Description
This Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more!
Ingredients
Scale
- 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 chicken broth (substitute for white wine)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons flour
- 1 ¼ cups half and half
- ¾ cup chicken broth
- ½ chicken bouillon cube
- 1/3 cup Parmesan cheese, grated
- 1/3 cup Romano cheese, grated
- ½ lb. pasta, any kind
- 1 cup pasta water, optional
- 1 lemon, optional
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- ½ teaspoon oregano, dried
- ½ teaspoon basil, dried
- ½ teaspoon mustard powder
- ½ teaspoon parsley, dried
- 1/8 teaspoon smoked paprika
Instructions
- Prep Work: Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients. Place a measuring cup in the colander used to drain the pasta to reserve pasta water.
- Season/Sear the Chicken: Slice the chicken in half lengthwise into 2-4 thinner slices. Pound each side to about 1-inch thick. Pat dry. Season with salt, pepper, and Italian seasoning. Dredge each side in flour. Heat olive oil in a large skillet over medium-high heat, sear until golden (3-4 minutes per side). Set aside to rest for 10 minutes, then cut into strips.
- Make the Sauce: Add chicken broth to the skillet and set heat to medium. Deglaze the skillet, scraping the bottom. Bring to a bubble and reduce by half (3-4 minutes). Add butter and garlic, cooking for 1 minute. Add flour and stir continuously for 2 minutes. Slowly add the chicken broth/half and half mixture in small splashes, stirring continuously. Stir in the chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially.
- Boil the Pasta: Salt boiling water and add pasta. Cook until al dente. Drain and reserve 1 cup of pasta water.
- Finish the Dish: Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and gently toss to incorporate. Add the cooked chicken and any juices. Add pasta water in small splashes if needed for desired consistency. Optional: Squeeze fresh lemon over the pasta and garnish with parsley.
Notes
For the cheese, grate from a wedge for better melting. Ensure the sauce base isn’t too hot when adding cheese to prevent separation. For a crunchy topping, toast panko breadcrumbs with melted butter in a separate skillet and sprinkle on top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 serving
- Calories: 526 kcal
- Sugar: 6 g
- Sodium: 810 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.01 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg
Keywords: creamy chicken pasta, cream sauce, dinner, Italian-American, chicken breast, pasta shells