White Cheddar Chicken Pasta
This pasta dish features a simple cheese sauce similar to macaroni and cheese, made with a roux of flour and butter White wine, onion, garlic, Dijon mustard, and sharp white cheddar cheese create a flavorful sauce that coats tender chicken and pasta Thyme and oregano add herbal notes, while red pepper flakes provide a touch of spice
This pasta dish features a simple cheese sauce similar to macaroni and cheese, made with a roux of flour and butter White wine, onion, garlic, Dijon mustard, and sharp white cheddar cheese create a flavorful sauce that coats tender chicken and pasta Thyme and oregano add herbal notes, while red pepper flakes provide a touch of spice
- 2 cloves garlic minced
- 1 t olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup dry white wine
- for the chicken:
- 1 pound boneless skinless chicken breasts, trimmed and cut into 1 inch pieces
- 1 tsp dry mustard
- 1 t fresh thyme
- for the pasta:
- 1 pound rotini or other short cut pasta
- 2 t butter
- 2 t flour
- 1 small onion finely diced
- 1 t dijon mustard
- 8 oz sharp white cheddar cheese grated
- 2 cups milk (i used skim milk but mixed in about 2 t heavy cream)
- 1 t fresh thyme
- 1 t fresh oregano
- crushed red pepper flakes to taste
- parmesan cheese to taste
- Carbohydrate 14.4320873226777 g
- Cholesterol 97.29399851 mg
- Fat 35.0915142620308 g
- Fiber 0.917859480971252 g
- Protein 24.5360922729827 g
- Saturated Fat 18.5614065445445 g
- Serving Size 1 1 Serving (257g)
- Sodium 429.009623847929 mg
- Sugar 13.5142278417065 g
- Trans Fat 1.79483129093796 g
- Calories 475 calories
Step-by-step
- 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.
- Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.
- Meanwhile, melt butter in a large skillet over medium heat.
- Add flour and whisk to combine.
- Add wine, garlic, onions, and mustard.
- Cook about 5 minutes, until onions are translucent.
- Reduce heat to low and slowly add milk, stirring to combine.
- Cook about 5-7 minutes more until mixture begins to thicken.
- Add cheese and stir to melt.
- Add chicken and pasta and toss to incorporate sauce.
- Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
I stumbled upon this mouthwatering White Cheddar Chicken Pasta recipe that combines the comforting flavors of macaroni and cheese with the elegance of a restaurant-quality dish. It's a delightful creation that will elevate your dinner repertoire, leaving your taste buds craving for more.
The velvety cheese sauce, reminiscent of a classic macaroni and cheese, is elevated with a medley of aromatic ingredients. White wine adds a subtle tang, while Dijon mustard provides a zesty kick. The sharp white cheddar cheese melts into a luscious consistency, coating the tender chicken and pasta in a symphony of creamy goodness. Thyme and oregano infuse the dish with a hint of herbacious freshness, creating a harmonious balance of flavors. A touch of red pepper flakes adds a subtle warmth, adding a touch of excitement to each bite.
