Indulge in the rich flavors of Creamy Chicken and White Cheddar Pasta, a delightful dish that combines tender chicken strips with cheesy pasta goodness. Whether it’s a cozy family dinner or a gathering with friends, this dish is sure to please even the most discerning palates. Plus, the cheesy pasta alone is so delicious it can steal the show!
Ingredients & Substitutions
- Chicken: Opt for boneless, skinless chicken breasts or thighs for this recipe. Seasoned with a blend of salt, pepper, dry mustard, and paprika, the chicken offers a savory, tangy, and smoky flavor profile.
- Pasta: Cook the pasta al dente according to package instructions. Cavatappi pasta, with its corkscrew shape and ridges, is ideal for holding the creamy sauce. However, feel free to use any pasta variety you prefer or have on hand.
- Cheese Sauce: Velvety and flavorful, the cheese sauce elevates the dish to new heights. Not just limited to pasta, this sauce pairs wonderfully with vegetables too.
- Red Pepper Flakes: For a subtle hint of heat, add crushed red pepper flakes to the dish. Adjust the quantity based on your preference or omit them altogether.
- Cheese: White cheddar cheese is the star of the show here. Opt for freshly grated cheese for optimal flavor and melting capabilities.
Can I Make This Ahead Of Time?
Prepare the chicken in advance by cooking it and slicing it. Store the cooked chicken in an airtight container in the refrigerator for up to 3-4 days. When ready to serve, simply reheat the chicken and top the pasta with it.
Can I Make White Cheddar Chicken Pasta Without Chicken?
Absolutely! If you’re craving a creamy, cheesy pasta dish without the chicken, this recipe is perfect. Serve it as a side dish, a light lunch, or a satisfying dinner option.
How To Store Creamy Chicken and White Cheddar Pasta
Store any leftover pasta in an airtight container in the refrigerator for 3-4 days. Reheat it in the microwave or on the stovetop. For longer storage, freeze the pasta for up to a couple of months. Thaw it overnight in the refrigerator before reheating.
Ingredients:
Chicken
- 1 pound (454 grams) 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 (454 grams) cavatappi noodles, cooked al dente according to package instructions
- ¼ cup (½ stick / 57 grams) unsalted butter
- 2 teaspoons garlic, chopped
- ¼ cup (31 grams) all-purpose flour
- 2 cups (490 grams) whole milk
- 1 teaspoon dry mustard
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 2 cups (226 grams) white cheddar cheese, shredded
- Parsley, chopped for garnish
Instructions:
- In a small bowl, combine salt, pepper, dry mustard, and paprika. Season chicken breasts with the mixture.
- Heat oil in a large nonstick skillet over medium heat. Cook chicken for 5 minutes on each side or until it reaches an internal temperature of 165°F (74°C). Remove chicken from skillet and set aside.
- In the same skillet over medium heat, melt butter. Add garlic and cook for 1 minute. Stir in flour and cook for another minute.
- Gradually pour in milk, whisking constantly to prevent lumps. Scrape the skillet to release any chicken bits.
- Add dry mustard, red pepper flakes, and salt. Simmer until slightly thickened, about 3-4 minutes.
- Stir in shredded white cheddar cheese until fully melted. Add cooked pasta to the sauce and mix well.
- Slice chicken into strips and place on top of the pasta. Garnish with parsley and additional red pepper flakes if desired.
- Serve and enjoy!
