Cheesy Chicken Pasta Creamy

Cheesy Chicken Pasta is that weeknight hero dish that satisfies every craving. Tender chicken, swirls of pasta, and generous cheese sauce come together in one pan for a comforting dinner everyone at the table gets excited about. Even with a busy schedule, this recipe packs big flavors and only needs simple kitchen staples.

I once made this for my family after a long workday thinking it might just fill us up but everyone cleaned their plates and asked for seconds. Now even my neighbors ask for the recipe.

Ingredients

• Chicken breasts: Choose boneless skinless for quick cooking and juicy results Look for fresh chicken with a pink hue and no odor
• Olive oil: Adds richness and helps brown the chicken Use a quality extra virgin oil for best flavor
• Dry mustard: Brings subtle tang to the spice blend Ground fresh is ideal for fullness of flavor
• Dried thyme and dried oregano: Layer savory herby notes that complement chicken
• Salt and black pepper: Basic seasonings that let the other flavors shine Aim for kosher salt and freshly cracked pepper for more brightness
• Short cut pasta: Rotini penne or shells all work well Look for a bronze cut variety if you want sauce to cling better
• Butter and all purpose flour: Build the creamy roux base that thickens the sauce Make sure butter is unsalted so you can control saltiness
• Garlic and yellow onion: Aromatics that infuse base flavor Use fresh garlic cloves and bright firm onions
• Dry white wine: Lends acidity and depth Sauvignon Blanc or Pinot Grigio both work Great for deglazing bits in the skillet
• Dijon mustard: Offers a gentle sharpness that balances all the creaminess Choose authentic Dijon for best results
• White cheddar cheese: Melting cheese drives the whole dish Opt for block cheese you grate yourself for smoothest sauce
• Whole milk: Provides body without too much heaviness Use full fat for silky results
• Fresh thyme: Finishes with fresh aroma and bright green flecks Go for stems that look perky and leafy
• Crushed red pepper flakes: Optional kick of gentle heat just sprinkle to taste

Step-by-Step Instructions

Prep the seasoning:

Combine dry mustard dried thyme dried oregano salt and pepper in a small bowl Thoroughly mix so flavors are even

Season and prepare the chicken:

Slice chicken into thin strips or bite sized cubes Sprinkle with the prepared seasoning so each piece is coated

Brown the chicken:

Heat olive oil in a large skillet over medium heat Add chicken pieces in a single layer Cook for about four minutes per side stirring so all surfaces brown Transfer the chicken to a plate and set aside

Boil the pasta:

Fill a large pot with water and bring to a rolling boil Add a generous handful of salt Stir in the pasta Cook according to package directions until just al dente Drain well and set aside

Make the cheese sauce:

In the same skillet you used for chicken melt the butter over medium heat Once melted sprinkle in the flour Whisk constantly for about one minute until bubbling and just golden Pour in the white wine and scrape up browned bits Add garlic onions and Dijon Cook another three minutes until onions are soft and translucent

Thicken the sauce:

Gradually add milk in small batches Stir well after each addition to keep things smooth Continue to cook on low for about five minutes or until sauce thickens enough to coat a spoon

Add cheese and combine:

Scatter shredded white cheddar into the sauce and stir until melted and velvety Return the cooked chicken and pasta to the skillet Fold everything gently until all pieces are coated in the cheese sauce

Finish and serve:

Sprinkle over chopped fresh thyme and a pinch of red pepper flakes Serve hot right away so the sauce stays creamy

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One of my favorite things about this dish is the way white cheddar melts into glossy ribbons I will always remember how impressed my best friend was when she tasted it for the first time at our kitchen counter I never skip extra thyme on top

Storage Tips

Store any leftovers in an airtight container in the fridge for up to three days Reheat gently on the stovetop with a splash of milk to loosen the sauce Pasta may soak up some cheese sauce overnight but a quick stir brings everything back together

Ingredient Substitutions

Swap chicken breasts for boneless thighs for richer flavor or use rotisserie chicken for speed You can use mozzarella or Monterey Jack in place of cheddar Chickpea or lentil based pasta works for gluten free needs White grape juice can sub in for wine if needed

Serving Suggestions

Pair with a crisp green salad or roasted broccoli for contrast Garlic bread or focaccia helps mop up the sauce Top with extra cheese and a sprinkle of paprika for flair

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A Brief Comfort Food History

Creamy cheesy pasta dishes started gaining major popularity in mid twentieth century America as casseroles and easy one pan meals Families loved them for both warmth and convenience Cheesy Chicken Pasta continues that tradition with a quicker stovetop twist

Recipe FAQs

→ Can I use a different type of pasta?

Absolutely. Short-cut pasta shapes like penne, rotini, or fusilli all complement the sauce and chicken well.

→ What cheese works best for the sauce?

White cheddar gives a sharp depth, but gouda or mozzarella can be added for variety in flavor and texture.

→ How can I make it spicier?

A pinch of crushed red pepper or a dash of smoked paprika adds an extra kick to the finished dish.

→ Is it possible to prepare ahead?

Yes, you can cook the chicken and pasta in advance. Assemble with sauce when ready to serve for best texture.

→ Can I substitute the chicken with another protein?

Sliced turkey, cooked sausage, or even roasted vegetables make excellent alternatives in this creamy pasta.

→ What sides pair well with this dish?

Green salads, roasted vegetables, or crusty bread complement the savory, creamy flavors perfectly.