This comforting pasta dish combines tender chicken with a rich, creamy white cheddar sauce. Ready in under 30 minutes, it’s perfect for busy weeknights but tastes like it took hours.

Ingredients & Equipment

For the Pasta:

• 1 lb penne pasta
• 2 chicken breasts, diced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Salt and pepper to taste

For the Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 2 cups sharp white cheddar, freshly grated
• 1/2 cup Parmesan cheese, grated
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne (optional)

Equipment Needed:

• Large pot for pasta
• Large skillet
• Whisk
• Cheese grater
• Colander
• Measuring cups/spoons

Step-by-Step Instructions

1. Cook Pasta (10 minutes)

• Boil pasta in salted water
• Cook until al dente
• Reserve 1 cup pasta water
• Drain and set aside

1. Cook Chicken (8 minutes)

• Heat oil in large skillet
• Season chicken with salt and pepper
• Cook until golden and done
• Remove to plate

1. Make Sauce (10 minutes)

• Melt butter in same skillet
• Add garlic, cook 1 minute
• Whisk in flour, cook 2 minutes
• Gradually add milk, whisking constantly
• Simmer until thickened
• Add cheeses and seasonings

1. Combine (2 minutes)

• Add pasta to sauce
• Return chicken to pan
• Toss until well coated
• Add pasta water if needed

Pro Tips

• Grate cheese fresh for best melting
• Don’t overcook pasta
• Season each component
• Keep pasta water for adjusting sauce
• Let cheese come to room temperature

Variations

Protein Options:

• Rotisserie chicken
• Shrimp
• Italian sausage
• Bacon

Cheese Combinations:

• Mixed white and yellow cheddar
• Gruyere
• Fontina
• Gouda

Add-ins:

• Broccoli
• Mushrooms
• Spinach
• Sun-dried tomatoes
• Roasted garlic

Storage & Reheating

Refrigerator:

• Store up to 4 days
• Keep in airtight container

Reheating:

• Add splash of milk
• Heat gently on stovetop
• Stir frequently
• Microwave in short intervals

Troubleshooting

Grainy Sauce:

• Use room temperature milk
• Add cheese gradually
• Remove from heat before adding cheese
• Use freshly grated cheese

Too Thick:

• Add reserved pasta water
• Add warm milk gradually
• Don’t overcook sauce

FAQs

Can I use pre-shredded cheese?
Fresh-grated melts better; pre-shredded has anti-caking agents.

Can I make this ahead?
Best served fresh, but can reheat with added milk.

How to prevent sauce from breaking?
Don’t overheat when reheating, add liquid gradually.

This pasta combines the comfort of mac and cheese with the satisfaction of a complete meal. The key is creating a smooth sauce base and not overcooking the pasta. Remember to adjust seasonings to taste and don’t skip grating the cheese fresh.