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White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta recipe has spiral pasta and juicy chicken smothered in a delicious White Cheddar Cheese sauce with herbs and seasonings.

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 4 people
Calories: 595 kcal
Course: Main Course
Cuisine: Italian , American

Ingredients

Chicken
  • 1 large boneless skinless chicken breast or 2 small. I use 10-11 oz.
  • Salt/Pepper
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1-2 tablespoons olive oil
Pasta/Sauce
  • ½ cup dry white wine see notes
  • 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 EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley
  • ¼ teaspoon thyme
  • 1/8 teaspoon pepper

Instructions

Prep Work
    Cup of Yum
  1. 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
  1. 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.
  2. 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.)
  3. 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
  1. Start boiling water for the pasta.
  2. 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.
  3. 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.
  4. 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.
  5. Bring to a gentle bubble, then reduce heat to low and cover partially.
Boil the Pasta
  1. 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
  1. Gradually sprinkle the cheese into the sauce, stirring continuously. Do this slowly to allow it to melt properly as it's added.
  2. 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

  • Pro Tips
  • Storage
  • Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
  • Pasta: I use Rao's Fusilli for this recipe but a variety of pastas work well, including  Cavatappi, Penne, and Ziti.
  • Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
  • Cheese: I use Cabot Vermont Extra Sharp White Cheddar Cheese for this. The "extra sharp" factor makes it very flavorful but it's also soft and it melts well. Harder, crystalized sharp cheddars won't melt as well in this recipe. Cracker Barrel Vermont Sharp White is another good option. 
  • Shred the cheese from a block as it will melt and taste much better than bagged grated cheese. 
  • Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
  • 📘 Find this recipe on page 213 of my 2nd cookbook, Let's Eat!
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
  • I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. A little milk or chicken broth can be added to smooth it back out.

Nutrition Information

Calories 595kcal (30%) Carbohydrates 33g (11%) Protein 29g (58%) Fat 36g (55%) Saturated Fat 19g (95%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 0.4g Cholesterol 125mg (42%) Sodium 933mg (39%) Potassium 435mg (12%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 958IU (19%) Vitamin C 2mg (2%) Calcium 400mg (40%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 595

% 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.