Creamy Chicken Pasta (2024)

4.98 from 45 ratings

Servings: 4 people

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US Customary - Metric

Chicken

• ▢ 1 large boneless skinless chicken breast
• ▢ Salt/pepper
• ▢ 2 teaspoons Italian seasoning
• ▢ ¼ cup flour
• ▢ 1-2 tablespoons olive oil

Pasta/Sauce

• ▢ ½ cup dry white wine, see notes
• ▢ 3 tbsp butter
• ▢ 3 cloves garlic, minced
• ▢ 3 tbsp flour
• ▢ 1 ¼ cups half and half, (half light cream, half milk)
• ▢ ¾ cups chicken broth
• ▢ ½ chicken bouillon cube
• ▢ 1/3 cup Parmesan cheese, grated
• ▢ 1/3 cup Romano cheese, grated, see notes
• ▢ ½ lb. pasta, any kind
• ▢ 1 cup pasta water, optional
• ▢ 1 lemon, optional

Seasonings

• ▢ ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings
• ▢ 1/8 teaspoon smoked paprika

Prep Work

• Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.

Season/Sear the Chicken

• Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)

• Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.

Make the Sauce

• Start boiling water for the pasta.

• Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.

• Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

• Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.

• Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially.

Boil the Pasta

• Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water.

Finish the Dish

• Gradually sprinkle the cheese into the sauce, stirring continuously.

• Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine.

• If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)

• Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Pro Tips:

• Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
• Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta.
• Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe.If needed, all Parmesan can be used instead of Parmesan and Romano.
• Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
• Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
• Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.
• Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use Frank's hot sauce.)
• Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.
• For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
• I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
• Addreserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water.
• Frozen sauce should be thawed overnight in the fridge before reheating.

The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.

Course: Main Course, Pasta

Cuisine: American, Italian

Author: Stephanie