There's nothing quite like the aroma of Creamy White Cheddar Chicken Pasta wafting through your kitchen on a busy weeknight. This one-pan wonder blends juicy chicken, al dente pasta, and a velvety, sharp white cheddar sauce, making it the ultimate comfort meal.
I first stumbled upon this recipe while looking for an easy dinner that felt indulgent but didn't require hours in the kitchen. Since then, it’s become a weekly staple in our house, and it's always a crowd-pleaser. Trust me, one bite and you'll see why it’s a go-to for hectic evenings and casual gatherings alike.
Why You'll Love This Creamy White Cheddar Chicken Pasta
Get ready to fall in love with a dinner that’s about to transform your weeknights. This Creamy White Cheddar Chicken Pasta is a total game-changer for anyone who loves easy, flavorful meals.
First off, it’s incredibly quick to make. From start to finish, you’re looking at just 30 minutes. Perfect for those evenings when you're juggling family commitments or just want to enjoy a hearty meal without spending too much time in the kitchen.
The creamy white cheddar sauce is a standout. It’s rich and full of flavor, with just the right amount of tang from the sharp cheddar cheese. Plus, it coats the pasta beautifully, creating an irresistible dish that feels way more decadent than the effort it requires.
Budget-friendly ingredients make this meal even more appealing. Using pantry staples like pasta, chicken, and cheese means you can serve up a satisfying dish without breaking the bank. And with portion sizes that can easily stretch to feed a family, it’s an excellent option for entertaining or meal prepping.
Finally, this recipe is as customizable as they come. Whether you want to throw in some veggies, swap out the protein, or experiment with different cheeses, there’s endless potential to tailor it to your taste buds.
Ingredients Notes

The magic of this Creamy White Cheddar Chicken Pasta comes from a handful of simple, yet well-chosen ingredients. Together, they create a dish that is irresistibly creamy and bursting with flavor.
The pasta is the backbone of this meal. Short, sturdy shapes like penne or rigatoni work best because they hold onto the rich sauce, making every bite a delight. You could also use rotini for a fun twist, but avoid long pastas like spaghetti for this recipe.
Boneless, skinless chicken breasts are my preferred protein. They cook up quickly and absorb the flavors of the dish wonderfully. If you prefer, you can also use chicken thighs for a slightly richer taste, but make sure they’re cut into evenly sized pieces for consistent cooking.
The white cheddar cheese is the star of the show here. I recommend using a sharp variety for maximum flavor. Grating it fresh from the block ensures a smooth, creamy sauce without the graininess that pre-shredded cheese sometimes introduces. You can also experiment with a mild cheddar or even a blend if you like a milder sauce.
Chicken broth and heavy cream form the base of the sauce, striking a perfect balance between richness and a hint of savory depth. You can substitute the heavy cream with half-and-half for a lighter version, though the sauce may be slightly thinner.
For a touch of freshness, we use garlic and baby spinach. The garlic infuses the sauce with warmth, while the spinach adds a pop of color and a nutritious boost without overpowering the other flavors. Feel free to skip or substitute with kale if you prefer a heartier green.
How To Make This Creamy White Cheddar Chicken Pasta

Creating this dish is as easy as it gets, even if you're not a seasoned cook. Let's walk through the steps to ensure a flawless meal.
Start by cooking your pasta in a large pot of salted water until it's just shy of al dente. You'll finish cooking it in the sauce later, so it should still have a bit of bite. Drain and set aside, reserving a cup of the pasta water for later.
While the pasta cooks, heat a large skillet over medium-high heat and add a splash of olive oil. Once hot, add the diced chicken in a single layer. Season with salt, pepper, and a sprinkle of garlic powder, letting it cook undisturbed for about 3-4 minutes to develop a golden crust. Flip and cook for another 3-4 minutes until cooked through. Remove the chicken from the skillet and set it aside.
In the same pan, add a bit more olive oil and toss in minced garlic. Sauté for about 30 seconds until fragrant, then pour in the chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for a minute or two, reducing slightly.
Next, stir in the heavy cream and bring to a gentle simmer. Gradually add the shredded white cheddar, stirring continuously until melted and smooth. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together, making sure the pasta is well coated in the sauce. Finally, fold in the baby spinach and let it wilt. Taste and adjust the seasoning if needed.
This whole process should take no more than 30 minutes, and you’ll be left with a creamy, comforting meal that feels like a restaurant-quality dish.
Storage Options
If you have leftovers (though that’s a big "if"), they store beautifully. Transfer the pasta to an airtight container and refrigerate for up to 3 days. The sauce may thicken as it sits, but don’t worry – it’s easy to bring back to life.
When reheating, add a splash of milk or chicken broth to loosen the sauce. Heat gently over medium heat, stirring frequently until warmed through. Avoid using high heat, as it can cause the cheese to become grainy.
You can also freeze this pasta, though the sauce might not be quite as creamy when thawed. To freeze, place it in a freezer-safe container and store for up to 2 months. Defrost overnight in the fridge and reheat as mentioned above.
Variations and Substitutions
One of the best parts about this recipe is how flexible it is. There’s plenty of room to get creative and make it your own.
For a veggie-loaded version, add in chopped bell peppers, mushrooms, or zucchini when you sauté the garlic. They’ll add extra texture and nutrients without much extra effort.
Want a bit of heat? Stir in some crushed red pepper flakes or a dash of hot sauce when making the sauce. The spice pairs beautifully with the creamy white cheddar.
If you’d like a lighter option, substitute the heavy cream with whole milk or half-and-half. The sauce will be thinner but still tasty. You can also use a mix of low-fat cheeses for a slightly healthier take.
For a protein swap, cooked and crumbled ground chicken or even shredded rotisserie chicken work well. If you’re vegetarian, leave out the chicken entirely and add extra veggies or even some roasted chickpeas for a hearty alternative.
Feel free to play around with the cheese as well. A blend of white cheddar and Parmesan can add a deliciously salty kick, or you can try adding a bit of Gruyère for a gourmet touch.
Enjoy experimenting and making this dish your own – it’s nearly impossible to go wrong with all the rich, creamy goodness in every bite!
PrintCreamy White Cheddar Chicken Pasta Recipe
Indulge in the irresistible flavors of creamy white cheddar chicken pasta. Tender chicken is coated in a rich, velvety cheddar sauce and tossed with perfectly cooked pasta, creating a comforting and satisfying meal. A must-try recipe for cheese lovers, ready to become your next family favorite!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Halal
Ingredients
- 12 oz pasta (penne, fusilli, or your choice)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 3 cloves garlic, minced
- 2 cups shredded white cheddar cheese
- 2 cups heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and pepper, to taste
- Freshly chopped parsley, for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add the chicken and season with salt, pepper, and paprika. Cook until the chicken is golden and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the heavy cream, stirring constantly. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
- Reduce heat to low and add the shredded white cheddar cheese gradually, stirring until smooth and fully melted.
- Season the sauce with Italian seasoning, salt, and pepper to taste.
- Add the cooked chicken and pasta to the sauce, tossing to coat evenly.
- Simmer for 2-3 more minutes, allowing the flavors to meld.
- Remove from heat and garnish with freshly chopped parsley. Serve immediately.
Notes
- Use any pasta shape you prefer; penne or fusilli work well to hold the creamy sauce.
- For a hint of spice, add a pinch of crushed red pepper flakes.
- To make it extra creamy, add a tablespoon of butter while making the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 2 g
- Sodium: 580 mg
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