Recipe Background
White Cheddar Pasta transforms mac and cheese into a warming, three-part meal, all in one dish! The tender pasta is coated in a creamy, sharp, garlic-infused sauce, alongside the garden-fresh broccoli and the pan-seared and savory chicken. If there is such a thing as edible home-comfort, then White Cheddar Pasta is it. Plus, you can have it hot and ready in 30 minutes or less, which is exactly what you need when all you want to do is put your feet up and rest a spell. Make yourself a big bowl and kick back with the amazing white cheddar sauce!
White Cheddar Pasta transforms mac and cheese into a warming, three-part meal, all in one dish! The tender pasta is coated in a creamy, sharp, garlic-infused sauce, alongside the garden-fresh broccoli and the pan-seared and savory chicken. If there is such a thing as edible home-comfort, then White Cheddar Pasta is it. Plus, you can have it hot and ready in 30 minutes or less, which is exactly what you need when all you want to do is put your feet up and rest a spell. Make yourself a big bowl and kick back with the amazing white cheddar sauce!
Ingredients
- 1/2 pound pasta of your choice
- 1/2 pound frozen broccoli florets
- 2/3 pound chicken breasts skinless and boneless
- salt to taste
- pepper to taste
- 1 tablespoon cooking oil
- 1 tablespoon butter
- 1 cup evaporated milk
- 1/4 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/3 teaspoon salt
- 8 ounces sharp white cheddar cheese shredded
Directions
- Bring a pot of salted water to a boil over medium-high heat.
- Once the water is boiling, add the pasta and cook until the pasta is tender but not quite al dente, about 2 minutes shy of al dente, according to the package directions.
- Add in the frozen broccoli florets and continue to cook for 2 minutes.
- Remove the pasta and broccoli from the heat and drain.
- While the pasta is cooking, season both sides of the chicken with the salt and the pepper.
- Add the cooking oil to a large skillet and heat over medium-high heat.
- Add the chicken breasts and cook on each side until golden brown and the internal temperature reaches 165 degrees F, about 5-7 minutes per side.
- Once fully cooked, transfer the chicken to a cutting board. Allow the chicken to rest for 5 minutes.
- Chop the chicken into small cubes.
- In the same skillet used to cook the chicken, add the butter and melt on medium heat. While it's melting, scrape up the browned bits from the bottom of the skillet using a wooden spoon.
- Add in the evaporated milk and continue to stir as you dissolve the browned bits from the bottom of the skillet.
- Add in the garlic powder, the smoked paprika, and the salt.
- Once the mixture is hot, add in the white cheddar cheese, a little at a time, until a sauce is formed. Reduce the heat to low.
- Add the pasta, the broccoli, and the cooked chicken to the sauce. Coat fully.
- Serve!
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