White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta brings together tender chicken seared to a golden crust with fusilli pasta enveloped in a creamy, flavorful white cheddar sauce enhanced by aromatic herbs. The sauce is carefully built by combining butter, garlic, flour, and a blend of chicken broth, cream, and dry white wine, then melting in white cheddar and Parmesan cheeses. The result is a dish that feels special enough for guests yet simple for a satisfying weeknight dinner.

I first made this on a chilly evening and it immediately became a family favorite. The sharpness of the cheese combined with the herbs makes cozy dinners feel extra comforting.

Ingredients

• Chicken breast: about 10 to 11 ounces ensures juicy protein and if sliced and pounded evenly cooks tender and quick
• Salt and pepper: essential to season the chicken and balance the flavors throughout the sauce
• Italian seasoning: around two teaspoons adds a savory herb note that complements the chicken beautifully
• Flour: used both for dredging the chicken to form a crisp crust and thickening the sauce smoothly without lumps
• Olive oil: for searing creates a golden, flavorful exterior on the chicken
• Dry white wine: half a cup brings acidity and brightness with Sauvignon Blanc being a great choice
• Butter: three tablespoons forms a rich base for the sauce adding depth and silkiness
• Garlic: minced cloves offer aromatic and savory depth to the sauce
• Half and half: one cup balances creaminess in the sauce without making it too heavy
• Chicken broth: one cup builds savory body and layers of flavor
• White cheddar cheese: shredded is the star ingredient giving the sauce its tangy, smooth cheesy goodness
• Parmesan cheese: grated adds umami richness and complexity
• Fusilli pasta: half a pound has a spiral shape that holds the luscious sauce well, with rotini as a good alternative
• Onion powder, garlic salt, oregano, basil, mustard powder, and parsley: create a layered seasoning blend
• Thyme and pepper: add subtle warmth and gentle spice

Instructions

Prep Work:

Measure the half and half, chicken broth, and all seasonings into a large measuring cup with a spout and set aside. Having everything ready before you start makes cooking much easier and faster.

Season and Sear the Chicken:

Slice the chicken breast lengthwise into two or three thinner pieces. Cover with plastic wrap and pound each slice to about three quarters of an inch thickness so it cooks evenly and stays tender. Pat pieces dry to help the crust form. Season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over the chicken and rub it in lightly to create an even coating that will prevent sticking and promote a golden crust. Heat olive oil in a skillet over mediumhigh heat. Cook chicken for three to four minutes per side until golden and crisp. Remove the chicken and let rest for ten minutes before slicing to keep it juicy.

Make the Sauce:

Reduce the heat to medium and pour the white wine into the same skillet. Use a silicone spatula to scrape up all the browned bits from the pan bottom and sides — this fond adds rich flavor. Let the wine simmer until it has reduced by about half, which takes three to four minutes. Add the butter and minced garlic to the pan and cook for one minute until fragrant. Sprinkle flour into the pan and stir constantly for about two minutes to cook off the raw flour taste and form a roux. Slowly add the half and half and chicken broth mixture in small splashes while stirring continuously to keep the sauce thick and smooth. Bring the sauce just to a gentle bubble, then lower the heat and partially cover the pan.

Boil the Pasta:

Salt a large pot of boiling water generously to season the pasta as it cooks. Stir in the fusilli and cook until just al dente, stirring occasionally to prevent sticking. Drain the pasta and set it aside.

Finish the Dish:

Gradually add shredded white cheddar cheese to the sauce, stirring constantly while melting it slowly into the sauce. Adding cheese slowly helps prevent graininess and ensures a creamy texture. Toss cooked pasta gently with the cheese sauce using a silicone spatula to combine well. Add the sliced chicken along with any resting juices and toss gently to rewarm everything. Serve immediately while warm and creamy for a satisfying meal.

One of my favorite memories with this dish was sharing it at a family gathering where the sharp cheddar with herbs truly brought everyone together around the table. I especially enjoy using extra sharp white cheddar from a block for its beautiful melt and bold flavor.

Storage Tips

Store any leftovers in an airtight container in the refrigerator and consume within three days. This pasta also freezes well for up to three months. When reheating, warming gently over a double boiler with a splash of milk or chicken broth brings the creamy texture back without the sauce separating.

Ingredient Substitutions

If you prefer not to cook with wine, substitute an equal amount of chicken broth or try white grape juice with a tablespoon of vinegar for acidity. Fusilli can be swapped with other short pastas like penne, ziti, or cavatappi depending on what you have on hand. For cheese, any good melting white cheddar such as Cabot Vermont Extra Sharp or Cracker Barrel Vermont Sharp works wonderfully for taste and smooth melt.

Serving Suggestions

This dish pairs beautifully with a crisp green salad or roasted vegetables to add some brightness and texture contrast. Garlic bread or soft dinner rolls complement the creamy pasta sauce perfectly. Pouring a glass of the same white wine used in cooking enhances the flavor experience.

Serve warm for the best texture and flavor. Leftovers reheat gently with a splash of milk to restore creaminess.

Common Questions About Recipes

→ What pasta works best with a creamy cheddar sauce?

Spiral shapes like fusilli or rotini hold onto creamy sauces well, enhancing every bite with rich flavor.

→ How do I prevent the sauce from becoming grainy?

Add cheese slowly over low heat, stirring continuously. Avoid boiling once cheese is incorporated to keep texture smooth.

→ Can I substitute the white wine in the sauce?

Yes, using extra chicken broth or a splash of white grape juice with vinegar can replicate acidity without alcohol.

→ What is the key to juicy seared chicken breasts?

Pound chicken slices evenly and sear over medium-high heat to develop a golden crust that seals in juices.

→ How should leftovers be stored and reheated?

Keep leftovers in an airtight container in the fridge up to 3 days. Reheat gently using a double boiler with a splash of milk or broth to restore creaminess.

→ Which cheeses melt best for this sauce?

Extra sharp white cheddar melts smoothly and delivers intense flavor; freshly shredded from a block is preferred.