White Cheddar Chicken Pasta
A creamy, comforting dish made with sharp white cheddar, tender chicken, and al dente penne pasta, perfect for weeknight dinners or crowd-pleasing occasions.
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.
Notes
For best results, use freshly grated cheese and control salt carefully with broth. Can add vegetables like mushrooms or spinach for added nutrients.