White Cheddar Chicken Pasta
This recipe was written for my husband and I, we just love white cheddar. And the more it's aged the better it gets, just like anything in life right? Coupled with some nice light chicken and fresh parsley this dish is truly a delight!
Ingredients
- 1 tablespoon Olive Oil
- 1 teaspoon Mustard Seed, Ground
- 1 tablespoon chop Thyme, Fresh
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
- 2 ½ cups dice Chicken, Boneless Breasts
- 2 tablespoons Butter
- 2 tablespoons Flour, All-Purpose
- 2 fluid ounces White Wine
- 2 teaspoons mince Garlic, Cloves
- ¼ cups dice Onion
- 1 tablespoon Dijon Mustard
- 2 cups Milk
- 2 cups Cheddar Cheese, White, Shredded
- 16 ounces Rotini
- 1 tablespoon Oregano, Dried
- ¼ teaspoons Red Pepper Flakes
- ¼ cups Parmesan Cheese, Shredded
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat olive oil in a large skillet over medium heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat olive oil in a large skillet over medium heat.
- Mix together mustard powder, 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, add pasta and cook to al dente 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 sauce and chicken to drained pasta in pot.
- Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
15 Comments
Join the discussionI made this a couple of weeks ago and it is soooo good! I immediately made another batch of sauce and froze it for quick night dinners.
This looks fantastic! I’m sure I’ll be making this one 🙂
This is a terrific sounding recipe…alas, the preparation and freezing directions are the same.
They actually are different directions if you read them all the way through. The freezing directions call that you put the dry pasta in a separate bag and freeze with the chicken so you can cook it fresh.
This is a delicious recipe for White Cheddar Chicken Pasta that we will really enjoy! Thank you so much for sharing with Full Plate Thursday and hope you are having a great week!
Come Back Soon,
Miz Helen
I have had my eye on this and so glad to see it on here and freezer friendly. I am going to make it for an expecting mama to pack away. I made it tonight and my hubby LOVED it! Question…. you really add the flour first and then add onion and garlic to cook for 5 minutes. I did that but was nervous:) Always cook butter and onion before adding flour.
Yes you make your roux first with the butter. I’m so happy you enjoyed it!
Do you freeze the chicken in one bag and the sauce in another bag? Or are you putting half the chicken and half the sauce in each bag…not sure what you mean by divide chicken and sauce among separate bags. If it’s the later, does this mean there is enough for two meals?
Sorry I copied the directions from our recipe cards. But yes keep the chicken and pasta in one bag, then the pasta in another or just in your pantry until cooking day
Could this be frozen already cooked? I’m looking for alternative microwave meals and mac & cheese is one of our “goto” microwave meals, but is ridiculously expensive in the only brand that works for us.
Yes it definitely can!
I am a little list on the cooking directions for the freezer meal? Do you just add it all the chicken and sauce to a skillet and cook? Thx!
You add the chicken and sauce that has already been cooked to the pasta after cooking and warm it through.
Sorry for the repeat question, but the comments have me confused. For freezing, do the chicken and sauce go into separate quart size bags or do we freeze the chicken IN the sauce? TIA for clarifying. Can’t wait to try this!
You can do either really. Its delish!