Cheesy Chicken Pasta
A creamy, cheesy pasta studded with tender seasoned chicken that balances rich cheddar with bright Dijon and thyme.
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.
Notes
Store leftover pasta in an airtight container for up to 3–4 days. The sauce may thicken as it cools. You can freeze portions for up to 2 months, thawing overnight in the refrigerator before reheating. Gently reheat on the stovetop over low heat with a splash of milk to loosen the sauce.