White Cheddar Chicken Pasta

Heat olive oil in a large skillet over medium heat.

Mix together mustard, thyme, salt and pepper and sprinkle over the chicken. Add chicken into the skillet with the hot oil and brown until cooked through and no longer pink. Remove chicken to a plate and cover with foil.

Heat water to boiling in a large stock pot for pasta. Once it’s boiling, add salt and pasta. Cook 10 minutes and then drain off the water.

While pasta is cooking, melt butter in a large skillet over medium heat. Add flour and whisk until combined. Add wine, garlic and mustard. Mix until combined. 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 and pasta to the sauce and mix. Top with crushed red pepper flakes and Parmesan cheese.