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Creamy Chicken Pasta Recipe

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3.8 from 28 reviews

This creamy chicken pasta recipe delivers a rich and flavorful dish featuring tender, seared chicken breast combined with a luscious homemade cream sauce infused with garlic, Parmesan, Romano cheeses, and subtle seasonings. Perfect for a comforting weeknight meal, it pairs al dente pasta with a velvety sauce that can be customized with fresh lemon juice and reserved pasta water for ideal consistency and brightness.

Ingredients

Chicken and Seasoning

  • 1 large boneless skinless chicken breast
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1-2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon mustard powder
  • ½ teaspoon dried parsley
  • 1/8 teaspoon smoked paprika

Sauce

  • ½ cup dry white wine
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 ¼ cups half and half
  • ¾ cup chicken broth
  • ½ chicken bouillon cube
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup Romano cheese, grated

Pasta

  • ½ lb. pasta (any kind)
  • 1 cup reserved pasta water (optional)

Optional Garnish

  • 1 lemon, for squeezing over pasta

Instructions

  1. Prep Work: Combine half and half, chicken broth, and all dried seasonings in a large measuring cup with a spout. Measure all ingredients before starting. Place a measuring cup inside the colander to reserve pasta water when draining.
  2. Season and Sear the Chicken: Slice the chicken breast lengthwise into 2-4 thinner pieces. Cover with plastic wrap and pound to about 1-inch thickness. Pat dry, season with salt, pepper, and Italian seasoning. Coat both sides lightly with flour to prevent sticking and add texture. Heat olive oil in a large skillet over medium-high heat, then sear chicken pieces for 3-4 minutes per side until golden. Remove and let rest for 10 minutes, then slice into strips.
  3. Start Sauce Base: In the same skillet, add the dry white wine and reduce over medium heat until half evaporates, about 3-4 minutes, scraping up fond with a silicone spatula for flavor.
  4. Create the Roux: Add butter and minced garlic to the skillet and sauté for 1 minute. Sprinkle in 3 tablespoons flour and stir continuously for 2 minutes until raw flour aroma is gone, forming a light roux.
  5. Add Liquids: Slowly add the half and half and chicken broth mixture in small splashes, stirring constantly to maintain a smooth, thick sauce. Add the ½ chicken bouillon cube and bring sauce to a gentle simmer. Reduce heat to low and partially cover the skillet.
  6. Cook Pasta: Bring a pot of salted water to a boil. Add pasta and cook until al dente, following package instructions. Stir occasionally to prevent sticking. Drain pasta, reserving 1 cup of pasta water.
  7. Finish the Sauce: Gradually stir in Parmesan and Romano cheeses to the sauce until melted and smooth.
  8. Combine Pasta and Chicken: Add cooked pasta to the sauce and gently toss using a silicone spatula. Incorporate the sliced chicken along with any resting juices and mix well.
  9. Adjust Sauce Consistency: Add reserved pasta water gradually to loosen the sauce if needed, tossing gently to combine. This also helps when reheating leftovers.
  10. Optional Garnish and Serve: Squeeze fresh lemon juice over the finished pasta for brightness. Garnish with fresh parsley if desired and serve immediately.

Notes

  • Dry white wine adds depth to the sauce; you can substitute chicken broth if preferred.
  • Use Romano cheese for its sharp flavor; Parmesan is milder and creamy.
  • Reserving pasta water is key to adjusting sauce consistency perfectly.
  • Fresh lemon juice elevates the flavors and adds a fresh contrast to the creamy sauce.
  • Be careful not to overcook pasta; al dente texture complements the creamy sauce best.

Find it online: https://recipethrive.com/creamy-chicken-pasta-recipe/