Creamy White Cheddar Chicken Pasta in 30 minutes. Juicy chicken, sharp white cheddar sauce, and al dente pasta. Easy weeknight dinner everyone loves.
Meet your new weeknight hero: White Cheddar Chicken Pasta. This cozy, creamy chicken pasta is all about tender bites of seasoned chicken tangled with al dente pasta and a silky, sharp white cheddar sauce. It’s trendy on TikTok, beloved in busy kitchens, and endlessly versatile—think one-pot white cheddar chicken pasta or a dressed-up bake for date night. If you love a creamy white cheddar pasta that doesn’t skimp on flavor, you’re in the right place. Let’s dive into the little tweaks that make this version a cut above the rest.
What Makes This White Cheddar Chicken Pasta Special?
Why you’ll crave this again: I dialed in technique and timing so the sharp white cheddar melts into a glossy, restaurant-style sauce—no graininess, no clumps, just pure comfort. Here’s what sets it apart from other creamy chicken pastas:
- One-pan option: Make this as a skillet white cheddar chicken pasta to cut dishes and boost flavor with fond from searing.
- Sharp white cheddar only: No cream-of-soup shortcuts—just real cheese for a clean, rich white cheddar sauce.
- Cheese that melts like a dream: Grate your own white cheddar for a silky finish and better flavor release.
- Weeknight-fast: 30-minute white cheddar chicken pasta that tastes like you simmered all afternoon.
- Custom heat: Add cayenne or crushed red pepper to turn it into a spicy white cheddar chicken pasta—kid-friendly if you skip it.
- Built-in veggies: Toss in broccoli or peas for a white cheddar chicken pasta with broccoli that’s a full meal.
- Gluten-free friendly: Use GF pasta and cornstarch slurry as needed to keep the sauce glossy.
- Meal-prep smart: Reheats like a champ with a splash of milk, making it perfect for lunches.
Ingredient Notes
Let’s talk essentials: These notes help you choose the best ingredients for creamy, dreamy results in your white cheddar chicken pasta recipe.
- Chicken: Boneless, skinless breasts for lean and quick; thighs if you want juicier bites. Rotisserie works for a shortcut.
- Pasta: Cavatappi, penne, or rotini hold the sauce best. Short shapes shine in creamy chicken pasta.
- White cheddar: Use sharp or extra sharp blocks and grate fresh. Pre-shredded can turn grainy due to anti-caking agents.
- Cream: Heavy cream gives body and silk. Half-and-half works with a touch of pasta water for balance.
- Butter + olive oil: Butter for richness, oil for higher searing temp—best of both.
- Garlic: Fresh is ideal; garlic powder steps in when you’re in a pinch.
- Chicken broth: Adds savoriness and keeps the sauce from feeling too heavy.
- Dry mustard: Quietly boosts the cheddar flavor—classic mac ‘n’ cheese move.
- Paprika + black pepper: Warmth and depth without overpowering the cheese.
- Optional veggies: Broccoli florets, peas, or spinach fold in beautifully.
How To Make White Cheddar Chicken Pasta
Your game plan: Follow these steps for a luscious, emulsified sharp white cheddar sauce that clings to every twist of pasta.
- Boil the pasta: Salt a large pot of water like the sea, cook pasta until just shy of al dente, and reserve at least 1 cup of starchy pasta water. Drain.
- Season the chicken: Pat dry and toss with salt, pepper, paprika, and a pinch of garlic powder for layered flavor.
- Sear for flavor: Heat butter and a splash of olive oil in a large skillet over medium-high. Sear chicken until golden and just cooked through. Transfer to a plate; rest.
- Sauté aromatics: Lower heat to medium. Add a bit more butter if needed. Stir in minced garlic until fragrant, 30–60 seconds—don’t brown it.
- Deglaze & simmer: Pour in chicken broth to lift up the golden bits. Simmer 2–3 minutes to concentrate flavor.
- Build the cream base: Reduce heat to low. Stir in heavy cream and dry mustard. Warm gently—do not boil.
- Melt in white cheddar: Off heat, add freshly grated white cheddar by handfuls, whisking until smooth after each addition. Return to low heat only if needed.
- Combine & emulsify: Add drained pasta and sliced chicken to the sauce. Splash in reserved pasta water, a little at a time, tossing until glossy and creamy.
- Adjust & finish: Taste for salt and pepper. Add a pinch of cayenne for heat or more cheddar for extra richness. Fold in steamed broccoli or peas if using.
- Serve: Plate immediately for peak creaminess. Garnish with cracked black pepper and chives if you’re feeling fancy.
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Pro Tips
- Grate your cheese: Freshly grated sharp white cheddar melts smoother and tastes brighter in white cheddar sauce.
- Watch the heat: Keep the sauce on low. High heat can break the emulsion and turn the cheese grainy.
- Salt smart: Pasta water is salted, cheddar is salty—season in stages and taste as you go.
- Rescue plan: If the sauce thickens too much, whisk in warm pasta water or milk 1–2 tablespoons at a time.
- Make it one-pot: Boil pasta, drain, then use the same pot to finish the sauce for a true one-pot white cheddar chicken pasta.
Storage & Reheating
Leftovers that actually reheat well: This creamy chicken pasta stays luxurious with a quick splash-and-stir.
- Fridge: Store in an airtight container up to 3–4 days.
- Reheat on stovetop: Warm gently over low heat with a splash of milk or broth, stirring to re-emulsify.
- Microwave: Reheat in 30–45 second bursts, stirring and adding a teaspoon of milk as needed.
- Freezer: Dairy sauces can separate; freeze only if you must (up to 2 months). Reheat slowly and whisk in a bit of cream to bring it back.
- Make-ahead: Keep pasta and sauce separate if prepping for guests; combine with heat and pasta water right before serving.
Variations & Substitutions
Customize your skillet pasta: Whether you want it lighter, spicier, or veg-forward, these swaps keep it delicious.
- Gluten-free: Use GF pasta; reserve extra pasta water. If needed, thicken with a cornstarch slurry at the end.
- Lighter dairy: Swap half-and-half or evaporated milk and enrich with a tablespoon of cream cheese for body.
- Veggie boost: Broccoli, peas, spinach, or roasted cauliflower are perfect mix-ins.
- Bacon or pancetta: Crisp first, then use the drippings to sear chicken. Hello, next-level flavor.
- Buffalo twist: Add a spoonful of hot sauce and top with blue cheese crumbles for a Buffalo white cheddar chicken pasta.
- Cajun kick: Stir in Cajun seasoning and a squeeze of lemon for pop.
- Cheese swap: Blend white cheddar with Gruyère, Monterey Jack, or a touch of Parmesan for complexity.
- No-cream method: Make a light roux with butter and flour, whisk in warm milk, then melt in cheddar.
- Pasta bake: Top with buttery panko and broil 1–2 minutes for a crispy finish.
- Rotisserie shortcut: Shred and stir in at the end to keep it juicy and fast.
Final bite: This White Cheddar Chicken Pasta checks every weeknight box—fast, cozy, creamy, and endlessly riffable. Make it your signature skillet pasta, then come back for more ideas. Craving more easy dinners? Peek around my site: more pasta recipes and easy chicken dinners.
FAQ
Can I use pre-shredded white cheddar?
You can, but freshly grated melts smoother. If using pre-shredded, lower the heat and add it in small handfuls to avoid graininess.
Will milk work instead of heavy cream?
Yes—use whole milk and make a quick roux (butter + flour) first, or add a spoon of cream cheese for body. Keep heat low to prevent splitting.
Which pasta shapes are best?
Cavatappi, penne, rotini, or shells. Anything with ridges or curves that hugs a creamy white cheddar sauce is a win for this chicken pasta recipe.
My sauce turned grainy—can I fix it?
Kill the heat, whisk in a splash of warm milk, and keep stirring. Next time, grate cheese fresh and melt it off heat or on low only.
Can I add broccoli without pre-steaming it?
Yep. Toss small florets into the boiling pasta during the last 2 minutes, then drain together. Easiest white cheddar chicken pasta with broccoli ever.
Is there a one-pot version?
Totally. Boil pasta, drain, then use the same pot to make the sauce and finish the dish. Less mess, same creamy payoff.
What if I don’t have dry mustard?
Skip it or add a tiny splash of Dijon. It boosts cheddar flavor but isn’t mandatory for great results.
White Cheddar Chicken Pasta
Tender chicken and al dente pasta are wrapped in a creamy white cheddar sauce for a cozy, weeknight-friendly meal. It’s rich, cheesy, and ready in about 40 minutes.
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Servings: 4 servings
Equipment
- Large pot
- Large skillet
- Colander
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Chef's knife
- Cutting board
Ingredients
Ingredients
- 8 oz dry pasta (such as rotini or penne)
- 1 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 tablespoon olive oil
- ¾ teaspoon salt divided, to taste
- ½ teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoon unsalted butter for cooking the chicken
- 2 tablespoon unsalted butter for the sauce
- 2 cloves garlic, minced
- 2 tablespoon all-purpose flour
- 1 cup chicken broth low sodium preferred
- 2 cups whole milk or half-and-half for richer sauce
- 2 cups sharp white cheddar cheese, freshly shredded
- ½ teaspoon Dijon mustard optional, for depth
- ⅛ teaspoon cayenne pepper optional, for gentle heat
- 1 tablespoon fresh parsley, chopped for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside.
- Pat the chicken dry and season with ½ teaspoon salt, ½ teaspoon black pepper, and the paprika.
- Heat the olive oil and 2 tablespoon butter (for cooking the chicken) in a large skillet over medium-high heat. Add the chicken in a single layer and cook, stirring occasionally, until browned and cooked through, 5–7 minutes. Transfer to a plate and tent to keep warm.
- Reduce heat to medium. In the same skillet, add the remaining 2 tablespoon butter (for the sauce). Stir in the garlic and cook until fragrant, about 30 seconds.
- Sprinkle in the flour and whisk for 1 minute to form a roux. Gradually whisk in the chicken broth, followed by the milk, whisking constantly until smooth.
- Bring to a gentle simmer and cook, stirring often, until slightly thickened, 3–5 minutes. Stir in the Dijon and cayenne (if using), and season with the remaining salt to taste.
- Remove the pan from the heat. Add the shredded white cheddar a handful at a time, stirring until fully melted and the sauce is silky.
- Add the cooked pasta and chicken to the skillet and toss to coat in the cheese sauce. Warm through on low heat for 1–2 minutes, adding a splash of milk if you want a looser sauce.
- Serve right away, garnished with chopped parsley.
Notes
For the creamiest results, grate the cheese yourself so it melts smoothly. Whole milk or half-and-half makes a richer sauce, but you can use 2% in a pinch. If the sauce thickens as it sits, whisk in a bit more warm milk to loosen. Store leftovers in an airtight container up to 3 days; reheat gently over low heat with a splash of milk.
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