Creamy Chicken Pasta

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

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, see notes)

½ lb. pasta (any kind)

1 cup pasta water (optional)

1 lemon (optional)

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried seasonings)

1/8 teaspoon smoked paprika

Directions

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 before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.

Season/Sear the Chicken

Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.

Make the Sauce

Start boiling water for the pasta.

Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes.

Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off.

Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.

Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially.

Boil the Pasta

Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water.

Finish the Dish

Gradually sprinkle the cheese into the sauce, stirring continuously.

Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine.

If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)

Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Nutrition

• Calories: 526 kcal
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.01 g
• Cholesterol: 80 mg
• Sodium: 810 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 28 g