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White Cheddar Chicken Pasta

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A creamy, flavorful pasta dish featuring seared chicken, tender fusilli, and a rich white cheddar sauce infused with herbs and garlic—perfect for weeknight comfort or entertaining.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

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

Instructions

  1. In a measuring cup, mix half-and-half, chicken broth, onion powder, garlic salt, oregano, basil, mustard powder, parsley, thyme, and black pepper. Set aside.
  2. Slice chicken breast lengthwise and pound to ¾-inch thickness. Pat dry, season with salt, pepper, and Italian seasoning, and dredge in flour.
  3. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3–4 minutes per side until golden. Remove and let rest for 10 minutes, then slice.
  4. Lower heat to medium. Add wine to the skillet and deglaze, simmering until reduced by half (about 3–4 minutes).
  5. Add butter and garlic. Cook for 1 minute. Stir in 2 tbsp flour and cook for 2 minutes.
  6. Slowly pour in the half-and-half mixture, stirring continuously. Bring to a simmer, reduce heat, and partially cover.
  7. Meanwhile, cook fusilli in salted water until al dente. Drain.
  8. Gradually add white cheddar and Parmesan to the sauce, stirring until smooth.
  9. Add cooked pasta and sliced chicken with juices to the sauce. Toss gently to coat and heat through.
  10. Serve warm and enjoy.

Notes

  • Shred cheese from a block for smoother melting.
  • Use chicken broth instead of wine for a non-alcoholic version.
  • Add vegetables like mushrooms or broccoli for extra nutrition.
  • Store sauce and pasta separately if making ahead for best texture.

Nutrition

Find it online: https://savorymomskitchen.com/white-cheddar-chicken-pasta/