Name: White Cheddar Chicken Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 2 boneless, skinless chicken breasts; 12 oz penne pasta; 2 tablespoons butter; 2 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 1/2 cups heavy cream; 2 cups sharp white cheddar cheese, freshly shredded; 4 strips of bacon, cooked and crumbled (optional but recommended); Salt and freshly cracked black pepper, to taste; Fresh parsley, chopped (for garnish); 1/2 cup reserved pasta water (optional, for thinning sauce)

Creamy, cheesy, and packed with savory bites of tender chicken, this White Cheddar Chicken Pasta is one of those dishes that instantly wins everyone over. I first made this dish on a chilly evening when I was craving something indulgent yet homemade, and it hit all the right notes. The sharpness of the white cheddar melts beautifully into the sauce, creating a velvety blanket for the penne. Add to that the juicy strips of seasoned chicken and a sprinkle of crispy bacon, and you’ve got yourself a comfort food classic.

What I love most is that it feels like a restaurant-style meal, but it’s simple enough to pull off in your own kitchen—even on a weeknight. Whether you’re hosting guests, making a romantic dinner, or just treating yourself, this dish brings the kind of satisfaction that only creamy pasta can. Trust me, once you make it, it’ll be on repeat.

Why You’ll Love This White Cheddar Chicken Pasta

Ultra Creamy Texture: The white cheddar sauce coats every piece of pasta in rich, cheesy goodness.
Bold and Savory Flavor: Garlic, crispy bacon, and herbs elevate the taste without making it complicated.
Hearty and Filling: With lean chicken breast and pasta, it’s a complete meal in one bowl.
Simple Ingredients: You likely have most things in your kitchen already.
Versatile Enough for Add-ins: Want to sneak in veggies or switch the meat? Easy.

What Kind of Pasta Works Best for White Cheddar Chicken Pasta?

When it comes to pasta choice, you’ve got flexibility—but I always reach for penne. The tube shape catches the creamy white cheddar sauce inside and out, giving you a luscious bite every time. Plus, it pairs nicely with the sliced chicken breast, making it easy to enjoy forkfuls that have a bit of everything.

That said, other short pastas like rigatoni, cavatappi, or farfalle also hold up well. If you’re after a more delicate vibe, fettuccine or linguine can be a great switch for something silkier and twirl-friendly.

Options for Substitutions

Even though this dish feels luxurious, it’s very forgiving. Here are some ways you can make it work with what you’ve got:

Pasta: Swap penne with any short pasta, or even spaghetti in a pinch.
Chicken: Use rotisserie chicken, leftover turkey, or even grilled tofu for a vegetarian take.
White Cheddar: If you don’t have sharp white cheddar, try Monterey Jack, Gruyère, or a mild mozzarella and Parmesan blend.
Heavy Cream: Sub with half-and-half or a combo of milk and a spoonful of cream cheese to keep it rich.
Bacon: Leave it out if you’re keeping it lighter, or replace with turkey bacon or smoked sausage for variety.
Herbs: Fresh parsley is lovely, but dried Italian seasoning or a touch of basil works well too.

Ingredients for This White Cheddar Chicken Pasta

Every ingredient in this pasta brings something essential—flavor, texture, or richness. Here’s what makes this dish shine:

Boneless, Skinless Chicken Breasts
Lean, tender, and quick to cook, these are the protein heart of the dish. They soak up seasoning and pair beautifully with the cheesy sauce.
Penne Pasta
Its hollow shape holds the creamy sauce like a charm, making each bite extra indulgent. Penne also cooks quickly and holds its form well.
White Cheddar Cheese (Sharp)
This is the star of the show. Sharp white cheddar melts into a smooth, tangy, rich sauce that defines the flavor of the dish.
Heavy Cream
For a velvety base that carries the cheese without breaking or thinning out. It adds that restaurant-level richness.
Garlic (Minced)
Sautéed until fragrant, garlic lays down an aromatic, savory base that brings depth to the cheese sauce.
Butter
Used to sauté garlic and start the roux. It adds richness and helps smooth the sauce texture.
All-Purpose Flour
A little flour thickens the sauce, giving it body without needing too much cream or cheese.
Crispy Bacon Bits
Salty, smoky crunch that contrasts with the creamy texture. Optional, but highly recommended.
Salt & Fresh Cracked Pepper
Seasoning essentials. The pepper adds just a touch of bite to balance the creaminess.
Fresh Parsley (Optional Garnish)
For color and a bit of herbal freshness right at the end.

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add your penne and cook until just al dente, according to the package instructions. Drain and set aside, reserving about ½ cup of the pasta water in case you want to thin the sauce later.

Step 2: Cook the Chicken

Season the chicken breasts with salt and pepper (and a little garlic powder, if you like). In a large skillet over medium heat, heat a bit of oil or butter and sear the chicken until golden on both sides and fully cooked through—about 6–7 minutes per side, depending on thickness. Remove from pan, let rest for a couple minutes, then slice into strips.

Step 3: Make the White Cheddar Sauce

In the same skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in 2 tablespoons of flour and cook for another minute to form a roux.

Slowly whisk in 1½ cups of heavy cream, making sure it stays smooth. Bring to a gentle simmer, then reduce heat to low and stir in 2 cups of freshly shredded white cheddar. Mix until melted and silky. Season with salt and cracked pepper to taste.

Step 4: Combine It All

Toss the drained pasta into the sauce, folding it gently so every piece is coated. If the sauce is too thick, add a splash of that reserved pasta water until it reaches your desired consistency.

Step 5: Add Chicken and Toppings

Layer the sliced chicken over the pasta, then sprinkle on crispy bacon bits and chopped parsley. Serve it up hot and creamy!

How Long to Cook White Cheddar Chicken Pasta

This dish comes together faster than you’d think! Here’s a breakdown of the total cook time:

Pasta Cooking Time: 8–10 minutes
Chicken Cooking Time: 12–15 minutes (including resting and slicing)
Sauce Preparation: 10 minutes
Final Assembly & Heating: 3–5 minutes

Total Time: Approximately 30–35 minutes, start to finish. That makes it perfect for busy weeknights or impressive last-minute meals.

Tips for Perfect White Cheddar Chicken Pasta

Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that can make the sauce gritty. Grating your own white cheddar melts smoother and tastes better.
Don’t overcook the pasta: Al dente is key. The pasta will continue to soften slightly when mixed with the hot sauce.
Deglaze with pasta water: A little reserved pasta water can thin out the sauce while adding a starchy silkiness. Use it sparingly.
Let the chicken rest before slicing: Resting ensures the juices stay in the chicken, not all over your cutting board.
Season every layer: Season your pasta water, your chicken, and taste your sauce before finishing. This builds better overall flavor.
Keep heat low when adding cheese: Too much heat can make the cheese seize or split. Stir slowly and gently over low heat for that perfect creamy finish.
Add the chicken just before serving: This helps maintain its juicy texture and stops it from drying out while sitting in the hot sauce.
Garnish for texture and color: A sprinkle of fresh parsley or basil, and bacon or crushed red pepper flakes adds visual and textural contrast.

Watch Out for These Mistakes While Cooking

Even simple recipes can trip you up if you’re not careful. Here are some common pitfalls to avoid when making White Cheddar Chicken Pasta:

Overheating the cheese sauce: High heat can cause the cheddar to break and turn grainy. Keep the temperature low when adding the cheese.
Skipping the flour step: The roux is crucial for thickening the sauce. If you skip it or rush it, you’ll end up with a watery or separated sauce.
Using pre-shredded cheese: It may seem convenient, but it won’t melt as smoothly due to added starches. Freshly shredded cheese is worth the extra few minutes.
Overcooking the chicken: Dry chicken ruins the texture contrast. Pull it off the heat once it hits 165°F and let it rest before slicing.
Forgetting to season: A creamy sauce needs enough salt and pepper to bring the cheddar to life. Taste as you go.
Neglecting texture balance: This dish is rich—adding a crispy or fresh element like bacon or herbs really helps balance each bite.
Not reserving pasta water: You might not need it, but it’s your safety net if the sauce is too thick. Always save a bit before draining the pasta.
Cooking pasta too early: If you cook it long before your sauce is ready, it’ll stick or dry out. Time it so it’s done just as your sauce finishes.

What to Serve With White Cheddar Chicken Pasta?

This pasta is indulgent and filling, so lighter, contrasting sides work best. Here are 8 great pairings to complete your meal:

Simple Arugula Salad

Peppery greens with a lemon vinaigrette cut through the creaminess of the dish beautifully.

Garlic Bread or Cheesy Toast

A crispy edge with buttery garlic flavor—perfect for scooping up leftover sauce.

Steamed Broccoli

Mild and nutritious, it balances out the richness without overpowering the plate.

Roasted Green Beans with Almonds

Crunchy, nutty, and light—adds texture and freshness to the meal.

Lemon-Dill Roasted Asparagus

Bright and citrusy with a bit of herb—perfect to contrast the creamy pasta.

Cucumber-Tomato Salad

A chilled side with juicy crunch and light vinaigrette for balance.

Crusty Artisan Bread

Warm slices of sourdough or a baguette work great to soak up sauce.

A Light White Wine or Sparkling Water

For something to sip, try a chilled glass of Pinot Grigio or even sparkling water with a slice of lemon.

Storage Instructions

White Cheddar Chicken Pasta makes for excellent leftovers—just follow these tips to keep everything fresh and delicious:

Refrigerator: Store any leftovers in an airtight container for up to 4 days. The sauce may thicken, so keep a splash of milk or broth handy when reheating.
Freezer: While technically possible to freeze, creamy sauces often separate when thawed. If you do freeze it, let it cool completely first, then store in a freezer-safe container for up to 1 month. Reheat gently on the stove with extra cream or milk to smooth it out.
Reheating Tips: Reheat on the stove over low heat, stirring frequently. Add a little cream, milk, or broth to revive the sauce. You can also microwave it in 30-second bursts, stirring in between.

Estimated Nutrition

Please note these values are approximate and may vary depending on specific brands and portion sizes:

Calories: 620 per serving
Protein: 35g
Carbohydrates: 45g
Fat: 35g
Saturated Fat: 17g
Cholesterol: 130mg
Sodium: 580mg
Sugar: 2g
Fiber: 2g

This meal is rich, protein-packed, and satisfying—great for a hearty dinner or indulgent weekend lunch.

Frequently Asked Questions

Can I use a different type of cheese instead of white cheddar?

Absolutely. Sharp white cheddar is ideal for flavor, but Monterey Jack, Gruyère, or a mild mozzarella-Parmesan blend can work beautifully too.

Can I make this recipe ahead of time?

Yes, you can make it up to a day in advance. Just store the sauce and pasta separately if possible, and reheat gently with a splash of cream or milk.

Is this dish spicy at all?

Not at all, unless you want it to be! If you like a kick, add a pinch of red pepper flakes or a few dashes of hot sauce to the sauce.

Can I use leftover chicken?

Definitely. Rotisserie chicken or any cooked chicken breast or thigh works. Just slice it and warm it up in the sauce before serving.

How can I lighten up this recipe?

Try using half-and-half instead of heavy cream, cut back slightly on cheese, or swap the bacon for turkey bacon. You can also add veggies like spinach or zucchini to bulk it up with fewer calories.

Does it reheat well?

Yes, just add a splash of milk or broth when reheating to bring the sauce back to life. Use gentle heat to avoid curdling.

Can I make this vegetarian?

Absolutely—skip the chicken and bacon, and add sautéed mushrooms, spinach, or roasted vegetables instead. It’s still rich and satisfying.

What’s the best way to serve this at a dinner party?

Serve it in a large skillet or baking dish garnished with fresh parsley and bacon crumbles. Pair it with a light salad and some crusty bread for a complete meal.

Conclusion

White Cheddar Chicken Pasta is the kind of dish that turns a regular night into something special. It’s creamy, bold, and so satisfying, but still easy enough to make without breaking a sweat. Whether you’re cooking for your family, hosting friends, or just craving comfort food, this pasta delivers every single time. The flavor of sharp cheddar, tender chicken, and a luscious sauce clinging to every noodle? That’s dinner bliss.