White Cheddar Chicken Pasta Recipe

White Cheddar Chicken Pasta Recipe tastes ultra creamy, sharp, and cheesy with juicy bites of seasoned chicken and tender pasta in every forkful. It works perfectly for busy weeknights or cozy weekends, and you can get it on the table in about 35 minutes. I first made a version of this in my tiny college apartment, and my roommates still text me for the recipe.

Why Make This White Cheddar Chicken Pasta Recipe at Home

You control everything at home, so the sauce turns out thick, cheesy, and not gloopy like some takeout versions. You choose the sharpness of the white cheddar, the amount of garlic, and how saucy you want it.

Homemade white cheddar chicken pasta also saves money and tastes fresher than boxed mixes. You cook it in one large pan plus a pot for pasta, so cleanup stays pretty painless.

My whole family scraped their plates clean, and the white cheddar sauce tasted like restaurant pasta but even creamier. ★★★★★

Ingredients You Need

Pasta and Chicken

• 12 ounces short pasta
  • Good options: penne, rotini, cavatappi, shells, or rigatoni.
  • Use whole wheat or chickpea pasta if you want extra fiber or protein.
• 1.25 to 1.5 pounds boneless skinless chicken breast or thighs
  • Thighs stay extra juicy and forgiving.
  • Slice into small bite-size pieces so they cook quickly and stay tender.

Cheese and Dairy

• 2 cups freshly shredded sharp white cheddar cheese
  • Shred from a block so it melts smoothly. Pre-shredded cheese often contains anti-caking starch that makes sauces grainy.
  • Use extra sharp white cheddar if you love a stronger flavor.
• 1 ounce cream cheese, softened
  • This adds body and silkiness without a heavy flour taste.
• 1.5 cups whole milk
• 1 cup low sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream (optional, for extra richness)

Flavor Boosters

• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
• 1 teaspoon Dijon mustard
  • This does not make the sauce taste like mustard; it just sharpens the cheese flavor.

Thickener

• 2 tablespoons all purpose flour
  • Use a gluten free all purpose blend if needed.

Fresh Finishes

• 1/4 cup grated Parmesan cheese (optional, for extra depth)
• 2 tablespoons chopped fresh parsley or chives
• Lemon wedge or 1 teaspoon lemon juice (optional, brightens the richness)

Pantry Shortcuts and Substitutions

• Use rotisserie chicken or leftover grilled chicken instead of raw chicken. Add it when the sauce thickens so it only needs to warm through.
• Use evaporated milk if you do not have fresh milk; it gives a rich sauce without extra cream.
• Swap white cheddar with a mix of white cheddar and Monterey Jack for a milder, super melty sauce.
• Use frozen peas or broccoli florets and toss them into the pasta water during the last 2 minutes of boiling for an easy veggie boost.

Equipment List

• Large pot for boiling pasta
• Large deep skillet or sauté pan (12 inch works well)
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups and spoons
• Cheese grater (box grater or microplane)

Tips & Mistakes

• Salt the pasta water generously so the pasta carries flavor into the sauce.
• Cut chicken into even pieces so everything cooks at the same rate and stays juicy.
• Pat chicken dry and season it well so it browns instead of steaming.
• Do not crowd the pan; cook chicken in two batches if needed to keep a nice sear.
• Keep the heat at medium when you add flour and dairy so the sauce stays smooth and does not scorch.
• Whisk constantly after you add flour to avoid lumps in the white cheddar sauce.
• Add cheese off the heat and stir until it melts so the sauce stays silky and does not turn grainy.
• Taste and adjust salt and pepper at the end; cheese and broth levels vary.
• Thin the sauce with a splash of pasta water if it feels too thick.
• Stir pasta gently into the sauce so the noodles stay intact and the chicken does not shred.

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 until just al dente, usually 1 minute less than the package suggests.
3. Scoop out 1 cup of starchy pasta water and set it aside.
4. Drain the pasta and keep it nearby while you cook the chicken and sauce.

Step 2: Season and Cook the Chicken

1. Pat the chicken pieces dry with paper towels.
2. Season them with salt, pepper, smoked paprika, garlic powder, and onion powder.
3. Heat a large skillet over medium high heat and add a drizzle of oil or a small knob of butter.
4. Add the chicken in a single layer and cook 4 to 6 minutes, stirring once or twice, until the pieces turn golden and cook through.
5. Transfer the chicken to a plate and keep it warm.

Step 3: Sauté Onion and Garlic

1. Lower the heat to medium and add the butter to the same skillet.
2. Add the diced onion and cook 3 to 4 minutes until it softens and turns lightly golden.
3. Add the minced garlic and crushed red pepper flakes and cook 30 seconds until fragrant, stirring so the garlic does not burn.

Step 4: Build the Roux

1. Sprinkle the flour over the onion and garlic and stir until the flour coats everything.
2. Cook this mixture 1 to 2 minutes, stirring constantly, so the flour loses its raw taste.
3. The mixture will look thick and slightly pasty, and that texture sets up the sauce.

Step 5: Add Liquid and Thicken the Sauce

1. Slowly pour in the chicken broth while you whisk, smoothing out any lumps.
2. Add the milk in a slow stream, still whisking, until the mixture looks smooth.
3. Stir in the Dijon mustard and bring the sauce to a gentle simmer.
4. Let it bubble lightly for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.

Step 6: Add Cheese and Cream

1. Turn the heat to low and add the cream cheese, stirring until it melts into the sauce.
2. Remove the skillet from the heat before you add the shredded white cheddar.
3. Add the cheddar in small handfuls, stirring after each addition until it melts and the sauce turns smooth and glossy.
4. Stir in the Parmesan if you use it, then taste and adjust salt and pepper.

Step 7: Combine Pasta and Chicken

1. Add the cooked chicken and any juices from the plate into the skillet with the sauce.
2. Add the drained pasta and toss gently until every piece gets coated in the white cheddar sauce.
3. If the sauce feels too thick, add a splash of the reserved pasta water and stir until it reaches your favorite consistency.
4. Stir in the heavy cream and a squeeze of lemon juice if you want extra richness and brightness.

Step 8: Finish and Serve

1. Sprinkle chopped parsley or chives over the top for color and freshness.
2. Taste one more time and adjust seasoning if needed.
3. Serve the white cheddar chicken pasta hot, straight from the skillet, while the sauce stays extra creamy and stretchy.

Variations I've Tried

I swap the chicken with cooked Italian sausage sometimes and the white cheddar sauce still works perfectly. I also stir in steamed broccoli, peas, or spinach at the end so the pasta turns into a full one pan meal. Buffalo style tastes fun too: I add a tablespoon or two of buffalo sauce to the cheese sauce and top each bowl with a little blue cheese and green onion.

If I want a baked version, I pour the pasta into a greased baking dish, sprinkle extra white cheddar and breadcrumbs on top, and bake at 375°F for about 15 minutes until the top turns golden and crisp. I also like a lighter version with grilled chicken on top instead of mixed in, plus extra veggies like roasted cherry tomatoes or zucchini.

How to Serve White Cheddar Chicken Pasta Recipe

Serve this white cheddar chicken pasta with a simple green salad or a pile of roasted vegetables so the plate feels balanced. Garlic bread or warm crusty bread works great to scoop up every drop of sauce. Kids usually love this recipe, so you can keep the red pepper flakes light and pass extra at the table. A cold glass of iced tea, lemonade, or sparkling water with lemon pairs nicely with the rich, cheesy pasta.

How to store

• Fridge: Cool leftovers to room temperature, then store them in an airtight container in the fridge for up to 3 days.
• Freezer: Portion the pasta into freezer safe containers, press plastic wrap directly on the surface, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating on stove: Add a splash of milk or broth to a skillet, add the pasta, and warm it over low to medium heat, stirring often, until the sauce loosens and turns creamy again.
• Reheating in microwave: Add a spoonful of milk, cover loosely, and heat in short bursts, stirring between each round, until hot and smooth.

White Cheddar Chicken Pasta Recipe

White Cheddar Chicken Pasta tastes ultra creamy, sharp, and cheesy with juicy bites of seasoned chicken and tender pasta in every forkful. It’s ready in about 35 minutes and works perfectly for busy weeknights or cozy weekends.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Chicken

Ingredients

  

• 12 ounces short pasta (such as penne, rotini, cavatappi, shells, or rigatoni)
• 1.25-1.5 pounds boneless skinless chicken breast or thighs, cut into bite-size pieces

• 2 cups freshly shredded sharp white cheddar cheese
• 1 ounce cream cheese, softened
• 1.5 cups whole milk
• 1 cup low sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream

• 3 cloves garlic, minced
• 1 small yellow onion, finely diced
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika or regular paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon Dijon mustard

• 2 tablespoons all purpose flour

• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley or chives
• 1 teaspoon lemon juice or a squeeze from a lemon wedge

Instructions

 

1. Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1 minute less than the package directions.
2. Reserve 1 cup of starchy pasta water, then drain the pasta and set it aside.

1. Pat the chicken pieces dry with paper towels. Season with kosher salt, black pepper, smoked paprika, garlic powder, and onion powder.
2. Heat a large skillet over medium high heat and add a drizzle of oil or a small knob of butter. Add the chicken in a single layer and cook for 4 to 6 minutes, stirring once or twice, until golden and cooked through.
3. Transfer the chicken to a plate and keep it warm.

1. Reduce the heat to medium and add the unsalted butter to the same skillet.
2. Add the diced onion and cook for 3 to 4 minutes until softened and lightly golden.
3. Stir in the minced garlic and crushed red pepper flakes (if using) and cook for about 30 seconds until fragrant, stirring to prevent burning.
4. Sprinkle the flour over the onions and garlic, stirring until everything is coated. Cook for 1 to 2 minutes, stirring constantly, to cook off the raw flour taste.

1. Slowly whisk in the chicken broth, smoothing out any lumps. Gradually add the milk while whisking until the mixture is smooth.
2. Stir in the Dijon mustard and bring the sauce to a gentle simmer. Let it bubble lightly for 3 to 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
3. Turn the heat to low and add the cream cheese, stirring until it melts completely into the sauce.
4. Remove the skillet from the heat. Add the shredded white cheddar in small handfuls, stirring after each addition until the cheese is fully melted and the sauce is smooth and glossy.
5. Stir in the Parmesan cheese, if using, and taste, adjusting salt and pepper as needed.

1. Add the cooked chicken and any accumulated juices back into the skillet with the cheese sauce.
2. Add the drained pasta and toss gently until all of the pasta and chicken are well coated in the white cheddar sauce.
3. If the sauce seems too thick, add a splash of the reserved pasta water and stir until it reaches your preferred consistency.
4. Stir in the heavy cream and lemon juice, if using, for extra richness and brightness.
5. Sprinkle with chopped fresh parsley or chives and serve hot directly from the skillet.

Notes

Nutrition Information
Approximate per serving (6 servings): 640 calories; fat 31 g; saturated fat 17 g; carbohydrates 53 g; fiber 2 g; sugars 6 g; protein 39 g; sodium 690 mg. Values will vary based on specific ingredients, brands, and portion sizes.