Description
Creamy White Cheddar Chicken Pasta
Craving something comforting yet simple? This Creamy White Cheddar Chicken Pasta is your perfect go-to dish! Originating as a classic weeknight dinner idea, this pasta combines tender chicken, rich white cheddar sauce, and a touch of Parmesan for added flavor. It’s a versatile dish that both kids and adults love, making it ideal for family gatherings or a cozy dinner at home. Garnish with fresh parsley and pair it with garlic bread for a complete meal!
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz rotini or pasta of your choice
2 cups chicken broth
1 cup heavy cream
1 cup grated white cheddar cheese
1/2 cup grated Parmesan cheese
1/2 medium onion, finely chopped
3 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh parsley for garnish
Directions:
1. Cook chicken in a skillet until no longer pink; set aside.
2. Cook pasta according to package instructions.
3. In the skillet, melt butter and stir in flour to make a roux. Gradually whisk in cream, add cheddar, and stir until smooth.
4. Combine cooked chicken and pasta with the sauce. Mix well and serve hot.
Prep Time: 30 mins
Kcal: 620 per serving
Step-by-Step Guide
1. Prepare Ingredients: Chop onion, mince garlic, cut chicken into bite-sized pieces, and grate cheeses. Measure all other ingredients.
2. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season chicken with salt, pepper, garlic powder, and onion powder. Cook for 5-7 minutes until golden and cooked through. Transfer to a plate.
3. Cook Pasta: In a pot of salted boiling water, cook pasta to al dente according to package directions. Drain and set aside.
4. Make the Roux: In the same skillet, melt butter over medium heat. Add chopped onion and cook until soft (3-4 mins). Add minced garlic, oregano, thyme, and red pepper flakes, cooking for 1 minute. Sprinkle in flour and whisk constantly for 1-2 minutes to cook out the raw flour taste.
5. Build the Sauce: Gradually whisk in the chicken broth, ensuring no lumps form. Then, slowly whisk in the heavy cream. Bring to a gentle simmer, stirring frequently, until the sauce thickens slightly (about 3-5 minutes).
6. Add Cheese: Reduce heat to low. Gradually stir in the grated white cheddar and Parmesan cheese until fully melted and the sauce is smooth.
7. Combine and Serve: Add the cooked chicken and drained pasta back to the skillet. Toss everything until evenly coated in the creamy sauce. Heat through for 1-2 minutes. Garnish with fresh parsley and serve immediately.
Serving Suggestions
This rich pasta pairs perfectly with simple sides to balance the meal. Serve with a crisp green salad dressed with a light vinaigrette or steamed broccoli. For a classic combo, offer warm, buttery garlic bread or crusty bread rolls to soak up the extra sauce. A glass of Chardonnay or Pinot Grigio complements the creamy cheddar flavor beautifully.
How-to Summary
Sauté seasoned chicken and set aside. Cook pasta. In the same pan, make a roux with butter, onion, garlic, and flour. Whisk in broth and cream to create a base, then melt in white cheddar and Parmesan cheeses to form a smooth sauce. Combine sauce with cooked pasta and chicken, heat through, garnish, and serve.
Frequently Asked Questions
Can I use a different type of cheese? Yes, but for best flavor, stick with good melting cheeses. A mild yellow cheddar or Gruyère can work, but avoid pre-shredded cheeses with anti-caking agents, as they can make the sauce grainy.
How can I make this dish lighter? Substitute half-and-half or whole milk for the heavy cream, though the sauce will be less rich. You can also use a low-sodium chicken broth.
Can I make this ahead of time? The sauce can be made 1-2 days ahead and stored separately in the fridge. Reheat gently on the stove, adding a splash of milk if it has thickened too much, before combining with freshly cooked pasta and chicken.
What if my sauce is too thin? Let it simmer a bit longer to reduce. If it’s still thin, create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce.
Can I use frozen chicken? It’s best to thaw chicken completely first to ensure even cooking and to avoid excess water diluting your sauce. Pat it dry before seasoning.
Common Mistakes to Avoid
Avoid overcooking the chicken, as it will become dry and tough. Do not add cheese to a boiling sauce, as high heat can cause it to separate and become oily—always melt cheese over low heat. Rushing the roux is a common error; cook the flour-butter mixture for a full minute to eliminate a raw flour taste. Finally, do not under-salt the pasta water, as it’s a key opportunity to season the pasta itself.
Conclusion
This Creamy White Cheddar Chicken Pasta is the ultimate comfort food, delivering restaurant-quality flavor with straightforward steps. Its creamy, cheesy sauce and tender chicken guarantee it will become a beloved staple in your dinner rotation. By following this detailed guide and tips, you can avoid common pitfalls and create a perfect, satisfying meal every time. Enjoy the process and the delicious results!