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Creamy Chicken Pasta Recipe

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4.5 from 133 reviews

This Creamy Chicken Pasta recipe features tender chicken breast slices seared to golden perfection, combined with a luscious homemade cream sauce infused with garlic, Parmesan, and Romano cheeses. The dish is balanced with Italian seasonings and a splash of white wine for depth, served over perfectly cooked pasta. It’s a comforting, satisfying meal perfect for weeknight dinners or casual gatherings.

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, for squeezing before serving)

Seasonings

  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon parsley (dried)
  • 1/8 teaspoon smoked paprika

Instructions

  1. Prep Work: Combine the half and half, chicken broth, and all dried seasonings—onion powder, garlic salt, oregano, basil, mustard powder, parsley, and smoked paprika—in a large measuring cup with a spout and set aside. Measure out all other ingredients before starting. Place a measuring cup inside the colander you’ll use to drain pasta to reserve pasta water later.
  2. Season and Sear the Chicken: Slice the chicken breast lengthwise into 2-4 thinner slices. Cover with plastic wrap and pound each piece to about 1-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Lightly dust both sides with flour and rub the flour evenly over the chicken surface to create texture and prevent sticking. Heat olive oil in a large skillet over medium-high heat, then add chicken slices. Sear each side for 3-4 minutes until a golden crust forms. Remove from skillet, set aside, and let rest for 10 minutes before slicing into strips.
  3. Make the Sauce: While resting the chicken, bring a large pot of water to a boil for the pasta. In the same skillet used for chicken, add the white wine over medium heat, scraping the bottom with a silicone spatula to loosen browned bits (fond). Let the wine reduce by half, about 3-4 minutes. Add butter and minced garlic, sautéing for 1 minute until fragrant. Stir in flour and cook continuously for 2 minutes to cook off the raw flour taste. Gradually add the half and half and chicken broth mixture in small splashes, stirring constantly to maintain a thick roux. Crumble in the ½ chicken bouillon cube, bring to a gentle simmer, then reduce heat to low and partially cover the skillet to keep warm.
  4. Boil the Pasta: Salt the boiling water generously and add your choice of pasta. Cook until just al dente, stirring occasionally to prevent sticking, then drain using the colander with the measuring cup underneath to reserve 1 cup of pasta water for sauce adjustments.
  5. Finish the Dish: Gradually add Parmesan and Romano cheeses into the sauce, stirring continuously until melted and smooth. Return pasta to the skillet and gently toss with the sauce using a silicone spatula until fully coated. Add the sliced chicken along with any resting juices, mixing gently to combine. If desired, add reserved pasta water gradually to loosen the sauce to your preferred consistency. Just before serving, squeeze fresh lemon juice over the pasta for a bright finish and garnish with parsley.

Notes

  • Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor; if avoiding alcohol, substitute with additional chicken broth.
  • Romano cheese adds a sharper tang compared to Parmesan; if unavailable, extra Parmesan or Pecorino Romano can be used.
  • Reserving pasta water is essential for adjusting sauce consistency, especially when reheating leftovers.
  • Lemon juice at the end adds a fresh brightness that complements the creamy sauce beautifully.
  • You can use any pasta shape you prefer, though shapes that catch sauce better, like penne or fettuccine, work great.

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