Nothing beats that cozy feeling of a creamy, cheesy pasta dish that's packed with tender chicken and a punch of flavor. This Creamy White Cheddar Chicken Pasta Recipe is exactly that—comfort food elevated with sharp white cheddar and just the right seasoning to keep you coming back for more.

A black pan filled with creamy pasta that is light beige in color and has a smooth texture, scattered with small green herb pieces. On top of the pasta lies a sliced grilled chicken breast arranged in a neat row, showing a golden-brown sear with visible black pepper and herbs on its surface. The chicken pieces have a slightly charred look, with juicy white inside and crispy outside. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy White Cheddar Chicken Pasta Recipe
Top Tip
How to Serve Creamy White Cheddar Chicken Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy White Cheddar Chicken Pasta Recipe

Why You'll Love This Recipe

When I first made this dish, I was amazed at how quickly simple pantry ingredients came together into something that felt so indulgent. It’s a fantastic recipe to pull out when you want impressive, creamy pasta comfort without spending hours in the kitchen.

Rich and creamy: The white cheddar gives a sharp, luscious depth that melts perfectly into the sauce.
Simple prep: With just a handful of spices and basic ingredients, it’s easy to master even on busy nights.
Perfectly balanced: The paprika and dry mustard bring warmth and complexity without overpowering the cheese.
Versatile comfort food: Great for family dinners, meal prep, or anytime you want rich, cheesy satisfaction.

A close-up view of a silver fork holding three pieces of golden brown grilled chicken with a creamy, white macaroni noodle loop, both showing a slightly glossy texture. The background shows a large serving of macaroni and grilled chicken pieces, all placed on a white plate set on a white marbled surface. The chicken pieces have a slightly crispy look with grill marks, and the macaroni pasta looks creamy and smooth, with hints of green herbs scattered around. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe shines because these ingredients are a harmonious trio—creamy cheese, tender chicken, and perfectly cooked pasta all wrapped up in a smooth sauce. Here are the key players and why they’re essential:

Flat lay of a raw boneless skinless chicken breast, small pile of kosher salt crystals, whole black peppercorns, a heap of bright orange paprika powder, a small mound of dry mustard powder, a small white ceramic bowl of extra virgin olive oil, cooked cavatappi pasta spirals, a square of unsalted butter, minced fresh garlic cloves, a small mound of all-purpose flour, a small white ceramic bowl of whole milk, crushed red pepper flakes, shredded white cheddar cheese, and fresh chopped parsley leaves, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless, skinless chicken breasts: Lean and tender, they absorb the seasoning beautifully while staying juicy.
White cheddar cheese: Sharp and creamy, it dissolves into the sauce for that rich, velvety texture you crave.
Cavatappi noodles: Their corkscrew shape holds onto every bit of sauce, making every bite satisfying.
Dry mustard and paprika: They add a warm, subtle kick that balances the richness of the cheese.
Garlic: Introduces that classic depth and warmth without overwhelming the dish.
Butter and flour: They create a smooth roux base, thickening the sauce to perfection.
Whole milk: The creaminess foundation allowing everything to blend seamlessly.
Crushed red pepper flakes: Optional, but I love the gentle heat they bring to brighten the flavors.
Parsley: Freshly chopped for garnish, it adds a pop of color and a little herbal lift.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love to tweak this recipe depending on the season or my mood. You can easily make it your own by shifting the spices or adding extras to suit your family’s taste buds.

Variation: Once, I swapped out the cavatappi for penne and tossed in some sautéed spinach for a green punch—it worked wonderfully and added a nutritious boost.
Spice level: Feel free to dial back the red pepper flakes if you’re cooking for kids or spice lovers in your house.
Vegetarian option: Skip the chicken and add roasted cauliflower or mushrooms for a hearty vegetarian twist that’s just as satisfying.
Cheese swap: White cheddar is my go-to, but you can experiment with smoked gouda or Monterey Jack for slightly different flavors.

Step-by-Step: How I Make Creamy White Cheddar Chicken Pasta Recipe

Step 1: Season the chicken to perfection

Start by mixing the kosher salt, black pepper, dry mustard, and paprika in a small bowl. Rub this all over the chicken breasts evenly. This blend adds just the right spice without overwhelming the tender chicken. Trust me, this step sets the flavor foundation, so don’t skip it!

Step 2: Cook the chicken just right

Heat your olive oil in a large nonstick skillet over medium heat until shimmering. Add the chicken breasts and cook for about 5 minutes on one side. Then flip, reduce the heat to medium-low, and cook another 5 minutes. I usually check the temperature to hit that magic 165°F for juicy and safe chicken. Once done, remove and tent to keep warm—that little trick keeps it tender.

Step 3: Whip up the creamy cheddar sauce

In the same skillet (no need to clean it), melt the butter over medium heat. Toss in the chopped garlic and let it cook for about a minute until fragrant. Then sprinkle in the flour, stirring for another minute to cook out the raw flour taste.

Slowly whisk in the whole milk, scraping up any delicious browned bits left from the chicken—they add so much flavor! Keep stirring to avoid lumps, and once combined, add the dry mustard, red pepper flakes, and salt. Let the sauce simmer gently for 3 to 4 minutes until it thickens slightly. Finally, turn off the heat and stir in the shredded white cheddar until silky smooth.

Step 4: Combine pasta and chicken for the grand finish

Stir your al dente cooked cavatappi noodles into the luscious cheddar sauce until every piece is coated. Slice your rested chicken into strips and arrange it on top. Sprinkle with chopped parsley and a few more red pepper flakes if you like a little extra kick, then serve immediately.

Top Tip

Making creamy cheese sauces can feel tricky at first, but I’ve learned a few tricks to keep this pasta silky smooth every time. These tips will save you from common mishaps and boost your confidence.

Don’t rush the roux: Let the butter and flour cook just long enough to lose that raw taste but not brown, which keeps the sauce bright and silky.
Whisk the milk in slowly: Adding it gradually stops lumps from forming and helps you maintain a smooth sauce.
Keep the heat moderate: High heat can cause the cheese to seize or the sauce to break—medium or low heat is your best friend.
Use freshly shredded cheese: Pre-shredded cheese often has additives that prevent melting well. Fresh shredding melts better and gives you that luscious creaminess.

How to Serve Creamy White Cheddar Chicken Pasta Recipe

Creamy White Cheddar Chicken - Serving Suggestion

Garnishes

I always add a sprinkle of fresh parsley because it brightens up this rich dish both visually and flavor-wise. I also love tossing on a few extra crushed red pepper flakes for those who like a little heat. A crack of fresh black pepper on top right before serving adds an extra punch.

Side Dishes

I pair this creamy pasta with a crisp green salad dressed in lemon vinaigrette to cut through all the richness. Garlic bread or crusty rolls are perfect for scooping up any leftover sauce. For something veggie-focused, roasted broccoli or green beans with a squeeze of lemon work beautifully.

Creative Ways to Present

For a special dinner, I like layering this pasta in individual ramekins, topping each with a little extra cheese, and broiling for a few minutes to get a bubbly golden crust. It turns a humble weeknight meal into something fancy enough for guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers and keep them in the fridge for up to 3 days. The sauce thickens a bit overnight, so just add a splash of milk when reheating to bring back that creamy texture.

Freezing

This dish freezes surprisingly well. I portion it into freezer-safe containers, leaving a bit of room for expansion, and freeze for up to 2 months. When thawed, it tastes almost as good as fresh—just be gentle with reheating to avoid drying out the chicken.

Reheating

Reheat leftovers slowly on the stovetop over low heat or in the microwave at medium power, stirring occasionally. Add a splash of milk or broth to loosen the sauce and keep that silky consistency.

Frequently Asked Questions:

Can I use a different type of pasta for this Creamy White Cheddar Chicken Pasta Recipe?

Absolutely! While cavatappi is great for holding the sauce, penne, rotini, or shells work just as well. Just make sure to cook your pasta al dente to avoid it becoming mushy in the sauce.

What kind of white cheddar cheese is best for this recipe?

I recommend using a sharp white cheddar with good flavor—preferably freshly shredded. Avoid pre-shredded cheese since it contains anti-caking agents that can prevent proper melting and make the sauce grainy.

Can I make this recipe dairy-free or vegan?

This recipe relies on milk, butter, and cheese for that creamy texture and flavor, so it’s not naturally dairy-free or vegan. However, you can experiment by using plant-based milk, vegan butter substitutes, and dairy-free cheese alternatives, but the flavor and creaminess will differ from the classic version.

How do I prevent the sauce from becoming grainy?

The key to a smooth sauce is low to medium heat when melting the cheese, gradual whisking of milk into the roux, and using freshly shredded cheese instead of pre-shredded. Also, avoid overheating the sauce once the cheese is added to stop it from breaking or becoming grainy.

Final Thoughts

This Creamy White Cheddar Chicken Pasta Recipe holds a special place on my weeknight dinner rotation because it’s both comforting and impressive without fuss. Once you get the hang of the sauce and seasoning, you’ll find it’s a reliable go-to that everyone loves. Give it a try—you might just discover your new favorite pasta dish.