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.
Sharp white cheddar provides the primary structural and flavor foundation for this dish, relying on its high fat content to melt smoothly into a dairy base without breaking. Managing dairy over direct heat requires deliberate temperature control to prevent scorching. Low heat is essential once the milk joins the roux, allowing starches to swell without curdling the proteins.
Judging Poultry Doneness Without a Probe
Visual cues dictate when the one-inch chicken pieces are finished cooking in the skillet. Searing them over medium heat for three minutes per side produces golden-brown exterior proteins. Cutting into the thickest piece reveals opaque, white flesh with no residual pinkness and firm resistance when pressed with tongs. Overcooking yields dry meat, so pulling the pieces at the exact moment opacity is reached keeps them tender under foil while the sauce comes together.Reheating and Make-Ahead Performance
Sauces built on flour-thickened roux behave predictably when stored. Cooked pasta will absorb moisture during refrigeration, so reserve half a cup of starchy pasta water if planning to store leftovers for up to three days. Reheating requires low burner heat and a splash of milk to loosen the cheese emulsion, preventing the fats from separating into an oily layer.
