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)
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White 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.
Bel
Friday 4th of January 2013
I used chicken broth in place of the wine.
Bobby
Thursday 3rd of March 2011
Carey- You can just leave the wine out if you choose.
Carey
Thursday 3rd of March 2011
do you have to use wine if not what can I subsitute?
Bobby
Tuesday 1st of March 2011
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.
Shawn
Sunday 27th of February 2011
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.