This cheese chicken pasta recipes can be enjoyed for dinner or lunch, since it’s very fast and simple to make, and who doesn’t like a good creamy sauce seasoned with herbs along with chicken?
THE BEST CHEDDAR CHICKEN PASTA
There are hacks to make chicken and pasta recipes delicious.
- Mainly, your pasta should only be cooked lightly.
- It’s important that you make a tasty cheese and cream sauce.
- Chicken breasts taste the best when paired with herbs, dry mustard, pepper, and salt, then perfectly browned.
Prepare this cheese and chicken dish following the directions below and enjoy the tastiness!
HOW TO MAKE CHICKEN CHEESE PASTA?
1. Mix ½ teaspoon of dried oregano, 1 teaspoon of dried mustard, ground back pepper, salt, and 1⁄2 teaspoon of dried thyme in a bowl. Throw in the chicken breast pieces.
2. Put 1 and ½ tablespoon olive oil over the heat in a frying pan and brown your chicken for 5 to 7 minutes until fully cooked. Take the chicken out, place it on a plate and put it to the side.
3. Pour some water in a pot and boil it. Sprinkle in your salt and a pound of rotini. Cook until al dente following the packaging instructions. Strain and put to the side.
4. Put 2 tablespoons of butter to melt in the pan that you used to cook the chicken. Once done, dump in 2 tablespoons of all-purpose flour and stir.
5. Now, add 2 chopped garlic cloves, 1 tablespoon of Dijon mustard, ¼ cup of dry white wine, and 1 chopped onion. Combine and simmer until the onions are softened for 3 to 5 minutes.
6. Gradually add 2 cups of milk while continuously stirring. Simmer for 4 to 6 minutes on low heat to thicken.
7. Sprinkle in 8 ounces of grated white cheddar. Stir and simmer until softened.
8. Finish off by adding the pasta and cooked chicken. Stir until everything is combined and coated in the cheesy and creamy sauce. Enjoy while still warm. Garnish with crushed red pepper flakes and fresh thyme to your taste.
HOW DO I COOK CHICKEN BEFORE ADDING PASTA?
Start by combining the seasoning: dried oregano, dry mustard, ground black pepper, salt, and dried thyme.
Cut the chicken breasts into 1-inch cubes or thin strips and coast with the seasoning combo.
Put some olive oil to heat in a frying pan and throw in your chicken to cook. Afterwards, make the white sauce and mix with the cooked pasta and chicken
FREEZE & REHEAT CHEESE CHICKEN PASTA RECIPES:
Yes, this kind of chicken and pasta recipes can be frozen. Allow the chicken cheese pasta to fully chill.
Transfer to a sealed container and keep the freezer for 1 to 2 months.
To warm up, you can place it over the stove in a frying pan and reheat while continuously mixing.
WHAT TO MAKE WITH CHICKEN PASTA RECIPES?
This chicken pasta goes well with roasted vegetables, or a salad such as Tossed Salad, Walford Salad, and Caesar Salad Dressing. Other good options are also French bread, and tomato bruschetta.
RECIPE TIPS:
1. When serving, garnish this dish with some fresh oregano, a dash of smoked paprika, or shredded parmesan.
2. Make sure not to overcook your pasta. It’s best when cooked al dente.
3. Feel free to incorporate any kind of cheese instead of white cheddar.
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WHITE CHEDDAR CHICKEN PASTA
This cheese chicken pasta recipe can be enjoyed for dinner or lunch, since it’s very fast and simple to make, and who doesn’t like a good creamy sauce seasoned with herbs along with chicken?
Ingredients
For the chicken:
- 2 chicken breasts (without bone and skin)
- 1 and ½ tablespoons of olive oil
- 1 teaspoon of dry mustard
- ½ teaspoon of dried thyme
- ½ teaspoon of dried oregano
- Salt
- ground black pepper
For the pasta:
- 1 pound of short-cut pasta
For the cheesy and creamy sauce:
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 2 chopped cloves garlic
- 1 chopped yellow onion
- ¼ cup of dry white wine
- 1 tablespoon of Dijon mustard
- 8 ounces of shredded white cheddar
- 2 cups of whole milk
- 1 to 2 tablespoons of fresh thyme
- 1 teaspoon of crushed red pepper flakes
Instructions
- Combine ½ teaspoon of dried oregano, 1 teaspoon of dried mustard, black pepper, salt, and ½ teaspoon of dried thyme in a bowl. Transfer in the chicken breast pieces.
- Put 1 and ½ tablespoon olive oil over the heat in a frying pan and brown your chicken for 5 to 7 minutes until cooked. Take the chicken out and transfer it on a plate. Put it to the side.
- Add some water to a pot and boil. Add in your salt and a pound of rotini. Following the packaging instructions, cook until al dente. Strain and put to the side.
- Put 2 tablespoons of butter to melt in the pan that you used to cook the chicken. Once melted, throw in 2 tablespoons of all-purpose flour and mix.
- Now, add 2 chopped garlic cloves, 1 tablespoon of Dijon mustard, ¼ cup of dry white wine, and a cubed onion. Combine and cook until the onions are soft for 3 to 5 minutes.
- Gradually pour in 2 cups of milk while continuously whisking. Allow to cook on low for 4 to 6 minutes until thick.
- Top with 8 ounces of grated white cheddar. Stir and cook until softened.
- In the end, add the cooked pasta and chicken. Stir until everything is combined with the cheesy and creamy sauce. Garnish with crushed red pepper flakes and fresh thyme and serve while hot.
Notes
1. When serving, garnish this dish with some fresh oregano, a dash of smoked paprika, or shredded parmesan.
2. Make sure not to overcook your pasta. It’s best when cooked al dente.
3. Feel free to incorporate any kind of cheese instead of white cheddar.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 591Total Fat: 213gSaturated Fat: 119gTrans Fat: 6gUnsaturated Fat: 70gCholesterol: 651mgSodium: 4210mgCarbohydrates: 34gFiber: 1gSugar: 8gProtein: 155g