Creamy White Cheddar Chicken Pasta
A rich, creamy White Cheddar Chicken Pasta featuring tender chicken, al dente penne, and a velvety cheese sauce. Ready in under 30 minutes, perfect for weeknights or impressing guests.
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.
Notes
Cheese Tip: Always grate your own cheese instead of using pre-shredded varieties to avoid a grainy sauce. Make Ahead: You can prep the chicken, pasta, and sauce ahead of time. Store components separately in the fridge and reheat before serving. Variations: Try swapping the chicken for shrimp or Italian sausage, or add vegetables like spinach, mushrooms, or roasted tomatoes for extra flavor. Storage: Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk to maintain creaminess.
