White Cheddar Chicken Pasta
White Cheddar Chicken Pasta is a creamy, cheesy, and flavorful one-pan meal made with bowtie pasta, seared chicken, and a rich white cheddar sauce. Perfect for a quick dinner.
Ingredients
- 2 chicken breasts skinless and boneless
- 1 ½ tablespoon olive oil
- 1 teaspoon dry mustard
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- Salt to taste
- Freshly ground black pepper to taste
- 1 pound short-cut pasta rotini, bow-tie, or penne
- 2 tablespoon butter
- 2 tablespoon all-purpose flour
- 2 cloves garlic minced
- 1 yellow onion diced
- ¼ cup dry white wine
- 1 tablespoon Dijon mustard
- 8 oz white cheddar cheese grated
- 2 cups whole milk
- 1 2 tablespoon fresh thyme
- 1 teaspoon crushed red pepper flakes
Instructions
- In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and black pepper.
- Slice chicken breasts into strips or 1-inch cubes.
- Sprinkle the seasoning mixture over the chicken and toss to coat.
- Heat olive oil in a large skillet over medium-high heat.
- Add chicken and cook until golden brown and fully cooked, about 5–7 minutes.
- Transfer to a plate and set aside.
- Bring a large pot of salted water to a boil.
- Add pasta and cook according to package directions until al dente.
- Drain and set aside.
- In the same skillet used for the chicken, melt butter over medium heat.
- Stir in flour to make a roux and cook for 1–2 minutes.
- Add minced garlic, diced onion, white wine, and Dijon mustard. Mix well.
- Cook for 3–5 minutes until onions soften and mixture thickens slightly.
- Gradually add milk in small portions, stirring continuously. Cook on low heat for 4–6 minutes until sauce thickens.
- Add grated white cheddar cheese, stirring until smooth and melted.
- Return chicken and pasta to the skillet with the sauce.
- Toss gently until everything is coated in the cheesy, creamy sauce.
- Sprinkle fresh thyme, crushed red pepper flakes, or smoked paprika over the top.
- Serve hot and enjoy!
Recipe Tips
For an even creamier sauce, reserve ½ cup of pasta water before draining and stir it into the sauce if it feels too thick.
