Description
A hearty one-pan meal featuring tender chicken breast and al dente shell pasta in a rich cheddar cheese sauce.
Ingredients
Scale
- 1.5 pounds boneless skinless chicken breast
- 12 ounces dried medium shell pasta
- 4 tablespoons unsalted butter
- 0.25 cup all-purpose flour
- 3 cups whole milk
- 3 cups sharp cheddar cheese (freshly shredded)
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika (optional)
Instructions
- Slice chicken into ½-inch strips and season. Boil pasta in salted water until al dente, reserving 1 cup of water.
- Sear chicken in a hot skillet until golden and cooked through (165°F). Remove and set aside.
- Melt butter in the same pan, whisk in flour to make a roux, and cook for 1-2 minutes.
- Slowly whisk in milk and cook until thickened. Stir in spices and mustard.
- Add cheese gradually until melted, then fold in pasta and chicken. Adjust consistency with pasta water.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 600
- Sugar: 5
- Sodium: 800
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 120
Keywords: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to restore sauce consistency.