Sharp Cheddar Chicken Pasta

I am loving pasta week. My thighs…not so much. But this was worth it! I knew I had to try this recipe after I noticed it flying around Pinterest. The flavors in this pasta are just amazing. The slight tang from the mustard, the flavorful herbs de provence, and a bit of heat from the red pepper flakes. It’s macaroni and cheese….all grown up. The original recipe called for fresh herbs such as thyme, which I’m sure would  be delicious. I didn’t have any on hand and the herbs de provence proved to be a delicious substitution.

Sharp Cheddar Chicken Pasta

For Chicken ~

• 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
• 1 tsp. dry mustard
• 1 tsp. herbs de provence
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tbsp. olive oil

Heat the olive oil in a large skillet over medium heat. Mix together mustard, herbs de provence, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes per side until cooked through. Remove to a plate and cover with foil.

For pasta ~

1 pound short-cut pasta (I used large shells)
2 tbsp. butter
2 tbsp flour
2 cloves garlic, minced
1 small onion, finely diced
1/4 cup dry white wine, or chicken broth
1 tbsp. dijon mustard
8 oz sharp cheddar cheese, grated
2 cups milk (I used whole milk)
1 tbsp. herbes de provence
crushed red pepper flakes to taste
parmesan cheese to taste

Bring water to boil in a large pot, add salt and pasta and cook to al dente. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and mustard. Cook about 5 minutes, until onions are translucent. Reduce heat to low and slowly add milk, stirring to combine. Cook about 5-7 minutes more until mixture begins to thicken. Add cheese and stir to melt. Add chicken, pasta, and herbs de provence and toss to incorporate sauce.  Serve topped with crushed red pepper flakes and parmesan cheese. Enjoy!

Recipe adapted from Homemade by Holman