Description
A rich and creamy chicken pasta recipe featuring tender seared chicken breast, a velvety white wine and garlic sauce enriched with half and half and Parmesan-Romano cheeses, served over perfectly cooked pasta. This dish balances flavorful seasoning and a smooth sauce that clings perfectly to the noodles, ideal for a satisfying family meal in about 50 minutes.
Ingredients
Scale
Chicken and Seasoning
- 1 large boneless skinless chicken breast
- Salt and pepper, to taste
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1–2 tablespoons olive oil
Sauce
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1¼ cups half and half (half light cream, half milk)
- ¾ cups chicken broth
- ½ chicken bouillon cube
- 1/3 cup grated Parmesan cheese
- 1/3 cup grated Romano cheese
Pasta and Finishing
- ½ lb pasta (any kind)
- 1 cup reserved 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 half and half, chicken broth, and all dried seasonings (onion powder, garlic salt, oregano, basil, mustard powder, parsley, smoked paprika) in a large measuring cup and set aside. Measure out remaining ingredients and set a measuring cup in the colander for draining pasta to reserve pasta water later.
- Season and Sear the Chicken: Slice chicken breast in half lengthwise to make 2-4 thinner slices. Cover with plastic wrap and pound each side to about 1-inch thickness. Pat dry, season with salt, pepper, and Italian seasoning. Sprinkle flour on both sides and rub in to coat. Heat olive oil in a large skillet over medium-high heat, sear chicken until golden crust forms about 3-4 minutes per side. Remove and rest for 10 minutes, then cut into strips.
- Make the Sauce Base: Add dry white wine to the skillet used for chicken; set heat to medium. Use a silicone spatula to scrape the browned bits (fond) from the skillet bottom and sides. Let the wine reduce by half, about 3-4 minutes, to concentrate flavor.
- Add Butter, Garlic, and Flour: Stir in butter and minced garlic, cooking for 1 minute until fragrant. Gradually add flour and stir continuously for 2 minutes to make a roux and cook off raw flour taste.
- Add Liquid and Simmer: Slowly whisk in the half and half-chicken broth mixture in small splashes, stirring constantly to maintain a smooth, thick sauce. Add the crumbled chicken bouillon cube and bring sauce gently to a bubble. Reduce heat to low and partially cover.
- Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, stirring occasionally and setting a timer to avoid overcooking. Drain pasta, reserving 1 cup of pasta water.
- Finish the Sauce: Gradually stir the grated Parmesan and Romano cheeses into the sauce until melted and smooth.
- Combine Pasta and Chicken with Sauce: Add the cooked pasta to the sauce and gently toss with a silicone spatula to coat evenly. Add the sliced chicken along with any resting juices to the skillet and toss to combine.
- Adjust Sauce Consistency: If desired, add reserved pasta water in small splashes to loosen the sauce until it reaches your preferred consistency, especially helpful for leftovers reheating.
- Optional Lemon Finish and Serve: Squeeze fresh lemon juice over the pasta for a bright finish, garnish with parsley, and serve immediately.
Notes
- Dry white wine adds acidity and depth to the sauce, but you can substitute with additional chicken broth if preferred.
- Using both Parmesan and Romano cheeses enriches the sauce with a more complex cheesy flavor.
- Reserve pasta water to adjust sauce consistency as it contains starch that helps thicken and smooth the sauce.
- Lemon juice is optional but highly recommended for a fresh, bright contrast to the creamy sauce.
- Ensure chicken is pounded evenly for consistent cooking and tenderness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Keywords: creamy chicken pasta, chicken white wine sauce, seared chicken pasta, Parmesan Romano pasta sauce, easy dinner recipe
