Description
This Cheesy Chicken Pasta recipe combines tender, seasoned chicken with a rich, creamy white cheddar cheese sauce and perfectly cooked short-cut pasta. Enhanced with garlic, Dijon mustard, and fresh thyme, it’s a comforting and flavorful dish ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
For the Chicken:
- 2 chicken breasts, skinless and boneless
- 1 ½ tbsp olive oil
- 1 tsp dry mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
For the Pasta:
- 1 pound short-cut pasta (such as rotini)
For the Cheesy and Creamy Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 yellow onion, diced
- ¼ cup dry white wine
- 1 tbsp Dijon mustard
- 8 oz white cheddar cheese, grated
- 2 cups whole milk
- 1–2 tbsp fresh thyme
- 1 tsp crushed red pepper flakes
Instructions
- Prepare the seasoning and chicken: In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Slice the chicken breasts into thin strips or 1-inch cubes and sprinkle with the seasoning mixture to coat evenly.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for several minutes until browned and cooked through. Once done, transfer the chicken to a plate and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the short-cut pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the roux and sauce base: In the same skillet used for the chicken, melt butter over medium heat. Stir in the all-purpose flour to create a roux and cook for about 1-2 minutes, stirring constantly. Gradually add the dry white wine, minced garlic, diced onion, and Dijon mustard, stirring to combine. Cook for 3-5 minutes until the onions soften.
- Add the milk and thicken the sauce: Slowly pour in the whole milk in a few additions, stirring continuously to prevent lumps. Reduce heat to low and simmer for 4-6 minutes until the sauce thickens to a creamy consistency.
- Incorporate cheese and finish the sauce: Add the grated white cheddar cheese to the sauce and stir until melted and smooth. Then fold in the cooked chicken and pasta, mixing well to coat everything evenly with the cheesy sauce.
- Serve: Serve the cheesy chicken pasta immediately, garnished with fresh thyme leaves and a sprinkle of crushed red pepper flakes for a bit of heat, or smoked paprika if desired.
Notes
- For a richer sauce, you can substitute some of the whole milk with heavy cream.
- Use a sharp white cheddar for more pronounced cheesy flavor.
- If you prefer less heat, omit or reduce the crushed red pepper flakes.
- Fresh thyme can be substituted with dried thyme if fresh is unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing, Boiling, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 620 kcal
- Sugar: 6 g
- Sodium: 460 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: cheesy chicken pasta, creamy chicken pasta, cheddar cheese sauce, quick chicken dinner, one skillet pasta
