Introduction

This creamy chicken pasta is a comforting and flavorful dish that’s perfect for a weeknight dinner. Tender chicken breasts are seared to perfection and tossed in a rich, cheesy sauce with pasta. The addition of white wine and a hint of lemon brightens the flavors, making it a crowd-pleaser for any occasion.

The image shows a close-up of a creamy pasta dish in a stainless steel pan. The base layer is small shell pasta coated in a thick, smooth, pale yellow sauce with herbs. On top, there are several pieces of sliced, browned, and seasoned grilled chicken arranged on one side, showing a crispy texture with visible black pepper and herbs. The dish is sprinkled with chopped green herbs, adding a fresh color contrast. A wooden spoon rests on the pasta, partially stirring the creamy sauce and chicken, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large boneless skinless chicken breast

Salt and pepper, to taste

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

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 pound pasta (any kind)

1 cup pasta water (optional, reserved from pasta cooking)

1 lemon (optional)

½ teaspoon each of onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried seasonings)

1/8 teaspoon smoked paprika

Instructions

Step 1: Combine the half and half, chicken broth, and all dried seasonings in a large measuring cup and set aside. Measure out all other ingredients before starting. Place a measuring cup in your pasta colander to reserve some pasta water when draining.

Step 2: Slice the chicken breast in half lengthwise into 2-4 thinner pieces. Cover with plastic wrap and gently pound each piece to about 1-inch thickness. Pat dry, then season with salt, pepper, and Italian seasoning. Sprinkle flour over each side and rub it in to coat.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 3-4 minutes per side. Remove and let rest for 10 minutes, then cut into strips.

Step 4: Bring a large pot of water to a boil for the pasta.

Step 5: Pour the white wine into the skillet and turn heat to medium. Use a spatula to scrape up any browned bits from the pan. Let it gently bubble and reduce by half, about 3-4 minutes.

Step 6: Add butter and minced garlic to the skillet, cooking for 1 minute until fragrant. Stir in 3 tablespoons of flour and cook for 2 minutes, stirring constantly to cook off the raw flour taste.

Step 7: Gradually add the half and half and chicken broth mixture in small splashes, stirring continuously to keep the sauce smooth and thick. Stir in half a chicken bouillon cube, then bring to a gentle simmer. Lower heat and partially cover the pan.

Step 8: Salt the boiling water and add pasta. Cook until just al dente, stirring occasionally to prevent sticking. Drain, reserving 1 cup of pasta water.

Step 9: Slowly add Parmesan and Romano cheeses to the sauce, stirring until melted and smooth.

Step 10: Add cooked pasta to the sauce, gently tossing to coat. Toss in the sliced chicken with any resting juices.

Step 11: If the sauce is too thick, gradually add reserved pasta water a little at a time to reach your desired consistency.

Step 12: Optionally, squeeze fresh lemon juice over the pasta before serving and garnish with parsley for a fresh finish.

Tips & Variations

Use any pasta you prefer—penne, fettuccine, or spaghetti all work well with this sauce.

For a richer sauce, substitute half and half with heavy cream.

If you don’t have white wine, substitute with additional chicken broth and a splash of lemon juice for acidity.

Adding fresh herbs like basil or parsley at the end brightens the flavor.

To save time, use pre-cooked rotisserie chicken instead of seared chicken breast.

FAQs

Can I use a different type of cheese?

Yes, you can substitute Romano with extra Parmesan or try Asiago for a different flavor profile. Just be sure to use grated cheese that melts well for a smooth sauce.

Is it necessary to reserve pasta water for this recipe?

While optional, reserving pasta water is helpful if the sauce thickens too much. The starchy water helps loosen the sauce and keeps it silky when reheating or adjusting consistency.