White Cheddar Chicken Pasta

Step 1 -In a small bowl, mix the dried thyme, dry mustard, salt, dried oregano, and freshly ground black pepper. Set aside.

Step 2 -Cut the chicken breasts into 1-inch cubes or thin strips. Sprinkle with the seasoning mixture.

Step 3 -In a large skillet, heat the olive oil.

Step 4 -Then cook the chicken in the oil until browned on both sides and cooked through, about 5-7 minutes. Move the cooked chicken to a plate. Set aside.

Step 5 -Fill a large pot with water, bringing it to a boil. Add in the rotini and salt to taste. Then, cook according to the package instructions, until al dente. Drain and set aside.

Step 6 -In the same skillet that you used to cook the chicken, melt the butter. Once melted, add in the all-purpose flour, mixing it for about a minute until the raw flour smell dissipates.

Step 7 -Then, add in the dry white wine, minced garlic, dijon mustard, and diced onions, mixing to combine. Cook until the onions are soft and translucent, for 3-5 minutes.

Step 8 -Slowly pour in the milk, adding a little bit at a time and stirring after each addition. Cook for 4-6 minutes on low heat, or until thickened.

Step 9 -Add in the shredded white cheddar cheese. Stir and cook until the cheese is fully melted.

Step 10 -Add in the pasta and cooked chicken, mixing until fully covered with the sauce.

Step 11 -Sprinkle with fresh thyme and crushed red pepper flakes. Serve immediately.