Name: White Cheddar Chicken Pasta
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 large boneless skinless chicken breast (10–11 oz) or 2 small breasts; Salt and pepper, to taste; 2 tsp Italian seasoning; 1/4 cup all-purpose flour (for dredging); 1–2 tbsp olive oil; 1/2 cup dry white wine; 3 tbsp unsalted butter; 3 cloves garlic, minced; 2 tbsp all-purpose flour; 1 cup half-and-half; 1 cup chicken broth; 1 cup shredded white cheddar cheese; 2 tbsp grated Parmesan cheese; 1/2 lb (8 oz) fusilli pasta; 1/2 tsp onion powder; 1/2 tsp garlic salt; 1/2 tsp dried oregano; 1/2 tsp dried basil; 1/2 tsp mustard powder; 1/2 tsp dried parsley; 1/4 tsp dried thyme; 1/8 tsp black pepper

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This comforting White Cheddar Chicken Pasta features tender seared chicken, al dente fusilli, and a velvety white cheddar sauce infused with herbs, garlic, and aromatic seasonings. The balance of creaminess, sharp cheese flavor, and juicy chicken makes it a satisfying dish fit for both weeknights and special dinners. White Cheddar Chicken Pasta

Why You’ll Love This Recipe

This recipe offers simple ingredients, big flavor, and a creamy sauce that remains light enough for everyday cooking. The chicken is seared to ensure a golden crust, the herbs bring aromatic depth, and the pasta soaks up the luscious sauce beautifully. It is cozy, filling, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large boneless skinless chicken breast (10–11 oz) or 2 small breasts
Salt and pepper, to taste
2 teaspoons Italian seasoning
¼ cup all-purpose flour (for dredging)
1–2 tablespoons olive oil
½ cup dry white wine
3 tablespoons unsalted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup half-and-half
1 cup chicken broth
1 cup shredded white cheddar cheese
2 tablespoons grated Parmesan cheese
½ lb (8 oz) fusilli pasta
½ teaspoon onion powder
½ teaspoon garlic salt
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon mustard powder
½ teaspoon dried parsley
¼ teaspoon dried thyme
⅛ teaspoon black pepper

Directions

Combine the half-and-half, chicken broth, and all seasonings in a large measuring cup with a spout. Set aside.
Slice the chicken breast lengthwise into 2–3 pieces, then pound to about ¾-inch thickness. Pat dry and season both sides with salt, pepper, and Italian seasoning. Lightly coat with flour.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and rest for 10 minutes, then slice.
Lower the heat to medium and pour the white wine into the same skillet. Scrape up any browned bits, then simmer until reduced by half, about 3–4 minutes.
Add butter and garlic. Cook for 1 minute, then stir in the flour. Cook for 2 minutes to eliminate raw flour taste.
Slowly pour in the half-and-half mixture, stirring continuously. Bring to a gentle simmer, then reduce heat and partially cover.
Boil fusilli in salted water until al dente. Drain.
Gradually add shredded white cheddar and Parmesan to the sauce, stirring until smooth. Add the pasta and sliced chicken along with any juices. Toss gently to combine and heat through.

Servings and Timing

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes

Variations

Replace the wine with additional chicken broth if preferred.
Use other short pasta shapes such as penne, rotini, or cavatappi.
Add sautéed mushrooms or steamed broccoli for extra texture and flavor.
Swap white cheddar for a blend of mild cheddar and mozzarella for a softer flavor profile.
Add crushed red pepper for gentle heat.

Storage/Reheating

Refrigerate leftovers for up to 3 days in an airtight container.
Freeze for up to 3 months.
Reheat gently over low heat or using a double boiler, adding a splash of milk or broth to restore creaminess without breaking the sauce.

FAQs

How do I keep the sauce smooth and creamy?

Add the cheese slowly over low heat and avoid boiling once the cheese is incorporated.

Can I substitute the wine?

Yes, replace it with chicken broth for an alcohol-free version.

What pasta shape holds the sauce best?

Fusilli and rotini work perfectly because their spirals capture the creamy sauce.

How do I ensure juicy chicken?

Pounding the chicken to even thickness and searing at medium-high heat creates a golden crust while keeping the interior tender.

Can I prepare this dish ahead of time?

Prepare the components separately and combine just before serving for the best texture.

What type of cheddar works best?

Extra sharp white cheddar shredded from a block melts smoothly and gives the richest flavor.

Can I make the sauce thicker?

Simmer slightly longer or add a teaspoon of flour cooked briefly in butter before adding liquids.

Can I make this recipe spicier?

Add a pinch of cayenne or crushed red pepper to the sauce.

Is there a substitute for half-and-half?

Use equal parts milk and cream if needed.

How can I lighten this recipe?

Use reduced-fat half-and-half and decrease the cheese slightly while keeping the herbs and spices the same.

Conclusion

This White Cheddar Chicken Pasta brings together tender chicken, creamy herb-infused sauce, and perfectly cooked pasta for a dish that is both comforting and elegant. Whether served on a busy weeknight or for a cozy family gathering, it offers rich flavor, welcoming warmth, and a satisfying balance of textures every time.