White Cheddar Chicken Pasta

by Carrie on December 6, 2011

The moment I saw this on Pinterest I had to add it to our menu. I am a SUCKER for white cheddar… I LOVE the flavor. So I set out to make it when my Mother-in-law was coming down as there would be one more to eat it. I was going to the store that day so added the chicken breasts needed to my menu. I got home to discover I had bought chicken wings, UGH! So I laid our daughter down for a nap, when she woke up we ran to the store in town, she was in just a wonderful mood. I got a package of chicken breasts, none frozen to save time even. We then stopped at my Moms for a quick visit, I didn’t want the chicken to go bad so I brought it into my Moms… Yep I forgot it. Needless to say we ordered pizza that night. Even though my Mom is 4 houses away I decided if I had made that dish that night it would just be an utter disaster.

This dish was great, I followed the original recipe in terms of onion and didn’t love the flavor, I have changed it in the recipe below to how I would cook it from now on. This picture is not the best, and I’m sorry. I either got too dark or too light, but at least there is a picture.

White Cheddar Chicken Pasta (From: Homemade By Holman)

For the chicken:

  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1 tsp dry mustard
  • 1 T fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T olive oil

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For the pasta:

  • 1 pound rotini or other short cut pasta
  • 2 T butter
  • 2 T flour
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup dry white wine
  • 1 T Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 1/2 cups heavy cream
  • Parmesan cheese to taste

Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and took until translucent, then add flour whisking to combine. Add wine, garlic, and mustard. Cook down for a few minutes. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken and pasta and toss to incorporate sauce. Top with Parmesan upon serving.

© 2011, Carrie. All rights reserved.

{ 4 comments… read them below or add one }

1 The Home Cook December 6, 2011 at 9:47 am

I can’t wait to make this. It sounds so good. Definitely going on the menu for next week.


2 Amber December 7, 2011 at 8:28 am

I might have to give this a try, it sounds like my kind of meal.


3 Kate December 7, 2011 at 12:44 pm

Sounds like this meal might have been worth the effort that went in to making it.


4 Laura December 13, 2011 at 2:14 pm

This sounds absolutely delicious. Love a warm, creamy pasta on a cold winter’s night!


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