White Cheddar Chicken Pasta Recipe

White Cheddar Chicken Pasta Recipe tastes rich, cheesy, and a little garlicky, with tender bites of chicken tucked into every twirl of pasta. It works perfectly for busy weeknights because it takes about 35 minutes from chopping board to table and still feels like cozy restaurant comfort food. I make this on nights when I want something that feels special but I also want to stay in sweatpants.

Why You Should Try This White Cheddar Chicken Pasta Recipe

This pasta hits that perfect balance of creamy and cheesy without turning heavy or gluey. Sharp white cheddar gives bold flavor, while a touch of garlic and black pepper keeps each bite interesting.

It suits families, date nights at home, or solo leftovers that taste even better the next day. You cook everything in one pot plus one pan, so cleanup stays pretty painless.

“This White Cheddar Chicken Pasta Recipe tastes like fancy café food, but my sink only had two dishes to wash. ★★★★★”

Ingredients You’ll Need

Pasta & Chicken

• 12 ounces short pasta
  • I like cavatappi, rotini, or penne because they hold sauce well.
• 1 pound boneless skinless chicken breast, cut in bite-size pieces
  • Chicken thighs also work and stay extra juicy.
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• 1 tablespoon butter

White Cheddar Cheese Sauce

• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 3 cloves garlic, minced
  • Use ½ teaspoon garlic powder if you feel lazy or short on time.
• 2 cups milk
  • Whole milk gives the creamiest texture, but 2% still works.
• 1 cup low sodium chicken broth
• 2 cups freshly shredded sharp white cheddar cheese, packed
  • I strongly suggest you shred a block yourself; pre-shredded often feels grainy.
  • Cabot, Tillamook, or store brand sharp white cheddar all taste great.
• ¼ teaspoon smoked paprika
• ¼ teaspoon crushed red pepper flakes (optional, for a mild kick)
• Salt and black pepper to taste

Add-ins & Garnishes

• 1 cup frozen peas or broccoli florets
  • Toss them in straight from the freezer for an easy veggie shortcut.
• 2 tablespoons cream cheese or sour cream (optional, for extra creaminess)
• 2 tablespoons grated Parmesan cheese (optional, for extra cheesy depth)
• Fresh parsley or chives, chopped, for topping

Equipment

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Cutting board and sharp knife
• Whisk
• Wooden spoon or spatula
• Measuring cups and spoons
• Colander

Tips & Tricks

• Salt the pasta water generously so the noodles already taste good before they hit the sauce.
• Cut the chicken in even pieces so it cooks at the same speed and stays juicy.
• Shred the white cheddar from a block, since bagged shreds often contain starch that makes sauces grainy.
• Keep the heat on medium when you add cheese, and whisk constantly so the sauce stays smooth.
• Add veggies like peas or broccoli near the end so they stay bright and not mushy.
• Save a cup of pasta water before draining so you can thin the sauce if it feels too thick.
• Taste and adjust salt and pepper at the end, since cheddar and broth both bring some salt.
• Let the pasta rest for 3 to 5 minutes before serving so the sauce thickens and clings to every piece.

How to Make White Cheddar Chicken Pasta Recipe

Step 1: Cook the Pasta

1. Bring a large pot of water to a boil and salt it generously.
2. Add the pasta and cook it until it reaches al dente, following package time as a guide.
3. Scoop out 1 cup of starchy pasta water and set it aside, then drain the pasta.

Step 2: Season and Cook the Chicken

1. While the pasta cooks, pat the chicken pieces dry with paper towels.
2. Season the chicken with salt, black pepper, garlic powder, and onion powder, and toss to coat evenly.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium high heat.
4. Add the chicken in a single layer and cook it for 5 to 7 minutes, stirring occasionally, until the pieces turn golden and cook through.
5. Transfer the cooked chicken to a plate and keep it nearby.

Step 3: Build the White Cheddar Sauce Base

1. In the same skillet, lower the heat to medium and add 2 tablespoons butter.
2. Once the butter melts, add the minced garlic and stir for about 30 seconds until it smells fragrant.
3. Sprinkle the flour over the butter and garlic and whisk it into a thick paste.
4. Cook this mixture for 1 to 2 minutes while you whisk, so the flour loses its raw taste.

Step 4: Add Liquid and Thicken

1. Slowly pour in the milk while you whisk constantly, smoothing out any lumps.
2. Add the chicken broth and keep whisking until everything blends.
3. Let the mixture simmer gently for 3 to 5 minutes, stirring often, until it thickens to a gravy-like texture.
4. Stir in smoked paprika, crushed red pepper flakes if you use them, and a pinch of salt and pepper.

Step 5: Melt in the White Cheddar

1. Lower the heat to medium low so the sauce does not scorch.
2. Add the shredded white cheddar in small handfuls, whisking after each addition until it melts.
3. Stir in cream cheese or sour cream if you use it, along with Parmesan if you want extra cheesy flavor.
4. Taste the sauce and adjust salt and pepper until it hits your favorite level of flavor.

Step 6: Combine Pasta, Chicken, and Veggies

1. Add the cooked chicken and any juices from the plate back into the skillet with the sauce.
2. Stir in the frozen peas or broccoli and let them heat through for 2 to 3 minutes.
3. Add the drained pasta and toss everything together until the noodles coat evenly with sauce.
4. If the sauce feels too thick, splash in a bit of reserved pasta water until it looks silky and creamy.

Step 7: Finish and Serve

1. Turn off the heat and let the pasta sit for 3 minutes so the sauce thickens slightly and clings to the pasta.
2. Sprinkle chopped parsley or chives over the top for a fresh pop of color.
3. Serve the White Cheddar Chicken Pasta Recipe hot, with extra black pepper or Parmesan on the table.
4. Take a quick taste test straight from the pan, because chef privileges always apply.

What to Serve with White Cheddar Chicken Pasta Recipe

This White Cheddar Chicken Pasta Recipe pairs nicely with a simple green salad tossed with lemon, olive oil, and a pinch of salt. Garlic bread or warm crusty rolls make a great side, especially if you like to swipe up extra sauce. Steamed green beans, roasted carrots, or a quick sauté of zucchini all balance the richness of the pasta. A tall glass of iced tea, sparkling water with citrus, or a fruity mocktail rounds out the meal without stealing the spotlight.

Storage Options

• Store leftovers in an airtight container in the fridge for up to 3 to 4 days.
• Add a splash of milk or broth before reheating so the sauce loosens and turns creamy again.
• Reheat gently on the stove over medium low heat, stirring often, or in the microwave in short bursts with stirring in between.
• Freeze portions in freezer safe containers for up to 2 months, then thaw overnight in the fridge before reheating with a bit of extra liquid.

White Cheddar Chicken Pasta Recipe

White Cheddar Chicken Pasta Recipe tastes rich, cheesy, and a little garlicky, with tender bites of chicken tucked into every twirl of pasta. It feels like cozy restaurant comfort food but is easy enough for busy weeknights.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Dessert

Cuisine: American

Ingredients

  

• 12 ounces short pasta (such as cavatappi, rotini, or penne)
• 1 pound boneless skinless chicken breast, cut in bite-size pieces
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon olive oil
• 1 tablespoon butter

• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 3 cloves garlic, minced
• 2 cups milk (whole or 2%)
• 1 cup low sodium chicken broth
• 2 cups freshly shredded sharp white cheddar cheese, packed
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon crushed red pepper flakes
• Salt and black pepper, to taste

• 1 cup frozen peas or broccoli florets
• 2 tablespoons cream cheese or sour cream
• 2 tablespoons grated Parmesan cheese
• Fresh parsley or chives, chopped, for topping

Instructions

 

1. Bring a large pot of water to a boil and salt it generously.
2. Add the pasta and cook until al dente according to package directions.
3. Reserve 1 cup of starchy pasta water, then drain the pasta and set aside.

1. Pat the chicken pieces dry with paper towels.
2. Season the chicken with kosher salt, black pepper, garlic powder, and onion powder, tossing to coat evenly.
3. Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
4. Add the chicken in a single layer and cook for 5 to 7 minutes, stirring occasionally, until golden and cooked through.
5. Transfer the cooked chicken to a plate and set aside.

1. In the same skillet, reduce the heat to medium and add 2 tablespoons butter.
2. When the butter melts, add the minced garlic and cook for about 30 seconds, just until fragrant.
3. Sprinkle in the flour and whisk to form a thick paste (roux). Cook for 1 to 2 minutes, whisking, to remove the raw flour taste.
4. Slowly pour in the milk while whisking constantly to smooth out any lumps, then add the chicken broth and whisk to combine.
5. Let the mixture simmer gently for 3 to 5 minutes, stirring often, until it thickens to a gravy-like consistency.
6. Stir in the smoked paprika, crushed red pepper flakes if using, and a pinch of salt and black pepper.

1. Reduce the heat to medium-low.
2. Add the shredded white cheddar in small handfuls, whisking after each addition until fully melted and smooth.
3. Stir in the cream cheese or sour cream and Parmesan, if using, until melted and creamy.
4. Taste the sauce and adjust salt and black pepper as needed.

1. Return the cooked chicken and any accumulated juices to the skillet with the cheese sauce.
2. Stir in the frozen peas or broccoli and cook for 2 to 3 minutes, until heated through.
3. Add the drained pasta and toss until all the noodles are well coated in the sauce.
4. If the sauce is too thick, stir in a splash of reserved pasta water at a time until it looks silky and creamy.

1. Turn off the heat and let the pasta rest for 3 minutes so the sauce thickens and clings to the pasta.
2. Top with chopped parsley or chives, if desired.
3. Serve hot, with extra black pepper or Parmesan on the table if you like.

Notes

Nutrition Information
Approximate per serving (1/6 of recipe): 620 calories; fat 30 g; saturated fat 16 g; carbohydrates 52 g; fiber 2 g; sugars 7 g; protein 35 g; sodium 720 mg. Values will vary based on specific ingredient brands, optional add-ins, and portion size.