Description
A rich and flavorful Creamy Chicken Pasta recipe featuring tender seared chicken breast in a luscious homemade cream sauce with Parmesan and Romano cheeses, infused with garlic, herbs, and a hint of white wine. This comforting dish is finished with pasta tossed to perfection and an optional fresh lemon squeeze for brightness.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ¼ cups half and half (half light cream, half milk)
- ¾ cups chicken broth
- ½ chicken bouillon cube
- 1/3 cup Parmesan cheese, grated
- 1/3 cup Romano cheese, grated
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon mustard powder
- ½ teaspoon parsley (dried)
- 1/8 teaspoon smoked paprika
Pasta & Garnish
- ½ lb pasta (any kind)
- 1 cup reserved pasta water (optional)
- 1 lemon (optional)
Instructions
- Prep Work: Combine half and half, chicken broth, and all dried seasonings in a large measuring cup and set aside. Measure and organize all other ingredients before starting. Place a measuring cup in your colander to reserve pasta water later.
- Season and Sear the Chicken: Slice the chicken breast horizontally into 2-4 thinner pieces. Cover with plastic wrap and pound to approximately 1-inch thickness. Pat dry. Season both sides with salt, pepper, and Italian seasoning, then dust evenly with flour to coat. Heat olive oil over medium-high heat in a large skillet. Sear the chicken for 3-4 minutes on each side until golden brown. Remove and let rest for 10 minutes before slicing into strips.
- Deglaze and Begin the Sauce: Add the white wine to the hot skillet and reduce heat to medium. Scrape the bottom with a silicone spatula to loosen browned bits (fond). Simmer gently and reduce volume by half, about 3-4 minutes.
- Add Butter, Garlic, and Flour: Stir in butter and minced garlic, cooking for one minute until fragrant. Sprinkle flour over the mixture and stir continuously for two minutes to cook out the raw flour taste.
- Create the Cream Sauce: Gradually whisk in the half and half and chicken broth mixture in small splashes, stirring steadily to maintain a smooth roux and thick sauce. Stir in the crumbled chicken bouillon cube. Bring to a gentle simmer, then reduce heat to low and partially cover the skillet.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, stirring occasionally. Drain the pasta, reserving 1 cup of the cooking water for later use.
- Finish the Sauce and Combine: Slowly add and stir the Parmesan and Romano cheeses into the sauce until well incorporated. Add the drained pasta to the sauce, gently tossing with a silicone spatula. Incorporate the sliced chicken along with any resting juices, tossing until combined.
- Adjust Consistency and Garnish: If desired, add reserved pasta water in small amounts to loosen the sauce to your preferred consistency. Optionally, squeeze fresh lemon over the pasta for brightness, garnish with parsley, and serve.
Notes
- Using dry white wine adds a subtle acidity and depth to the sauce; substitute with extra chicken broth or grape juice if preferred.
- Romano cheese can be substituted with additional Parmesan, but Romano adds a sharper flavor.
- Reserving pasta water helps adjust sauce consistency and is especially helpful when reheating leftovers.
- Lemon juice is optional but recommended for a fresh, tangy finish.
