My favorite type of cheese is extra sharp cheddar cheese. We have a few recipes that use white cheddar cheese, and it’s delicious. We never seem to use a full block, so we have to find ways to use leftovers. Justin came up with white cheddar chicken pasta one night using a few different leftovers.
The first time I used white cheddar cheese was to make French Onion Steaks. I’ll be honest, before that, I didn’t know there was white cheddar cheese! I’ve always loved yellow cheddar cheese, though.
The white cheddar cheese gives a sharpness to the pasta sauce that makes it a bit different from most white sauces we’ve made before. And the sauce comes out very creamy, which I always prefer.
The meal didn’t take too long to make, either. Only about 30 minutes, so it’s something that could easily be thrown together on a busy weeknight. With Tyler in elementary school now and Justin is his Den Leader for Cub Scouts, our weeknights have been getting busier every week.
Step by Step
Cook the pasta as directed.
Meanwhile, mix 1/4 cup of flour with the basil, salt, and pepper.
Coat each chicken breast in the flour mixture. In a large skillet, over medium-high heat, melt the butter. Then place the chicken in the warm pan. Turn the heat to medium-low and cook the chicken. Flip as needed, until it is cooked through.
Remove the chicken from the pan and cut it into strips.
Pour in the white wine and milk.
Slowly whisk in 2 tbsp of flour and raise the heat to medium-high.
Bring the sauce to a boil while stirring constantly for about one minute. Then turn the heat to low and stir in the cheese
Place each portion of pasta on your serving plates. Top with chicken and pour the sauce over everything. Garnish with fresh basil if desired.
Originally Published On: December 3, 2018
Last Updated On: January 24, 2020
White Cheddar Chicken Pasta
- 8 oz linguine noodles
- 1/4 cup all-purpose flour
- 2 tsp basil
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 lb chicken breast (boneless, skinless)
- 1 tbsp butter
- 1/4 cup white cooking wine
- 1 cup milk
- 2 tbsp all-purpose flour
- 4 oz white cheddar cheese (shredded)
- Cook the linguine according to the directions
- Combine 1/4 cup of flour with the basil, salt, and pepper
- Coat each chicken breast with the flour mixture
- In a large skillet, over medium-high heat, melt the butter
- Add the chicken to the pan and reduce the heat to medium-low
- Cook for about 10 minutes, until the chicken is cooked through, flipping as needed
- Remove the chicken from the pan and cut into strips
- Pour in the white cooking wine and milk
- Slowly whisk in the flour and raise the heat to medium-high
- Bring to a boil for about one minute, stirring constantly
- Turn the heat to low and add the cheese, stirring until it’s melted
- Place a serving of pasta on each plate, top with chicken and cover with the sauce
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