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
Units
Scale
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
