Updated on February 1st, 2021
White cheddar chicken pasta is a dish that will probably end up among your favorites. This particular dish is something that I could eat at least once a week. I have tried a lot of different chicken pasta recipes but this has to be one of the best. The chicken is seasoned with dry mustard, thyme, and salt and pepper for an all around great flavor. The best part which is the sauce combines ingredients such as white cheddar cheese, wine, milk, and garlic. There are additional seasonings added to the sauce for even more flavor. There is even a little bit of red pepper flakes to add a nice kick to this recipe. Enjoy.
(Makes 6 Servings)
PrintWhite Cheddar Chicken Pasta Recipe
- Total Time: 30 minutes
Ingredients
Scale
- 1lb boneless skinless chicken breasts
- 1 teaspoon dried mustard
- 1 tablespoon thyme
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 1lb rotini pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 garlic cloves (minced)
- 1 onion (diced)
- ¼ cup white wine
- 1 tablespoon Dijon mustard
- 8 ounces white cheddar cheese (grated)
- 2 cups of milk
- ½ tablespoon thyme
- ½ tablespoon oregano
- crushed red pepper flakes (to taste)
- Parmesan cheese
Instructions
- In a small bowl mix together mustard, thyme, salt, and pepper. Sprinkle evenly over both sides of the chicken breasts. Heat oil in a large skillet over medium heat.
- Add chicken breasts and cook on both sides until golden brown and the internal temperature has reached 165 degrees. Remove from the pan and slice into strips.
- Cook rotini pasta according to package directions. While pasta is cooked melt the butter in a large skillet over medium heat. Add flour and mix well with the butter to combine. Add wine, garlic, onion, and Dijon mustard. Cook for about 5 minutes. Reduce heat to low and slowly add milk stirring to combine. Cook until the mixture begins to thicken. Add white cheddar cheese and stir it into the sauce until it has melted.
- Drain noodles and transfer them to a large serving bowl. Mix in white cheddar sauce, add the chicken and toss until well combined. Season with thyme, oregano, and crushed red pepper flakes. Top with Parmesan cheese while serving.
I can’t wait to try this! However, every time I try a recipe that requires me to melt butter then add flour to it, I get big clumps that never dissolve. I usually end up picking out the yellow clumps and using corn starch and water to thicken. Any advice?
Darcie, you may want to look at this: https://www.youtube.com/watch?v=1A0IiieypBY&feature=related
Darcie- if you watched that video Russell posted, it should help. Whisking is a great way to make sure everything goes smoothly. Also just add a little milk add a time while whisking, instead of just doing it all at once.
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I just love the fact that you cook real food and not foofy stuff all the time, my husband and are not really foofy kind of people, and your recipes are just AWESOME! Thanks!
I made this for dinner this evening. Nice taste and I will be making this again. I couldn’t find white cheddar so used Gouda instead. I usually don’t bitch about typos in recipes but in steps 2 and 3…your wordage gets confusing. I suggest you read your entire post again and correct your sentences. A beginner cook would be turned off by this because it gets confusing towards the end. Sorry…not to be mean…just trying to help. Good food as always…love ya, Bobby.
Shawn- sorry, I know I am horrible with typos. 🙁
Thanks for the heads up, I will fix it right away. I’m glad you enjoyed the recipe.
do you have to use wine if not what can I subsitute?
Carey- You can just leave the wine out if you choose.
I used chicken broth in place of the wine.