White Cheddar Chicken Pasta

For the chicken:
Heat olive oil in a large skillet over medium heat. Mix together dry mustard, 1 tablespoon thyme, salt and pepper and sprinkle over chicken pieces. When pan is hot, add chicken and brown about 3 minutes each side until cooked through. Remove to a plate and cover with foil.

For the pasta:
Heat water to boil in a large stock pot for pasta.Add salt and pasta and cook to al dente and drain according to directions. Meanwhile, melt butter in a large skillet over medium heat. Add flour and whisk to combine. Add wine, garlic, onions, and dijon 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 and pasta and toss to incorporate sauce. Add remaining 1 tablespoon thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.