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Creamy White Cheddar Chicken Pasta

A quick and comforting dish that combines tender chicken and pasta in a rich white cheddar sauce, perfect for busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 8 oz penne pasta Cook according to package instructions.
  • 1 lb boneless, skinless chicken breasts Season with salt and pepper before cooking.
Vegetables
  • 2 cups cauliflower florets Can add other vegetables if desired.
Sauce Ingredients
  • 1 cup white cheddar cheese, shredded For a creamier sauce, use more cheese.
  • 1/2 cup heavy cream Can substitute with half-and-half or milk for a lighter version.
  • 1/2 cup chicken broth Add more if needed to adjust sauce consistency.
  • 1 tablespoon olive oil For cooking the chicken.
  • 2 cloves garlic, minced Add towards the end of cooking the cauliflower.
Seasoning and Garnish
  • Salt and pepper To taste.
  • fresh parsley optional for garnish Adds a nice touch of color.

Method
 

Cooking the Pasta
  1. In a large pot, boil salted water and add the penne pasta. Cook according to package instructions until al dente, about 10-12 minutes. Once it's perfect, drain and set aside.
Cooking the Chicken
  1. In a large skillet over medium heat, heat the olive oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes per side, or until they're golden brown and cooked through. Remove the chicken from the skillet and let it rest before slicing it into bite-sized pieces.
Sautéing the Cauliflower
  1. In the same skillet, add the cauliflower florets and cook for about 5 minutes, until they're starting to soften. Toss in the minced garlic and cook for an additional minute until fragrant.
Making the Sauce
  1. Pour in the chicken broth, scraping up any delicious brown bits from the bottom of the skillet. Add the heavy cream and bring to a simmer. Gradually stir in the white cheddar cheese until melted and creamy.
Combining Ingredients
  1. Toss the cooked pasta and chicken pieces into the sauce, stirring to coat every last bite. If the sauce seems too thick, add a splash more of chicken broth to reach your desired consistency.
Serving
  1. Serve the pasta hot, sprinkled with fresh parsley if you’re feeling fancy.

Notes

This dish stores well in an airtight container in the fridge for up to three days. You can also prepare the sauce and chicken ahead of time, then just cook the pasta when you're ready to serve.