Description
White Cheddar Chicken Pasta is a creamy, cheesy comfort meal featuring tender seasoned chicken breasts served over cavatappi pasta tossed in a rich white cheddar cheese sauce. This flavorful dish is perfect for family dinners or gatherings, combining easy stovetop cooking with irresistible cheesy goodness.
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
Cheese 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 for garnish
Instructions
- Season the Chicken: In a small bowl, combine kosher salt, black pepper, dry mustard, and paprika. Rub this seasoning mixture all over the chicken breasts evenly.
- Cook the Chicken: Heat extra virgin olive oil in a large nonstick skillet over medium heat. Add the chicken breasts and cook for 5 minutes on one side. Flip the chicken, reduce heat to medium-low, and cook for another 5 minutes until the internal temperature reaches 165°F. Remove the chicken from the skillet and tent with foil to keep warm.
- Prepare the Cheese Sauce Base: In the same skillet over medium heat, melt the unsalted butter. Add chopped garlic and sauté for 1 minute until fragrant. Stir in the all-purpose flour and cook for an additional minute to create a roux.
- Add Milk and Seasonings: Gradually whisk in whole milk, ensuring no lumps form. Scrape any browned bits from the skillet to incorporate flavor. Add dry mustard, crushed red pepper flakes, and kosher salt. Reduce heat to low and simmer the sauce until it thickens slightly, about 3 to 4 minutes.
- Incorporate Cheese and Pasta: Stir in shredded white cheddar cheese until fully melted and smooth. Add the cooked cavatappi noodles to the cheese sauce and toss gently to evenly coat the pasta.
- Assemble and Serve: Slice the cooked chicken breasts into strips and lay on top of the cheesy pasta. Garnish with chopped parsley and additional red pepper flakes if desired. Serve immediately while hot.
Notes
- The cheesy pasta can stand alone as a delicious vegetarian option without the chicken.
- Use freshly grated white cheddar for the best melting texture and flavor.
- Cook pasta al dente to ensure it holds up well when tossed in the sauce.
- Adjust crushed red pepper flakes to your preferred spice level or omit for a milder dish.
- Leftovers reheat well in the microwave or on the stovetop with a splash of milk to loosen the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 735 kcal
- Sugar: 7 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 22 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg
