Description

This Cheesy Chicken Pasta recipe features tender chicken breasts seasoned with aromatic herbs and spices, served over perfectly cooked short-cut pasta and enveloped in a rich, creamy white cheddar cheese sauce. The sauce is enhanced with garlic, onions, Dijon mustard, and a touch of white wine for depth of flavor, finished with fresh thyme and a hint of crushed red pepper flakes for a mild kick. Ideal for a comforting weeknight dinner that’s both flavorful and satisfying.

Ingredients

Scale

For the chicken:

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

For the pasta:

1 pound short-cut pasta (rotini recommended)

For the cheesy and creamy 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

Prepare the seasoning: In a small bowl, combine dry mustard, dried thyme, dried oregano, salt, and freshly ground black pepper to create a flavorful seasoning mix for the chicken.
Season the chicken: Slice chicken breasts into thin strips or 1-inch cubes, then sprinkle them evenly with the prepared seasoning mixture to coat well.
Cook the chicken: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for several minutes until browned and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
Cook the pasta: Bring a large pot of salted water to a boil. Add the short-cut pasta (rotini) and cook according to package instructions until al dente. Drain thoroughly and set aside.
Make the roux and sauce base: In the same skillet used for the chicken, melt butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Gradually add the dry white wine, minced garlic, diced onion, and Dijon mustard, stirring to combine. Cook for 3-5 minutes or until the onions are soft and fragrant.
Incorporate milk and thicken sauce: Slowly pour in the whole milk in several additions, stirring continuously after each pour to prevent lumps. Reduce heat to low and cook for 4-6 minutes until the sauce thickens to a creamy consistency.
Add cheese and finish sauce: Stir in the grated white cheddar cheese until completely melted and incorporated into the sauce, forming a smooth, cheesy base.
Combine pasta and chicken with sauce: Return the cooked chicken to the skillet, then add the cooked pasta. Stir thoroughly to coat everything in the creamy cheese sauce.
Garnish and serve: Immediately serve the cheesy chicken pasta, garnished with fresh thyme and a sprinkle of crushed red pepper flakes for a subtle heat. Optionally, smoked paprika can be added for extra smoky flavor.

Notes

Use rotini or any short-cut pasta that holds sauce well for best results.
Adjust the amount of crushed red pepper flakes according to your preferred spice level.
For a richer sauce, substitute half the milk with heavy cream.
Ensure the chicken is cooked thoroughly before combining with the sauce to maintain food safety.
White wine adds acidity and depth; if avoiding alcohol, use chicken broth with a splash of lemon juice as a substitute.
Fresh thyme adds brightness but can be replaced with dried thyme if needed; just use less as it is more concentrated.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Pasta
Method: Stovetop
Cuisine: American

Keywords: Cheesy chicken pasta, creamy chicken pasta, white cheddar pasta, easy chicken pasta recipe, stovetop pasta dinner