Description
White Cheddar Chicken Pasta is a creamy, cheesy pasta dish topped with tender, seasoned strips of chicken breast. Perfect for a comforting family dinner, this recipe features cavatappi noodles coated in a rich white cheddar sauce with a hint of spice from red pepper flakes and dry mustard, garnished with fresh parsley.
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
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 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dry mustard, and 1 teaspoon paprika. Season the boneless, skinless chicken breasts all over with this seasoning mixture.
- Cook the chicken: Heat 2 tablespoons extra virgin olive oil in a large nonstick skillet over medium heat. Once hot, add the seasoned chicken breasts. Cook for 5 minutes, then flip the chicken, reduce heat to medium-low, and cook for an additional 5 minutes or until the internal temperature reaches 165°F. Remove from heat and transfer the chicken to a plate. Tent to keep warm.
- Make the sauce base: In the same skillet over medium heat, add ¼ cup unsalted butter. Once melted, add 2 teaspoons chopped garlic and cook for 1 minute. Stir in ¼ cup all-purpose flour and cook for another minute to form a roux.
- Add milk and seasonings: Slowly drizzle in 2 cups whole milk while whisking constantly to avoid lumps. Scrape the skillet to release any browned bits from the chicken. Add 1 teaspoon dry mustard, ½ teaspoon crushed red pepper flakes, and 1 teaspoon kosher salt. Reduce heat and simmer until the sauce thickens slightly, about 3 to 4 minutes.
- Incorporate cheese and pasta: Stir in 2 cups shredded white cheddar cheese until fully melted and smooth. Add the cooked cavatappi noodles to the cheese sauce and stir to combine thoroughly.
- Serve: Slice the cooked chicken into strips and place on top of the pasta. Garnish with chopped parsley and additional red pepper flakes if desired. Serve immediately.
Notes
- White Cheddar Chicken Pasta is creamy, cheesy, and delicious, making it perfect for family dinners or entertaining guests.
- The pasta can be enjoyed on its own without chicken for a vegetarian option.
- For extra spice, feel free to increase the crushed red pepper flakes.
- Use freshly shredded cheddar cheese for a smoother melt compared to pre-shredded varieties.
- If you prefer, substitute cavatappi with other pasta shapes such as penne or rotini.
- Ensure chicken is cooked fully to an internal temperature of 165°F for food safety.
Nutrition
- Serving Size: 1 serving
- Calories: 735 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 115 mg
