Go Back
Creamy white cheddar chicken pasta garnished with herbs in a bowl.

White Cheddar Chicken Pasta

A creamy, savory dish featuring sharp white cheddar, tender chicken, and al dente pasta, perfect for weeknight dinners or entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta (penne, cavatappi, or fusilli) Shapes that trap sauce work best.
  • 1.5 pounds boneless, skinless chicken breasts or thighs Breasts for leaner slices; thighs add more flavor.
  • 2 tablespoons unsalted butter For starting the sauce and building flavor.
  • 2 tablespoons olive oil For searing the chicken.
  • 1 medium onion, finely diced For a sweet, savory foundation.
  • 3–4 cloves garlic, minced (or 1 head roasted garlic, mashed) Roasting mellows the flavor.
  • 2 cups whole milk or 2% milk Provides creaminess without heaviness.
  • 1 cup low-sodium chicken broth Adds savory depth.
  • 8 ounces white cheddar, freshly grated Freshly grated melts smoothly.
  • 2 teaspoons Dijon mustard Brightens and stabilizes the sauce.
  • 1–2 tablespoons lemon juice Cuts through the richness.
Optional Add-ons
  • 1 handful baby spinach or arugula Stirred in at the end.
  • 1 cup steamed or roasted broccoli florets For texture and green balance.
  • to taste crumbled crisped prosciutto or toasted pine nuts For crunch.
  • A pinch smoked paprika or red pepper flakes For warmth.
  • A splash truffle oil For a decadent finish.

Method
 

Preparation
  1. Prep everything first. Grate the white cheddar, dice the onion, mince the garlic, and season the chicken with salt and pepper.
  2. Bring a large pot of salted water to a rolling boil for the pasta. Cook the pasta 1–2 minutes less than package instructions for al dente.
Cooking Chicken
  1. Heat a large skillet over medium-high heat and add olive oil.
  2. Sear the chicken for 4–5 minutes per side until golden and just cooked through. Remove from the pan and let rest.
Making the Sauce
  1. In the same skillet, reduce heat to medium and add butter; then sauté the onion until translucent.
  2. Add minced garlic and cook until fragrant.
  3. Pour in chicken broth and milk, then add Dijon mustard, salt, and pepper. Bring to a gentle simmer.
  4. Lower heat to medium-low and melt in the white cheddar, stirring until fully melted.
Combining Ingredients
  1. Stir in lemon juice, taste, and adjust seasoning.
  2. Add drained pasta to the skillet and toss to coat, adding reserved pasta water as needed.
  3. Slice or cube the rested chicken and fold into the pan, warming everything for a minute.
Finishing Touches
  1. Remove from heat and fold in chopped parsley or chives.
  2. Serve in warmed bowls, garnishing with more grated cheese and a drizzle of olive oil.

Notes

Use a good quality white cheddar for best flavor. Freshly grated cheese melts best.