White Cheddar Chicken Pasta (Printer-Friendly)

Tender chicken breast paired with fusilli in a creamy white cheddar sauce seasoned with herbs and garlic.

# What You’ll Need:

→ Protein

01 - 10 to 11 ounces chicken breast, sliced and pounded to ¾ inch thickness

→ Seasonings

02 - 2 teaspoons Italian seasoning
03 - Salt, to taste
04 - Black pepper, to taste
05 - Onion powder, to taste
06 - Garlic salt, to taste
07 - Oregano, to taste
08 - Basil, to taste
09 - Mustard powder, to taste
10 - Parsley, to taste
11 - Thyme, to taste

→ Coating and oil

12 - Flour, as needed to dredge chicken and thicken sauce
13 - Olive oil, approximately 2 tablespoons for searing

→ Sauce liquids

14 - ½ cup dry white wine (Sauvignon Blanc recommended)
15 - 3 tablespoons unsalted butter
16 - 3 cloves garlic, minced
17 - 1 cup half and half
18 - 1 cup chicken broth

→ Cheese

19 - 1 cup shredded white cheddar cheese (extra sharp preferred)
20 - ¼ cup grated Parmesan cheese

→ Pasta

21 - 8 ounces fusilli pasta

# Steps to Make This:

01 - Combine half and half, chicken broth, and all dry seasonings into a large measuring cup and set aside.
02 - Cut chicken breast lengthwise into 2 to 3 thinner pieces. Cover with plastic wrap and pound each to about ¾ inch thickness for even cooking. Pat dry thoroughly.
03 - Season both sides of chicken with salt, pepper, and Italian seasoning. Lightly dredge chicken in flour, rubbing to form an even coating.
04 - Heat olive oil in a skillet over medium-high heat. Cook chicken 3 to 4 minutes per side until golden brown crust forms. Remove and let rest for 10 minutes before slicing.
05 - Reduce heat to medium and pour white wine into skillet. Scrape browned bits from bottom with a spatula. Simmer until wine is reduced by half, about 3 to 4 minutes.
06 - Add butter and minced garlic to skillet; cook one minute until fragrant. Gradually sprinkle flour in while stirring continuously, cooking for about 2 minutes to remove raw flavor.
07 - Slowly add half and half and chicken broth mixture in small portions, stirring constantly to prevent lumps. Bring to a gentle simmer, then reduce heat and partially cover skillet.
08 - Cook fusilli in generously salted boiling water until just al dente, stirring occasionally. Drain and set aside.
09 - Gradually add shredded white cheddar to the simmering sauce, stirring constantly until fully melted and smooth. Avoid boiling once cheese is added to preserve texture.
10 - Stir cooked pasta into cheese sauce gently to coat evenly. Add sliced chicken and any resting juices, tossing carefully to warm through. Serve immediately.

# Additional Notes:

01 - Pound chicken evenly to ensure tender, juicy results and uniform cooking.
02 - Add cheese slowly over low heat and avoid boiling to maintain a creamy texture and prevent graininess.
03 - Leftovers store well refrigerated up to 3 days or frozen up to 3 months; reheat gently with added liquid to restore sauce consistency.

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