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Creamy Chicken Pasta: A Decadent and Flavorful Dinner Recipe

Creamy Chicken Pasta
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This Creamy Chicken Pasta is a comforting and flavorful dish that combines tender, juicy chicken with a rich and velvety cream sauce. Perfect for a weeknight dinner or a special occasion, this recipe is versatile and allows for easy customization with your favorite add-ins like spinach, mushrooms, or tomatoes. Follow the tips below to ensure a smooth, restaurant-quality sauce every time!

Ingredients

Scale

For the Chicken:

  • 1 large boneless, skinless chicken breast
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1–2 tablespoons olive oil

For the Pasta and Sauce:

  • ½ cup dry white wine (or substitute with chicken broth)
  • 3 tablespoons butter
  • 3 cloves garlic, minced
  • 3 tablespoons flour
  • 1 ¼ cups half and half (half light cream, half milk)
  • ¾ cup chicken broth
  • ½ chicken bouillon cube
  • ⅓ cup grated Parmesan cheese
  • ⅓ cup grated Romano cheese (or use all Parmesan)
  • ½ lb. pasta (any kind)
  • 1 cup pasta water (optional, for adjusting sauce consistency)
  • 1 lemon (optional, for garnish)

Seasonings:

  • ½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried)
  • ⅛ teaspoon smoked paprika

Instructions

1. Prep Work:

  • Combine the half and half, chicken broth, and seasonings in a large measuring cup. Set aside.
  • Measure out all remaining ingredients before starting. Place a measuring cup in the colander to remind yourself to reserve pasta water later.

2. Season and Sear the Chicken:

  • Slice the chicken breast in half lengthwise to create thinner pieces. Cover with plastic wrap and pound to about 1-inch thickness. Pat dry.
  • Season both sides with salt, pepper, and Italian seasoning. Lightly coat with flour.
  • Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Set aside to rest for 10 minutes, then slice into strips.

3. Make the Sauce:

  • Start boiling water for the pasta.
  • Add wine to the skillet and scrape up any browned bits (fond) with a silicone spatula. Simmer until reduced by half, about 3-4 minutes.
  • Add butter and garlic, cooking for 1 minute. Stir in flour and cook for 2 minutes to remove the raw flour taste.
  • Gradually add the half and half mixture, stirring continuously to maintain a smooth sauce. Stir in the bouillon cube. Simmer gently, then reduce heat to low and partially cover.

4. Cook the Pasta:

  • Salt the boiling water and cook the pasta until al dente. Drain, reserving 1 cup of pasta water.

5. Finish the Dish:

  • Gradually sprinkle Parmesan and Romano cheese into the sauce, stirring until melted.
  • Add the cooked pasta and chicken strips to the sauce, tossing gently to combine.
  • If needed, add reserved pasta water in small splashes to adjust the sauce consistency.
  • Optional: Squeeze fresh lemon juice over the pasta before serving. Garnish with parsley.

Notes

  • Wine Substitute: Use chicken broth if you prefer not to cook with wine.
  • Cheese: Grate your own cheese from a wedge for better melting and flavor.
  • Add-Ins: Customize with spinach, mushrooms, or roasted broccoli. Sauté mushrooms separately before adding.
  • Reheating: Use reserved pasta water or a splash of milk to restore the sauce’s creamy texture when reheating leftovers.

Nutrition

Find it online: https://recipes.gernarb.com/creamy-chicken-pasta-a-decadent-and-flavorful-dinner-recipe/