White Cheddar Chicken Pasta is creamy, cheesy pasta topped with tender seasoned strips of chicken. It’s a delicious dish that is perfect for a family dinner or a night with friends, sure to satisfy even picky eaters! The cheesy pasta can even stand alone without the chicken, it is so good! If this sounds good to you, be sure to try my Tuscan Chicken Pasta, too!
Ingredients & Substitutions
Chicken: I prefer boneless, skinless chicken breasts. However, you could also use boneless, skinless chicken thighs. The chicken is seasoned with salt, pepper, dried mustard, and paprika, a combination of savory, slightly tangy, smokey notes.
Pasta: Cook the pasta al dente according to package instructions. I love cavatappi pasta for its unique shape. It has a corkscrew shape with ridges along the surface, perfect for holding the cheesy sauce. However, you could certainly use the pasta you have on hand or make homemade-shaped pasta!
Cheese Sauce: This cheese sauce has a velvety texture with balanced flavors that would be good on more than just pasta! Of course, it also pairs wonderfully with the chicken in this recipe, but would also be delicious on vegetables.
Red Pepper Flakes: The crushed red pepper flakes add a hint of spiciness to the dish but are far from overpowering. You could leave them out if preferred. (I actually like to add a few more on top of my plate of pasta!)
Cheese: You can’t make white cheddar chicken pasta without white cheddar cheese! If possible, grate a block of cheese rather than buy it already shredded. The pre-shredded variety often contains additives like anti-caking agents, which can affect the texture of the cheese and how well it melts.
Can I Make This Ahead Of Time?
You can certainly cook the chicken in advance. Once cooked, slice it and let it cool completely. Then, store it in an airtight container in the refrigerator for up to 3-4 days. When ready to top the white cheddar pasta, simply heat up the chicken.
Can I Make White Cheddar Chicken Pasta Without Chicken?
Absolutely! If you are in the mood for a plateful of creamy, cheesy noodles, I highly recommend this white cheddar pasta. It could easily be served as a side dish, lunch, or light dinner.
How To Store White Cheddar Chicken Pasta
Store any leftovers of white cheddar chicken pasta in an airtight container. It will last in the refrigerator for up to 3-4 days. Reheat it in the microwave or in on the stovetop. You can also freeze this pasta for up to a couple of months. When ready to enjoy, let it thaw in the refrigerator overnight before reheating.
White Cheddar Chicken Pasta
Ingredients
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
- 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
- parsley, chopped for garnish
Instructions
- In a small bowl, combine salt, pepper, dried mustard, and paprika. Season chicken breasts all over with the seasoning mixture.
- To a large nonstick skillet over medium heat, add oil. Once hot, add chicken breasts. Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm.
- To the same skillet over medium heat, add the butter. Once melted, add in the garlic and cook for 1 more minute. Then add in the flour and stir for another minute. Slowly drizzle in the whole milk, whisking constantly to break up any lumps. Scrape the skillet to release any chicken bits.
- Add mustard, red pepper flakes, and salt. Reduce heat and simmer until slightly thickened, about 3-4 minutes.
- Mix in the shredded white cheddar cheese, stirring until the cheese is fully melted. Add pasta to the sauce, stirring to combine.
- Slice the chicken into strips and add to the top of the pasta dish. Garnish with parsley and more red pepper flakes (optional) and serve.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
What an easy and delicious weeknight meal. The kids will love this one! Perfectly seasoned chicken and super creamy and cheesy noodles. I will totally make this at home!
Elizabeth
This is like an adult version of mac and cheese that kids will still love! I could eat the cheesy pasta on its own, but I like the added chicken for some protein. This recipe is a winner, winner, (easy) chicken dinner!
Rachael
So good! I love the white cheddar in this and the chicken is beautifully seasoned. I couldn't stop eating it! I would give it even more of a kick and add some extra red pepper flakes but it is delicious!
Annabelle
Creamy and savory all in the best way! The chicken is juicy and tender, I'll be making this one for sure!
Selena
Super easy and satisfying dish to throw together for a weeknight dinner. I liked the white cheddar for something different. I also really liked that it could be made in one pan!
Bella
This is quite simple but the flavors come together very well. The seasoned chicken pairs great with the creamy, cheesy noodles. This is a perfect meal to cook if you're craving savory pasta!
I made this and we really enjoyed it. We had never had cavatoppi pasta before, but it was really good with this dish. There was just enough spice in the sauce to give it great flavor, not over the top though. The chicken is a great add as well.
It was delishes creamy just right hot with the family for durey