Triple Cheddar Chicken Pasta
This Triple Cheddar Chicken Pasta is a creamy, cheesy delight packed with tender chicken and fresh herbs for a comforting family meal!
Equipment
- Large Pot
- Skillet
- Whisk
- Measuring cups and spoons
- Wooden Spoon or Spatula
Ingredients
- 2-3 boneless, skinless chicken breasts cut into 1-inch pieces
- 1 TB fresh thyme for flavor
- Olive oil for cooking the chicken
- Salt and pepper to season the chicken
- 1 lb fusili pasta or rotini
- 2 TB butter
- 2 TB all-purpose flour
- 2 tsp minced garlic
- 2 cups milk
- 1 cup shredded triple cheddar cheese
- 2 TB fresh thyme additional
- 1 TB oregano
- 1/4 cup grated Parmesan cheese
Instructions
- In a large pot, bring salted water to a boil. Add the fusili pasta or rotini and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving a cup of pasta water for later.
- In a large skillet over medium heat, add a drizzle of olive oil. Once hot, add the cubed chicken breast pieces, seasoning with salt and pepper. Cook, stirring occasionally, until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- In the same skillet, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1 minute until it’s lightly golden. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
- Gradually whisk in the milk, ensuring there are no lumps. Continue to stir for about 3-5 minutes until the mixture thickens and bubbles gently.
- Lower the heat and stir in the shredded triple cheddar cheese until melted and smooth. Add the fresh thyme, oregano, and grated Parmesan cheese. Mix well to combine all the flavors.
- Add the cooked chicken back to the skillet, followed by the drained pasta. Toss everything together to coat the pasta and chicken in the creamy cheese sauce. If the mixture seems too thick, add a splash of reserved pasta water until you reach your desired consistency.
- Taste and adjust the seasoning with salt and pepper, if necessary. Serve the Triple Cheddar Chicken Pasta hot, garnished with extra fresh thyme or a sprinkle of Parmesan cheese if desired.
Notes
- Gradually add cheese over low heat to prevent clumping in the sauce.
- If sauce is too thick, add reserved pasta water gradually to loosen it.
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently with a splash of milk.
- Substitute chicken with vegetables or use gluten-free pasta for dietary preferences.