Creamy Chicken Pasta Recipe

I absolutely love this Creamy Chicken Pasta Recipe because it combines that silky, dreamy sauce with tender chicken and pasta that just hits the spot every single time. When I first tried this, I remember thinking how perfect it is for those nights when you want something comforting yet a little fancy without spending hours in the kitchen. You ll find that the balance of cheeses, garlic, and a splash of white wine really makes this dish special and keeps everyone coming back for seconds.

This recipe works wonders as a weeknight dinner or a casual weekend treat with friends. It s versatile too-you can easily swap in your favorite pasta shape or add extra veggies if you want. Plus, the step-by-step method I’ve shared makes it super approachable even if you re new to home cooking or just want to impress without stress. Trust me, you re going to want to keep this Creamy Chicken Pasta Recipe in your regular rotation.

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Ingredients You’ll Need

Each ingredient in this Creamy Chicken Pasta Recipe plays a role in giving you that perfect harmony of flavors and textures. From the chicken seasoned to perfection to the cheeses that thicken and flavor the sauce, these components come together to create something really special.

• Chicken: I prefer using boneless, skinless breasts because they cook evenly and stay juicy when properly seared.
• Italian seasoning: This blend adds an herby warmth without overpowering the delicate creaminess.
• Flour: Dusting the chicken helps create a light crust and thickens the sauce later, so don’t skip it.
• Olive oil: Adds flavor and is perfect for searing the chicken without burning.
• Dry white wine: I like a crisp wine here-the alcohol cooks off, leaving behind a subtle fruity depth.
• Butter: Vital for richness and smoothing out the sauce’s texture.
• Garlic: Fresh cloves give it that aromatic punch you want in every creamy pasta dish.
• Half and half: Using a mix of milk and light cream keeps the sauce luscious but not overly heavy.
• Chicken broth: For that savory backbone-use low sodium so you can control saltiness.
• Chicken bouillon cube: Just a bit boosts umami flavor beautifully.
• Parmesan cheese: Freshly grated melts perfectly and adds nuttiness.
• Romano cheese: Stronger than Parmesan, it amps up the savory notes-a tip I learned from family recipes!
• Pasta: Any shape works, but I enjoy fusilli or penne because they hold sauce well.
• Pasta water: Keep some reserved to loosen your sauce if needed-trust me, it works wonders when reheating leftovers.
• Lemon (optional): A squeeze at the end brightens the entire dish and cuts through the richness.
• Seasonings (onion powder, garlic salt, oregano, basil, mustard powder, parsley, smoked paprika): These dried herbs and spices layer flavor subtly but meaningfully.

Variations

I love that this Creamy Chicken Pasta Recipe is a fantastic blank canvas-you can really make it your own with just a few tweaks. I often switch things up depending on what s in season or what leftovers need using up.

• Add Veggies: My go-to is throwing in some spinach or roasted red peppers for a pop of color and extra nutrition.
• Swap Chicken for Shrimp: For a seafood twist, shrimp cooks quickly and pairs beautifully with the creamy sauce.
• Make it Gluten-Free: Use your favorite gluten-free flour and pasta to keep it gluten-friendly without losing flavor or texture.
• Spicy Kick: Sprinkle in some red chili flakes or a dash of cayenne if you like a bit of heat-the family loves this version!

How to Make Creamy Chicken Pasta Recipe

Step 1: Prep and Season Your Chicken

The first thing I do is slice the chicken breast lengthwise so I get a few thinner pieces. Then, I put some plastic wrap over and gently pound them to about an inch thick-this is a trick I learned that helps the chicken cook evenly and stay juicy. Next, pat the chicken dry with paper towels (this helps the flour stick and makes the sear better). Season each side with salt, pepper, and Italian seasoning, then sprinkle that flour evenly over the chicken and rub it in. That flour crust is a game-changer for texture.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking. Place the chicken pieces in and let them cook undisturbed for 3-4 minutes per side until you get a beautiful golden crust. Resist the urge to move it too early-that crust locks in moisture and flavor. Once done, transfer the chicken to a plate and let it rest for about 10 minutes before slicing into strips. This resting step is something I always remind myself not to skip so the juices settle.

Step 3: Create the Sauce Base

Now, add that dry white wine to the same skillet over medium heat. Use a silicone spatula to scrape up all those golden brown bits left behind-that s pure flavor magic (fond, as chefs call it). Let the wine reduce by half, which usually takes about 3-4 minutes; this concentrates the flavor and cooks off the alcohol. Then stir in the butter and minced garlic, cooking just until fragrant, about a minute. After that, sprinkle in the flour and keep stirring for 2 minutes to get rid of the raw flour taste and build your roux. This slow, mindful stirring is key to avoiding lumps later.

Step 4: Finish the Creamy Sauce

Slowly whisk in the pre-mixed half and half, chicken broth, and seasonings-add it in small splashes and keep stirring constantly to keep everything smooth. Toss in half a chicken bouillon cube-it s a little secret that boosts that savory depth. Bring everything to a gentle bubble, then lower the heat and partially cover the pan. This low, slow simmer lets the sauce thicken perfectly while you prepare the pasta.

Step 5: Cook Your Pasta Al Dente

Salt a big pot of boiling water well (it should taste like the sea!), then add your chosen pasta. Stir occasionally so it doesn t stick and cook until just al dente-the timer is your best friend here because overcooked pasta can really throw off the texture. Once done, drain the pasta but reserve about a cup of that starchy pasta water in your measuring cup-that liquid is magic for adjusting sauce thickness later.

Step 6: Bring It All Together

Gradually sprinkle in the Parmesan and Romano cheeses, stirring constantly so the sauce becomes delightfully cheesy and smooth. Add the cooked pasta to the skillet and gently toss with a silicone spatula to coat everything evenly. Then fold in the sliced chicken and any juices from the plate for extra yum. If the sauce feels too thick or stiffens as it cools, stir in small splashes of that reserved pasta water until it reaches your ideal creaminess. We usually finish with a squeeze of fresh lemon juice for brightness-my family swears by this little touch!

How to Serve Creamy Chicken Pasta Recipe

Garnishes

I usually finish this dish with a sprinkle of chopped fresh parsley for color and a bit of lemon zest to enhance the brightness. Sometimes, I add extra grated Parmesan at the table for anyone who loves it super cheesy like me. These garnishes are simple but really make the creamy chicken pasta pop on the palate and the plate.

Side Dishes

For sides, I often pair this creamy chicken pasta with a crisp green salad dressed in lemon vinaigrette or some roasted vegetables like asparagus or broccoli. Garlic bread is also an absolute winner if you re in the mood for something indulgent-perfect for mopping up any leftover sauce!

Creative Ways to Present

For a special occasion, I like to plate this pasta in shallow bowls with a small handful of microgreens on top and a thin lemon twist curled artfully on the side. Setting the table with rustic bread boards and a candle adds a cozy vibe. You can even serve it family-style in a big skillet for a casual, warm presentation that encourages sharing and conversation.

Make Ahead and Storage

Storing Leftovers

I usually keep any leftovers in an airtight container in the fridge for up to 3 days. When storing, I recommend separating the pasta from the chicken if possible to keep everything tasting fresh. Just gently toss everything together again when reheating.

Freezing

I ve frozen this creamy chicken pasta a couple of times with good results by freezing the sauce and chicken separately from the pasta. When ready to eat, thaw overnight in the fridge and reheat gently on the stovetop while stirring in a bit of reserved pasta water to bring back the creamy consistency. Just keep in mind pasta can get a bit softer after freezing, so I prefer freezing just the components.

Reheating

The best way I ve found to reheat this dish without drying it out is on the stove over low heat. Add a splash of water, broth, or leftover pasta water to loosen the sauce as it warms. Microwave works too in a pinch-just cover and stir halfway through heating to keep it creamy and avoid hot spots.

FAQs

Final Thoughts

This Creamy Chicken Pasta Recipe has truly become a staple in my kitchen because it s reliable, comforting, and just plain delicious. I love how easy it is to make yet how special it feels, whether I m cooking for my family or hosting friends. Give it a try-you ll see that with a few simple ingredients and some love in the cooking, you can create a meal that feels like a warm hug on a plate. I promise, this one s worth every bite.

Creamy Chicken Pasta Recipe

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• Author: Paula
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

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Description

This Creamy Chicken Pasta recipe combines tender seared chicken breast with a luscious homemade creamy sauce made from half and half, chicken broth, white wine, and Parmesan and Romano cheeses. Tossed with perfectly cooked pasta and seasoned with Italian herbs and a hint of lemon, this dish is a comforting and flavorful meal that’s perfect for any weeknight or special occasion.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 1 large boneless skinless chicken breast
• Salt and pepper, to taste
• 2 teaspoons Italian seasoning
• 1/4 cup flour
• 1-2 tablespoons olive oil

Pasta and Sauce

• 1/2 cup dry white wine
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 1/4 cups half and half (half light cream, half milk)
• 3/4 cups chicken broth
• 1/2 chicken bouillon cube
• 1/3 cup Parmesan cheese, grated
• 1/3 cup Romano cheese, grated
• 1/2 lb. pasta, any kind
• 1 cup reserved pasta water (optional)
• 1 lemon (optional)

Seasonings

• 1/2 teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried)
• 1/8 teaspoon smoked paprika

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Instructions

1. Prep Work: Combine the half and half, chicken broth, and all the dried seasonings together in a large measuring cup with a spout; set aside. Measure out all remaining ingredients before starting. Prepare a measuring cup in the colander for draining pasta to reserve pasta water when cooking.
2. Season and Sear the Chicken: Slice the chicken breast in half lengthwise to create thinner pieces and pound each piece under plastic wrap to about 1-inch thickness. Pat dry each side. Season both sides with salt, pepper, and Italian seasoning. Lightly coat both sides with flour, rubbing it on to give texture and prevent sticking. Heat olive oil in a large skillet over medium-high heat and sear chicken slices until golden crust forms, about 3-4 minutes per side. Remove and set aside to rest for 10 minutes, then cut into strips.
3. Make the Sauce: Begin boiling water for pasta. Add the white wine to the hot skillet used for chicken; use a silicone spatula to scrape up any browned bits (fond). Bring wine to a gentle simmer and reduce by half, about 3-4 minutes. Stir in butter and minced garlic; cook for 1 minute. Add flour and continuously stir for 2 minutes to cook out raw taste. Gradually add the half and half and chicken broth mixture in small splashes, stirring constantly to maintain a thick roux consistency. Stir in ½ chicken bouillon cube. Bring to a gentle simmer, then lower heat and partially cover the skillet.
4. Boil the Pasta: Salt the boiling water and add pasta. Cook until just al dente, stirring occasionally to prevent sticking. Set timer to avoid overcooking. Drain pasta and reserve 1 cup of pasta water.
5. Finish the Dish: Slowly sprinkle grated Parmesan and Romano cheese into the sauce, stirring continuously to melt. Add the drained pasta to the skillet and gently toss with sauce using a silicone spatula. Add sliced chicken along with any resting juices and combine well. Add reserved pasta water in small amounts if needed to loosen and smooth the sauce. Optionally, squeeze fresh lemon juice over the pasta before serving and garnish with fresh parsley.

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Notes

• Dry white wine enhances the sauce depth but can be omitted or substituted with extra chicken broth for non-alcoholic version.
• Using a combination of Parmesan and Romano cheeses provides a richer, tangier flavor.
• Reserve pasta water to adjust sauce consistency and help the sauce adhere better to pasta.
• Fresh lemon juice adds a bright, fresh finish to balance the creamy sauce.
• Pounding chicken slices ensures even cooking and tender texture.
• Be careful not to overcook pasta to maintain firm texture that complements creamy sauce.

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Nutrition

• Serving Size: 1 serving (about 1/4 of recipe)
• Calories: 550
• Sugar: 3g
• Sodium: 650mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 95mg