Description

White Cheddar Chicken Pasta is a creamy, cheesy pasta dish topped with tender, seasoned chicken strips. Perfect for a family dinner or a night with friends, this flavorful pasta combines al dente cavatappi noodles with a rich white cheddar cheese sauce, infused with spices and garlic, and garnished with fresh parsley. The dish is satisfying and sure to please even picky eaters.

Ingredients

Scale

Chicken

1 pound boneless, skinless chicken breasts
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon dry mustard
1 teaspoon paprika
2 tablespoons extra virgin olive oil

Pasta

16 ounces cavatappi noodles, cooked al dente according to package instructions

Sauce

¼ cup (½ stick / 57 g) unsalted butter
2 teaspoons garlic, chopped
¼ cup (31 g) all-purpose flour
2 cups (490 g) whole milk
1 teaspoon dry mustard
½ teaspoon crushed red pepper flakes
1 teaspoon kosher salt
2 cups (226 g) white cheddar cheese, shredded

Garnish

Parsley, chopped
Additional crushed red pepper flakes (optional)

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Instructions

Season Chicken: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dry mustard, and 1 teaspoon paprika. Season the chicken breasts all over with the seasoning mixture to ensure even flavor.
Cook Chicken: Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for 5 minutes on one side, then flip the chicken, reduce heat to medium-low, and cook an additional 5 minutes or until the internal temperature reaches 165°F. Remove the chicken from the skillet and transfer to a plate. Tent with foil to keep warm.
Make the Sauce Base: In the same skillet over medium heat, melt ¼ cup unsalted butter. Add 2 teaspoons chopped garlic and cook for 1 minute until fragrant. Stir in ¼ cup all-purpose flour and cook for another minute, stirring constantly to form a roux.
Add Milk and Seasonings: Slowly drizzle in 2 cups whole milk while whisking constantly to prevent lumps. Scrape the bottom of the skillet to release any browned chicken bits for extra flavor. Add 1 teaspoon dry mustard, ½ teaspoon crushed red pepper flakes, and 1 teaspoon kosher salt. Reduce heat and simmer the sauce for 3 to 4 minutes until it slightly thickens.
Melt in Cheese and Combine Pasta: Stir in 2 cups shredded white cheddar cheese until fully melted and smooth. Add the cooked cavatappi noodles to the sauce and mix well to fully coat the pasta with the cheesy sauce.
Prepare Chicken and Serve: Slice the cooked chicken breasts into strips. Arrange the sliced chicken on top of the pasta. Garnish with chopped parsley and additional crushed red pepper flakes if desired. Serve immediately while warm.

Notes

The white cheddar cheese sauce is rich and creamy, but if desired, you can substitute with mild cheddar or a blend of cheeses for a different flavor profile.
If you prefer a spicier dish, increase the crushed red pepper flakes to taste.
Use freshly grated cheese for best melting and flavor results.
You can prepare the pasta and sauce ahead of time and reheat gently on the stovetop, adding a splash of milk to loosen the sauce if necessary.
The cheesy pasta works well on its own if you want a vegetarian option—just omit the chicken.
Make sure to cook the chicken thoroughly to avoid any food safety issues, checking for an internal temperature of 165°F.

Nutrition

Serving Size: 1 serving
Calories: 735 kcal
Sugar: 6 g
Sodium: 950 mg
Fat: 40 g
Saturated Fat: 20 g
Unsaturated Fat: 17 g
Trans Fat: 0.5 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 140 mg