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.

Ingredients

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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

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.
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.
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.
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.
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.

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.

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