A creamy, cheesy pasta studded with tender seasoned chicken — this Cheesy Chicken Pasta is the kind of skillet dinner that wins weeknight battles and earns second helpings. It comes together quickly, balances rich cheddar with bright Dijon and thyme, and feels special without demanding a lot of babysitting at the stove.
Why you’ll love this dish
This recipe hits the sweet spot: quick enough for a weeknight, comforting enough for company, and flexible enough to adapt to what’s in your fridge. The chicken is seasoned simply and pan-seared for a golden crust, then folded into a luscious white-cheddar sauce flavored with Dijon, garlic, and a splash of white wine. It’s familiar but elevated.
“A go-to family meal — creamy without being cloying, and the pan-seared chicken gives it great texture.” — home cook review
If you want ideas for other ways to prepare the chicken before adding it to the pasta, see this helpful guide on chicken breast recipes for different seasoning and cooking methods.
Preparing Cheesy Chicken Pasta Recipe
Before you start: expect about 30–40 minutes total (15–20 minutes active). The workflow is: season and sear the chicken, boil the pasta until al dente, make a beurre manié–style roux, deglaze with wine, build the milk-based sauce, add cheddar, then combine with chicken and pasta. That order keeps the chicken juicy and gives the sauce time to thicken without curdling.
Quick overview:
- Season and cook the chicken in one skillet; remove and rest.
- Boil rotini until al dente.
- Use the same skillet to make the roux and sauce (more flavor, less cleanup).
- Fold in cheese, chicken, and pasta; finish with fresh thyme and a pinch of red pepper.
What you’ll need
- For the chicken:
- 2 chicken breasts, skinless and boneless (slice into strips or 1-inch cubes)
- 1 ½ tbsp olive oil
- 1 tsp dry mustard
- ½ tsp dried thyme
- ½ tsp dried oregano
- Salt and freshly ground black pepper, to taste
- For the pasta:
- 1 pound short-cut pasta (rotini is ideal)
- For the cheesy and creamy sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cloves garlic, minced
- 1 yellow onion, diced
- ¼ cup dry white wine (optional—adds brightness)
- 1 tbsp Dijon mustard
- 8 oz white cheddar cheese, grated (sharp or mild to taste)
- 2 cups whole milk
- 1–2 tbsp fresh thyme (or 1 tsp dried)
- 1 tsp crushed red pepper flakes (adjust to heat preference)
Ingredient notes and substitutions:
- Milk: you can use 2% in a pinch, but whole milk gives a silkier mouthfeel. For a richer sauce, swap ½ cup milk for heavy cream.
- Cheese: white cheddar is called for, but a mix with fontina or Monterey Jack melts even more smoothly.
- Wine: replace with low-sodium chicken broth if you prefer no alcohol.
Step-by-step instructions
- Make the seasoning: In a small bowl, combine 1 tsp dry mustard, ½ tsp dried thyme, ½ tsp dried oregano, salt, and pepper. Set aside.
- Prep the chicken: Slice the chicken breasts into thin strips or 1-inch cubes. Sprinkle the seasoning over the chicken and toss to coat evenly.
- Sear the chicken: Heat 1 ½ tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–5 minutes per side (depending on size) until nicely browned and cooked through. Internal temperature should reach 165°F (74°C). Transfer chicken to a plate and set aside.
- Cook the pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add 1 lb rotini and cook according to package directions until al dente. Drain and set aside.
- Make the roux and aromatics: In the same skillet (leave any browned bits), melt 2 tbsp butter over medium heat. Sprinkle in 2 tbsp flour and whisk to form a paste. Cook 1 minute to remove the raw flour taste.
- Build the sauce: Add ¼ cup dry white wine to deglaze the pan, scraping up browned bits. Stir in 2 cloves minced garlic, 1 diced yellow onion, and 1 tbsp Dijon mustard. Cook 3–5 minutes until onions soften.
- Add milk gradually: Lower heat to medium-low. Slowly pour 2 cups whole milk into the skillet in a few additions, stirring after each pour so the sauce stays smooth. Continue cooking 4–6 minutes until the sauce thickens to coat the back of a spoon.
- Finish with cheese and herbs: Lower heat to very low and stir in 8 oz grated white cheddar until melted and glossy. Add 1–2 tbsp fresh thyme (or 1 tsp dried) and 1 tsp crushed red pepper flakes.
- Combine: Return cooked chicken to the skillet, then fold in the drained pasta. Stir until everything is evenly coated and heated through. Taste and adjust salt and pepper.
- Serve immediately: Garnish with extra fresh thyme, a pinch of crushed red pepper, or smoked paprika for color.
Best ways to enjoy it
This creamy pasta is a complete main, but a few sides and finishes lift the meal:
- Crisp green salad with lemon vinaigrette to cut the richness.
- Roasted broccoli or sautéed green beans for color and crunch.
- Crusty garlic bread to soak up extra sauce.
- Finish with a squeeze of lemon on the side if the dish feels too rich.
If you want a playful sweet finish after dinner, pair the meal with an unexpectedly fun treat like banana tempura recipe for a warm, crunchy dessert.
Storage and reheating tips
- Refrigerator: Store leftover pasta in an airtight container for up to 3–4 days. The sauce may thicken as it cools.
- Freezing: You can freeze portions in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Gently reheat on the stovetop over low heat with a splash of milk to loosen the sauce, stirring frequently. Microwave in short intervals (30–45 seconds), stirring between bursts, and add a tablespoon of milk if needed.
- Food safety: Always cool leftovers to room temperature quickly (within 2 hours) and refrigerate. Reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Use the same skillet for the sauce: the fond (brown bits) from the seared chicken adds deep flavor when you deglaze with wine.
- Grate your cheese fresh: pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
- Temper the milk: adding it gradually and keeping the heat moderate prevents curdling and a lumpy gravy.
- Control thickness: if the sauce ends up too thick, whisk in up to ½ cup more milk. If too thin, simmer a few minutes longer or stir in 1–2 tbsp more grated cheese.
- Texture: don’t overcook the pasta. Slightly undercooked (al dente) pasta will finish cooking a bit when mixed with the hot sauce.
Creative twists
- Low-carb: substitute cooked zucchini noodles or cauliflower gnocchi for pasta.
- Spicy version: increase crushed red pepper flakes, add a pinch of cayenne, or stir in harissa paste for a North African kick.
- Vegetarian: swap chicken for roasted cauliflower or smoked tofu; use vegetable broth instead of wine.
- Cheesy variations: swap half the cheddar for Gruyère or fontina for a nuttier, meltier sauce.
- One-pot shortcut: cook diced chicken first, remove, then cook pasta in chicken stock in the same pan (add extra liquid) and finish as directed — reduces pots but requires careful liquid control.
Your questions answered
Q: How long does this take to make?
A: About 30–40 minutes total. Active hands-on time is ~20–30 minutes depending on your prep speed.
Q: Can I make this ahead for a potluck?
A: Yes — keep sauce and pasta slightly undercooked/undermixed, store separately if possible, then combine and reheat gently on-site. If transporting combined, reheat with a splash of milk.
Q: Is the white wine necessary?
A: No. The wine adds acidity and depth, but you can replace it with low-sodium chicken broth or omit it. If using wine, cook it down briefly to remove most alcohol.
Q: Can I use shredded pre-shredded cheese?
A: Freshly grated cheese melts more smoothly. Pre-shredded is convenient but can yield a slightly grainier texture due to anti-caking agents.
Q: How do I know the chicken is done?
A: Use an instant-read thermometer — 165°F (74°C) at the thickest part. If you don’t have a thermometer, slice a piece: it should be opaque, juices clear, and no pink in the center.
Q: Will the sauce separate if I reheat?
A: Reheat gently over low heat with a little milk and stir frequently. High heat can cause fat separation or graininess.
If you want more chicken-centered ideas, try this collection of recipes for chicken breast (same link repeated for emphasis on variations) — it’s a great resource for seasoning and cooking techniques.
(Note: Links above are placed to help you explore similar recipes and techniques.)
Cheesy Chicken Pasta
Ingredients
For the Chicken
- 2 pieces skinless and boneless chicken breasts (slice into strips or 1-inch cubes)
- 1.5 tablespoons olive oil
- 1 teaspoon dry mustard
- 0.5 teaspoon dried thyme
- 0.5 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For the Pasta
- 1 pound short-cut pasta (rotini is ideal)
For the Cheesy and Creamy Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 piece yellow onion, diced
- 0.25 cup dry white wine (optional—adds brightness) Replace with low-sodium chicken broth if preferred.
- 1 tablespoon Dijon mustard
- 8 ounces white cheddar cheese, grated Sharp or mild to taste.
- 2 cups whole milk For a richer sauce, swap ½ cup milk for heavy cream.
- 1-2 tablespoons fresh thyme (or 1 tsp dried)
- 1 teaspoon crushed red pepper flakes Adjust to heat preference.
Instructions
Preparation
- In a small bowl, combine 1 tsp dry mustard, ½ tsp dried thyme, ½ tsp dried oregano, salt, and pepper. Set aside.
- Slice the chicken breasts into thin strips or 1-inch cubes. Sprinkle the seasoning over the chicken and toss to coat evenly.
Cooking
- Heat 1 ½ tbsp olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook 3–5 minutes per side until nicely browned and cooked through. Internal temperature should reach 165°F (74°C). Transfer chicken to a plate and set aside.
- While the chicken cooks, bring a large pot of salted water to a boil. Add 1 lb rotini and cook according to package directions until al dente. Drain and set aside.
- In the same skillet (leave any browned bits), melt 2 tbsp butter over medium heat. Sprinkle in 2 tbsp flour and whisk to form a paste. Cook 1 minute to remove the raw flour taste.
- Add ¼ cup dry white wine to deglaze the pan, scraping up browned bits. Stir in 2 cloves minced garlic, 1 diced yellow onion, and 1 tbsp Dijon mustard. Cook 3–5 minutes until onions soften.
- Lower heat to medium-low. Slowly pour 2 cups whole milk into the skillet in a few additions, stirring after each pour so the sauce stays smooth. Continue cooking 4–6 minutes until the sauce thickens to coat the back of a spoon.
- Lower heat to very low and stir in 8 oz grated white cheddar until melted and glossy. Add 1–2 tbsp fresh thyme (or 1 tsp dried) and 1 tsp crushed red pepper flakes.
- Return cooked chicken to the skillet, then fold in the drained pasta. Stir until everything is evenly coated and heated through. Taste and adjust salt and pepper.
Serving
- Garnish with extra fresh thyme, a pinch of crushed red pepper, or smoked paprika for color.