White Cheddar Chicken Pasta

This White Cheddar Chicken Pasta brings together tender, golden-seared chicken breast and fusilli pasta wrapped in a luscious white cheddar cheese sauce enriched with herbs and a splash of white wine. It's a rich yet balanced dish that feels special enough for guests but is straightforward enough to become a weeknight go-to. Every bite offers a cozy combination of creamy texture and savory layers, making it a satisfying comfort meal on cooler evenings.

I first made this recipe on a chilly night, and it immediately became a family favorite. The sharpness of the cheese combined with the fresh herbs makes dinner feel cozy and just a little bit special.

Ingredients

• Chicken breast: about 10 to 11 ounces this provides juicy protein and pounding it ensures even cooking
• Salt and pepper: essential for seasoning both chicken and sauce to bring out the flavors
• Italian seasoning: around two teaspoons infuses the chicken with a lovely herbal aroma
• Flour: for dredging the chicken creating a golden crust and for thickening the sauce
• Olive oil: used for searing the chicken to get a crisp exterior
• Dry white wine: half a cup adds acidity and brightness Sauvignon Blanc is an excellent choice
• Butter: three tablespoons forms the creamy base of the sauce
• Garlic: minced cloves add aromatic depth and flavor
• Half and half: one cup balances rich creaminess without being heavy
• Chicken broth: one cup builds a savory foundation for the sauce
• White cheddar cheese: shredded this is the star ingredient for smooth creamy cheese flavor
• Parmesan cheese: grated adds complexity with umami richness
• Fusilli pasta: half a pound spiral shape holds sauce well alternatively rotini works too
• Onion powder garlic salt oregano basil mustard powder and parsley: create layered seasoning
• Thyme and pepper: give subtle warmth and a bit of spice

Instructions

Prep Work:

Measure out your half and half chicken broth and all dry seasonings into a large measuring cup with a spout. This helps when you add liquids to the sauce later and gathers your flavors ahead of time making the cooking flow smoothly.

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 roughly three quarters of an inch thick. Pounding helps the chicken cook evenly and keeps it tender. Pat the pieces dry and season generously on both sides with salt pepper and Italian seasoning. Dust the chicken with flour by sprinkling and rubbing it in so it forms a light coating which prevents sticking and promotes a crispy golden crust. Heat olive oil in a skillet over medium high heat then cook chicken three to four minutes on each side until beautifully golden. Remove from skillet and let rest for 10 minutes before slicing.

Make the Sauce:

Lower the heat to medium and pour the white wine into the same skillet used for the chicken. Use a silicone spatula to scrape up the browned bits from the bottom and sides of the pan. These bits called fond add deep flavor to your sauce. Simmer the wine until it reduces by half about three to four minutes. Add the butter and minced garlic cook for one minute until fragrant. Sprinkle the flour into the pan gradually while stirring continuously for about two minutes to cook off the raw flour taste. Slowly pour in your half and half and chicken broth mixture in small splashes stirring constantly to keep the sauce thick and smooth. Bring the sauce to a gentle bubble then reduce heat and partially cover to simmer gently.

Boil the Pasta:

In a large pot, bring salted water to a boil. Add fusilli pasta and cook until just al dente. Stir occasionally to prevent sticking. Drain pasta and set aside.

Finish the Dish:

Add shredded white cheddar cheese gradually into the sauce stirring constantly to melt the cheese smoothly. Adding it slowly prevents graininess. Toss the cooked pasta into the sauce gently using a silicone spatula to coat noodles thoroughly. Add sliced chicken pieces along with any juices and toss gently to reheat everything evenly. Serve warm for a creamy comforting meal.

One of my favorite memories with this dish was serving it at a family gathering. The sharp cheddar’s melding with herbs created such a warm inviting flavor that everyone kept asking for seconds. I love using extra sharp white cheddar from a block because it melts beautifully and packs amazing taste.

Storage Tips

Store any leftovers in an airtight container and keep in the refrigerator for up to three days. This dish also freezes well for about three months. When reheating, avoid high heat. Warm gently over a double boiler or in a saucepan with a splash of milk or chicken broth to restore the creamy consistency and prevent the cheese from separating.

Ingredient Substitutions

If you prefer not to use wine substitute in a bit more chicken broth or use a combination of white grape juice and a small splash of vinegar to mimic acidity. Fusilli can be swapped out for penne ziti or cavatappi depending on pantry availability. For best melting and flavor, choose a good quality sharp white cheddar such as Cabot Vermont Extra Sharp or Cracker Barrel Vermont Sharp cheese.

Serving Suggestions

This pasta is great served alongside a crisp green salad or roasted vegetables to add a fresh bright component to the meal. A side of garlic bread or soft dinner rolls pairs perfectly with the creamy sauce. Serve with a glass of the same white wine used in the sauce to tie the flavors together.

Serve warm and enjoy this creamy comforting meal. It's perfect for cozy nights.

Common Recipe Questions

→ What pasta works best with this creamy cheddar sauce?

Spiral pastas like fusilli or rotini are ideal as their twists hold the sauce well, ensuring flavorful bites.

→ How can I prevent the sauce from becoming grainy?

Add cheese gradually over low heat while stirring continuously. Avoid boiling once cheese is incorporated.

→ Can I substitute the white wine in the sauce?

Yes, chicken broth makes a great substitute, adding depth without alcohol.

→ What is key to juicy seared chicken breasts?

Pound chicken slices to even thickness and sear over medium-high heat for a golden crust that locks in juices.

→ How should leftovers be stored and reheated?

Store 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 maintain creaminess.

→ Which cheeses melt best for this sauce?

Extra sharp white cheddar melts smoothly and provides intense flavor. Freshly shredded cheese from a block is preferred over pre-grated.