Why You'll Love This Recipe
I love making this Creamy Chicken Pasta because it’s incredibly rich, comforting, and easy to customize. The sauce is velvety smooth, the chicken turns out tender every time, and it’s the kind of meal that makes everyone around the table happy. Plus, I make it without any alcohol, so it’s a great option for family dinners or anyone avoiding wine in cooking.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts
- Italian seasoning
- All-purpose flour (for dredging and thickening)
- Olive oil
- Butter
- Minced garlic
- Chicken broth (used instead of wine)
- Half and half (or a mix of light cream and milk)
- Parmesan cheese (grated)
- Romano cheese (grated)
- Pasta (shells or any kind I have on hand)
- Salt and pepper
- Fresh parsley or lemon juice for garnish (optional)
Directions
- I slice the chicken breasts in half to make thinner cutlets, then season them with Italian seasoning and dredge lightly in flour.
- In a large skillet, I heat olive oil over medium-high heat and sear the chicken until golden and cooked through. Once done, I set it aside.
- In the same skillet, I melt the butter and sauté the minced garlic until fragrant.
- I sprinkle in flour to form a roux and cook it for a minute.
- Gradually, I whisk in chicken broth (instead of wine), then the half and half. I season with a bit of salt and pepper.
- While the sauce simmers, I boil the pasta until just al dente and then drain it.
- I stir the Parmesan and Romano cheese into the sauce until melted, then return the sliced chicken and cooked pasta to the skillet, tossing to coat.
- If needed, I add a splash of pasta water to loosen the sauce. I finish with fresh parsley or lemon juice before serving.
Servings and timing
This recipe serves about 4 people.
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes
Variations
- Sometimes I add baby spinach, sun-dried tomatoes, or mushrooms for more flavor and texture.
- For a spicy kick, I include red pepper flakes.
- I swap out the pasta shape depending on what I have—penne, bowtie, or linguine all work well.
- To lighten it up, I use milk instead of half and half, though the sauce won’t be as rich.
storage/reheating
I store leftovers in the fridge in an airtight container for up to 3 days. When reheating, I use the stovetop and stir in a little chicken broth or milk to bring back the creamy texture. The microwave works too, though I stir halfway through for even heating.
FAQs
What can I use instead of white wine in the sauce?
I always use chicken broth as a substitute. It adds savory flavor without alcohol.
Can I make this with rotisserie chicken?
Yes, I’ve done that when I’m short on time. I skip the searing step and add the shredded rotisserie chicken right before combining it with the pasta and sauce.
Can I make this dish ahead of time?
I can cook everything ahead and store it in the fridge, but I usually wait to combine the pasta and sauce until just before serving to keep it from getting too thick.
What kind of pasta works best for this recipe?
I like pasta shells, but penne, rigatoni, or fettuccine also hold the creamy sauce really well.
How can I make it gluten-free?
I use a gluten-free flour for the dredging and sauce, and pair it with my favorite gluten-free pasta.
Conclusion
This Creamy Chicken Pasta is one of my favorite easy dinner recipes. It’s rich, flavorful, and doesn’t require any alcohol, making it perfect for everyone at the table. I love how versatile it is, and it always turns out creamy and satisfying. Whether I’m feeding family or enjoying leftovers for lunch, this dish never disappoints.-
Creamy Chicken Pasta
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Pasta is rich, comforting, and made without wine—perfect for family dinners. Tender chicken is coated in Italian seasoning, pan-seared to perfection, and tossed in a velvety garlic cream sauce with Parmesan and Romano cheese. It’s an easy weeknight dinner that’s full of flavor, customizable with add-ins like spinach or sun-dried tomatoes, and completely alcohol-free.
Ingredients
- Boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- ¼ cup all-purpose flour (for dredging and thickening)
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3–4 garlic cloves, minced
- 1 cup chicken broth (used instead of wine)
- 1 cup half and half (or a mix of light cream and milk)
- ½ cup grated Parmesan cheese
- ¼ cup grated Romano cheese
- 8 oz pasta shells (or any preferred pasta)
- Salt and pepper to taste
- Optional: chopped fresh parsley or lemon juice for garnish
- Optional add-ins: baby spinach, mushrooms, sun-dried tomatoes, red pepper flakes
Instructions
- Slice chicken breasts in half to create thin cutlets. Season with Italian seasoning and dredge lightly in flour.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic until fragrant.
- Sprinkle in flour and stir to create a roux. Cook for about 1 minute.
- Gradually whisk in chicken broth, then half and half. Season with salt and pepper. Simmer gently.
- Meanwhile, cook pasta until al dente. Drain and reserve some pasta water.
- Stir Parmesan and Romano cheese into the sauce until melted. Return sliced chicken and cooked pasta to the skillet. Toss to coat.
- If needed, thin the sauce with a splash of reserved pasta water. Finish with fresh parsley or lemon juice, if desired.
Notes
- For a lighter version, substitute milk for half and half.
- Add red pepper flakes for a spicy twist.
- Use gluten-free flour and pasta to make this dish gluten-free.
- Rotisserie chicken can be used to save time—just skip the searing step.
- Best to combine pasta and sauce just before serving to keep the texture creamy.
