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.