Prep Chicken: Slice the chicken breast into thin strips and season generously with dry mustard, thyme, oregano, salt, and pepper. Let it rest for 5 minutes.

Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken strips, cooking for about 6-8 minutes or until golden brown and cooked through.

Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions, about 9-11 minutes, until al dente.

Make Sauce: In the same skillet, melt 2 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour. Gradually pour in 1 cup of dry white wine, followed by 2 cups of milk, cooking until thickened.

Add Flavor: Stir in minced garlic and chopped onion, cooking until onion is translucent. Mix in 1 tablespoon of Dijon mustard and seasonings to enhance the sauce.

Combine: Add 2 cups of shredded white cheddar cheese to the sauce, stirring until melted. Toss in the cooked chicken and drained pasta, cooking for another 2-3 minutes.

Serve: Scoop generous portions onto warm plates, garnish with fresh thyme or crushed red pepper, and serve immediately.