Creamy Chicken Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Keywords: creamy chicken pasta, chicken pasta recipe, Italian chicken pasta, creamy sauce pasta, quick chicken dinner
Find it online: https://kitchenbynora.com/creamy-chicken-pasta-recipe/
