White Cheddar Chicken Pasta (Printer-Friendly Version)

Tender chicken and fusilli coated in a creamy white cheddar cheese sauce with herbs and wine.

# Ingredients Needed:

→ Poultry

01 - 10 to 11 ounces chicken breast, sliced and pounded to ¾ inch thickness

→ Seasonings

02 - Salt, to taste
03 - Black pepper, to taste
04 - 2 teaspoons Italian seasoning
05 - Onion powder, garlic salt, oregano, basil, mustard powder, parsley blend, each to taste
06 - Thyme, to taste

→ Coating and Thickening

07 - Flour, for dredging chicken and thickening sauce

→ Fats and Oils

08 - 3 tablespoons unsalted butter
09 - Olive oil, for searing

→ Liquids

10 - ½ cup dry white wine (e.g., Sauvignon Blanc)
11 - 1 cup half and half
12 - 1 cup chicken broth

→ Cheeses

13 - White cheddar cheese, shredded (amount as desired for melting)
14 - Parmesan cheese, grated (amount as desired)

→ Pasta

15 - ½ pound fusilli pasta

→ Aromatics

16 - Minced garlic cloves

# Step-by-Step Directions:

01 - Measure half and half, chicken broth, and all seasonings into a large measuring cup and set aside to streamline the cooking process.
02 - Slice chicken breast lengthwise into 2 to 3 thin pieces. Cover with plastic wrap and pound to approximately ¾ inch thickness. Pat dry and season both sides with salt, pepper, and Italian seasoning. Dredge lightly in flour, ensuring an even coating. Heat olive oil in a skillet over medium-high heat and sear chicken for 3 to 4 minutes per side until golden crust forms. Remove and rest for 10 minutes before slicing.
03 - Reduce skillet heat to medium and pour in dry white wine. Scrape up browned bits with a spatula and simmer until wine reduces by half, approximately 3 to 4 minutes. Add butter and minced garlic; cook for 1 minute until fragrant. Sprinkle flour into pan while stirring continuously; cook for 2 minutes to eliminate raw flour flavor.
04 - Gradually whisk in half and half with chicken broth mixture in small increments, stirring constantly to maintain a smooth, thick consistency. Bring to a gentle simmer, then reduce heat and partially cover the pan to maintain warmth without boiling.
05 - Salt a large pot of boiling water generously. Add fusilli pasta and cook until just al dente, stirring occasionally to prevent sticking. Drain and set aside.
06 - Slowly add shredded white cheddar cheese into the simmering sauce, stirring constantly to ensure smooth melting and prevent graininess. Stir in grated Parmesan cheese for added depth. Fold cooked pasta into the sauce gently using a spatula to coat evenly. Add sliced chicken along with accumulated juices and toss gently to rewarm and combine all components. Serve immediately.

# Helpful Hints:

01 - Add cheese gradually over low heat to keep the sauce smooth; avoid boiling once cheese is incorporated.
02 - Pounding chicken to even thickness ensures uniform cooking and juiciness.
03 - This dish freezes well; reheat gently over low heat with a splash of broth or milk to maintain sauce texture.

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