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White Cheddar Chicken Pasta

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White Cheddar Chicken Pasta
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Makes: 4 servings adjust
looks great!



  • 1 tablespoon Extra Virgin Olive Oil

Step 1

Heat olive oil in a large skillet over medium heat.


  • 1 teaspoon Mustard, dry
  • 1 tablespoon Fresh Thyme
  • 12 teaspoon Salt
  • 12 teaspoon Pepper
  • 1 pound Boneless Skinless Chicken Breast, trimmed and cut, cut into 1-inch pieces

Step 2

Mix together mustard, thyme, salt and pepper and sprinkle over chicken pieces.

Step 3

When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.


  • 1 pound Rotini (Spiral) Pasta

Step 4

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.


  • 2 tablespoons Butter
  • 2 tablespoons Flour

Step 5

Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine.


  • 14 cup Dry White Wine
  • 2 cloves Garlic, minced
  • 1 small Onion, finely diced
  • 1 tablespoon Dijon Mustard

Step 6

Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent.


  • 2 cups Milk
  • 2 tablespoons Heavy Cream

Step 7

Reduce heat to low and slowly add milk, stirring to combine.

Step 8

Cook about 5-7 minutes more until mixture begins to thicken.


  • 8 ounces Sharp Cheddar, white, grated

Step 9

Add cheese and stir to melt.

Step 10

Add chicken and pasta and toss to incorporate sauce.


  • 1 tablespoon Fresh Thyme
  • 1 tablespoon Fresh Oregano
  • Red Pepper Flakes, add to taste
  • Parmesan Cheese, add to taste

Step 11

Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
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