White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta brings together tender chicken breast and al dente fusilli pasta wrapped in a creamy flavorful white cheddar sauce with herbs and seasonings. It’s designed to be a cozy and satisfying meal that works perfectly for a weeknight dinner offering rich layered flavors without feeling heavy.

I first made this on a chilly evening and it immediately became a family favorite. The cheese sauce is full of depth and since then this meal has brought extra warmth to many dinners.

Ingredients

• Chicken breast: ten to eleven ounces provides juicy protein slice and pound for even cooking
• Salt and pepper: essential for seasoning the chicken and sauce
• Italian seasoning: about two teaspoons infuses the chicken with savory herbs
• Flour: for dredging chicken and thickening sauce creates a golden crust and smooth sauce
• Olive oil: for searing gives a crisp exterior to the chicken
• Dry white wine: half a cup adds acidity and bright flavor Sauvignon Blanc works best
• Butter: three tablespoons forms the rich base of the sauce
• Garlic: minced cloves gives the sauce aromatic depth
• Half and half: one cup balances creaminess without heaviness
• Chicken broth: one cup builds savory body in the sauce
• White cheddar cheese: shredded is the star ingredient for smooth tangy cheese flavor
• Parmesan cheese: grated adds umami complexity
• Fusilli pasta: half a pound spiral shape holds onto sauce nicely rotini is a good alternative
• Onion powder: for seasoning
• Garlic salt: for seasoning
• Oregano: for seasoning
• Basil: for seasoning
• Mustard powder: for seasoning
• Parsley: for seasoning
• Thyme: adds subtle warmth
• Pepper: adds spice

Instructions

Prep Work:

Measure the half and half chicken broth and all the seasonings into a large measuring cup with a spout and set aside. Gathering everything before you start makes the process much smoother.

Season and Sear the Chicken:

Slice the chicken breast lengthwise into two to three thinner pieces. Cover with plastic wrap and pound each slice to about three quarters of an inch thick. This helps the chicken cook evenly and stay tender. Pat the chicken dry. Season both sides with salt pepper and Italian seasoning. Sprinkle flour evenly on the chicken and rub it in to create a light coating which prevents sticking and promotes a crispy crust. Heat olive oil in a skillet over mediumhigh heat. Cook the chicken three to four minutes on each side until a golden crust forms. Remove from skillet and let rest for ten minutes before slicing.

Make the Sauce:

Turn the heat to medium and pour the white wine into the same skillet used for the chicken. Use a silicone spatula to scrape up the browned bits on the bottom and sides of the pan these bits or fond add a lot of flavor. Simmer until the wine reduces by half about three to four minutes. Add butter and minced garlic and cook for one minute until fragrant. Sprinkle the flour into the pan while stirring continuously for about two minutes to cook off the raw flour taste. Slowly add the half and half and chicken broth mixture in small splashes stirring constantly to keep the sauce thick and smooth. Bring to a gentle bubble then lower heat and partially cover the pan.

Boil the Pasta:

Salt boiling water generously and stir in the fusilli pasta. Cook until just al dente stirring occasionally to prevent sticking. Drain and set aside.

Finish the Dish:

Gradually add shredded white cheddar cheese to the sauce stirring constantly to melt it smoothly into the sauce. Slowly combining the cheese helps prevent graininess. Add the cooked pasta to the sauce and gently toss with a silicone spatula to combine. Pour in sliced chicken pieces along with any juices and toss to heat everything through. Serve warm for a creamy satisfying meal.

One of my favorite moments with this dish was serving it during a family gathering. The way the sharp cheddar blended with the herbs brought everyone together around the table. I especially love using extra sharp white cheddar from a block as it melts beautifully and packs lots of flavor.

Storage Tips

Store leftovers in an airtight container in the fridge for up to three days. This dish also freezes well for up to three months. When reheating try warming gently over a double boiler with a splash of milk or chicken broth to bring back the creamy texture without separating the cheese.

Ingredient Substitutions

If you don’t cook with wine try using extra chicken broth or a splash of white grape juice with a tablespoon of vinegar for acidity. You can swap fusilli for other short pastas like penne ziti or cavatappi depending on what you have in the pantry. Use any good melting white cheddar such as Cabot Vermont Extra Sharp or Cracker Barrel Vermont Sharp for the best taste and smooth melt.

Serving Suggestions

This dish pairs nicely with a crisp green salad or roasted vegetables to add brightness and texture. A side of garlic bread or soft dinner rolls complements the creamy pasta sauce perfectly. Consider serving with a glass of the same white wine used in cooking to enhance the flavors.

Serve warm for a comforting weeknight meal that often becomes a family favorite. Reheat gently to preserve the sauce texture.

FAQs About This Recipe

→ What pasta works best with a creamy cheddar sauce?

Spiral shapes like fusilli or rotini hold onto the sauce well, ensuring flavorful bites throughout.

→ How do I prevent the sauce from becoming grainy?

Adding cheese gradually over low heat and stirring constantly helps keep the sauce smooth and creamy. Avoid boiling once cheese is added.

→ Can I substitute the white wine in the sauce?

Yes, extra chicken broth works well as a non-alcoholic alternative, maintaining depth of flavor.

→ What is the key to juicy seared chicken breasts?

Pounding chicken slices to even thickness and searing over medium-high heat forms a golden crust that locks in juices.

→ How should leftovers be stored and reheated?

Store in an airtight container in the fridge for up to 3 days. Reheat gently using a double boiler with a splash of milk or broth to preserve creaminess.

→ Which cheeses melt best for this sauce?

Extra sharp white cheddar melts smoothly and imparts the best flavor. Freshly shredded from a block is preferred over pre-grated cheese.