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Creamy White Cheddar Chicken Pasta – A Comfort Food Classic!

Indulge in the rich, cheesy goodness of this Creamy White Cheddar Chicken Pasta! Tender chicken, perfectly cooked pasta, and a velvety white cheddar sauce come together for a dish that’s comforting, satisfying, and full of flavor. Whether for a cozy weeknight dinner or a special occasion, this easy-to-make recipe is sure to be a favorite!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Chicken:
  • 2 boneless skinless chicken breasts (cut into bite-sized pieces)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • 1 tablespoon olive oil
For the Pasta:
  • 12 oz penne or rotini pasta
  • 1 tablespoon salt for boiling water
For the White Cheddar Sauce:
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded white cheddar cheese
  • ½ teaspoon Dijon mustard optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground nutmeg optional
For Garnish:
  • ¼ cup freshly chopped parsley
  • ½ cup crispy bacon bits optional
  • Extra shredded white cheddar for topping

Method
 

Cook the Pasta:
  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook according to package instructions until al dente.
  3. Drain and set aside, reserving ½ cup of pasta water.
Prepare the Chicken:
  1. Season chicken with salt, black pepper, garlic powder, and smoked paprika.
  2. Heat olive oil in a skillet over medium heat.
  3. Cook chicken for 5-7 minutes, until golden brown and fully cooked.
  4. Remove from skillet and set aside.
Make the White Cheddar Sauce:
  1. In the same skillet, melt butter over medium heat.
  2. Add garlic and sauté for 1 minute until fragrant.
  3. Whisk in flour and cook for 1-2 minutes, stirring constantly.
  4. Gradually add milk and heavy cream, whisking continuously.
  5. Stir in Dijon mustard, salt, black pepper, and nutmeg.
  6. Simmer for 2-3 minutes, then remove from heat.
  7. Stir in shredded white cheddar cheese until smooth.
Combine Everything:
  1. Return cooked chicken to the skillet and mix with the sauce.
  2. Add drained pasta and toss to coat.
  3. If the sauce is too thick, add a splash of reserved pasta water.
Serve and Enjoy:
  1. Garnish with parsley and crispy bacon bits.
  2. Serve hot with extra shredded white cheddar on top.

Notes

    • Use freshly shredded cheese for the best melting texture.
    • Adjust thickness by adding more milk if the sauce becomes too thick.
    • For extra flavor, add a pinch of red pepper flakes.
    • Store leftovers in the fridge for up to 3 days and reheat with a splash of milk.
    • Pair with garlic bread or a fresh salad for a complete meal.
 

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