Creamy Chicken Pasta Delight (Print Version)
# Ingredients:
→ Chicken
01 -
1 large boneless skinless chicken breast
02 -
Salt, to taste
03 -
Pepper, to taste
04 -
2 teaspoons Italian seasoning
05 -
¼ cup all-purpose flour
06 -
1-2 tablespoons olive oil
→ Pasta/Sauce
07 -
½ cup dry white wine
08 -
3 tablespoons butter
09 -
3 cloves garlic, minced
10 -
3 tablespoons all-purpose flour
11 -
1 ¼ cups half and half (half light cream, half milk)
12 -
¾ cups chicken broth
13 -
½ chicken bouillon cube
14 -
1/3 cup Parmesan cheese, grated
15 -
1/3 cup Romano cheese, grated
16 -
½ pound pasta (any kind)
17 -
1 cup reserved pasta water, optional
18 -
1 lemon, optional (for serving)
→ Seasonings
19 -
½ teaspoon onion powder
20 -
½ teaspoon garlic salt
21 -
½ teaspoon oregano (dried)
22 -
½ teaspoon basil (dried)
23 -
½ teaspoon mustard powder
24 -
½ teaspoon parsley (dried)
25 -
1/8 teaspoon smoked paprika
# Instructions:
01 -
Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out the remaining ingredients before starting. Place a measuring cup in the colander to reserve pasta water when draining.
02 -
Slice the chicken breast in half lengthwise to create thinner slices. Use plastic wrap to pound each slice to an even 1-inch thickness. Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. Sprinkle each side with flour and rub to coat. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden crust forms. Remove from skillet, let rest for 10 minutes, then slice into strips.
03 -
Begin boiling water for the pasta. Add wine to the skillet over medium heat, scrape the bottom with a silicone spatula to incorporate the fond, and simmer until reduced by half, about 3-4 minutes. Stir in butter and garlic, and cook for 1 minute. Add flour, stirring continuously for 2 minutes, until flour is cooked. Gradually stir in the chicken broth and half and half mixture in small splashes to keep the consistency smooth. Add the bouillon cube, bring to a gentle bubble, reduce heat to low, and cover partially.
04 -
Salt the boiling water and cook pasta until al dente, stirring occasionally. Drain pasta, making sure to reserve 1 cup of pasta water.
05 -
Gradually stir the Parmesan and Romano cheese into the sauce until melted. Add the cooked pasta and gently toss to combine. Add sliced chicken along with juices and toss to incorporate. If needed, add pasta water in small splashes to adjust the sauce consistency. Optionally, squeeze fresh lemon juice over the pasta before serving and garnish with parsley.
# Notes:
01 -
Squeeze fresh lemon over the finished dish to enhance flavor.
02 -
Grate cheese from a block for better melting, rather than using pre-packaged grated cheese.
03 -
Adding reserved pasta water during reheating helps restore the sauce's consistency.