Skip to main content

White Cheddar Chicken Pasta

I got this from Carrie's Sweet Life and have yet to try it. So before I completely forget about it I thought I should post it on my blog so I can reference back to it! It looks and sounds heavenly!

White Cheddar Chicken Pasta (From: Homemade By Holman)


For the chicken:
  • 1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
  • 1 tsp dry mustard
  • 1 T fresh thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 T olive oil
Heat olive oil in a large skillet over medium heat. Mix together mustard, 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.

For the pasta:
  • 1 pound rotini or other short cut pasta
  • 2 T butter
  • 2 T flour
  • 2 cloves garlic, minced
  • 1 small onion, finely diced
  • 1/4 cup dry white wine
  • 1 T Dijon mustard
  • 8 oz sharp white cheddar cheese, grated
  • 2 1/2 cups heavy cream
  • Parmesan cheese to taste
Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.

Meanwhile, melt butter in a large skillet over medium heat. Add onions and took until translucent, then add flour whisking to combine. Add wine, garlic, and mustard. Cook down for a few minutes. 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 chicken and pasta and toss to incorporate sauce. Top with Parmesan upon serving.
Labels:

Comments

Post a Comment

Popular posts from this blog

Marry Me Meatballs

 I can’t say no to crockpot recipes and Your Barefoot Neighbor shared this one so I had to try it. I’d like to say my children aren’t picky but they all have their own quirks when it comes to food and my youngest daughter didn’t care for the sun-dried tomatoes. Everyone else enjoyed it as it is.  Marry Me Meatballs Ingredients 2 lbs frozen Italian meatballs 4 C chicken stock 1 jar sun-dried tomatoes, drained and chopped  1 can cream of chicken soup Italian seasoning Garlic powder Onion powder  Red pepper flakes 2 lbs gnocchi (shelf stable ones) 1/2 pint heavy whipping cream Baby spinach  Shredded Parmesan cheese (I used shaved Parmesan) Directions Add meatballs, chicken stock, cream of chicken soup, sun-dried tomatoes and seasonings to crockpot. Cook on high for 3 hours. When that is done add in your gnocchi, heavy cream and baby spinach and cook for another 30 minutes on high. Top with the Parmesan cheese. Serve with garlic toast. 
Post a Comment
Read more

Sausage & Rice Casserole

 Last night we failed to pull anything out of the freezers for dinner. Seems to be a common thing here in this house and it’s quite frustrating. I went to my fridge and saw the mushrooms I had gotten and remembered there was a TikTok recipe for them. Y’all this was the EASIEST meal!  Sausage & Rice Casserole Ingredients  1 lb Jimmy Dean sausage 2 pouches of Uncle Ben’s long grain and wild rice  1 1/2 C. Mozzarella or Cheddar cheese, shredded  1 can of golden mushroom soup 1 package of sliced mushrooms  Directions Preheat oven to 350 degrees. Brown sausage, add in mushrooms once almost all the way cooked. While that’s cooking down, pop your rice pouches in the microwave per the instructions. When they’re done add them in with the sausage and mushrooms. Also add in your can of golden mushroom soup and the shredded cheese. Mix it all up and put in the oven for 15 minutes. 
Post a Comment
Read more

Creamy Au Gratin Potatoes

Oh man! This side dish is absolutely one we will be keeping around! It’d be really good on the smoker too! I do feel like it’s missing some seasonings so the next go around we will play with adding in some smoked paprika and garlic too!  Creamy Au Gratin Potatoes Ingredients   8 medium russet potatoes, thinly sliced 2 medium onion, sliced into rings salt and ground black pepper to taste 6 tablespoons butter 6 tablespoons all-purpose flour 1 teaspoon salt 4 cups milk 3 cups shredded Cheddar cheese   Directions   Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Butter a 2-quart casserole dish. Layer 1/2 of the potatoes in the bottom of the prepared casserole dish; season with salt and pepper. Layer onion slices over top, then top with remaining potatoes. Season again with salt and pepper. Melt butter in a medium saucepan over medium heat. Gradually whisk in flour and salt and cook, whisking constantly until raw flour flavor has cooked off, abo...
Post a Comment
Read more