White Cheddar Chicken Pasta

I stole this recipe for White Cheddar Chicken Pasta from thecozycook.com. This pasta recipe is easy enough to make for a weeknight meal. Chicken is seasoned with salt, pepper and Italian seasoning then dredged in flour before cooking in a skillet. Then the chicken is removed from the skillet and cut up. Next a mixture of chicken broth, half and half and seasonings are added to the pan. Once the sauce is bubbling white cheddar cheese and Parmesan cheese are added and stirred until melted. Then the cooked chicken and pasta are stirred into the sauce before serving. Because this recipe is easy to make, no dressing up for dinner needed.

The ingredients for this recipe are: 2 large chicken breasts, 4 tsp Italian seasoning, ½ cup flour, 8 tbsp olive oil, 1 cup dry white wine, 6 tbsp butter, 6 cloves garlic, 2 cups half and half, 2 cups chicken broth, 2 cups white cheddar cheese, 4 tbsp Parmesan cheese, 1 lb fusilli pasta or rotini, 1 tsp onion powder, 1 tsp garlic salt, 1 tsp oregano, 1 tsp basil, 1 tsp mustard powder, 1 tsp parsley, ½ tsp thyme and ¼ tsp pepper

Season the chicken with salt, pepper and Italian seasoning. Sprinkle each side of chicken with flour. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a crust develops, 3 to 4 minutes per side. Set aside and let is rest for 10 minutes, then cut into pieces.

Add the wine to the skillet and then set the heat to medium. Bring to a gentle bubble and reduce by half, about 3 to 4 minutes. Then add the butter and garlic to the skillet and cook for 1 minute.

Next add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

Add half and half, chicken broth and seasoning to the skillet.

Bring to a gentle bubble, then reduce heat to low and cover partially.

Gradually sprinkle the cheese into the sauce, stirring continuously.

Then add the cooked pasta and toss to incorporate.

Then add the cooked chicken with any juices from the pan.

Stir everything together before serving.

If you liked this recipe for White Cheddar Chicken Pasta then you can also try Instant Pot Creamy Tuscan Chicken Pasta, Four Cheese Chicken Pasta, One-Pot Creamy Chicken Marsala Pasta or Cheesy Chicken Rigatoni.

White Cheddar Chicken Pasta

This pasta recipe is easy enough to make for a weeknight meal. Chicken is seasoned with salt, pepper and Italian seasoning then dredged in flour before cooking in a skillet. Then the chicken is removed from the skillet and cut up. Next a mixture of chicken broth, half and half and seasonings are added to the pan. Once the sauce is bubbling white cheddar cheese and Parmesan cheese are added and stirred until melted. Then the cooked chicken and pasta are stirred into the sauce before serving.
Course Pasta
Prep Time 15 minutes
Cook Time 35 minutes
Servings 8 people

Ingredients

Chicken

  • 2 large chicken breasts
  • Salt
  • Pepper
  • 4 tsp Italian seasoning
  • ½ cup flour
  • 2 to 4 tbsp olive oil

Sauce

  • 1 cup dry white wine
  • 6 tbsp butter
  • 6 cloves garlic minced
  • 4 tbsp flour
  • 2 cups half and half
  • 2 cups chicken broth
  • 2 cups white cheddar cheese shredded
  • 4 tbsp Parmesan cheese grated
  • 1 lb fusilli pasta or rotini

Seasoning

  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp mustard powder
  • 1 tsp parsley
  • ½ tsp thyme
  • ¼ tsp pepper

Instructions

  1. Combine half and half, chicken broth and seasoning in a large measuring cup with a spout and set aside.
  2. Slice the chicken in half lengthwise to create 2 to 3 thinner slices. Place plastic wrap over the chicken and pound each side to ¾ inch thickness. Pat each side dry.
  3. Season with salt, pepper and Italian seasoning. Sprinkle each side of chicken with flour.
  4. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a crust develops, 3 to 4 minutes per side. Set aside and let is rest for 10 minutes, then cut into strips.
  5. Cook the pasta and set aside.
  6. Add the wine to the skillet and then set the heat to medium. Bring to a gentle bubble and reduce by half, about 3 to 4 minutes.
  7. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.
  8. Add the chicken broth mixture in a small amount at a time, stirring continuously. Do this slowly to keep the roux intact and maintain a thick consistency.
  9. Bring to a gentle bubble, then reduce heat to low and cover partially.
  10. Gradually sprinkle the cheese into the sauce, stirring continuously.
  11. Add the pasta and toss to incorporate. Then add the cooked chicken with any juices from the pan.

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