Here's a recipe for White Cheddar Chicken Pasta that serves 4:
**Required Ingredients:**
* 8 oz. pasta of your choice (e.g., fettuccine, linguine, or bow tie)
* 1 lb. boneless, skinless chicken breast, cut into bite-sized pieces
* 2 tbsp. unsalted butter
* 1 cup heavy cream
* 1/2 cup grated white cheddar cheese
* 1/4 cup grated Parmesan cheese
* 1 tsp. dried thyme
* Salt and pepper to taste
* Fresh parsley, chopped (optional)
**Optional Ingredients:**
* 1 cup mixed bell peppers (e.g., green, red, and yellow) for added color and flavor
* 1/2 cup diced onions for extra flavor
* 1/2 cup sliced mushrooms for added texture
* 1/4 cup chopped fresh basil for a Mediterranean twist
* 1/4 cup chopped fresh chives for added onion flavor
* Crushed red pepper flakes for an extra kick of heat
**Cooking Steps:**
1. **Cook the pasta**: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the pasta.
2. **Prepare the chicken**: Season the chicken with salt, pepper, and thyme. In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Transfer the chicken to a plate and set aside.
3. **Make the sauce**: In the same skillet, add the remaining 1 tablespoon of butter. Once melted, add the heavy cream and bring to a simmer. Let it cook for 2-3 minutes or until the sauce starts to thicken.
4. **Add the cheese and chicken**: Stir in the grated white cheddar and Parmesan cheese until melted and smooth. Add the cooked chicken back into the sauce and stir to combine.
5. **Combine with pasta**: Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated with the sauce. If the sauce seems too thick, add some of the reserved pasta water.
6. **Season and serve**: Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
**Cooking Tips:**
* Use high-quality cheese for the best flavor. White cheddar and Parmesan are essential for this recipe.
* Don't overcrowd the skillet when cooking the chicken. Cook in batches if necessary.
* Stir the sauce constantly to ensure the cheese melts evenly and the sauce doesn't burn.
* Add the cooked pasta to the skillet while the sauce is still warm to prevent the pasta from becoming mushy.
* Experiment with different pasta shapes and sizes to change the texture of the dish.
**Variations:**
* **Roasted vegetable version**: Add roasted mixed bell peppers, onions, and mushrooms to the dish for added flavor and texture.
* **Mediterranean twist**: Add chopped fresh basil, oregano, and artichoke hearts for a Mediterranean-inspired version.
* **Spicy kick**: Add crushed red pepper flakes to the sauce for an extra spicy kick.
* **Dairy-free version**: Use a dairy-free alternative to heavy cream, such as almond milk or cashew cream, and replace the Parmesan cheese with a dairy-free Parmesan alternative.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like more variations.
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