There’s something special about a pot of creamy pasta simmering on the stove.
As the sauce thickens and the white cheddar melts, the kitchen fills with the comforting scent of garlic, onion, and fresh thyme.
This dish has quickly become a favorite in my kitchen.
It’s rich, cozy, and incredibly simple to make—perfect for nights when you want something warm and satisfying without the extra fuss.
Make a generous batch, serve it hot, and enjoy every creamy, comforting bite.
For the Chicken
- Chicken Breasts – Use boneless, skinless breasts for quick cooking. Slice or cube them so they season and brown evenly.
- Olive Oil – Helps the chicken sear nicely in the skillet.
- Dry Mustard – Adds a subtle tang and depth of flavor.
- Dried Thyme – Brings a warm, earthy note to the chicken.
- Dried Oregano – Adds a hint of herbal sharpness that pairs well with the cheese sauce.
- Salt & Black Pepper – Season to taste to bring out all the flavors.
For the Pasta
- Short-Cut Pasta – Rotini, penne, or any small pasta shape works well because it holds onto the creamy sauce.
For the Cheesy, Creamy Sauce
- Butter – Forms the base of the roux and adds richness.
- All-Purpose Flour – Thickens the sauce as it cooks.
- Garlic – Minced garlic boosts the savory flavor of the sauce.
- Yellow Onion – Adds sweetness and depth once softened.
- Chicken Broth – Brings gentle savory notes to the sauce.
- Dijon Mustard – Brightens the sauce and enhances the cheddar flavor.
- White Cheddar Cheese – Melts smoothly into a creamy, velvety sauce.
- Whole Milk – Creates the lush, silky texture of the dish.
- Fresh Thyme – Adds freshness and a fragrant finish.
- Crushed Red Pepper Flakes – Optional heat that livens up the dish.
White Cheddar Chicken Pasta
A cozy, cheese-rich chicken pasta that works well for dinner any night of the week.
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Servings: 6
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Ingredients
For the chicken:
- 2 chicken breasts, skinless and boneless
- 1 ½ tbsp olive oil
- 1 tsp dry mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- salt, to taste
- freshly ground black pepper, to taste
- 1 pound short-cut pasta
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 yellow onion, diced
- ¼ cup chicken broth
- 1 tbsp Dijon mustard
- 8 oz white cheddar cheese, grated
- 2 cups whole milk
- 1–2 tbsp fresh thyme
- 1 tsp crushed red pepper flakes
- In a small bowl, mix together the dry mustard, dried thyme, dried oregano, salt, and black pepper. Set aside.
- Slice the chicken into thin strips or 1-inch cubes. Season evenly with the spice mixture.
- Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and fully cooked through. Remove the chicken to a plate and set aside.
- Bring a large pot of salted water to a boil. Add the rotini and cook until al dente according to package directions. Drain and set aside.
- In the same skillet used for the chicken, melt the butter. Once melted, stir in the flour to form a smooth paste. Add the chicken broth, garlic, onion, and Dijon mustard, stirring well. Cook for 3–5 minutes, or until the onions begin to soften.
- Gradually pour in the milk, a little at a time, stirring after each addition so the sauce stays smooth. Simmer on low for 4–6 minutes, or until it thickens. Add the grated white cheddar and stir until melted.
- Return the cooked chicken to the skillet, add the pasta, and toss until everything is fully coated in the creamy sauce.
- Serve immediately. Garnish with fresh thyme, crushed red pepper flakes, or a sprinkle of smoked paprika if desired.
- Can I use chicken thighs instead of breasts?
Absolutely! Thighs work a treat here. They’re juicier, harder to overcook, and pack more flavor. Just chop them the same size so they cook evenly. - What if I don’t have the pasta shape the recipe calls for?
Use whatever short pasta you’ve got lurking in the pantry. Penne, fusilli, shells — they all cling to that creamy sauce like champs. Long pasta works too, but the sauce hugs short shapes much better. - My sauce is too thick/thin — how do I fix it?
If it’s too thick, add a splash of milk or pasta water to loosen it up.
If it’s too thin, just simmer a little longer. The sauce will thicken nicely as it cooks (and even more once the pasta goes in). - Can I make anything ahead to save time?
Yep! Cook the chicken ahead and stash it in the fridge. Cook the pasta just shy of al dente and toss with a little oil so it doesn’t clump. When dinner time hits, make the sauce and stir everything together — easy! - What do I do if the chicken turns out a bit dry?
Don’t panic — the sauce will save you. Slice the chicken thinner and let it simmer gently in the sauce for a minute or two. It’ll soak up moisture and taste like nothing ever happened. (No one needs to know!)
