Creamy White Cheddar Chicken Pasta

Creamy White Cheddar Chicken Pasta is the kind of comforting, satisfying dish I crave on busy nights. Tender pieces of chicken are paired with perfectly cooked pasta and tossed in a rich, velvety white cheddar cheese sauce. It’s simple, indulgent, and full of bold, cheesy flavor that always leaves me going back for seconds.

Why You’ll Love This Recipe

I love this recipe because it brings together everything I want in a pasta dish: creamy sauce, juicy chicken, and that sharp bite from white cheddar. It feels fancy enough for a cozy dinner at home but is quick and easy enough to make on a weeknight. Plus, it’s made with pantry staples and customizable based on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Pasta (I like penne, rotini, or shells)

• White cheddar cheese, shredded

• Heavy cream

• Milk

• Butter

• Garlic, minced

• All-purpose flour (for thickening)

• Salt

• Black pepper

• Paprika or crushed red pepper flakes (optional for extra flavor)

• Fresh parsley (optional, for garnish)

Directions

1. I cook the pasta according to package directions, drain it, and set it aside.

2. In a large skillet, I melt butter over medium heat and sauté the garlic until fragrant.

3. I add diced chicken to the skillet, season with salt, pepper, and paprika, and cook until browned and fully cooked.

4. I remove the chicken and set it aside. In the same pan, I melt a bit more butter, stir in the flour, and whisk to form a roux.

5. I slowly add the milk and cream, whisking constantly to prevent lumps, then simmer until the sauce thickens.

6. I stir in the shredded white cheddar and keep stirring until melted and smooth.

7. I return the chicken and cooked pasta to the skillet and toss everything together until well coated in the cheese sauce.

8. I garnish with parsley and serve hot.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• I like to stir in steamed broccoli or spinach for a veggie boost.

• For extra richness, I sometimes add a splash of white wine to the sauce.

• Bacon bits make a delicious topping and add a smoky crunch.

• I’ve also made this with leftover rotisserie chicken to save time.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I warm it gently on the stovetop with a splash of milk to loosen the sauce. The microwave works too, though I stir frequently to keep the sauce creamy.

FAQs

What kind of pasta works best?

I usually go with short pasta like penne, rotini, or shells because they hold the sauce well.

Can I use pre-shredded cheese?

I prefer shredding it myself—it melts better and gives the sauce a smoother texture.

How do I prevent the sauce from getting grainy?

I make sure to keep the heat low when adding the cheese and stir constantly until it melts fully.

Can I make it ahead of time?

Yes, I often prepare the pasta and chicken in advance and make the sauce fresh when I’m ready to serve.

Can I freeze this dish?

I don’t recommend freezing it—the cheese sauce can separate. It’s best enjoyed fresh or from the fridge within a few days.

Conclusion

Creamy White Cheddar Chicken Pasta is a dish I turn to when I want something warm, cheesy, and comforting without spending hours in the kitchen. It’s rich, satisfying, and customizable, making it a regular favorite in my meal rotation. Whether I’m feeding the family or just treating myself, this pasta always hits the spot.

Creamy White Cheddar Chicken Pasta

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Halal

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Description

Creamy White Cheddar Chicken Pasta combines tender chicken and al dente pasta with a rich, velvety white cheddar cheese sauce. This comforting, cheesy meal is quick to prepare and perfect for busy weeknights or cozy dinners.

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Ingredients

• 2 boneless, skinless chicken breasts or thighs, diced
• 8 oz pasta (penne, rotini, or shells)
• 1 cup shredded white cheddar cheese
• 1/2 cup heavy cream
• 1 cup milk
• 2 tbsp butter
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika or crushed red pepper flakes (optional)
• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, melt 1 tbsp butter over medium heat and sauté garlic until fragrant.
3. Add diced chicken, season with salt, pepper, and paprika, and cook until browned and fully cooked. Remove and set aside.
4. In the same skillet, melt remaining butter. Stir in flour to form a roux and cook for 1–2 minutes.
5. Slowly whisk in milk and heavy cream. Simmer until sauce thickens.
6. Stir in shredded white cheddar cheese and continue stirring until melted and smooth.
7. Return cooked chicken and pasta to the skillet. Toss until evenly coated in cheese sauce.
8. Garnish with parsley and serve hot.

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Notes

• Stir in steamed broccoli or spinach for added veggies.
• Add a splash of white wine to the sauce for depth.
• Bacon bits make a great topping.
• Use leftover rotisserie chicken to save time.

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Nutrition

• Serving Size: 1/4 of recipe
• Calories: 520
• Sugar: 4g
• Sodium: 450mg
• Fat: 28g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 115mg