Friday, December 23, 2011

White Cheddar Chicken Pasta

In one of the "what's for dinner?" posts on Facebook recently my friend Carrie said she was making this White Cheddar Chicken Pasta. The name alone sold me but then I looked at the ingredients and knew I had to make it ASAP.

After Carrie made the recipe she recommended cooking the onions before making the sauce, so I took her advice. I also ended up adding some chicken broth because my sauce was too thick.

We both loved this meal. The sauce is wonderfully flavorful with the sharp cheddar and the spices. I left out the red pepper flakes in the original recipe because spicy food and I don't get along well anymore. The spices on the chicken were perfect and I bet this would be even better with grilled chicken. I can't wait to try that once the weather warms up. Or if I ever get a grill pan.

White Cheddar Chicken Pasta
Modified from Homemade by Holman

1 pound chicken breasts, trimmed and cut into 1 inch pieces
1 teaspoon dry mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
1 pound rotini or other short cut pasta
2 tablespoons butter
1 tablespoon olive oil
2 cloves garlic, minced
1 small onion, finely diced
2 tablespoons flour
1/4 cup dry white wine
1 1/2 tablespoons Dijon mustard
2 cups milk
1 cup chicken stock
8 oz sharp white cheddar cheese, grated
1 teaspoon dried thyme
1 teaspoon dried oregano
Parmesan cheese to taste

Heat olive oil in a large skillet over medium heat. Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

Cook pasta according to package directions, drain and set aside.

Meanwhile, melt butter and oil in the now-empty skillet you used to cook the chicken. Add garlic and onions and cook until the onions are soft, about 5 minutes. Add the flour and whisk to combine. Add wine and Dijon mustard. Cook about 5 minutes, then reduce heat to low and slowly add milk and chicken stock, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese, thyme and oregano and stir to melt cheese. Add chicken and pasta and toss to incorporate sauce. Top with Parmesan cheese and serve.
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  1. Cheese and pasta - nothing wrong with that! :)

  2. yum! This reminds me of one of my favorite Olive Garden knock-off dishes- parmesan crusted chicken. I like your idea of grilling the chicken, too. I always want to throw mushrooms and broccoli into meals like this. Looks great!

  3. This looks AMAZING! I must make this soon!

  4. Looks amazing!!!!!!!! This may be my first comment, but I LOVE your blog. Your writing style is excellent and I love that the foods you make all look delicious and are presented well, but aren't photographed in an overly fancy way, so they look intimidating to make. Love!!

  5. this was great but I changed all wheat to gluten free products!!

  6. Thanks for this, I was looking for something to do with the left over turkey in the fridge and this looks ideal.


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