I absolutely love this Creamy Chicken Pasta Recipe because it hits that perfect balance between indulgent and comforting. The sauce is luxuriously creamy without being too heavy, and the chicken comes out tender with just the right amount of seasoning. Whenever I serve this up, it instantly becomes a favorite at the dinner table.
What makes this recipe stand out for me is how versatile and accessible it is-you don t need fancy ingredients or complicated steps, yet the result feels special enough for both weeknight dinners and casual entertaining. You’ll find that the rich, cheesy sauce paired with tender chicken and pasta creates a satisfying meal that everyone will rave about.
Why You’ll Love This Recipe
- Creamy, But Not Overwhelming: The half-and-half base gives a rich texture without making it too heavy.
- Simple Ingredients, Big Flavor: Everyday pantry staples come together for a crowd-pleaser.
- Perfect for Any Occasion: Weeknight family dinners or impressing guests alike.
- Flexible and Adaptable: Easy to customize with your favorite pasta or veggies.
Ingredients You’ll Need
The ingredients in this Creamy Chicken Pasta Recipe work beautifully together to create layers of flavor and that irresistible creamy texture. My tip? Choose good-quality Parmesan and Romano cheeses since they really elevate the richness and depth of the sauce.
- Chicken: Use boneless, skinless breast for tender slices that cook evenly.
- Italian Seasoning: A simple blend adds warmth and herbaceous notes.
- Flour: Dusting the chicken with flour helps develop a golden crust and thickens the sauce.
- Olive Oil: For searing chicken – it withstands high heat well.
- Dry White Wine: Adds acidity and depth; if you don t drink wine, chicken broth is a good substitute.
- Butter: Adds richness and helps create the roux for the sauce.
- Garlic: Fresh minced garlic brings a fragrant punch.
- Half and Half: The creamy base, lighter than heavy cream but more indulgent than milk.
- Chicken Broth: Adds savory depth and balances the creaminess.
- Chicken Bouillon Cube: Boosts savory flavor without extra salt.
- Parmesan Cheese: For salty, nutty richness.
- Romano Cheese: Adds a sharp, distinctive kick; pecorino romano is my favorite.
- Pasta: Any kind works here, but I love rigatoni or penne for holding the sauce well.
- Pasta Water (optional): Saves the sauce and helps it bind with the pasta.
- Lemon (optional): A squeeze brightens everything up-don t skip it!
- Seasonings (Onion powder, Garlic salt, Oregano, Basil, Mustard powder, Parsley, Smoked paprika): These dried herbs and spices layer extra flavor into the dish.
Variations
I like to mix things up with this Creamy Chicken Pasta Recipe depending on what s in my fridge or the season. Feel free to personalize it to match your taste buds or dietary needs-you really can t go wrong.
- Make it Gluten-Free: I once swapped regular flour and pasta for gluten-free versions and honestly, nobody noticed the difference.
- Add Veggies: Toss in some spinach, mushrooms, or sun-dried tomatoes when you add garlic for extra flavor and nutrition.
- Switch Up the Protein: I sometimes substitute chicken with shrimp or turkey breast for a fun twist.
- Spice it Up: A pinch of red pepper flakes can give this dish a lovely kick-perfect for those who love spice.
How to Make Creamy Chicken Pasta Recipe
Step 1: Prep and Season the Chicken
Start by slicing your chicken breast horizontally into thinner pieces and then gently pounding them to around one inch thick. This helps them cook evenly and stay juicy. Pat them dry before seasoning with salt, pepper, and Italian seasoning. Then lightly dust each side with flour-that little flour coating gives the chicken a nice crust and stops it from sticking to the pan. Trust me, this step makes a big difference in texture!
Step 2: Sear the Chicken
Heat olive oil over medium-high heat in a large skillet and add the chicken. You want to get a golden crust, so don t move it around too much-about 3-4 minutes per side should do. Once cooked, set the chicken aside and let it rest for at least 10 minutes before slicing into strips. Resting keeps the juices locked in, making every bite flavorful and tender.
Step 3: Make the Sauce
Lower the heat to medium and pour the white wine into the skillet, scraping up those tasty browned bits from the chicken (that s called fond, and it s pure flavor gold). Let it reduce by half, about 3-4 minutes. Then melt butter and sauté minced garlic for a minute until fragrant. Stir in the flour and cook it for a couple of minutes to get rid of that raw flour taste.
Slowly whisk in the half-and-half and chicken broth mixture, adding it in small amounts to keep the sauce thick and smooth. Toss in the chicken bouillon cube and let everything come to a gentle bubble before lowering the heat and partially covering the pan. The sauce will thicken beautifully, becoming that luscious creamy base you love.
Step 4: Boil the Pasta
While you re simmering the sauce, get a pot of water boiling and salt it generously. Cook your pasta until just al dente-it s better to undercook slightly here because the pasta will continue to soften when mixed with the sauce. Don t forget to reserve about a cup of that starchy pasta water before draining, it s super handy for adjusting your sauce s consistency!
Step 5: Finish and Combine
Stir in the Parmesan and Romano cheeses into your sauce gradually, stirring constantly so it melts smoothly. Then add the cooked pasta and toss gently with a silicone spatula to coat each piece in creamy goodness. Finally, add the sliced chicken along with any juices from the plate-this brings the dish together.
If the sauce feels too thick, add small splashes of reserved pasta water until you reach your desired silky texture. For a bright finishing touch, squeeze a bit of fresh lemon over the top-it really lifts the flavors! Garnish with some parsley, and you re ready to serve.
Pro Tips for Making Creamy Chicken Pasta Recipe
- Don t Skip Resting the Chicken: Let it rest after cooking to keep it juicy and tender.
- Slowly Add Liquids: Pour in the half-and-half mixture gradually to prevent lumps in the sauce.
- Reserve Pasta Water: It s magic for loosening the sauce without watering down flavor.
- Use Freshly Grated Cheese: Pre-grated cheese can t melt as smoothly as freshly grated-you ll notice the difference instantly.
How to Serve Creamy Chicken Pasta Recipe
Garnishes
I always finish this creamy chicken pasta with a sprinkle of fresh chopped parsley and an extra dusting of parmesan. Sometimes I add a few cracks of black pepper and a twist of lemon zest for that burst of freshness. These simple garnishes take the dish from great to restaurant-level in minutes.
Side Dishes
To keep the meal balanced, I love pairing it with a crisp green salad dressed with lemon vinaigrette or some roasted vegetables like asparagus or Brussels sprouts. Garlic bread or a crusty baguette is also a no-fail side for soaking up any leftover sauce-you never want to waste that!
Creative Ways to Present
For a special occasion, I ve served this creamy chicken pasta in individual ramekins topped with a sprinkle of toasted breadcrumbs for crunch. Another fun idea is to layer it in a casserole dish, top with extra cheese, and bake briefly for a golden crust-comfort food at its finest!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The sauce thickens as it cools, so before reheating, I stir in a bit of water or broth to loosen it back up.
Freezing
Freezing this creamy chicken pasta recipe is possible but I recommend freezing the components separately-chicken, sauce, and pasta-if you want the best texture. Pasta can get mushy after freezing. When I do freeze, reheating gently with extra liquid helps revive it.
Reheating
I reheat leftovers in a skillet over low heat, adding small amounts of reserved pasta water or broth to revive the creamy sauce. Microwaving works too, but don t forget the liquid or it will dry out quickly.
FAQs
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Can I use another type of cheese in the Creamy Chicken Pasta Recipe?
Absolutely! While Parmesan and Romano add a classic sharpness, you can substitute with Asiago, Pecorino, or even a mild Mozzarella if you prefer a milder flavor. Just keep in mind how the cheese melts and incorporates into the sauce for the best texture.
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Is it okay to skip the wine in the sauce?
Yes, if you don t have wine on hand or prefer not to use it, simply replace it with extra chicken broth. The wine adds acidity and complexity, but the sauce will still be rich and delicious without it.
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How do I prevent the sauce from becoming too thick?
To avoid an overly thick sauce, add the half-and-half and broth mixture slowly while whisking constantly. If it thickens too much, gently stir in some reserved pasta water to loosen it back up without diluting the flavor.
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Can I prepare this Creamy Chicken Pasta Recipe ahead of time?
You can prep the chicken and sauce a day in advance and keep them refrigerated separately. Reheat and toss together just before serving for best taste and texture.
Final Thoughts
This Creamy Chicken Pasta Recipe is one of those dishes I keep coming back to because it s reliably delicious, simple to make, and loved by everyone around my table. I really hope you ll give it a try and find it becomes a go-to in your kitchen, just like it did in mine. Nothing beats that moment when everyone s digging in and asking for seconds-trust me, it s totally worth it!
Print
Creamy Chicken Pasta Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
A creamy and flavorful chicken pasta dish made with seared chicken breast, a rich garlic and cheese sauce, and perfectly cooked pasta. This comforting recipe combines Italian seasonings, half and half, white wine, and Parmesan and Romano cheeses to create a luscious sauce that coats every strand of pasta. It’s an ideal weeknight dinner that’s both satisfying and elegant.
Ingredients
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 pound pasta (any kind)
- 1 cup reserved pasta water (optional)
- 1 lemon (optional, for squeezing over the pasta)
Seasonings
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano (dried)
- 1/2 teaspoon basil (dried)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon parsley (dried)
- 1/8 teaspoon smoked paprika
Instructions
- Prep Work: Combine the half and half, chicken broth, and all the dried seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients. Place a measuring cup in the colander that will be used to drain the pasta to remember to reserve pasta water.
- Season and Sear the Chicken: Slice the chicken breast in half lengthwise to create 2-4 thinner slices. Cover with plastic wrap and pound each side to about 1-inch thickness. Pat dry. Season both sides with salt, pepper, and Italian seasoning. Sprinkle flour on each side and rub it in to coat. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden crust forms, about 3-4 minutes per side. Set aside to rest for 10 minutes, then cut into strips.
- Make the Sauce: Start boiling water for pasta. Add the white wine to the skillet used for chicken over medium heat. Use a spatula to scrape up the browned bits (fond) from the pan. Simmer to reduce by half, about 3-4 minutes. Add butter and minced garlic; cook 1 minute. Stir in flour and cook for 2 minutes to remove raw flour taste. Slowly add the half and half and chicken broth mixture in small splashes, stirring continuously to maintain a smooth, thick sauce. Stir in the crumbled chicken bouillon cube. Bring to a gentle bubble, reduce heat to low and partially cover.
- Boil the Pasta: Salt the boiling water generously and add pasta. Cook until al dente, stirring occasionally to prevent sticking. Reserve 1 cup pasta water before draining.
- Finish the Dish: Gradually sprinkle grated Parmesan and Romano cheeses into the sauce, stirring until melted and smooth. Add the drained pasta and gently toss with the sauce using a silicone spatula. Add the sliced cooked chicken along with any juices and toss to combine. If needed, add reserved pasta water in small splashes to loosen the sauce to desired consistency. Optionally, squeeze fresh lemon juice over the pasta before serving. Garnish with chopped parsley if desired and serve immediately.
Notes
- Dry white wine adds flavor but can be omitted for a non-alcoholic version; substitute with extra chicken broth.
- Romano cheese adds a sharp flavor; Parmesan can be used alone if preferred.
- Reserve pasta water is useful for adjusting sauce consistency, especially when reheating leftovers.
- Slicing and pounding the chicken ensures even cooking and tender texture.
- Using flour on chicken before searing helps develop a flavorful crust and prevent sticking.
- Fresh lemon juice adds a bright finish to the creamy sauce and complements the dish perfectly.
Nutrition
- Serving Size: 1 serving (approximately 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
