White Cheddar Chicken Pasta

Name: White Cheddar Chicken Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 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; 16 ounces cavatappi noodles; ¼ cup (½ stick / 57 g) unsalted butter; 2 teaspoons garlic; 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; Parsley

User Reviews

5.0

27 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
735 kcal
Course
Main Course, Dinner

White Cheddar Chicken Pasta

Iris Hanson

Report

White Cheddar Chicken Pasta is creamy, cheesy pasta topped with tender seasoned strips of chicken. It's a delicious dish that is perfect for a family dinner or a night with friends, sure to satisfy even picky eaters! The cheesy pasta can even stand alone without the chicken, it is so good!

Share:

I Made This!

Be the first!

Print

5 people printed this

Save this

Be the first!

Ingredients

Servings

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
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
Parsley, chopped for garnish

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a small bowl, combine salt, pepper, dried mustard, and paprika. Season chicken breasts all over with the seasoning mixture.
To a large nonstick skillet over medium heat, add oil. Once hot, add chicken breasts. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
To the same skillet over medium heat, add the butter. Once melted, add in the garlic and cook for 1 more minute. Then add in the flour and stir for another minute. Slowly drizzle in the whole milk, whisking constantly to break up any lumps. Scrape the skillet to release any chicken bits.
Add mustard, red pepper flakes, and salt. Reduce heat and simmer until slightly thickened, about 3-4 minutes.
Mix in the shredded white cheddar cheese, stirring until the cheese is fully melted. Add pasta to the sauce, stirring to combine.
Slice the chicken into strips and add to the top of the pasta dish. Garnish with parsley and more red pepper flakes (optional) and serve.