Creamy Chicken Pasta Recipe

Introduction

This creamy chicken pasta is a comforting and delicious meal perfect for weeknight dinners. Tender chicken breast is coated and cooked to perfection, then combined with a rich, garlicky cream sauce that pairs beautifully with your favorite pasta.

Ingredients

• 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 dry white wine (optional)
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 ¼ cups half and half (half light cream, half milk)

Instructions

1. Step 1: Season the chicken breast with salt, pepper, and Italian seasoning. Dredge it in ¼ cup flour, shaking off any excess.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove and set aside.
3. Step 3: In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
4. Step 4: Sprinkle 3 tablespoons flour over the butter and garlic. Stir constantly for 1-2 minutes to cook the flour and create a roux.
5. Step 5: Gradually whisk in the dry white wine, scraping up any browned bits from the pan. Let it reduce slightly for 2-3 minutes.
6. Step 6: Slowly add half and half while whisking to avoid lumps. Cook until the sauce thickens, about 5 minutes.
7. Step 7: Slice the cooked chicken and return it to the sauce. Simmer for another 2-3 minutes to heat through.
8. Step 8: Serve the creamy chicken sauce over cooked pasta of your choice.

Tips & Variations

• Use chicken thighs instead of breast for a juicier, more flavorful result.
• If you prefer a non-alcoholic option, substitute white wine with chicken broth or extra half and half.
• Add fresh spinach or mushrooms into the sauce for extra vegetables.
• For a cheesier sauce, stir in grated Parmesan just before serving.

Storage

Store leftover creamy chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of milk or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and cook the chicken ahead. Store separately if possible and combine when reheating to maintain texture.

What type of pasta works best for creamy chicken pasta?

Fettuccine, penne, or bowtie pasta work well as they hold the creamy sauce nicely, but feel free to use your favorite type.

Creamy Chicken Pasta Recipe

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★★★★★

5 from 65 reviews

This creamy chicken pasta combines tender, seasoned chicken breast with a rich and velvety sauce made from half and half, butter, and garlic. Enhanced with a splash of dry white wine and Italian seasoning, this comforting dish is perfect for a hearty weeknight dinner or a special occasion meal.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: Serves 2
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken

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

Sauce

• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 ¼ cups half and half (a blend of light cream and milk)

Pasta (optional)

• Pasta of choice (not specified, typically fettuccine or penne recommended)

Instructions

1. Prepare the chicken: Season the chicken breast with salt, pepper, and Italian seasoning. Lightly coat it in ¼ cup flour to ensure a golden crust when cooked.
2. Cook the chicken: Heat 1-2 tablespoons olive oil in a skillet over medium-high heat. Add the coated chicken breast and cook until golden brown on both sides and fully cooked through, about 5-7 minutes per side depending on thickness. Remove from the skillet and set aside to rest.
3. Make the sauce base: In the same skillet, melt 3 tablespoons butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, making sure not to burn it.
4. Add flour to thicken: Sprinkle 3 tablespoons flour into the skillet with the butter and garlic mixture. Stir continuously for about 2 minutes to cook the flour and form a roux.
5. Deglaze with white wine: Slowly pour in ½ cup dry white wine, stirring constantly to deglaze the pan and incorporate any flavorful bits stuck to the bottom.
6. Add half and half: Gradually whisk in 1 ¼ cups half and half to the sauce, stirring continuously to prevent lumps. Cook until the sauce thickens and coats the back of a spoon, about 5 minutes.
7. Combine chicken and sauce: Slice or dice the cooked chicken breast and return it to the skillet. Stir to coat the chicken in the creamy sauce and heat through gently for 2-3 minutes.
8. Serve: Plate the creamy chicken and sauce over cooked pasta of your choice or your favorite side. Garnish with fresh herbs or Parmesan cheese if desired.

Notes

• Use a dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor; if you prefer, substitute with chicken broth for a non-alcoholic version.
• Ensure the chicken is cooked thoroughly by checking that internal temperature reaches 165°F (74°C).
• If the sauce becomes too thick, thin it with a splash of pasta cooking water or extra half and half.
• For added flavor, consider adding sautéed mushrooms or spinach to the sauce.

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