Introduction to the Recipe

White Cheddar Chicken Pasta is the ultimate comfort food — rich, creamy, and loaded with flavor from pan-seared chicken, sharp white cheddar cheese, and a luxurious homemade sauce. This dish delivers on both taste and texture, combining perfectly cooked short-cut pasta with juicy chicken and a velvety, cheesy sauce that’s enhanced with subtle notes of garlic, mustard, thyme, and a hint of white wine.

Whether you’re making dinner for your family, hosting friends, or meal-prepping for the week, this dish satisfies every craving. What makes it shine is the contrast between the sharp tanginess of white cheddar and the earthiness of herbs like oregano and thyme, paired with a slight kick from crushed red pepper flakes. It’s a sophisticated upgrade from traditional mac and cheese, while still keeping the comfort food vibes fully intact.

If you’re new to making creamy sauces or want to explore the depths of cooking with cheese, check out how to make a béchamel sauce and choosing the best cheddar for melting to deepen your skills.

With easy-to-find ingredients and a prep time under an hour, this White Cheddar Chicken Pasta recipe is perfect for busy weeknights or when you need a dish that feels indulgent without being complicated. Let’s dive into how to make this creamy, cheesy masterpiece from scratch.

Basic Recipe: Ingredients and Instructions

White Cheddar Chicken Pasta

Author: Sarah White

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Description

Make this White Cheddar Chicken Pasta for a creamy, comforting dinner with juicy chicken and rich white cheddar sauce.

Ingredients

Scale

For the Chicken:

2 skinless, boneless chicken breasts
1 ½ tbsp olive oil
1 tsp dry mustard

½ tsp dried thyme
½ tsp dried oregano
Salt, to taste

Freshly ground black pepper, to taste

For the Pasta:

1 pound short-cut pasta (penne, rigatoni, or shells work best)

For the Creamy White Cheddar Sauce:

2 tbsp butter

2 tbsp all-purpose flour
2 cloves garlic, minced
1 yellow onion, diced

¼ cup dry white wine
1 tbsp Dijon mustard
8 oz white cheddar cheese, grated

2 cups whole milk
1–2 tbsp fresh thyme
1 tsp crushed red pepper flakes

Instructions

Cook the pasta:
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
Prepare and cook the chicken:
Pat the chicken breasts dry. In a small bowl, mix olive oil, dry mustard, thyme, oregano, salt, and pepper. Rub mixture over chicken. Heat a skillet over medium-high heat, add a little oil, and sear chicken for 5–6 minutes per side or until cooked through. Remove and let rest before slicing.
Start the sauce:
In a large saucepan, melt the butter over medium heat. Add diced onion and sauté until translucent, about 3–4 minutes. Stir in minced garlic and cook for 1 minute until fragrant.

Build the roux:
Sprinkle flour over the onion mixture and stir to combine. Cook for 1–2 minutes, stirring constantly, to eliminate raw flour taste.
Deglaze with wine:
Slowly pour in the white wine, stirring to loosen any bits from the pan. Let it simmer for 2 minutes.
Add milk and mustard:
Gradually whisk in milk. Add Dijon mustard and stir. Let the mixture simmer for 5–6 minutes until slightly thickened.

Melt in the cheese:
Lower the heat and add the grated white cheddar, stirring until melted and smooth.
Season the sauce:
Add crushed red pepper flakes and fresh thyme to taste. Adjust seasoning with salt and pepper if needed.
Assemble the pasta:
Add the cooked pasta and sliced chicken to the sauce. Stir until everything is well coated.

Serve:
Serve hot, garnished with extra thyme or shredded cheddar if desired.

Keywords: White Cheddar Chicken Pasta

Advanced Techniques

Perfectly Searing Chicken for Maximum Flavor

To get a golden crust on your chicken, make sure it’s completely dry before adding to a hot skillet. Don’t overcrowd the pan, and avoid moving the chicken too much. Let it develop a crust before flipping. Using high-quality olive oil and pre-heating the pan help lock in the juices and boost flavor.

Layering Flavors in the Sauce

This sauce starts with aromatics like onion and garlic, followed by a wine deglaze, and then is enriched with cheddar. The Dijon mustard and thyme add complexity and contrast. Letting each layer cook properly is key — don’t rush it. Taste as you go to adjust salt and acidity.

Using Fresh vs. Pre-Shredded Cheese

Always grate cheese from a block for sauces. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting and can make sauces gritty. White cheddar has a sharper, nuttier flavor than yellow cheddar and gives the sauce a rich, gourmet touch.

Wine Selection for Sauce Depth

Use a dry white wine like Sauvignon Blanc or Pinot Grigio. The acidity cuts through the richness of the cheese and butter while enhancing the aromatics in the sauce. Avoid sweet wines as they can overpower the dish.

Balancing Heat with Creaminess

The crushed red pepper flakes add just enough heat to cut through the creamy sauce. You can adjust the level easily — start with ½ tsp if you prefer less spice. The milk and cheese balance the spice beautifully, keeping it warm and mellow.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Storing Leftovers in the Fridge

Store leftovers in an airtight container for up to 3–4 days in the refrigerator. The sauce will thicken as it cools, but reheats well with a splash of milk or broth.

Reheating Without Losing Creaminess

To reheat, place pasta in a saucepan over low heat with a tablespoon or two of milk. Stir frequently until warmed through. Avoid microwaving on high, as it may cause the sauce to split.

Freezing for Future Meals

You can freeze the pasta, but the texture may change slightly. To freeze, cool completely, portion into containers, and freeze for up to 2 months. Thaw in the fridge overnight before reheating gently on the stove.

Prepping Chicken in Advance

Make the chicken ahead and store separately. This helps retain its texture when reheating. Simply slice and stir into freshly reheated sauce and pasta.

Keeping Pasta from Drying Out

Add a thin layer of olive oil or a splash of water to the pasta before storing to keep it from drying. This helps maintain a soft, creamy consistency when reheated.

Dietary Adaptations and Substitutions

Gluten-Free Adaptation

Use gluten-free pasta and substitute the all-purpose flour in the roux with a gluten-free blend or cornstarch slurry. Make sure all other ingredients are certified gluten-free.

Lighter Version

Use reduced-fat milk and half the butter and cheese for a lighter option. You can also use grilled chicken breast or turkey to lower fat content further.

Vegetarian Alternative

Omit the chicken entirely and replace it with sautéed mushrooms or roasted cauliflower for a hearty, plant-based version. Vegetable broth can also be used in place of wine.

Dairy-Free Version

Use plant-based butter and a high-melting dairy-free cheddar. Replace milk with unsweetened almond or oat milk. Note that the sauce won’t be as rich, but it will still be flavorful.

Spice Adjustments

Leave out red pepper flakes for a kid-friendly version, or substitute with mild smoked paprika for warmth without the heat. You can also experiment with chili oil for a deeper kick.

FAQs About the Recipe

Can I use rotisserie chicken?

Absolutely. Rotisserie chicken is a great time-saver. Shred and stir it in at the end to warm through. This cuts your prep time significantly while still delivering a great flavor.

What’s the best pasta for this recipe?

Short-cut pasta like penne, rigatoni, or cavatappi hold sauce well. Avoid long pastas like spaghetti, which don’t cling to the creamy sauce as effectively.

Can I make the sauce ahead of time?

Yes, the sauce can be made a day in advance. Store it in the fridge, and reheat gently with a splash of milk. Wait to cook the pasta and chicken until serving for best texture.

How do I prevent the cheese sauce from clumping?

Add cheese gradually off heat and stir continuously. Avoid overheating once the cheese is added — high heat can cause it to seize or separate.

Is wine necessary in the sauce?

No, it’s optional. You can substitute with chicken broth or a splash of lemon juice to add acidity without alcohol. However, wine does enhance the complexity of the dish.

Conclusion & Final Thoughts

White Cheddar Chicken Pasta is a rich, flavor-packed dish that brings together savory, sharp, and creamy elements in perfect harmony. It’s a comforting yet elevated version of a cheesy pasta dish, with layers of flavor from herbs, wine, garlic, and premium white cheddar.

Whether you’re making it for a quiet dinner at home or to impress guests, this recipe delivers elegance without demanding advanced culinary skills. The creamy sauce clings beautifully to short pasta, and the spiced chicken adds heartiness that turns it from a side dish into a meal.

One of the best things about this recipe is its adaptability — it’s easy to tweak based on what you have on hand or dietary needs. It also makes for excellent leftovers and reheats beautifully, making it an ideal meal-prep solution.

So the next time you’re craving something cozy and cheesy, try this White Cheddar Chicken Pasta. It’s indulgent, balanced, and guaranteed to become a household favorite.