There's something incredibly comforting about a rich, cheesy pasta dish that feels like a warm hug on a plate. This Creamy White Cheddar Chicken Pasta Recipe is one of those special meals — it’s luscious, full of flavor, and satisfying without being fussy. Trust me, this one’s worth keeping in your dinner rotation.

The image shows a black cast iron pan filled with a creamy macaroni pasta base, pale yellow with a smooth texture and small green herb flecks scattered throughout. On top, there is a single piece of well-cooked chicken sliced into nine thick, even strips, arranged in a slightly fanned-out pattern in the center. The chicken is golden brown with darker grilled spots and sprinkled with small green herb bits. The pan sits on a surface with a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Cheddar Chicken Pasta Recipe
Top Tip
How to Serve Creamy White Cheddar Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Cheddar Chicken Pasta Recipe

Why You'll Love This Recipe

I still remember the first time I made this creamy white cheddar chicken pasta — the smell of browned chicken mingling with garlic and melted cheese was irresistible. It’s the kind of recipe that feels like a little celebration in your kitchen, without any complicated steps.

Simple, yet gourmet: The combination of white cheddar and spices gives the dish a restaurant-worthy depth with minimal effort.
Family-friendly comfort: Even my picky eaters ask for seconds, thanks to the creamy sauce and tender chicken.
Versatile and adaptable: You can switch up the pasta shape, spice level, or garnish to suit your mood.
Quick weeknight winner: Ready in about 30 minutes, it’s perfect for busy evenings when you still want something homemade.

A close-up of a silver fork holding two thick, browned slices of grilled chicken stacked together, along with one curved piece of creamy white macaroni covered in melted cheese. In the blurry background, there is a white plate filled with more sliced grilled chicken and a layer of macaroni pasta coated in cheese and lightly sprinkled with herbs and paprika for a touch of red color. The setting is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe uses straightforward ingredients that play beautifully together — creamy white cheddar melts into a silky sauce that hugs every spiral of pasta, while the seasoned chicken adds a savory punch. Here are a few tips on the components so you can pick the best:

Flat lay of boneless, skinless chicken breasts seasoned with kosher salt, black pepper, dry mustard, and paprika, a small white bowl of extra virgin olive oil, a white ceramic plate of cooked cavatappi noodles, a few tablespoons of unsalted butter, a small white bowl of chopped garlic, a small white bowl of all-purpose flour, a small white bowl of whole milk, a small white bowl of crushed red pepper flakes, a small white bowl of shredded white cheddar cheese, and a few sprigs of fresh chopped parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Easy to cook evenly and slice, they soak up the spices perfectly.
Kosher salt and black pepper: Essential for seasoning the chicken and balancing the sauce flavors.
Dry mustard: Adds a subtle tang that brightens the cheddar cheese sauce — don’t skip this!
Paprika: Gives the chicken a lovely warmth and color without overpowering the dish.
Extra virgin olive oil: For searing chicken — it adds a light fruity note that complements the richness.
Cavatappi noodles: Their corkscrew shape holds the sauce so each bite is saucy and satisfying; any sturdy pasta works too.
Unsalted butter: Creates a luscious base for the sauce; using unsalted lets you control the seasoning better.
Garlic: Just a bit to infuse warmth and depth — freshly chopped is best here.
All-purpose flour: Thickens the sauce perfectly for that creamy texture you want.
Whole milk: Provides richness; avoid low-fat milks here to keep the sauce silky and indulgent.
Crushed red pepper flakes: Adds a gentle kick, balanced so it doesn’t overwhelm but lifts the flavor.
White cheddar cheese (shredded): The star of the show — it melts beautifully and offers a sharp but creamy flavor.
Parsley: A fresh garnish that brightens every bite and makes the dish look as tasty as it is.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best parts of this Creamy White Cheddar Chicken Pasta Recipe is how easy it is to tweak to your tastes. I usually stick to the basics, but sometimes I jazz it up with a few twists depending on my mood or what's in the fridge.

Variation: I once swapped cavatappi for penne and tossed in some steamed broccoli — the little bursts of green added freshness and texture that my family loved.
Spice it up: If you prefer some heat, adding a pinch more crushed red pepper flakes or even a dash of cayenne works wonders.
Dairy-free adjustment: For a lighter or lactose-intolerant version, experiment with a creamy cashew sauce and dairy-free cheddar alternatives — it’s surprisingly satisfying!
Make it protein-packed: Feel free to use thighs or even turkey breast if you want something juicier or leaner.

Step-by-Step: How I Make Creamy White Cheddar Chicken Pasta Recipe

Step 1: Seasoning the Chicken the Right Way

I like to mix kosher salt, pepper, dry mustard, and paprika in a small bowl before rubbing it all over the chicken. This seasoning blend gives the chicken a beautiful flavor boost without needing extra sauces. Pat the seasoning in gently so it sticks well.

Step 2: Searing the Chicken to Juicy Perfection

Heat your olive oil over medium heat until shimmering, then add the chicken breasts. Cook for about 5 minutes on one side — you want a nice golden sear before flipping. Lower the heat to medium-low and finish cooking for another 5 minutes or until the chicken hits 165°F inside. This approach keeps it tender and juicy, trust me.

Step 3: Creating the Creamy, Cheesy Sauce

Using the same skillet is key here — all those delicious browned bits from the chicken add flavor to your sauce. Melt the butter, toss in chopped garlic, and cook just about a minute to release those aromas. Then whisk in the flour, stirring for another minute to avoid a raw taste. Slowly drizzle in the milk, whisking constantly to keep the sauce smooth.

Add dry mustard, red pepper flakes, and salt, then let it gently simmer until thickened — about 3 to 4 minutes. Finally, stir in the shredded white cheddar until it’s fully melted and dreamy.

Step 4: Bringing It All Together

Drain your cooked cavatappi, then fold it right into the cheese sauce, letting each piece soak up the goodness. Slice your rested chicken into strips and pile them on top of your saucy pasta. Garnish with fresh parsley and, if you like, an extra sprinkle of red pepper flakes.

Top Tip

I’ve learned over time that the secret to this creamy white cheddar chicken pasta really lies in balancing the sauce—too much heat and it overpowers the cheese; too little and it tastes flat. These tips really helped me nail it every time:

Use whole milk: It makes the sauce velvety without being too heavy or separating.
Whisk constantly when adding milk: Prevents lumps and ensures a smooth, rich texture.
Let the sauce thicken on low heat: Don’t rush this step or your cheese won’t melt properly, and the sauce might be runny.
Rest the chicken before slicing: Gives you juicy, tender strips instead of dry, shredded pieces.

How to Serve Creamy White Cheddar Chicken Pasta Recipe

white cheddar chicken - Serving Suggestion

Garnishes

I always lean on fresh chopped parsley — it adds a pop of color and a fresh note that balances the cheese. Sometimes I add a little extra crushed red pepper flakes on top for a subtle spark. If I’m feeling fancy, a squeeze of lemon right before serving brightens it up nicely.

Side Dishes

Since the pasta is pretty indulgent, I like pairing it with a crisp green salad with a light vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread is a classic side that never disappoints if you want to keep things cozy.

Creative Ways to Present

For special occasions, I've served this in individual ramekins with a sprinkle of extra cheese broiled on top for a golden crust. It’s a fun way to dress up the dish and impress guests without much extra work.

Make Ahead and Storage

Storing Leftovers

Leftovers are great—just store the pasta and chicken together in an airtight container in the fridge. I usually get 2 to 3 days of tasty repasts. Because the sauce thickens as it cools, a little splash of milk when reheating brings it back to creamy perfection.

Freezing

I’ve frozen this dish once or twice with decent results. I recommend freezing the pasta and sauce separately from the chicken if possible, to keep textures fresher. Thaw overnight in the fridge and reheat gently on the stove or in the oven.

Reheating

Reheating on low heat on the stove with a splash of milk stirred in is the best way to keep everything creamy and avoid drying out the chicken. Microwaving works too, but add milk and stir halfway through to prevent drying or clumping.

Frequently Asked Questions:

Can I use a different type of cheese?

Absolutely! While white cheddar gives this pasta its distinct sharp and creamy flavor, you can experiment with sharp yellow cheddar, gouda, or even a mix of mozzarella and Parmesan for different results. Just be sure to use a cheese that melts well.

How do I know when the chicken is done?

The best method is to use a meat thermometer. Chicken breasts should reach an internal temperature of 165°F (74°C). If you don’t have a thermometer, cut into the thickest part to make sure it’s no longer pink and the juices run clear.

Can I make this recipe vegetarian?

Yes! To make a vegetarian version, skip the chicken and add sautéed mushrooms, roasted cauliflower, or even crispy tofu cubes to the pasta. The creamy white cheddar sauce stands on its own deliciously, so you won’t miss the meat.

What pasta can I substitute if I don’t have cavatappi?

Any sturdy short-cut pasta like rotini, penne, fusilli, or rigatoni will work well. They hold onto the creamy sauce and provide a nice texture similar to cavatappi.

Final Thoughts

This Creamy White Cheddar Chicken Pasta Recipe is a true kitchen winner — it’s approachable, comforting, and just plain delicious. I love how it brings everyone together around the table, and I’m sure once you make it, you’ll feel the same. It’s the kind of dish you’ll want to share again and again, so get cooking and enjoy every cheesy, savory bite!