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Creamy Chicken Pasta is that perfect combo of comfort and crave-worthy flavor your weeknight table needs. It takes everyday ingredients and turns them into a deliciously silky pasta dinner with juicy chicken and a sauce that tastes like a restaurant treat but is easy to master at home. Whether you keep it basic or load yours up with bright spinach or mushrooms, you will want to twirl up every last bite.
The creamy sauce clings to every shell and the chicken stays so juicy this recipe really wins over picky eaters too. I made it one Sunday on a whim and now my family begs for it whenever they spot a wedge of Parmesan in the fridge.
Ingredients
- Boneless skinless chicken breast: adds protein and makes each serving hearty and satisfying use fresh quality chicken for best flavor
- Salt and pepper: essential for bringing out all the other flavors use freshly cracked pepper for a little more depth
- Italian seasoning: gives the chicken subtle herby notes choose a blend with oregano basil and thyme
- Flour: helps create a golden craggy crust on the chicken and thickens the sauce look for unbleached all purpose flour
- Olive oil: adds flavor and lets you sear the chicken just right pick a brand with a grassy aroma
- Dry white wine: creates subtle complexity in the sauce Sauvignon Blanc is my go to but any crisp dry variety works
- Butter: gives the sauce its creamy texture use real unsalted butter for richness
- Garlic: minced fresh garlic infuses the sauce with a savory kick
- Half and half: adds body without being too heavy use half cream and half milk for perfect silkiness
- Chicken broth: boosts the savory notes opt for low sodium if you want to control salt
- Chicken bouillon cube: intensifies the overall taste Better Than Bouillon is really handy
- Parmesan and Romano cheese: for full bodied flavor and salty finish grate from the wedge for smooth melting and bold flavor
- Pasta: any shape works shells fettuccine or farfalle all hold the sauce well look for bronze cut pasta for extra texture
- Lemon (optional): brightens the richness with just a squeeze use a firm ripe lemon
- Onion powder, garlic salt, oregano, basil, mustard powder, parsley, and smoked paprika: these seasonings layer in warmth and balance go for good quality dried herbs
Step-by-Step Instructions
- Prep the Sauces and Ingredients:
- Combine the half and half chicken broth and all dried seasonings in a large measuring cup. Measure all other ingredients and set up your pasta pot with a cup ready so you remember to save some cooking water.
- Prepare and Sear the Chicken:
- Slice your chicken breast in half to make thinner pieces. Cover with plastic wrap and pound each piece to an even one inch thickness for juicy fast cooking. Pat dry and season with salt pepper and Italian seasoning. Sprinkle flour all over each piece and rub to coat thoroughly. Heat olive oil in a large skillet on medium high place the chicken in and sear for three to four minutes per side until deeply golden and crisp. Let the chicken rest then cut into strips.
- Deglaze and Build the Sauce:
- Start heating your pasta water. Pour white wine into the hot skillet and drop the heat to medium. Use a soft spatula to scrape up browned bits from the pan these are packed with flavor. Let the wine bubble down until reduced by half about three minutes.
- Create the Creamy Base:
- Melt the butter in the pan with the wine then stir in the garlic. Cook for one minute to bloom the garlic not burn it. Sprinkle in the flour and cook while stirring for two minutes until the raw smell disappears. Add your combined half and half and broth mix a splash at a time whisking well to keep it thick and lump free. Stir in the bouillon cube and gently bring everything to a soft bubble then cover partially and set heat to low.
- Boil Pasta to Al Dente:
- Drop your chosen pasta shape into salted boiling water. Cook until just barely al dente and use a timer to avoid mushy noodles. Reserve a cup of pasta water before draining.
- Finish With Cheese Chicken and Pasta:
- Stir the grated cheeses into the sauce in batches so they melt evenly and the sauce stays smooth. Toss the cooked pasta and chicken strips directly into the sauce. Use extra pasta water to loosen everything if needed. Squeeze a bit of lemon juice over before serving and top with parsley if you like.
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Every time I sprinkle that freshly grated Parmesan into the sauce I remember how my daughter grins and tries to sneak little tastes while it melts. The combination of Romano and Parmesan really gives this sauce a restaurant quality finish you will not want to skip this step.
Storage Tips
Keep leftovers in an airtight container in the fridge for up to three days. The sauce can thicken in the fridge but it loosens beautifully when you reheat with some pasta water or a dash of milk. To freeze portion the pasta into single servings and freeze for up to three months. Thaw overnight in the fridge and gently reheat in a skillet stirring in more liquid as needed.
Ingredient Substitutions
If you do not cook with wine just use more chicken broth for the liquid in the sauce. Any quality Parmesan can sub in for Romano if needed though the blend really does add depth. For a lighter sauce you can use all milk but the texture will be less creamy. Gluten free flour and pasta also work here with no problems.
Serving Suggestions
This hearty pasta is fantastic with a simple green salad or roasted vegetables on the side. For a little crunch top with toasted panko breadcrumbs and a sprinkle of fresh parsley. It also makes an excellent meal prep option since the flavors meld even more overnight.
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The Story Behind the Dish
Creamy chicken pastas have roots in both Italian and American kitchens combining old world sauces with easy modern techniques. The use of wine and two cheeses is classic in Italian American cooking and reflects a love of layered creamy flavor. This recipe is designed to taste special without being fussy a true comfort food classic.
Frequently Asked Questions
- → Can I use different types of pasta?
Yes, any pasta variety works well such as shells, fettuccine, linguine, or farfalle to hold the creamy sauce.
- → Is it necessary to use wine in the sauce?
Wine adds depth, but chicken broth is a great alternative if you prefer not to cook with wine.
- → What's the best way to keep the sauce creamy?
Add cheese off the heat and use reserved pasta water to adjust the sauce's consistency as needed.
- → Can other vegetables be added?
Absolutely, spinach, mushrooms, roasted broccoli, or cherry tomatoes make excellent additions.
- → How should leftovers be stored and reheated?
Store in an airtight container and refrigerate up to 3 days. Reheat gently, adding pasta water or milk to restore creaminess.