White Cheddar Chicken Pasta (Printer-Friendly)

Tender chicken breast and spiraled pasta combine with a creamy white cheddar sauce and savory herbs for a comforting dish.

# What You'll Need:

→ Poultry

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

→ Seasonings

02 - Salt, to taste
03 - Ground black pepper, to taste
04 - 2 teaspoons Italian seasoning
05 - Onion powder, to taste
06 - Garlic salt, to taste
07 - Oregano, to taste
08 - Basil, to taste
09 - Mustard powder, to taste
10 - Parsley, fresh or dried, to taste
11 - Thyme, fresh or dried, to taste

→ Flour and fats

12 - All-purpose flour, for dredging and sauce thickening
13 - 3 tablespoons unsalted butter
14 - Olive oil, for searing chicken

→ Liquids

15 - ½ cup dry white wine (Sauvignon Blanc preferred)
16 - 1 cup half and half
17 - 1 cup chicken broth

→ Cheeses

18 - White cheddar cheese, shredded (amount as desired to melt smoothly)
19 - Parmesan cheese, grated (amount to taste)

→ Pasta

20 - 8 ounces fusilli pasta

→ Aromatics

21 - 2 to 3 cloves garlic, minced

# Steps to Follow:

01 - Combine half and half, chicken broth, and all dry seasonings in a measuring cup; set aside.
02 - Cut chicken breast lengthwise into 2 to 3 thinner pieces, cover with plastic wrap, and pound to ¾ inch thickness to ensure even cooking; pat dry.
03 - Season both sides of chicken slices with salt, pepper, and Italian seasoning. Lightly coat with flour, pressing it in evenly for a crisp crust.
04 - Heat olive oil in a skillet over medium-high heat. Cook chicken 3 to 4 minutes per side until golden brown. Remove from pan and let rest for 10 minutes before slicing.
05 - Reduce heat to medium and pour wine into the same skillet. Scrape browned bits from bottom with a spatula and simmer until reduced by half, about 3 to 4 minutes.
06 - Add butter and minced garlic; cook 1 minute until fragrant. Gradually sprinkle flour while stirring continuously to form a roux and cook for 2 minutes to eliminate raw taste.
07 - Slowly whisk in the half and half and broth mixture in small increments, stirring constantly until sauce thickens smoothly. Bring to a gentle simmer, then reduce heat and partially cover.
08 - Boil salted water generously and cook fusilli pasta until just al dente, stirring occasionally. Drain and set aside.
09 - Gradually add shredded white cheddar cheese, stirring continuously to ensure smooth melting. Avoid boiling to prevent graininess. Add grated Parmesan and stir to combine.
10 - Add drained pasta to cheese sauce, gently tossing to coat. Fold in sliced chicken along with any resting juices and toss to heat through evenly.
11 - Plate warm, optionally garnishing with fresh parsley or herbs. Pair with green salad or steamed vegetables for a balanced meal.

# Extra Suggestions:

01 - To maintain a silky sauce, add cheese gradually over low heat and avoid boiling once cheese is incorporated.
02 - Pounding chicken to uniform thickness ensures even cooking and juicy results.
03 - Leftovers store refrigerated up to 3 days and freeze well for up to 3 months; reheat gently to preserve sauce texture.

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