Description
White Cheddar Chicken Pasta is a creamy and cheesy pasta dish featuring tender, seasoned chicken strips atop cavatappi noodles tossed in a rich white cheddar sauce. This comforting meal is perfect for family dinners or entertaining friends, offering a savory blend of flavors with a slight kick from red pepper flakes.
Ingredients
Scale
Chicken
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 2 tablespoons extra virgin olive oil
Pasta and Sauce
- 16 ounces cavatappi noodles, cooked al dente according to package instructions
- ¼ cup (½ stick / 57 g) unsalted butter
- 2 teaspoons garlic, chopped
- ¼ cup (31 g) all-purpose flour
- 2 cups (490 g) whole milk
- 1 teaspoon dry mustard
- ½ teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 2 cups (226 g) white cheddar cheese, shredded
Garnish
- Parsley, chopped
- Additional crushed red pepper flakes (optional)
Instructions
- Season the chicken: In a small bowl, combine 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dry mustard, and 1 teaspoon paprika. Thoroughly season the chicken breasts all over with this mixture to ensure full flavor.
- Cook the chicken: Heat 2 tablespoons of extra virgin olive oil in a large nonstick skillet over medium heat until hot. Add the seasoned chicken breasts and cook undisturbed for 5 minutes. Flip the chicken, reduce the heat to medium-low, and cook for another 5 minutes or until the internal temperature reaches 165°F. Remove the chicken and place it on a plate; tent with foil to keep warm.
- Make the sauce base: In the same skillet over medium heat, add ¼ cup unsalted butter. Once melted, stir in 2 teaspoons chopped garlic and cook for 1 minute until fragrant. Sprinkle in ¼ cup all-purpose flour and cook while stirring continuously for 1 minute to form a roux.
- Add milk and seasonings: Gradually whisk in 2 cups whole milk, scraping the skillet to release any browned bits from the chicken. Stir in 1 teaspoon dry mustard, ½ teaspoon crushed red pepper flakes, and 1 teaspoon kosher salt. Reduce the heat and simmer the mixture for 3 to 4 minutes until it thickens slightly.
- Incorporate cheese and pasta: Add 2 cups shredded white cheddar cheese to the sauce, stirring continuously until the cheese is fully melted and the sauce is smooth. Then fold in the cooked cavatappi noodles, stirring gently to coat them evenly with the cheesy sauce.
- Assemble and serve: Slice the cooked chicken breasts into strips and arrange them on top of the cheesy pasta. Garnish with chopped parsley and, if desired, extra crushed red pepper flakes for an added kick. Serve hot and enjoy!
Notes
- This dish pairs well with a simple green salad or steamed vegetables for a complete meal.
- You can substitute whole milk with 2% milk for a lighter version, though the sauce will be less rich.
- For a gluten-free alternative, use gluten-free flour and pasta.
- Leftover cheesy chicken pasta reheats well in the microwave or on the stovetop with a splash of milk to loosen the sauce.
- Adjust the amount of crushed red pepper flakes according to your preferred spice level.
- The cheesy pasta can be enjoyed without chicken for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 735 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 120 mg
