Ingredients

2 chicken breasts, skinless and boneless

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

1 pound short-cut pasta

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

Step 1: In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper to create the seasoning mix.

Step 2: Slice the chicken breasts into thin strips or 1-inch cubes. Sprinkle the seasoning mixture evenly over the chicken pieces.

Step 3: Heat olive oil in a large skillet over medium heat. Cook the chicken for a few minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 4: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Step 5: In the same skillet, melt the butter over medium heat. Stir in the flour to form a roux, cooking for about a minute.

Step 6: Add the dry white wine, minced garlic, diced onion, and Dijon mustard. Stir well and cook for 3–5 minutes until the onions soften.

Step 7: Gradually pour in the whole milk in several additions, stirring well after each. Cook on low heat for 4–6 minutes until the sauce thickens.

Step 8: Stir in the grated white cheddar cheese, mixing until fully melted and smooth.

Step 9: Add the cooked chicken and pasta to the sauce. Toss until everything is well coated in the creamy cheese sauce.

Step 10: Serve immediately, garnished with fresh thyme and crushed red pepper flakes for a touch of heat and herbal brightness.

Tips & Variations

For a richer sauce, substitute half of the milk with heavy cream.

Use rotini or another short pasta shape that holds the sauce well.

Add sautéed vegetables like spinach or mushrooms for extra flavor and nutrition.

To make it spicier, increase the crushed red pepper flakes or add a pinch of smoked paprika.

FAQs

Can I use a different type of cheese?

Yes, you can substitute white cheddar with sharp cheddar, Monterey Jack, or a blend of cheeses for varied flavor and creaminess.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, use a plant-based milk and a dairy-free cheese alternative. You can also replace the butter with a non-dairy margarine or oil.