This Creamy Chicken Pasta is an absolute favorite for any pasta lover! With a rich, flavorful cream sauce that’s packed with tender chicken, Parmesan, and Romano cheese, this dish is a comforting meal that’s easy to prepare. Add some veggies like spinach, mushrooms, or tomatoes to customize it to your taste. The combination of tender pasta and creamy sauce is sure to be a hit with your family and friends! ????????
Ingredients
For the Chicken:
- 1 large boneless, skinless chicken breast
- Salt & pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1–2 tablespoons olive oil
For the Pasta/Sauce:
- ½ cup dry white wine (see notes for alternatives)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ¼ cups half and half
- ¾ cups chicken broth
- ½ chicken bouillon cube
- ⅓ cup Parmesan cheese, grated
- ⅓ cup Romano cheese, grated (optional)
- ½ lb pasta of your choice
- 1 cup reserved pasta water (optional)
- 1 lemon (optional, for serving)
For Seasoning:
- ½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley, dried seasonings
- ⅛ teaspoon smoked paprika
Instructions
- Prep Work:
- In a large measuring cup, combine the half and half, chicken broth, and all seasonings. Set aside.
- Prepare a measuring cup in your colander for reserving pasta water when draining.
- Season and Sear the Chicken:
- Slice the chicken breast in half lengthwise to create thinner pieces. Pound each side to about 1-inch thick.
- Season with salt, pepper, and Italian seasoning. Dust lightly with flour on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Set aside and let it rest before slicing into strips.
- Make the Sauce:
- Boil water for the pasta. In the same skillet, pour in the wine to deglaze, scraping up any bits from the pan.
- Reduce the wine by half (about 3-4 minutes), then add butter and garlic. Cook for 1 minute.
- Stir in the flour and cook for 2 minutes until the raw flour smell is gone.
- Gradually add the half and half and chicken broth mixture, stirring continuously to prevent lumps.
- Add the chicken bouillon cube and bring to a simmer. Reduce heat and partially cover.
- Cook the Pasta:
- Salt the boiling water and cook your pasta until al dente. Drain, reserving 1 cup of pasta water.
- Finish the Dish:
- Gradually add the grated Parmesan and Romano cheeses into the sauce, stirring until smooth.
- Toss the pasta into the sauce, followed by the sliced chicken and any juices. Stir to combine.
- If the sauce is too thick, add a little reserved pasta water to adjust the consistency.
- Optionally, squeeze fresh lemon juice over the pasta before serving. Garnish with parsley for a pop of color.
Tips and Notes:
- Wine: Sauvignon Blanc or Chardonnay works best. If you prefer not to use wine, chicken broth is a great alternative.
- Pasta: Any pasta works—fettuccine, shells, or linguine are all great options.
- Cheese: Grate the cheese from a wedge for the best flavor and meltability.
- Bouillon: Better Than Bouillon is my go-to, but you can skip the bouillon cube if you don’t have it.
- Add-ins: Try adding sautéed mushrooms, spinach, or roasted broccoli for extra flavor and nutrition!
- Make-ahead: You can make the sauce ahead of time and store it in the fridge. Reheat with a splash of pasta water or milk for a smooth consistency.
Nutrition:
- Calories: 526 kcal
- Carbohydrates: 54g
- Protein: 28g
- Fat: 20g
- Saturated Fat: 9g
- Cholesterol: 80mg
- Sodium: 810mg
- Fiber: 3g
- Sugar: 6g
- Vitamin A: 447 IU
- Vitamin C: 16mg
- Calcium: 290mg
- Iron: 2mg
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