Cranberry White Cheddar Chicken Pasta
This Cranberry White Cheddar Chicken Pasta is a creamy chicken pasta recipe made with tender chicken, rotini pasta, sharp white cheddar cheese, dried cranberries, crunchy pecans, and a rich homemade cheese sauce. An easy holiday meal to make in just 30 minutes!
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I used to make this meal during the fall and holiday season when cranberries are a wildly popular ingredient to use (and for sure, you have that available in your pantry). It’s a great choice for family dinners, potlucks, holiday gatherings, or even a comforting Sunday meal.
This Millionaire Cranberry Salad is very popular to make and uses your cranberries.
Also, apples are in season, and this Apple Cranberry Coleslaw Salad is perfect to save for later.
How to Make Cranberry White Cheddar Chicken Pasta
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Cook the pasta according to the package directions until al dente. Drain and set aside.
2. In a large skillet or Dutch oven, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
3. Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking continuously until smooth.
4. Add the cream cheese, white cheddar cheese, onion powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy.
5. Add the cooked pasta, chicken, dried cranberries, and pecans to the skillet. Stir until everything is evenly coated in the sauce.
6. Remove from heat and sprinkle the sliced chives over the top before serving.
Serve & Enjoy!
Important Recipe Notes
- Cook the pasta just until al dente since it will continue to absorb some of the sauce after it’s mixed together. This helps keep the pasta from getting too soft.
- Use rotisserie chicken for an even faster way to prepare on busy nights.
- Soften the cream cheese before adding it to the sauce so it melts smoothly without leaving lumps.
- Shred your own white cheddar cheese if possible. Freshly shredded cheese melts much better than pre-shredded cheese and creates a creamier sauce.
- If the sauce becomes too thick, stir in a splash of milk until it reaches your preferred consistency.
- Toast the pecans for a few minutes before adding them for extra crunch and a richer nutty flavor.
- Add the dried cranberries at the end so they stay soft and slightly chewy instead of becoming overly plump.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a little milk to bring the creamy sauce back to life.
- You can change the rotini for penne, bow tie, or shells if that’s what you have on hand.
Cranberry White Cheddar Chicken Pasta
Ingredients
- 12 oz rotini pasta
- 2 tbsp of butter
- 3 cloves of garlic minced
- 2 tbsp of flour
- 2 cups of milk
- 4 oz of cream cheese softened
- 2 cups of shredded white cheddar cheese
- 1 tsp of onion powder
- 1 tsp salt
- 1 tsp pepper
- 1 cup of dried cranberries
- 2 cups of cooked chicken diced
- 1 cup of chopped pecans
- 1/4 cup of chopped chives
Instructions
- Cook the pasta according to the package directions until al dente. Drain and set aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the garlic and cook for 30 seconds until fragrant.
- Whisk in the flour and cook for 1 minute. Slowly pour in the milk while whisking continuously until smooth.
- Add the cream cheese, white cheddar cheese, onion powder, salt, and black pepper. Stir until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked pasta, chicken, dried cranberries and pecans to the skillet. Stir until everything is evenly coated in the sauce.
- Remove from heat and sprinkle the sliced chives over the top before serving.
Check Out More Pasta Recipe Ideas!
Slow Cooker Creamy Queso Chicken Pasta
