Creamy White Cheddar Chicken Pasta
Creamy, sharp white cheddar sauce coats tender pasta and shredded chicken in one skillet, start to finish in 30 minutes flat.
Equipment
- Large Pot
- Large Skillet or Dutch Oven
- Box Grater
- Wooden spoon or silicone spatula
- Whisk
Ingredients
- 12 oz short pasta (rigatoni, cavatappi, or shells)
- 2 cups shredded cooked chicken
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup whole milk
- 8 oz sharp white cheddar, freshly grated
- 2 cloves garlic, minced
- 1/2 tsp dry mustard powder
- Salt and black pepper to taste
- Fresh parsley and red pepper flakes for serving (optional)
Instructions
- Fill a large pot with water, salt generously, and bring to a boil. Cook pasta according to package directions but remove 1 minute early. Reserve 1 cup of starchy pasta water before draining.
- While pasta cooks, grate the sharp white cheddar and place near the stove.
- In a large skillet or Dutch oven over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant. Whisk in the flour and cook for 1 minute, stirring constantly, until a pale golden roux forms.
- Slowly pour in the chicken broth while whisking constantly, then whisk in the milk. Bring to a gentle simmer and cook until thickened, about 3–4 minutes, whisking occasionally.
- Reduce heat to low. Add the grated cheese in handfuls, stirring gently until each addition is fully melted before adding the next. Stir in the dry mustard powder, a pinch of salt, and several grinds of black pepper.
- Stir in the shredded chicken and drained pasta. Toss to coat evenly. If the sauce is too thick, add a splash of reserved pasta water until it reaches your desired consistency.
- Taste and adjust salt and pepper as needed. Serve immediately, topped with fresh parsley and red pepper flakes if desired.
Notes
Grate your own cheese – pre-shredded bags contain anti-caking agents that prevent smooth melting. Keep the heat low once the cheese is added; if the sauce bubbles aggressively, the cheese can separate. Salt the pasta water generously – it is your only chance to season the pasta itself. If the sauce seems too thick after adding the pasta, use the reserved starchy water to loosen it without thinning the flavor.