Creamy Chicken Pasta
This Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more!
Be sure to try my Beefaroni and French Onion Pasta recipes next!
Creamy Chicken Pasta
You are going to love the flavors in this Creamy Chicken Pasta recipe! This incredible cream sauce is infused with the best combination of seasonings and tossed with crispy seared chicken and savory pasta shells!
Although you can use any kind of pasta for this, I love the way the pockets in these pasta shells fill right up with this glorious sauce.
This recipe is different than your typical Chicken Alfredo Pasta for a few reasons: There is less butter, less cream, some chicken broth, the skillet is deglazed with wine after searing the chicken, and of course, the amazing combination of seasonings as well as some optional flavor enhancers.
BONUS: It’s fun to use this as a base recipe and mix it up with different add-ons, including spinach, diced or sundried tomatoes, broccoli, mushrooms, and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken in half lengthwise to create 2-4 thinner slices. Tenderize with a meat mallet. Season each side and dredge it in flour. Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half.
Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes.
Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente.
Stir in the cheese over low heat, then add the pasta, followed by the chicken. Stir to combine. Add a splash of pasta water to smooth it out if it’s thicker than preferred. Serve once desired consistency is reached. (Extra points if you squeeze some fresh lemon on top prior to serving!)
Pro Tips
- Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta.
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano
- Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.
- Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use Frank’s hot sauce.)
- Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.
- For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end!
Storing/Reheating
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- Add reserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don’t have pasta water.
- Frozen leftovers should be fully thawed before reheating.
Tools For This Recipe
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- 3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe.
- Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier.
- 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
- Pasta Strainer– I have this one and love it.
- Kitchen Tongs– Easy for handling/flipping the chicken.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
- Colavita Shells– This is the brand that I use for this recipe.
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Creamy Chicken Pasta
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, see notes
- 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
Equipment
Instructions
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!
Notes
- Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine.
- Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta.
- Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano.
- Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese.
- Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency.
- Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.
- Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use Frank's hot sauce.)
- Optional additions include: Roasted broccoli, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.
- For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency.
- Add reserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don't have pasta water.
- Frozen sauce should be thawed overnight in the fridge before reheating.
The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe.
Awesome! Followed recipe completely and this was on point. Thank you
Yayyy! I’m so happy it was such a success! Thanks so much Lisa!💗
Wow, was this ever delicious!! The flavour of the chicken was just wonderful and the sauce tasted so decadent – and that’s even with a few small changes for my family’s sensitivities and preferences (I used almost 2c of chicken broth and just a splash of half and half and cut down on the seasonings by almost half). Absolutely bursting with deliciousness and the leftovers are just as good. I made the mistake of thinking this could be a weeknight meal, but I think next time I’ll make it on a weekend since it took a little more prep and time than I usually have M-F. Definitely going to prep ahead and make this for an upcoming dinner party. Thanks for the AMAZING recipe!
I am SO happy that you loved the flavor of this pasta Tracy, and that you are planning to make it again for a dinner party! EXCELLENT! Your guests are going to be impressed! 😉 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
Outstanding!
Yayyyy! Thanks so much Susan!🩷
Hello! Just wanted to let you know I tried this as written and it was delicious! When my husband came home for work, he saw the chicken and said “chicken again?” But when he ate it he said”that was really good” I call that a win! 🙂
Hey Michele! I am SOOO thrilled to hear that your husband loved it, my goal is to make chicken as delicious and non-boring (😂) as possible, LOL. Mission accomplished! I am so glad. Thank you so much for the review, you’re the best! 🙂 -Stephanie
This sauce turned out so yummy! Thank you for inspiring me to tackle a roux and use wine in cooking: turns out it’s not actually that hard! I’ll definitely be adding this to the dinner roster.
Nice work Danica! It really isn’t that hard, I’m happy you went for it! Thanks so much for the great review!
I made this recipe last night, I just so happened to have the majority of ingredients on hand. It was absolutely fantastic! My 9 year old son told me I could make this for him every day. I’ve already eaten the leftovers for breakfast and lunch. The chicken comes out perfectly crispy and flavorful, and the sauce is a chefs kiss. I will be making this for years to come! Thank you 😊
I’m so happy it was such a success Julie! Especially with your 9 year old son!!! My daughter loves this one too, so it’s definitely nice to know the kiddos approve. Thanks so much for the great review!💗
Another winner! I didn’t have any Romano cheese so used a little extra Parmesan cheese and it was still great. My daughter commented that the chicken was restaurant quality taste. High praise from someone who eats out a lot. Thanks again for another wonderful recipe.
That’s such a great compliment from your daughter Mark! Thanks so much for sharing that!!!🩷
This was absolutely delicious! We added spinach and sun dried tomatoes. I will definitely make this again!!
I’m so happy to hear that Diane! Those are great additions, yummmm😋 Thanks so much for taking the time to leave a review!
Wowee, was this ever good! I’ve been craving a creamy chicken and pasta dish and this was perfect. I used rotini pasta but followed the recipe exactly as written. I loved the ample amount of sauce! This recipe will go into my rotation when I’m craving creamy, saucy pasta and chicken.
I’m so happy you liked it Shelly! I’m definitely a sauce girl, so I rarely skimp! Thanks so much for the great review!🩷
Great recipe. My entire family enjoyed this chicken pasta, but felt my sauce was a little too thick. I did use the pasta water to thin it out, so definitely don’t forget to save your pasta water. Thank you!
Hi! I’m so glad that you enjoyed the recipe! And I’m glad that the pasta water came in handy, that’s always a good thing to have on hand just in case. I would say just be careful too about simmering the sauce over heat that may be a little too high, as it will continue to reduce and thicken as liquid evaporates. ❤️
Yes, exellent taste and presenation. Love to make a scratch cream sauce so I had to try it. A question about the dried mustard. I hardly ever have used it, so when I tasted it first it seemed to be a bitter taste. It was quite an old tin that I had so I thought maybe it was not safe to use. What does that add to the flavor and does it taste bitter even in a new tin?
Thanks so much for the recipe and will be making it quite often now.
HI Jeannie! You definitely don’t want to use old seasonings as any variety can add a bitter taste to food if it’s no longer good- it’d be better to omit it instead, or, yellow or Dijon mustard can be used instead of dried. It rounds out the flavor profile and adds a very subtle hint of tang.