Be sure to try my Beefaroni and Mushroom Chicken Pasta recipes next!
White Cheddar Chicken Pasta
This White Cheddar Chicken Pasta recipe has just jumped to the top of our favorites list! There is just something about white cheddar cheese that really captivates my taste buds… and when you transform that cheese into an incredible herb-infused cheese sauce tossed with pasta and juicy bites of chicken, there is nothing better! Don’t miss my PRO TIPS below, the variety of white cheddar used for this is important! As far as what kind of fun pasta shape you use? Go to town, that’s all you! 🙌
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken in half lengthwise to create 2-3 thinner slices. Tenderize with a meat mallet. Season each side and dredge it in flour. Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half.
Add butter and garlic. Add flour and stir continuously. Add the sauce mixture in small splashes, stirring continuously.
Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente. Stir in the cheese, then add the pasta.
Add the chicken and toss to combine and heat through. Serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. A little milk or chicken broth can be added to smooth it back out.
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Large/Wide Skillet– Similar to the one pictured in this recipe. Box cheese grater – Cheese based sauces (and soups) should always be made with freshly grated/shredded cheese, as it melts much creamier and tastes better. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Pasta Strainer– I have this one and love it. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
