White Cheddar Chicken Pasta

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Rich, creamy, and full of bold flavor—White Cheddar Chicken Pasta is the kind of comforting dish that turns a regular weeknight dinner into something truly special. Picture perfectly seared, juicy chicken breast strips layered over tender penne pasta, all wrapped in a velvety white cheddar cheese sauce. A hint of smoky paprika on the chicken and the sharp bite of cheddar makes every bite unforgettable.

This recipe is the perfect blend of cozy and gourmet. Whether you’re planning an easy dinner for the family or impressing guests with your kitchen skills, White Cheddar Chicken Pasta delivers. It’s cheesy, savory, slightly peppery, and topped with fresh herbs that brighten the whole dish. Plus, it’s a one-skillet masterpiece—easy cleanup and maximum satisfaction.

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Ingredients for White Cheddar Chicken Pasta

• 2 large chicken breasts, sliced into strips
• 2 cups uncooked penne pasta
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 3/4 cups milk (whole or 2%)
• 1 cup heavy cream
• 1 1/2 cups shredded white cheddar cheese
• 1/4 cup grated Parmesan cheese (optional, for extra depth)
• Fresh parsley, chopped (for garnish)
• Optional: a small spoon of sun-dried tomato paste or roasted red pepper sauce for topping the chicken

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside, lightly tossing in a bit of olive oil to prevent sticking.

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Step 2: Season and Cook the Chicken

While the pasta is cooking, season the chicken strips with garlic powder, smoked paprika, salt, and black pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and sear until golden brown on both sides and fully cooked through (internal temperature should reach 165°F / 74°C). This should take about 4–5 minutes per side. Remove the chicken from the skillet and set aside.

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Step 3: Make the White Cheddar Sauce

In the same skillet, melt the butter over medium heat. Whisk in the flour and stir constantly for about 1 minute to cook off the raw flour taste. Gradually pour in the milk and cream, whisking to keep the mixture smooth.

Continue to whisk and cook for 3–5 minutes, until the sauce thickens slightly. Lower the heat and stir in the shredded white cheddar cheese and Parmesan (if using). Let the cheese melt fully into a smooth, creamy sauce. Season with salt and pepper to taste.

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Step 4: Combine Pasta and Sauce

Add the cooked pasta to the skillet with the cheese sauce. Toss to coat every piece with the creamy cheddar goodness. If the sauce seems too thick, add a splash of milk to loosen it.

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Step 5: Assemble the Dish

Slice the cooked chicken into strips if not already done. Layer the chicken over the pasta. For extra flavor and visual appeal, add a touch of sun-dried tomato paste or roasted red pepper sauce on top of the chicken, then sprinkle with chopped fresh parsley.

Serve immediately while hot and melty.

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Storage Instructions

To keep your White Cheddar Chicken Pasta fresh and flavorful, follow these simple storage tips:

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Let the pasta cool before sealing to prevent condensation and sogginess.
• Freezer: This dish can be frozen, although the texture of the cheese sauce may change slightly. Store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop over low heat or in the microwave in 1-minute intervals, stirring in between. Add a splash of milk or cream to help loosen the sauce and restore creaminess.

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Estimated Nutrition (per serving – based on 4 servings)

• Calories: ~620 kcal
• Protein: 36g
• Fat: 32g
• Saturated Fat: 16g
• Carbohydrates: 45g
• Sugar: 3g
• Fiber: 2g
• Sodium: ~580mg

Note: Nutritional values are approximate and may vary depending on specific brands and measurements used.

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Frequently Asked Questions

1. Can I use a different type of cheese instead of white cheddar?

Yes, you can substitute white cheddar with sharp yellow cheddar, Gouda, Monterey Jack, or even a mix of cheeses. Just be sure it melts well for a smooth sauce.

2. What can I use instead of penne pasta?

Any short pasta like rotini, rigatoni, or farfalle works great. Even spaghetti or fettuccine can be used if that’s what you have on hand.

3. Can I make this recipe gluten-free?

Absolutely! Use gluten-free pasta and substitute the flour with a gluten-free all-purpose blend or cornstarch slurry to thicken the sauce.

4. Is there a dairy-free version of this recipe?

For a dairy-free twist, use unsweetened almond or oat milk and a plant-based cheddar cheese alternative. The texture may differ slightly, but it’s still delicious.

5. How can I make this dish spicier?

Add a pinch of red pepper flakes to the sauce or mix in a splash of hot sauce. You can also season the chicken with cayenne pepper before cooking.

6. Can I add vegetables to the dish?

Yes! Sautéed mushrooms, spinach, broccoli, or cherry tomatoes make great additions. Stir them into the sauce or layer them with the chicken.

7. What protein alternatives work besides chicken?

Try grilled shrimp, crispy tofu, or even Italian sausage. The white cheddar sauce pairs beautifully with many protein options.

8. Can I prepare this ahead of time?

Yes, you can prep and assemble the dish a day ahead. Store covered in the refrigerator and reheat gently before serving.

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