There’s something magical about the combination of tender chicken, al dente pasta, and a rich, velvety cheese sauce that just feels like a warm hug at the end of a long day. I’ve been perfecting this White Cheddar Chicken Pasta recipe for years, and it’s become my go-to when I need to impress dinner guests or simply treat myself to something special without spending hours in the kitchen.
What makes this dish truly shine is the white cheddar cheese—it creates a sauce that’s sharp, complex, and utterly craveable. The smoked paprika adds a subtle warmth that elevates the chicken from ordinary to extraordinary, while the balance of milk and cream ensures a silky smooth texture that clings perfectly to every piece of pasta.
I love this recipe because it follows the “cook once, eat twice” philosophy that saves me time on busy weeknights. It reheats beautifully, and sometimes I think the flavors develop even more overnight in the refrigerator!
Ingredients You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken breasts | 2 large | Sliced into strips |
| Penne pasta | 2 cups uncooked | About 8 oz dry weight |
| Olive oil | 2 tablespoons | For cooking chicken |
| Garlic powder | 1 teaspoon | For seasoning chicken |
| Smoked paprika | 1/2 teaspoon | Adds subtle smokiness |
| Salt and black pepper | To taste | Freshly ground black pepper preferred |
| Butter | 2 tablespoons | Base for the roux |
| All-purpose flour | 2 tablespoons | For thickening the sauce |
| Milk | 1 3/4 cups | Whole or 2% works best |
| Heavy cream | 1 cup | Creates richness in the sauce |
| White cheddar cheese | 1 1/2 cups | Freshly shredded melts better |
| Parmesan cheese | 1/4 cup | Optional, but adds depth |
| Fresh parsley | For garnish | Brightens the finished dish |
| Sun-dried tomato paste/roasted red pepper sauce | Small amount | Optional topping |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes Servings: 4 | Difficulty: Easy
Before we dive into the cooking process, I recommend getting all your ingredients measured, chopped, and ready to go. This dish comes together quickly once you start cooking, and having everything prepped makes the process seamless and stress-free.
Pro tip: Grate your own cheese rather than using pre-shredded varieties. Pre-shredded cheese often contains anti-caking agents that can make your sauce grainy instead of silky smooth.
Step-by-Step Cooking Instructions
Step 1: Cook the Pasta to Perfection
I always start by bringing a large pot of water to a rolling boil, adding a generous pinch of salt (the water should taste like the sea). Then I add my penne pasta and cook it until it’s just al dente – usually 9-10 minutes, but I follow the package instructions while checking it a minute early. Remember, the pasta will continue cooking slightly when combined with the hot sauce later.
Once cooked, I drain the pasta but never rinse it! Instead, I toss it with a tiny drizzle of olive oil to prevent sticking while I prepare the other components. This preserves the starch on the surface that helps the sauce cling to every piece.
Step 2: Season and Cook the Chicken
While the pasta is cooking, I season my chicken strips generously with garlic powder, smoked paprika, salt, and freshly ground black pepper on both sides. I heat my olive oil in a large skillet until it shimmers (but doesn’t smoke), then add the chicken strips, being careful not to overcrowd the pan.
I let the chicken cook undisturbed for about 4-5 minutes until it develops a beautiful golden crust, then flip and cook for another 4 minutes. I always check that the internal temperature reaches 165°F using a meat thermometer to ensure it’s safe but still juicy. Once cooked, I transfer the chicken to a plate and cover loosely with foil to keep warm.
Step 3: Create the Velvety White Cheddar Sauce
Using the same skillet (those browned bits are flavor gold!), I melt the butter over medium heat. Once melted, I whisk in the flour to create a roux, cooking for a full minute to eliminate any raw flour taste.
Next comes the crucial part – adding liquid gradually. I pour in the milk and cream in a steady stream while whisking constantly to prevent lumps from forming. I let this mixture simmer gently for 3-5 minutes until it coats the back of a spoon.
Then, I reduce the heat to low and add my shredded white cheddar (and Parmesan if I’m using it) in small handfuls, stirring between additions until completely melted. Patience is key here – rushing this step can result in a grainy sauce. I season with salt and pepper to taste, remembering that the cheese adds saltiness too.
Step 4: Combine and Finish the Dish
Now for the most satisfying part – I add the cooked pasta directly into the skillet with the cheese sauce, tossing gently to coat every piece with that creamy goodness. If the sauce seems too thick, I add a splash of milk or some reserved pasta water to reach the perfect consistency.
Finally, I return the chicken to the skillet, arranging it over the pasta, and let everything warm together for about a minute. For an extra flavor boost, I sometimes add a small dollop of sun-dried tomato paste or roasted red pepper sauce on top of the chicken – the slight tanginess cuts through the richness beautifully.
I finish the dish with a generous sprinkle of freshly chopped parsley, which adds a pop of color and fresh flavor that balances the richness of the sauce. From pot to plate, this entire process takes me less than 30 minutes, but the results taste like I’ve been cooking all day!
Serving Suggestions and Variations
When I serve this White Cheddar Chicken Pasta, I love to pair it with something light and fresh to balance the richness of the dish. A simple arugula salad with lemon vinaigrette or steamed green vegetables like broccoli or asparagus make perfect accompaniments. For a truly indulgent meal, some warm garlic bread on the side never disappoints – it’s perfect for soaking up any extra cheese sauce!
This recipe is wonderfully versatile and can be adapted in numerous ways without losing its comforting essence. Here are some of my favorite variations I’ve tried over the years:
- Protein Swap: Replace chicken with grilled shrimp for a seafood twist, or use Italian sausage for a more robust flavor profile.
- Veggie Boost: Add sautéed mushrooms, spinach, or roasted cherry tomatoes to incorporate more vegetables into the dish.
- Heat Level: For a spicier version, add red pepper flakes to the sauce or use pepper jack cheese for part of the white cheddar.
- Herb Infusion: Mix in fresh basil or thyme for an aromatic dimension that takes this pasta to a new level.
When it comes to storage, this dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. To reheat, I add a splash of milk to loosen the sauce and warm it gently on the stovetop or in the microwave at 50% power, stirring frequently to maintain that smooth, creamy texture.
Frequently Asked Questions
Can I use pre-cooked chicken to save time?
Absolutely! Rotisserie chicken works wonderfully in this recipe. Simply shred or dice it and add it when you would return the cooked chicken to the pan. Since it’s already cooked, you just need to warm it through in the sauce.
What can I substitute for heavy cream if I want to make it lighter?
You can use half-and-half instead of heavy cream for a lighter version. For an even lighter option, substitute the heavy cream with more milk and add an extra tablespoon of flour to the roux to maintain creaminess without as much fat.
Is there a way to make this recipe gluten-free?
Yes! Simply use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch (1 tablespoon instead of 2 tablespoons flour) for thickening the sauce.
Can I make this dish ahead of time for a dinner party?
This dish is best made fresh, but you can prep components ahead of time. Cook the pasta slightly underdone, prepare the chicken, and make the sauce separately. Store these components in the refrigerator, then combine and heat everything together just before serving, adding a little extra milk to loosen the sauce.
How can I add more vegetables to make this a complete one-dish meal?
For a nutritionally balanced one-dish meal, sauté bell peppers, zucchini, or broccoli after cooking the chicken and before making the sauce. You can also stir in fresh spinach or kale just before serving, letting the residual heat wilt the greens without overcooking them.
I hope you enjoy this White Cheddar Chicken Pasta as much as my family does. It’s truly become our special comfort food that satisfies cravings while still feeling a bit indulgent. Let me know in the comments if you try any of these variations or have questions about the recipe!
Creamy White Cheddar Chicken Pasta
Ingredients
- 2 large Chicken breasts sliced into strips
- 2 cups uncooked Penne pasta about 8 oz dry weight
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 3/4 cups Milk whole or 2% works best
- 1 cup Heavy cream
- 1 1/2 cups White cheddar cheese freshly shredded
- 1/4 cup Parmesan cheese optional
- Fresh parsley for garnish
- Sun-dried tomato paste/roasted red pepper sauce optional topping
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook the penne pasta until al dente (9-10 minutes). Drain and toss with a drizzle of olive oil to prevent sticking.
- Cook the Chicken:
- Season the chicken strips with garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet and cook the chicken for 4-5 minutes per side until golden and the internal temperature reaches 165°F. Set the chicken aside and keep warm.
- Make the Cheese Sauce:
- In the same skillet, melt butter over medium heat and whisk in the flour. Cook for 1 minute to form a roux. Gradually add milk and cream while whisking, simmering for 3-5 minutes until it coats the back of a spoon. Reduce the heat and add shredded white cheddar and Parmesan cheese in small handfuls, stirring until fully melted. Season with salt and pepper to taste.
- Combine and Serve:
- Add the cooked pasta to the skillet, tossing gently to coat with the sauce. If the sauce is too thick, add a splash of milk or pasta water to adjust the consistency. Add the cooked chicken back to the skillet and heat through for 1 minute. Garnish with parsley and optional toppings like sun-dried tomato paste or roasted red pepper sauce.
