Creamy White Cheddar Chicken Pasta Made From Scratch
A rich and comforting dish combining tender chicken pieces with perfectly cooked pasta, enveloped in a luscious white cheddar cheese sauce.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Boneless, Skinless Chicken Breast Diced into bite-sized pieces.
- 8 ounces Fusilli Pasta Cooked al dente.
- 4 tablespoons Unsalted Butter For richness in the sauce.
- 2 cloves Garlic Minced.
- 1/4 cup All-Purpose Flour For thickening the sauce.
- 2 cups Low-Sodium Chicken Broth Flavorful liquid base.
- 1 cup Heavy Cream For creaminess.
- 1 cup Shredded White Cheddar Cheese The star ingredient.
- Salt and Pepper To taste.
- 1 handful Fresh Parsley Chopped, for garnish.
Instructions
- Dice the chicken breast into bite-sized pieces and season with salt and pepper.
- In a large pot, bring salted water to a boil for the pasta. Cook fusilli according to package instructions until al dente, then drain and set aside.
- In a large skillet over medium heat, melt the unsalted butter. Add the diced chicken and sauté until golden brown and fully cooked, about 5-7 minutes.
- Add minced garlic to the skillet and cook for an additional minute.
- Sprinkle the flour over the chicken and garlic mixture, stirring well to combine. Cook for about 2 minutes.
- Gradually pour in the chicken broth, stirring continuously. Allow to simmer for 3-5 minutes until slightly thickened.
- Reduce heat to low and slowly add the heavy cream, stirring to combine.
- Add the shredded white cheddar cheese and stir until melted and incorporated.
- If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Fold in the cooked fusilli pasta, ensuring each piece is well coated. Adjust seasoning with salt and pepper as needed.
- Garnish with chopped fresh parsley and serve immediately.
Notes
For variations, consider adding vegetables like spinach or broccoli, or using different types of cheese.