Ingredients

1 large boneless skinless chicken breast

Salt and pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

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 cups 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)

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

1/8 teaspoon smoked paprika

Instructions

Prep work: Combine the half and half, chicken broth, and dried seasonings in a large measuring cup with a spout. Set aside. Measure out remaining ingredients and place a measuring cup in your colander to reserve pasta water when draining.

Season and sear the chicken: Slice the chicken in half lengthwise to make 2-4 thinner slices. Cover with plastic wrap and pound each slice to about 1-inch thick. Pat dry, then season with salt, pepper, and Italian seasoning. Coat each side in flour and rub it over the surface.

Cook chicken: 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. Remove from skillet and let rest 10 minutes. Then cut into strips.

Make the sauce: Pour wine into the hot skillet and reduce heat to medium. Use a spatula to scrape up browned bits from the bottom. Let wine reduce by half, about 3-4 minutes.

Add butter and garlic to skillet, cooking for 1 minute. Stir in flour and cook while stirring for 2 minutes until raw smell is gone.

Slowly add the half and half mixture in small splashes, stirring constantly to keep sauce thick and smooth.

Add the chicken bouillon cube and bring sauce to a gentle simmer. Reduce heat to low and partially cover the skillet.

Boil the pasta: Salt boiling water and cook pasta until just al dente. Stir occasionally. Drain pasta and reserve 1 cup of pasta water.

Finish the dish: Gradually stir cheeses into the sauce until melted and smooth.

Add pasta and toss gently with a spatula to combine. Add chicken slices with any juices and toss again.

If needed, add reserved pasta water little by little to reach desired sauce consistency.

Optionally, squeeze fresh lemon over the pasta before serving. Garnish with parsley and enjoy!

Tips & Variations

Use dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor; substitute chicken broth if avoiding alcohol.

Substitute Romano cheese with extra Parmesan or Pecorino Romano if preferred.

For a lighter option, swap half and half with whole milk and reduce butter slightly.

Adding fresh herbs such as basil or parsley at the end brightens the dish.

FAQs

Can I use a different type of pasta?

Yes, this recipe works well with any pasta shape like penne, fettuccine, or rotini. Choose your favorite for texture preference.

Is there a non-dairy alternative for this sauce?

You can substitute half and half with unsweetened almond milk or coconut milk, and use dairy-free butter and cheese alternatives, though the flavor and texture will be slightly different.