White Cheddar Chicken Pasta
Creamy, cheesy pasta topped with seasoned strips of chicken and smothered in a delicious white cheddar cheese sauce. This comforting family dinner recipe delivers restaurant-quality results in just 30 minutes!
Equipment
- Large Skillet
- Large pot
- Whisk
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken breast cut into strips
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
For the Pasta and Sauce
- 12 oz spiral pasta fusilli or rotini
- 3 cups extra sharp white cheddar cheese freshly grated
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3 tbsp butter
- 2 cloves fresh garlic minced
- 1/4 cup all-purpose flour
Instructions
- Cut chicken breast into even 1-inch strips. Season generously with garlic powder, salt, and pepper, ensuring each piece is well-coated.
- Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken strips and cook for 6-8 minutes, turning occasionally until golden brown and cooked through (165°F internal temperature). Remove chicken and set aside.
- Bring a large pot of salted water to boil. Add spiral pasta and cook according to package directions until al dente (about 8-10 minutes). Reserve 1 cup pasta water before draining.
- In the same skillet used for chicken, melt butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Whisk in flour and cook for 1-2 minutes to eliminate raw flour taste. Gradually whisk in chicken broth, then heavy cream, ensuring no lumps form.
- Cook on low for 4-6 minutes, stirring constantly until mixture begins to thicken. Remove from heat and gradually add grated white cheddar cheese, stirring until completely melted and smooth.
- Add cooked pasta to the cheese sauce, tossing gently to coat. If sauce is too thick, add reserved pasta water one tablespoon at a time until desired consistency is reached.
- Return seasoned chicken strips to the skillet, folding gently into the creamy white cheddar pasta. Taste and adjust seasoning as needed. Serve immediately while hot.
Notes
For best results, use freshly grated white cheddar cheese rather than pre-shredded varieties for smoother melting. This recipe can be customized with different pasta shapes like rotini or penne. Leftovers keep well for 3 days refrigerated - reheat gently with a splash of cream to restore consistency.