Creamy Chicken Pasta Dish (Print Version)

# Ingredients:

→ Chicken

01 - 1 large boneless skinless chicken breast
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 teaspoons dried Italian seasoning
05 - 60 grams plain flour
06 - 15-30 millilitres olive oil

→ Pasta and Sauce

07 - 120 millilitres dry white wine (such as Sauvignon Blanc, Chardonnay, or Pinot Grigio; substitute chicken broth if preferred)
08 - 42 grams unsalted butter
09 - 3 garlic cloves, finely minced
10 - 24 grams plain flour
11 - 300 millilitres half and half (equal parts light cream and milk)
12 - 180 millilitres chicken broth
13 - 0.5 chicken bouillon cube
14 - 30 grams Parmesan cheese, freshly grated
15 - 30 grams Romano cheese, freshly grated (or use all Parmesan as needed)
16 - 225 grams dried pasta (any variety such as shells, fettuccine, linguine, or farfalle)
17 - 250 millilitres reserved pasta cooking water (use as needed)
18 - 1 lemon (optional, for serving)

→ Seasonings

19 - 0.5 teaspoon onion powder
20 - 0.5 teaspoon garlic salt
21 - 0.5 teaspoon dried oregano
22 - 0.5 teaspoon dried basil
23 - 0.5 teaspoon mustard powder
24 - 0.5 teaspoon dried parsley
25 - 1/8 teaspoon smoked paprika

# Instructions:

01 - Combine the half and half, chicken broth, onion powder, garlic salt, oregano, basil, mustard powder, dried parsley, and smoked paprika in a large measuring jug. Measure out the remaining ingredients. Position a measuring cup in the colander intended for draining pasta to facilitate reserving some pasta water later.
02 - Slice the chicken breast in half lengthwise to yield 2–4 thin cutlets. Cover with plastic wrap and pound each to approximately 2.5 cm thickness. Pat dry, season both sides with salt, pepper, and Italian seasoning. Dredge both sides in flour, ensuring a thin even coating.
03 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken on each side for 3–4 minutes or until golden brown and cooked through. Set aside on a plate and allow to rest for 10 minutes, then slice into strips.
04 - Begin heating water for the pasta. Add white wine to the same skillet, reduce heat to medium, and use a silicone spatula to deglaze, loosening any browned bits from the bottom. Simmer gently, allowing the wine to reduce by half, about 3–4 minutes.
05 - Add butter and minced garlic to the skillet. Sauté for 1 minute. Sprinkle in flour, stirring constantly for 2 minutes to eliminate the raw flour taste.
06 - Gradually pour in the combined half and half mixture in small increments, whisking or stirring continuously to retain a smooth, thickened texture. Add the crumbled bouillon cube. Bring to a gentle simmer, then lower heat to maintain, partially covering the pan.
07 - Once the water reaches a rolling boil, generously season with salt. Add pasta and cook until just al dente, stirring occasionally to prevent sticking. Reserve approximately 250 ml of pasta water, then drain pasta.
08 - Gradually add grated Parmesan and Romano cheeses to the sauce, stirring until smoothly incorporated. Fold in cooked pasta, gently tossing to combine. Add sliced chicken and its juices to the pan, mixing to distribute evenly. Loosen the sauce with splashes of reserved pasta water to achieve desired consistency.
09 - Optionally, squeeze fresh lemon juice over the finished dish before plating. Garnish with additional dried or fresh parsley and serve immediately.

# Notes:

01 - For optimal creaminess, grate cheese from a fresh wedge rather than using pre-grated varieties.
02 - Ensure the sauce is not excessively hot when adding cheese to prevent separation or graininess.
03 - Optional additions such as spinach, sautéed mushrooms, or cherry tomatoes can be mixed in at the end for extra flavour and nutrition.
04 - The sauce consistency can be adjusted during reheating by adding a splash of reserved pasta water or milk.
05 - Store leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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