There’s something really comforting about a big bowl of pasta, and this Creamy Chicken Pasta is the perfect example of comfort food. Picture juicy chicken slices covered in a smooth, rich cream sauce that sticks to every piece of pasta. This recipe takes your usual chicken pasta to the next level with tasty seasonings, white wine, and a mix of creamy cheeses.
In less than an hour, you can make a dish that’s both delicious and satisfying, great for a cozy family meal or a special occasion. What makes this recipe so wonderful is how it can be customized. You can keep it classic or add extras like spinach, mushrooms, or sun-dried tomatoes—this creamy chicken pasta will always be a hit.
Get ready to enjoy a bowl of creamy, cheesy pasta that you’ll want to eat again and again.
Ingredients
Chicken Ingredients
- Boneless Skinless Chicken Breast: The chicken breasts are the centerpiece of this dish, providing lean protein that cooks quickly and stays tender when properly prepared.
- Salt & Pepper
- Italian Seasoning
- Flour: Used to coat the chicken before searing, creating a crispy, golden crust while helping to thicken the sauce later.
- Olive Oil: Used for searing the chicken, adding flavor and ensuring a crispy, brown exterior.
Pasta & Sauce Ingredients
- Dry White Wine: deglaze the pan to lift all the flavorful bits left from searing the chicken.
- Butter
- Garlic
- Flour: Helps to thicken the sauce, giving it the creamy consistency.
- Half and Half (half light cream, half milk): Creates a creamy base for the sauce without being too heavy.
- Chicken Broth
- Chicken Bouillon Cube: It’s optional but recommended for a richer broth taste.
- Parmesan & Romano Cheese
- Pasta: The choice of pasta is crucial for the texture of the dish. Options like Colavita Shells, fettuccine, linguine, or farfalle are great because their shapes hold sauce well, ensuring each bite is flavorful.
- Lemon
Seasonings
- Onion Powder
- Garlic Salt
- Oregano
- Basil
- Mustard Powder.
- Parsley
- Smoked Paprika
How To Make Creamy Chicken Pasta
1. Prepare the Chicken
- Cut the Chicken: Start by cutting the chicken breasts in half horizontally to create thinner pieces. This helps the chicken cook quickly and evenly. If your chicken breasts are very thick, you may want to butterfly them (cut them into two thinner pieces) to ensure they cook through without becoming dry.
- Tenderize the Chicken: Use a meat mallet to gently pound the chicken pieces to an even thickness. This ensures the chicken cooks uniformly and stays juicy.
- Season the Chicken: Sprinkle salt, pepper, and Italian seasoning on both sides of the chicken pieces, and then coat them lightly in flour. The flour helps create a light crust when seared, which will later thicken the sauce.
2. Sear the Chicken
- Heat Olive Oil: In a large skillet, heat the olive oil over medium-high heat. The oil will help to crisp up the chicken and add flavor.
- Cook the Chicken: Add the chicken pieces to the skillet and sear them on both sides until they’re golden brown (about 4-5 minutes per side). Do not overcrowd the pan to ensure the chicken cooks evenly and crisps up.
- Set Aside: Once browned, remove the chicken from the skillet and set it aside. We’ll return it to the skillet later to finish cooking in the sauce.
3. Deglaze the Skillet
- Deglaze with White Wine: After removing the chicken, pour the white wine into the same skillet. This will lift any caramelized bits stuck to the pan (called fond), which add incredible flavor to the sauce.
- Reduce the Wine: Let the white wine cook down until it has reduced by half, which will concentrate the flavor and eliminate the alcohol.
4. Make the Creamy Sauce
- Add Butter and Garlic: Add the butter to the skillet, letting it melt. Stir in the minced garlic and cook it for about 1 minute until fragrant, being careful not to burn it.
- Add Flour: Sprinkle the flour into the skillet, stirring continuously to prevent lumps. The flour will help thicken the sauce as it cooks.
- Add Liquids: Gradually pour in the half and half, chicken broth, and a chicken bouillon cube (if using). Stir well to combine everything and dissolve the bouillon cube.
- Season the Sauce: Add the onion powder, garlic salt, oregano, basil, mustard powder, and smoked paprika. Stir to ensure the spices are evenly distributed throughout the sauce.
5. Cook the Pasta
- Cook the Pasta: While the sauce is simmering, cook the pasta according to the package instructions, usually until al dente. Be sure to save some pasta water before draining the pasta (about 1 cup). This starchy water can help loosen the sauce later if needed.
6. Combine the Chicken and Pasta
- Bring the Sauce to a Boil: Allow the sauce to come to a gentle boil, then reduce the heat to simmer.
- Stir in the Cheese: Slowly add the Parmesan and Romano cheeses to the sauce, stirring until fully melted and incorporated. The sauce will become creamy and rich at this point.
- Add the Chicken Back: Return the seared chicken pieces to the skillet, allowing them to cook in the sauce for about 5-7 minutes, or until the chicken is fully cooked and heated through.
- Combine with Pasta: Add the cooked pasta to the skillet, tossing everything together until the pasta is evenly coated with the creamy sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until you reach the desired consistency.
7. Finish and Serve
- Squeeze Fresh Lemon Juice: For a burst of freshness, squeeze some fresh lemon juice over the pasta before serving. The acidity of the lemon will balance the richness of the cream and cheese.
- Garnish: Garnish with chopped parsley for a fresh, vibrant touch.
- Serve: Serve the creamy chicken pasta immediately, making sure each plate gets a good portion of chicken, pasta, and sauce.
Top Tips
- Use Quality Cheese: Freshly grated Parmesan and Romano cheese melt better and offer superior flavor compared to pre-shredded cheese.
- Pasta Water is Key: Don’t forget to save some pasta water! This starchy liquid can help you adjust the sauce’s thickness and help it adhere better to the pasta.
- Deglaze the Pan: Be sure to deglaze the pan with the white wine to lift all the flavorful bits from the chicken. This adds richness to the sauce.
- Cook the Pasta Al Dente: Cook the pasta just to al dente (firm to the bite) so it holds up well when mixed with the sauce.
- Taste and Adjust Seasoning: Always taste the sauce before serving and adjust the salt, pepper, or lemon juice as needed.
How To Store
Keep in an airtight container and refrigerate for up to 3 days, or freeze for up to 3 months. To reheat leftovers, use a makeshift double boiler to maintain the original texture. Adding a bit of reserved pasta water while reheating can help smooth the sauce; if you don’t have pasta water, a splash of milk or chicken broth works as well. Be sure to thaw frozen leftovers completely before reheating.
Recipe adapted from The Cozy Cook.
Creamy Chicken Pasta
There's something really comforting about a big bowl of pasta, and this Creamy Chicken Pasta is the perfect example of comfort food. Picture juicy chicken slices covered in a smooth, rich cream sauce that sticks to every piece of pasta. This recipe takes your usual chicken pasta to the next level with tasty seasonings, white wine, and a mix of creamy cheeses.
Ingredients
Chicken
- 1 large boneless skinless chicken breast
- Salt/pepper
- 2 teaspoons Italian seasoning
- ¼ cup flour
- 1-2 tablespoons olive oil
Pasta/Sauce
- ½ cup dry white wine see notes
- 3 tbsp butter
- 3 cloves garlic minced
- 3 tbsp flour
- 1 ¼ cups half and half (half light cream, half milk)
- ¾ cups 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
Seasonings
- ½ teaspoon EACH: onion powder garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings
- 1/8 teaspoon smoked paprika
Instructions
- Cut the chicken breasts in half horizontally to create 2-4 thinner pieces. Pound them with a meat mallet to tenderize. Season both sides and coat in flour. Sear the chicken in olive oil until browned, then set aside. Deglaze the skillet with white wine and cook until reduced by half.
- Add butter and garlic to the skillet. Stir in the flour and cook, stirring constantly. Gradually add half and half, chicken broth, and seasonings, mixing well after each addition.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer. Partially cover the skillet and cook the pasta until it reaches al dente.
- Over low heat, stir in the cheese until melted. Add the cooked pasta and chicken, stirring until everything is well combined. If the sauce is too thick, add a little pasta water to reach your preferred consistency. Serve immediately, and for extra flavor, squeeze some fresh lemon juice on top before serving.