White Cheddar Chicken Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
4 people
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Calories
595 kcal
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Course
Main Course
White Cheddar Chicken Pasta
Description
This recipe starts by pounding sliced chicken breasts thin, seasoning them with salt, pepper, and Italian seasoning, then coating lightly with flour. The chicken is seared in olive oil until golden on both sides, developing a flavorful crust while remaining tender inside. After resting, it’s sliced for serving.
The sauce is prepared in the same skillet by deglazing with dry white wine, incorporating minced garlic, butter, flour, half and half, and chicken broth. A blend of Italian herbs and mustard powder flavor the sauce, while sharp white cheddar and Parmesan provide richness and a creamy texture to coat the fusilli pasta. The final dish offers a balanced combination of savory chicken, creamy cheese sauce, and al dente pasta.
This pasta can be served as a satisfying weeknight dinner or a comforting meal. It pairs well with light salads or steamed vegetables for a complete plate. The sauce’s complexity comes from the wine and seasoning, making it more than just a basic cheese pasta dish.
To maintain sauce consistency, shred cheese from block cheese and add it over medium heat to avoid separation. Leftovers store up to three days in an airtight container and can be gently reheated with added milk or broth to restore texture.
Ingredients
Chicken
- 1 chicken breast or 2 small. I use 10-11 oz, large, boneless skinless
- salt
- black pepper
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
Pasta/Sauce
- ½ cup white wine see notes, dry
- 3 tablespoons butter
- 3 cloves garlic minced
- 2 tablespoons flour
- 1 cups half and half (half cream, half milk)
- 1 cups chicken broth
- 1 cup White Cheddar Cheese shredded
- 2 tablespoons Parmesan Cheese grated
- ½ lb. fusilli pasta can also use rotini
Seasonings
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon parsley
- ¼ teaspoon thyme
- 1/8 teaspoon black pepper
Instructions
Prep Work
- Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
Season/Sear the Chicken
- Slice the chicken in half lengthwise to create 2-3 thinner slices. Place plastic wrap over the chicken and pound each side to about 3/4-inch thick, it will plump up more when cooked. Pat each side dry.
- Season with salt/pepper and Italian seasoning. Sprinkle each side with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.
Make the Sauce
- Start boiling water for the pasta.
- Meanwhile, add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.
- Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
- Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.
- Bring to a gentle bubble, then reduce heat to low and cover partially.
Boil the Pasta
- Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked.
Finish the Dish
- Gradually sprinkle the cheese into the sauce, stirring continuously. Do this slowly to allow it to melt properly as it's added.
- Add the pasta and use a silicone spatula to gently toss to incorporate. There will be a lot of sauce, but the pasta continues to absorb it as it stands. Add the cooked chicken along with any juices from the plate and toss to combine and heat through. Serve!
Notes
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for the sauce to enhance flavor; chicken broth can substitute if preferred.
- Shred white cheddar from a block for better melting and flavor compared to pre-grated cheese.
- Add cheese while the sauce base is warm but not too hot to prevent graininess.
- Store leftovers in airtight containers for up to 3 days in the refrigerator or freeze for up to 3 months.
- Reheat leftovers gently and add a splash of milk or chicken broth to loosen the sauce if needed.
- Various pasta types work well; fusilli is recommended but rotini, penne, or ziti may be substituted.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 595 kcal
% Daily Value*
| Calories | 595kcal | 30% |
| Carbohydrates | 33g | 11% |
| Protein | 29g | 58% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 125mg | 42% |
| Sodium | 933mg | 39% |
| Potassium | 435mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 958IU | 19% |
| Vitamin C | 2mg | 2% |
| Calcium | 400mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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