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White Cheddar Chicken Pasta

A quick and easy creamy pasta dish combining tender chicken, white cheddar, and your choice of vegetables, perfect for busy weeknights.
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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: 550
Ingredients Method Notes

Ingredients
  

Pasta and Protein
  • 8 oz fettuccine or your favorite pasta
  • 1 lb boneless, skinless chicken breasts, diced
Cooking Essentials
  • 2 tablespoons olive oil
  • Salt and pepper to taste Salt and pepper, to taste
Vegetables
  • 2 cups broccoli florets (or any vegetable of your choice) Feel free to switch up the veggies! Spinach, peas, or bell peppers work well.
Sauce Ingredients
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 2 cups shredded white cheddar cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Garnish
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. Boil a large pot of salted water and cook the fettuccine according to the package instructions until al dente. Drain and set aside.
Cooking Chicken
  1. In a large skillet, heat olive oil over medium heat. Add diced chicken, season generously with salt and pepper, and sauté until golden brown and cooked through, about 5-7 minutes.
Add Vegetables
  1. Once the chicken is cooked, add the broccoli (or veggies of choice) and cook for about 3 minutes until starting to soften.
Make the Sauce
  1. Pour in the chicken broth and heavy cream, letting everything simmer for a couple of minutes. Stir in the shredded white cheddar cheese, garlic powder, and onion powder until the cheese melts into a creamy sauce.
Combine and Serve
  1. Toss in the cooked pasta and mix well, ensuring everything is coated in the sauce. Simmer for an additional minute or two.
  2. Garnish with fresh parsley if using, and serve hot.

Notes

Leftovers keep well in the fridge for a few days. Reheat with a splash of milk to loosen the sauce. If the sauce looks lumpy, it will still taste great!