White Cheddar Chicken Pasta
User Reviews
5
-
Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
735 kcal
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Course
Main Course, Dinner
White Cheddar Chicken Pasta
Description
Chicken breasts are seasoned with kosher salt, black pepper, dry mustard, and paprika before being cooked in olive oil until fully cooked and tender. The pan is then used to build a sauce by melting butter and sautéing garlic, whisking in flour and dry mustard to create a roux, and gradually adding milk to form a velvety sauce base.
Red pepper flakes provide a gentle heat that balances the richness of the white cheddar cheese melted smoothly into the sauce. The cavatappi pasta cooked al dente is tossed into the sauce, allowing the cheese coating to cling to the spiraled noodles.
Chopped parsley adds a fresh herbal note on top. This pasta pairs well with simple sides and makes a hearty meal that combines creamy textures and balanced seasoning.
Ingredients
Chicken
- 1 pound chicken breast boneless, skinless
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon mustard powder dry
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
Pasta
- 16 ounces cavatappi pasta cooked al dente according to package instructions
- ¼ cup unsalted butter
- 2 teaspoons garlic chopped
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon mustard powder dry
- ½ teaspoon red pepper flakes crushed
- 1 teaspoon kosher salt
- 2 cups White Cheddar Cheese shredded, 226 g
- parsley chopped for garnish
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 735 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 735kcal | 37% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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