Creamy White Cheddar Chicken Pasta

This Creamy White Cheddar Chicken Pasta is a cozy, family-favorite dinner filled with tender chicken, perfectly cooked pasta, and a dreamy white cheddar sauce. It’s rich, comforting, and ready in just 30 minutes و the kind of meal that brings everyone around the table with smiles.

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Course: Dinner

Cuisine: American

Keyword: cheesy pasta dinner, Creamy White Cheddar Chicken Pasta, easy chicken pasta recipe, family-friendly meals, white cheddar sauce

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 580kcal

Cost: $12

Equipment

1 Large pot For boiling pasta evenly.
1 Large Skillet Ideal for cooking chicken and making the sauce.
1 Whisk Helps keep the cheese sauce smooth and lump-free.
1 Box grater Freshly grates white cheddar for perfect melt.
1 Cutting board & knife For prepping chicken and herbs.

Ingredients

For the Chicken

1 pound boneless skinless chicken breasts Cut into strips
1 teaspoon garlic powder
1 teaspoon paprika Adds mild color and flavor
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil For searing chicken

For the Pasta

12 ounces spiral pasta(rotini or fusilli) Cooked al dente
1 tablespoon salt For pasta water

For the White Cheddar Sauce

3 tablespoons unsalted butter
3 cloves garlic Minced
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups white cheddar cheese Freshly grated
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley For garnish

Instructions

Bring a large pot of salted water to a boil and cook the [spiral pasta] until al dente (8–10 minutes).Olivia’s Note: My daughter, little Olivia, loves stirring the pot and watching the pasta “dance.” It’s our signal that dinner magic is starting!
In a bowl, toss the [chicken strips] with [garlic powder], [paprika], [salt], and [black pepper].Tip: Let your little helper sprinkle the seasonings, it makes them feel like the “official flavor master.”
Heat [olive oil] in a large skillet over medium-high heat. Cook the seasoned [chicken] for about 5–6 minutes per side until golden brown and cooked through. Remove and set aside.
In the same skillet, melt [butter] over medium heat. Add the [minced garlic] and cook until fragrant (about 1 minute). Sprinkle in [flour] and whisk constantly for 1–2 minutes until smooth.
Slowly pour in the [milk] and [heavy cream], whisking continuously to prevent lumps. Simmer gently for 3–4 minutes until it begins to thicken.
Lower the heat and gradually add the [white cheddar cheese], stirring until fully melted and creamy. Add [onion powder], [salt], and [black pepper].Olivia’s Trick: Always grate cheese fresh, she calls it “magic snow” because it melts like a dream!
Add the cooked [pasta] into the sauce and toss to coat evenly. Slice the [chicken] and place it on top. Garnish with [fresh parsley].
Serve immediately while warm and creamy.Olivia’s Reflection: These are the meals that make memories, creamy bites, laughter at the table, and a little bit of “Mom, can I have seconds?” every single time.

Notes

Make it lighter: Swap heavy cream for all milk or half-and-half.
Add veggies: Stir in steamed broccoli or spinach for a pop of color and extra nutrition.
Storage: Store leftovers in an airtight container for up to 3 days. Add a splash of milk when reheating to revive the sauce.
Freezing: Not ideal for freezing due to the dairy base, but it keeps well in the fridge.
Kid Tip: Let your little one sprinkle the cheese or parsley, it’s a fun, easy way to get them involved!

Nutrition