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Creamy Chicken Pasta

This Creamy Chicken Pasta is coated in a rich, flavorful cream sauce and loaded with juicy chicken. Toss it with your favorite pasta, and add optional ingredients like spinach, mushrooms, or tomatoes for extra flavor!

Table of Contents

Ingredients

For the Chicken:

  • 1 large boneless skinless chicken breast
  • Salt and pepper
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1-2 tablespoons olive oil

For the Pasta and Sauce:

  • ½ cup dry white wine (see notes)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 ¼ cups half and half (half light cream, half milk)
  • ¾ cup chicken broth
  • ½ chicken bouillon cube
  • ⅓ cup Parmesan cheese, grated
  • ⅓ cup Romano cheese, grated (see notes)
  • ½ lb. pasta, any kind
  • 1 cup pasta water (optional)
  • 1 lemon (optional)

Seasonings:

  • ½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley
  • ⅛ teaspoon smoked paprika

Instructions

  1. Prep Work:
    Combine half and half, chicken broth, and seasonings in a measuring cup and set aside. Measure out all other ingredients. Place a measuring cup in the pasta colander to remember to save some pasta water when draining.
  2. Season and Sear the Chicken:
    Slice the chicken breast lengthwise into 2-4 thinner pieces. Place plastic wrap over the pieces and pound them to about 1-inch thickness. Season with salt, pepper, and Italian seasoning. Coat each side lightly with flour for texture and to prevent sticking.Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden and set aside to rest for 10 minutes, then cut into strips.
  3. Make the Sauce:
    Start boiling water for the pasta.
    In the skillet, add white wine over medium heat, scraping the bottom to release any browned bits. Let it bubble and reduce by half, about 3-4 minutes. Add butter and garlic, cooking for 1 minute. Add flour, stirring continuously for 2 minutes to cook off the raw flour taste.
    Gradually add the chicken broth and half and half mixture, stirring constantly to keep the sauce smooth. Add the ½ bouillon cube and bring to a gentle bubble, then reduce heat to low and cover partially.
  4. Cook the Pasta:
    Salt the boiling water and add the pasta, cooking to al dente. Drain and save 1 cup of pasta water.
  5. Finish the Dish:
    Slowly sprinkle Parmesan and Romano cheeses into the sauce, stirring until melted. Add the pasta, tossing gently to combine, then add the sliced chicken along with any juices. Add small splashes of pasta water to reach desired sauce consistency.Optional: Squeeze fresh lemon over the pasta before serving for added brightness. Garnish with parsley and serve!