Description

White Cheddar Chicken Pasta is a creamy and cheesy pasta dish topped with tender, seasoned chicken strips. Perfect for a family dinner or gathering with friends, this recipe features cavatappi noodles enveloped in a rich white cheddar sauce flavored with garlic, dry mustard, and a hint of red pepper flakes. The chicken is pan-seared to juicy perfection, making it a comforting and satisfying meal that even picky eaters will enjoy.

Ingredients

Scale

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

Sauce

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

Garnish

parsley, chopped for garnish

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Instructions

Season the chicken: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dry mustard, and 1 teaspoon paprika. Season the chicken breasts evenly on all sides with this mixture.
Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat. When hot, add the seasoned chicken breasts. Cook for 5 minutes, then flip the chicken. Reduce heat to medium-low and cook for another 5 minutes or until the internal temperature reaches 165°F. Remove from heat and transfer the chicken to a plate. Tent to keep warm.
Make the sauce base: Using the same skillet, melt ¼ cup unsalted butter over medium heat. Add 2 teaspoons chopped garlic and cook for 1 minute until fragrant. Stir in ¼ cup all-purpose flour and cook for another minute to form a roux, stirring constantly to avoid lumps.
Add milk and seasonings: Slowly drizzle in 2 cups whole milk while whisking constantly to prevent lumps. Scrape the skillet bottom to deglaze and release any browned bits from cooking the chicken. Add 1 teaspoon dry mustard, ½ teaspoon crushed red pepper flakes, and 1 teaspoon kosher salt. Reduce heat and simmer the sauce until it thickens slightly, about 3 to 4 minutes.
Melt the cheese: Stir in 2 cups shredded white cheddar cheese until fully melted and the sauce is smooth.
Combine pasta and sauce: Add the cooked cavatappi noodles to the cheese sauce and stir gently to coat the pasta evenly.
Slice and serve: Slice the cooked chicken into strips and place on top of the pasta. Garnish with chopped parsley and additional crushed red pepper flakes if desired. Serve immediately.

Notes

This dish can be served without the chicken for a delicious vegetarian version of cheesy pasta.
For a spicier kick, increase the amount of crushed red pepper flakes to taste.
Ensure the pasta is cooked al dente to hold up well when mixed with the creamy sauce.
Use freshly shredded white cheddar cheese for best melting and flavor.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid the sauce separating.

Nutrition

Serving Size: 1 serving
Calories: 735 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 35 g
Saturated Fat: 20 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 3 g
Protein: 45 g
Cholesterol: 110 mg