There’s something so comforting about a dish that’s rich, cheesy, and just packed with flavor. This Creamy White Cheddar Chicken Pasta Recipe hits all those notes perfectly – tender chicken lounging on a bed of pasta tangled in a luscious white cheddar sauce. It’s one of those recipes you’ll want to make again and again because it just works every single time.

A black cast iron pan holds a dish with one layer of creamy, curly macaroni pasta in a light yellow cheese sauce. On top, there is one layer of sliced, cooked chicken with a golden-brown crust showing grill marks and specks of black pepper, garnished with small bits of green herbs. The pasta fills the pan's base, while the chicken slices lay in the middle, arranged side by side. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Cheddar Chicken Pasta Recipe
Top Tip
How to Serve Creamy White Cheddar Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Cheddar Chicken Pasta Recipe

Why You'll Love This Recipe

I’ve made this creamy white cheddar chicken pasta more times than I can count, and I keep coming back to it because it’s so reliably delicious and comforting. Whether I’m cooking for my family or inviting friends over, this dish never disappoints.

Simple yet impressive: It uses pantry staples but results in a dish that feels fancy and satisfying.
Perfect balance of flavors: The sharpness of white cheddar pairs beautifully with seasoned chicken and a touch of spice.
Comfort food at its best: Creamy, cheesy, and rich without being heavy or greasy.
Adaptable and easy: Great for weeknights and special occasions alike because it’s straightforward yet flavorful.

A close-up image shows a silver fork holding three thick, grilled strips of light brown chicken with a slightly crispy, golden crust. Alongside the chicken on the fork is a creamy, pale yellow piece of macaroni pasta with smooth texture. In the background, slightly blurred, there is a white plate filled with many more pieces of the same chicken and macaroni pasta inside a creamy sauce, sprinkled with some green herbs and hints of red seasoning. The scene is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe plays a key role—from the tender chicken breast to the sharp white cheddar cheese that makes the sauce so irresistible. Choosing the right cheese and getting the seasoning just right are the secrets behind that perfect creamy texture and flavor.

Flat lay of boneless skinless chicken breasts seasoned with a mix of kosher salt, black pepper, dry mustard, and paprika, a small white bowl of extra virgin olive oil, a small white bowl of chopped garlic, a small white bowl of unsalted butter, a small white bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl of crushed red pepper flakes, a small white bowl of shredded white cheddar cheese, cooked cavatappi pasta spirals, whole uncracked brown eggs, and a few sprigs of fresh chopped parsley arranged symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Easy to cook evenly and allows the seasoning to really shine.
Kosher salt & black pepper: Basic but essential for bringing out flavor in the chicken and sauce.
Dry mustard & paprika: They add a subtle kick and depth to the chicken seasoning.
Extra virgin olive oil: For searing the chicken, lending richness without overpowering.
Cavatappi noodles: Their curly shape holds onto the sauce beautifully, making every bite cheesy and luscious.
Unsalted butter: Creates a silky base for the sauce and helps balance flavors.
Garlic: Adds aromatic warmth that complements the cheese’s sharpness.
All-purpose flour: Thickens the sauce to just the right consistency without clumps.
Whole milk: Gives the sauce richness and creaminess without heaviness.
Crushed red pepper flakes: Just a touch to wake up the palette and add subtle heat.
White cheddar cheese: The star of the show – sharp, creamy, and melts like a dream.
Parsley (for garnish): Adds a pop of color and freshness to balance all the richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I really enjoy about this Creamy White Cheddar Chicken Pasta Recipe is how easy it is to tweak according to your taste or what you have on hand. I’ve played around with different cheeses and add-ins, and you can really make it your own.

Variation: Sometimes I swap white cheddar for smoked gouda for a deeper, smoky cheese flavor — it’s a wonderful twist when you want something a tad different.
Vegetarian option: Skip the chicken and add sautéed mushrooms or roasted veggies, which work beautifully with the creamy cheese sauce.
Spice it up: Feel free to add extra red pepper flakes or a dash of hot sauce if you like a little more heat.
Gluten-free: Use gluten-free flour and pasta for a similar outcome that fits dietary needs.

Step-by-Step: How I Make Creamy White Cheddar Chicken Pasta Recipe

Step 1: Season the Chicken Like a Pro

First, I like to mix the kosher salt, black pepper, dry mustard, and paprika in a small bowl to create a flavorful rub. Don’t be shy here—it’s this seasoning that really gives the chicken its savory kick. Coat the chicken breasts well on all sides; even seasoning makes a huge difference in flavor.

Step 2: Sear the Chicken to Juicy Perfection

Heat the olive oil in a large nonstick skillet over medium heat. Once the oil is hot and shimmering, add the chicken breasts. Cook for about 5 minutes on one side until you see a nice golden crust. Flip and lower the heat to medium-low to finish cooking gently—about another 5 minutes until the chicken hits an internal temp of 165°F. This two-step process keeps the chicken juicy and flavorful. Then, remove the chicken and tent it with foil to keep warm while you make your sauce.

Step 3: Build the Creamy White Cheddar Sauce

Using the same skillet (don’t clean it! Those little browned bits add tons of flavor), melt the butter over medium heat. Add minced garlic and cook for about a minute until fragrant—don’t let it burn! Stir in the flour and cook for another minute; this forms the roux that thickens the sauce. Slowly whisk in whole milk, making sure there are no lumps, and scrape the pan to release all those savory bits stuck to the bottom.

Add dry mustard, crushed red pepper flakes, and salt. Let the sauce simmer gently for 3-4 minutes until it thickens just enough to coat the back of a spoon. Then fold in the shredded white cheddar cheese, stirring until it’s fully melted and silky smooth.

Step 4: Combine Pasta and Sauce, Then Finish

Toss the cooked cavatappi noodles directly into the cheese sauce and stir to coat every nook and cranny. Finally, slice that warm chicken into strips and nestle it on top. A sprinkle of freshly chopped parsley adds color and brightness. And if you’re feeling adventurous, a few more red pepper flakes on top don’t hurt.

Top Tip

Over the years, I’ve found a few handy pointers that take this Creamy White Cheddar Chicken Pasta Recipe from good to unforgettable. It’s definitely worth the little extra care!

Seasoning balance: Don’t skip the dry mustard and paprika in the chicken rub — they add depth and a subtle smoky tang that cuts through the richness beautifully.
Don’t overcook the chicken: Cooking the chicken over medium-low heat after searing keeps it tender. Using a meat thermometer helped me nail the timing perfectly.
Use the pan drippings: Those little brown bits left in the pan after cooking chicken add a ton of flavor to the sauce — scraping them up into the roux is a game-changer.
Cheese quality matters: Freshly shredded white cheddar (not pre-shredded) melts better and tastes so much fresher in this creamy pasta.

How to Serve Creamy White Cheddar Chicken Pasta Recipe

white Cheddar Chicken Pasta - Serving Suggestion

Garnishes

I always sprinkle chopped fresh parsley on top—it adds a lovely touch of color and a fresh contrast to the creamy sauce. Sometimes I like to add a quick grating of extra white cheddar or even a pinch of crispy bacon for texture. A little sprinkle of extra crushed red pepper flakes lifts the flavors if you want a hint of heat.

Side Dishes

I often serve this with a crisp green salad dressed in lemon vinaigrette or some roasted broccoli for a bit of bite and balance. Garlic bread also pairs perfectly—nothing beats dipping it into that cheesy sauce!

Creative Ways to Present

For special occasions, I sometimes turn this into a baked pasta casserole—after mixing the pasta and sauce, I layer the chicken on top, sprinkle extra cheese, and bake it until bubbly and golden. It makes for a comforting, family-style presentation that's sure to impress.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so when you reheat it, adding a splash of milk or water helps bring back that creamy texture.

Freezing

This dish freezes pretty well, especially if you freeze the pasta and sauce separately from the chicken. When reheating, thaw in the fridge overnight and warm gently on the stove, stirring often to avoid clumping or separating.

Reheating

I prefer reheating on the stovetop over low heat, stirring regularly and adding a bit of milk to loosen the sauce. The oven works too—cover the dish to prevent drying out and warm at 350°F until heated through.

Frequently Asked Questions:

Can I use a different pasta shape for this recipe?

Absolutely! While cavatappi noodles are great for holding onto the sauce, feel free to use penne, fusilli, or even macaroni. Just make sure to cook the pasta al dente so it doesn’t get mushy when tossed with the sauce.

What can I substitute for white cheddar cheese?

If you can’t find white cheddar, sharp yellow cheddar works well too. For a creamier, milder sauce, you could try Monterey Jack or a blend of mozzarella and Parmesan. Just aim for a cheese that melts smoothly for the best texture.

How do I know when the chicken is perfectly cooked?

The best way is to use an instant-read thermometer and cook until the internal temperature reaches 165°F. If you don’t have one, slice into the thickest part to ensure there’s no pink and the juices run clear. Cooking it just right keeps the chicken juicy and tender.

Can I make this recipe dairy-free?

This recipe relies heavily on dairy for the creamy sauce and cheese flavor, so it’s trickier to make completely dairy-free. However, you could experiment with dairy-free cheese alternatives and plant-based milk, but the texture and taste will differ. For a similar feel, try a creamy cashew sauce with garlic and nutritional yeast.

Final Thoughts

This Creamy White Cheddar Chicken Pasta Recipe has been a go-to for me whenever I want cozy comfort food that still feels a little special. The creamy, cheesy sauce paired with tender, well-seasoned chicken hits the spot every time. Trust me, once you try making it, it’ll become one of those meals you turn to when you want something both satisfying and straightforward. I can’t wait for you to try it and make it your own!