2–3 boneless, skinless chicken breasts cut into 1 in pieces
1 TB fresh thyme
salt and pepper
For the pasta
1 lb fusilli pasta or rotini
2 tbsp butter
2 tbsp flour
2 tsp minced garlic
2 c milk
1 c shredded triple cheddar cheese
2 tsp fresh thyme
1 tsp oregano
1/4 c grated Parmesan cheese
Cook pasta as directed on the box to al dente.
While pasta is cooking, add oil to a pan and add chicken pieces. Sprinkle on thyme, salt, and pepper and cook until chicken is cooked through.
In a separate pan, add butter and melt on medium heat. Once melted, add flour and whisk together. Add garlic and cook for a few minutes, followed by the milk. Cook until the sauce thickens and then add cheese and stir to melt.
Then, add chicken pieces and pasta to the sauce and mix until well combined. Sprinkle on thyme and oregano. Top with grated Parmesan cheese and serve warm.
Keywords: White Cheddar Chicken Pasta, Chicken Pasta, Cheddar Pasta