The first time I made this White Cheddar Chicken Pasta I thought I’d stumbled onto dinner magic.
Creamy, sharp cheddar, tender chicken, and al dente penne all in one pan—comfort and speed in the same bowl.
This recipe is a weeknight winner and a weekend crowd-pleaser, easy enough for busy evenings yet rich enough to impress company.
Why You’ll Love This Recipe
- Fast: Ready in about 30 minutes from start to finish.
- Crowd-pleasing: Cheese-forward comfort food that appeals to kids and adults alike.
- One-pot efficiency: Minimal dishes when you reuse the same pot for sauce and chicken.
- Versatile: Easy to adapt with vegetables, swaps, or spice additions.
The texture is a study in contrasts: the chewy penne frames a silky, glossy white cheddar sauce while bite-sized chicken pieces add heft and savory depth. The sauce clings to each tube of pasta, giving a balanced mouthfeel between creamy richness and the bright pop of freshly chopped parsley on top.
"Five stars — family asked for seconds and I finally understand why this is called the ‘ultimate’ recipe." — Reader: Mia R.
Key Ingredients
White cheddar cheese — This is the flavor star. Choose a well-aged white cheddar for sharpness and meltability; avoid ultra-dry supermarket blocks. If you can, buy from a farmer’s market or a specialty cheese counter for a creamier melt and more complex flavor.
Heavy cream — Heavy cream gives the sauce its lush, stable body and mouthfeel. If you try to thin it with milk you’ll lose the silky texture; for a lighter pickup, use half-and-half but expect a slightly less clingy sauce.
Chicken broth — Broth delivers savory depth and thins the cream just enough so the cheddar melts smoothly. Use a low-sodium or homemade broth so you control salt levels in the finished dish.
Penne pasta — The hollow tubes hold sauce in their centers, making each bite saucy and satisfying. Any ridged penne (penne rigate) is ideal for catching shredded cheese and sauce.
Full ingredient list:
- 8 ounces of penne pasta
- 2 tablespoons of olive oil
- 1 pound of boneless, skinless chicken breasts, diced
- 2 cloves of garlic, minced
- 1 cup of chicken broth
- 1 cup of heavy cream
- 2 cups of shredded white cheddar cheese
- 1 teaspoon of Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
Step 1: Cook the pasta
Bring a large pot of salted water to a rolling boil.
Add the penne and cook according to package instructions until al dente, usually 9–11 minutes.
Drain the pasta, reserving a cup of pasta water in case you need to loosen the sauce later.
Pro Tip: You’ll know the pasta is al dente when it has a slight resistance at the center but no raw flour taste. Overcooked pasta will make the final dish gummy.
Step 2: Sauté the chicken
In the same pot, heat the olive oil over medium heat.
Add the diced chicken and season with salt and pepper.
Cook, stirring occasionally, until the chicken is browned and cooked through, about 5–7 minutes.
Pro Tip: Get a little color on the chicken; browning adds caramelized flavor. If your chicken steams instead of browns, raise the heat briefly and don’t crowd the pieces.
Step 3: Add garlic
Stir in the minced garlic and cook for about 1 minute until fragrant.
Avoid browning the garlic too much; burnt garlic tastes bitter and will negatively affect the sauce.
Pro Tip: The garlic should smell toasty but not dark. If you smell bitterness, scrape it out and add a fresh clove.
Step 4: Add broth and cream
Pour in the chicken broth and heavy cream, stirring to combine.
Bring the mixture to a gentle simmer so flavors meld and the liquid reduces slightly.
Pro Tip: Simmer gently—boiling can separate the cream. You’ll know it’s ready when small bubbles ring the edge and the liquid thickens subtly.
Step 5: Incorporate the cheese
Gradually add the shredded white cheddar, stirring constantly until fully melted and the sauce is creamy.
Add the cheese slowly to prevent clumping and ensure a smooth texture.
Pro Tip: Grate the cheese fresh from a block rather than using pre-shredded bags. Pre-shredded cheese contains anti-caking agents that can make sauces grainy.
Step 6: Season the sauce
Add Italian seasoning and adjust salt and pepper to taste.
Taste the sauce before over-salting; the cheddar and broth contribute a lot of savory flavor.
Pro Tip: If the sauce tastes flat, a small squeeze of lemon or a pinch of mustard powder will brighten it without adding acidity.
Step 7: Combine pasta and sauce
Add the cooked pasta back into the pot and toss to coat evenly with the sauce.
If the sauce seems too thick, stir in reserved pasta water a little at a time until it reaches your desired consistency.
Pro Tip: Toss off heat to prevent the sauce from separating. The pasta should be glossy and well-coated, not soupy.
Step 8: Serve and garnish
Remove from heat and garnish with freshly chopped parsley before serving.
Serve immediately for the best texture and temperature.
Pro Tip: A quick grate of fresh white cheddar on top gives a restaurant-style finish and extra cheesiness visually.
Expert Tips for Success
- Use freshly grated cheese: Pre-shredded cheese contains cellulose and anti-caking agents which can prevent smooth melting. Grate from a block for the creamiest result.
- Control salt carefully: Both chicken broth and cheddar bring salt; use low-sodium broth or start with less salt and adjust at the end.
- Reserve pasta water: The starchy pasta water is the secret weapon for loosening the sauce without diluting flavor. Add it a tablespoon at a time.
- Avoid high heat when combining dairy and cheese: High heat can make the sauce grainy or cause fats to separate. Keep the sauce at a gentle simmer and remove from heat before adding pasta.
- Use a wide, heavy-bottomed pot: A wide pot gives surface area for browning chicken and for the sauce to reduce evenly. Heavy bottoms prevent hot spots and scorching.
- Texture check for chicken: Dice chicken into uniform pieces so they cook evenly. If pieces are too large they can remain undercooked; too small and they’ll dry out.
- Flavor boosters: If the sauce needs a lift, add a teaspoon of Worcestershire, a small pinch of nutmeg, or a splash of white wine before adding the cream. These add nuanced depth without overpowering.
- Make it ahead wisely: If making ahead, slightly undercook the pasta and reheat gently with a splash of cream or broth to revive the sauce. Overcooked reheated pasta will fall apart.
- Equipment tip: Use a whisk when adding shredded cheese to the cream to help break up any clumps and speed melting. A silicone spatula is great for folding in pasta without breaking it.
- Troubleshooting grainy sauce: If your sauce becomes grainy, take it off the heat and whisk in a small amount of hot water or broth until it smooths out, then return to low heat.
Storage & Freezing
Fridge: Store leftovers in an airtight container for up to 3 days.
Cool the pasta to room temperature before refrigerating to preserve texture and prevent condensation inside the container.
Reheating: Reheat gently on the stovetop over low heat with a splash of milk, cream, or broth. Stir constantly until warmed through. Microwaving in short bursts helps, but add a liquid to keep the sauce creamy.
Freezer: You can freeze this dish, but cheese-based cream sauces can change texture after freezing. Freeze in a shallow airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
Restore texture: After thawing, reheat slowly with extra liquid and whisk vigorously to bring the sauce back to a smooth state. Adding a small knob of butter at the end can help re-emulsify fats for improved mouthfeel.
Variations & Substitutions
Vegetable-packed: Add sautéed mushrooms, spinach, or roasted broccoli for color and nutrients. Add vegetables after the chicken is mostly cooked.
Smoked chicken: Use rotisserie or smoked chicken for a quick shortcut and richer savory notes. Reduce additional salt when using pre-seasoned chicken.
Lower-fat option: Substitute half-and-half for heavy cream and use 1 1/2 cups of cheese instead of 2 cups. Expect a slightly thinner sauce but still flavorful.
Different cheese blends: Swap part of the white cheddar for fontina or Gruyère for a nuttier, more luxurious melt. Avoid cheeses with high moisture that can make the sauce runny.
Frequently Asked Questions
Q: Can I use other pasta shapes?
A: Yes. Penne is ideal because the tubes catch the sauce, but rigatoni, cavatappi, or fusilli will work equally well. Choose shapes that hold sauce for the best bite.
Q: Is white cheddar the same as yellow cheddar?
A: White and yellow cheddar differ only in coloring; both can be sharp or mild. White cheddar typically means no annatto dye. Focus on maturity level (aged vs. mild) for flavor.
Q: How can I prevent the sauce from separating?
A: Keep heat moderate and avoid boiling after adding the cream. Add cheese off the heat if needed and whisk steadily. Use fresh-grated cheese and slow incorporation for a stable emulsion.
Q: Can I make this dairy-free?
A: Yes, use full-fat coconut milk or a dairy-free cream substitute and swap cheddar for a meltable dairy-free cheese. Texture and flavor will be different but still satisfying.
Q: How do I thicken the sauce if it’s too thin?
A: Simmer gently to reduce, or stir in a small slurry of cornstarch and water (1 tsp cornstarch + 1 tbsp water) until it thickens. Add gradually to avoid over-thickening.
Final Thoughts
This White Cheddar Chicken Pasta is proof that simple ingredients can make an exceptional weeknight meal.
It’s forgiving, adaptable, and reliably delicious—perfect when you want comfort without fuss.
Please leave a star rating in the recipe card below and pin this to your Pinterest for easy reference.
Conclusion
If you love creamy, cheese-forward pastas, check out similar comfort recipes for inspiration like this Baked Gouda Mac and Cheese for a smoky twist.
For another creamy chicken pasta idea that follows the same easy logic, see this Creamy Chicken Pasta guide.
Looking for seasonal inspiration to pair with this dish? Browse the Fall Pasta Recipes collection for cozy pairings and sides.
And if you want a cold pasta option for picnics or potlucks, try this Awesome Pasta Salad Recipe for a bright contrast.
Baked Gouda Mac and Cheese (Incredibly Delicious!) – The Burnt …
Creamy Chicken Pasta – The Cozy Cook
Fall Pasta Recipes – The Burnt Butter Table
Awesome Pasta Salad Recipe
White Cheddar Chicken Pasta
Ingredients
Pasta and chicken
- 8 ounces penne pasta Any ridged penne (penne rigate) is ideal.
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, diced
- 2 cloves garlic, minced
Sauce ingredients
- 1 cup chicken broth Use low-sodium broth.
- 1 cup heavy cream Avoid thinning with milk for best texture.
- 2 cups shredded white cheddar cheese Grate fresh for best results.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- for garnish Fresh parsley, chopped
Instructions
Cooking pasta
- Bring a large pot of salted water to a rolling boil.
- Add the penne and cook according to package instructions until al dente, usually 9–11 minutes.
- Drain the pasta, reserving a cup of pasta water.
Sautéing chicken
- In the same pot, heat the olive oil over medium heat.
- Add the diced chicken and season with salt and pepper.
- Cook until the chicken is browned and cooked through, about 5–7 minutes.
Adding garlic
- Stir in the minced garlic and cook for about 1 minute until fragrant.
Making the sauce
- Pour in the chicken broth and heavy cream, stirring to combine.
- Bring the mixture to a gentle simmer.
Incorporating cheese
- Gradually add the shredded white cheddar, stirring until fully melted.
Seasoning the sauce
- Add Italian seasoning and adjust salt and pepper to taste.
Combining pasta and sauce
- Add the cooked pasta back into the pot and toss to coat evenly with the sauce.
Serving
- Remove from heat and garnish with freshly chopped parsley before serving.
