillet.
08 - Salt a large pot of boiling water generously. Add fusilli pasta and cook until just al dente, approximately 9 to 11 minutes. Drain and set aside.
09 - Slowly add shredded white cheddar cheese in batches to the simmering sauce, stirring continuously to ensure a smooth, creamy texture without graininess.
10 - Add drained pasta to the sauce and toss gently using a silicone spatula until evenly coated. Incorporate sliced chicken breast along with any resting juices and warm through for 1 to 2 minutes.
11 - Plate immediately while warm, optionally garnishing with additional parsley or freshly cracked black pepper. Serve alongside a crisp salad or steamed vegetables if desired.

# Helpful Hints:

01 - Toast flour with butter to develop a richer roux flavor.
02 - Add cheese gradually over low heat to prevent sauce from becoming grainy.
03 - Pound chicken thinly for even cooking and juiciness.
04 - Store leftovers in an airtight container refrigerated up to 3 days; reheat gently to preserve sauce texture.

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