Description

A creamy and cheesy chicken pasta dish featuring tender chicken breasts seasoned with herbs, combined with a rich white cheddar cheese sauce, and served with perfectly cooked short-cut pasta. This comforting recipe is perfect for a satisfying dinner that blends savory flavors with a hint of spice.

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: In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper. Mix well to create a seasoning blend.
Season the chicken: Slice chicken breasts into thin strips or cut into 1-inch cubes and sprinkle evenly with the seasoning mixture to ensure flavorful meat.
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. Remove chicken from skillet and set aside on a plate.
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 and set aside.
Make the roux and sauce base: In the same skillet used for the chicken, melt butter over medium heat. Stir in all-purpose flour and cook for about 1 minute to make a roux. Add white wine, minced garlic, diced onion, and Dijon mustard; stir and cook for 3-5 minutes until onions soften.
Add milk and thicken sauce: Slowly pour in whole milk in several additions, stirring continuously. Cook on low heat for 4-6 minutes until the sauce thickens gently.
Incorporate cheese: Add grated white cheddar cheese to the sauce and stir until fully melted and creamy.
Combine everything: Return the cooked chicken and drained pasta to the skillet. Stir well to coat everything with the cheesy sauce evenly.
Serve: Plate the cheesy chicken pasta immediately, then garnish with fresh thyme leaves and sprinkle crushed red pepper flakes or smoked paprika for a touch of heat and extra flavor.

Notes

Use rotini or other short-cut pasta to help hold the creamy sauce better.
For a spicier kick, increase crushed red pepper flakes to taste.
Dry white wine can be substituted with chicken broth if preferred.
Ensure to cook pasta al dente to prevent it from becoming mushy when mixed with sauce.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Sautéing, Boiling, Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 520 kcal
Sugar: 6 g
Sodium: 350 mg
Fat: 22 g
Saturated Fat: 11 g
Unsaturated Fat: 9 g
Trans Fat: 0.2 g
Carbohydrates: 50 g
Fiber: 3 g
Protein: 33 g
Cholesterol: 95 mg

Keywords: Cheesy chicken pasta, creamy chicken pasta recipe, white cheddar pasta, easy chicken dinner, herb-seasoned chicken pasta