Creamy Chicken Pasta

Creamy chicken pasta with crispy, seared meat is a delicious dish. This pasta is easy to prepare and can be eaten with any pasta. You can add spinach, mushrooms and tomatoes!

Creamy Chicken Pasta

This Creamy Chicken Pasta is a delicious recipe that you will love! This fantastic cream sauce is infused with the best combination of seasonings, then tossed with crispy seared chicken and savory shells of pasta!

You can use any pasta, but I like how these pasta shells are filled with sauce.

How to Make Creamy Chicken Pasta

Cut the chicken into 2-4 thin slices by slicing it in half. Tenderize the chicken with a meat mallet. Each side should be seasoned and then dredged in flour. Set aside. Sear in olive. Reduce the white wine by half and deglaze with it.

Add butter and garlic then continue stirring while adding flour. Add the half-and-half chicken broth and seasonings in small splashes.

Reduce heat to simmer, so while you are boiling the pasta, cover it partially.

Add the pasta and chicken, and stir over a low heat. Mix well. Add some pasta water to thin it out if it is too thick. Once desired consistency has been reached, serve. You can add some lemon juice to the top before serving.

Pro tips

• Sauvignon Blanc, Chardonnay and Pinot Grigio are the good wines for this recipe. Chicken broth can be substituted if you do not want to cook with wine.
• For this recipe, I use Belgioioso Parmesan cheese and Romano. You can use all Parmesan instead of Romano and Parmesan if necessitate.
• Grating the cheese directly from a wedge will melt faster and taste better than grated cheese in a package.
• If the base sauce is too hot, the dairy will separate and cause a grainy texture.
• Bouillon: In my recipes, I make use of better than Bouillon as broth/bouillon. It is easy to use and takes up very mini space. This recipe can be made without chicken bouillon if you don’t own it. It adds a depth of flavor.
• Add hot, honey, or Worcestershire sauce (1 tsp each) to the chicken broth mixture to enhance the flavor. They can’t be detected directly, but they bring out the other flavors. (I use Frank’s hot sauce.)
• Additions that can be made include  Roasted Broccoli, spinach, mushrooms, and cherry or sun-dried tomatoes. To add mushrooms, sauté them separately before adding them at the end.
• To make a crunchy top, toast some panko and butter in a separate pan and sprinkle it on the pasta.

Storing/Reheating

• Keep in an airtight container. Refrigerate for 3 days maximal or freeze for up to 3 months.
• I like to used makeshift double boiler to restore the original consistency of leftovers.
• Add the pasta water when reheating leftovers. This helps smooth out the sauce. If you don’t want to use pasta water, substitute it with a bit of milk or chicken stock.
• It is important to thaw frozen leftovers completely before heating them.

You can use this recipe to make:

• 3-Quart Stainless Steel Saute Pan- This is the same size as this recipe.
• Box Cheese Grinder– Freshly grated/shredded cheddar should be used in all cheese-based soups and sauces, as the cheese melts better.
• I use a 1-quart measuring glass with a spout to mix the ingredients for the sauce at the begin. The spout allows you to add the sauce to the roux with small splashes easily.
• Pasta Strainer- I love this one!
• Kitchen Tongs- Easy to handle/flip the chicken.
• Measuring spoons – I keep mine in a magnetic drawer drawer. They are easy to organize.
• Colavita shells: This is the brand I use to make this recipe.

Creamy chicken pasta with any pasta and a flavorful sauce! Add-ons include mushrooms, spinach, and tomatoes!

Ingredients for Creamy Chicken Pasta

Chicken

• One large skinless, boneless chicken breast
• Salt/pepper
• Use 2 teaspoons of Italian seasoning.
• 1/4 cup of flour
• Olive oil – 1-2 tablespoons

Pasta/Sauce

• See notes for 1/2 cup white wine dried.
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tbsp of flour
• Half and half (half milk, half light cream): 1 1/4 cups
• 3/4 cups chicken broth
• Half a chicken bouillon cube
• Parmesan cheese, 1/3 cup
• 1/3 cup Romano cheese, grated, see notes
• 1/2 lb. Pasta of any kind
• Optional: 1 cup pasta water
• 1 Lemon, Optional

Seasonings

• All dried seasonings, including mustard powder, oregano and basil, garlic salt, onion powder, mustard powder and parsley, each 1/2 teaspoon.
• Smoked paprika, 1/8 teaspoon

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Equipment

• High Walled Skillet

Instructions

Preparation Work

1. Combine the half-and-half chicken broth and seasonings in a large measuring glass with a spout. Set aside. Before starting, measure out the remaining ingredients. Measure out the remaining ingredients before you begin.

Season/Sear Chicken

1. Cut the chicken into 2-4 thin slices. Place plastic wrap on the chicken and pound each side until it is about 1 inch thick. It will expand more when cooked. Each side should be wiped dry. Add Italian seasoning, salt, pepper and Italian spice. Sprinkle flour on each side of the chicken and rub it onto the surface. This provides the chicken some texture and keeps it from sticking to the pan.
2. Over medium heat, heat olive oil in a large pan. Put the chicken to the pan and sear for 3-4 minutes on each side till golden crust forms. Let the chicken rest for 10 minutes, then slice it into strips.

Make the Sauce

1. Boil the water to cook the pasta.
2. Put the heat to medium and add the wine. Clean the base and sides with a silicone spatula. The “fond” in the pan will enhance the sauce’s flavor. Conduct the sauce to a gentle boil and reduce it by half. This should take about 3-4 minutes.
3. Add butter and garlic and cook for one minute. Stir continuously for two minutes after adding the flour to remove the raw smell.
4. Stir continuously as you add the half-and-half/chicken broth in small amounts. This is done slowly to ensure the roux remains intact and maintains a thick consistency.
5. Add the 1/2 cube of chicken bouillon, then Bring to a gentle bubbling, then reduce the heat to slow. Cover partially.

Boil Pasta

1. Add the pasta to the boiling water. Cook the pasta up till it is al dente. Set a timer to avoid overcooking. As it cooks, stir occasionally. Once the pasta is cooked, drain and save 1 cup of water.

Finish the Dish

1. Continue stirring as you sprinkle cheese gradually into the sauce.
2. Use a silicone spatula and gently mix the pasta with silicone. Toss the pasta with the chicken and any juices on the plate.
3. Add pasta water, a few drops at a time. Gently toss the mixture until it reaches your desired consistency. This can also help reheat leftovers, as it helps to smooth out the sauce.
4. Optional: squeeze fresh lemon juice over the pasta before serving. This is a family favorite! Serve garnished with parsley!

Nutrition

Nutrition	Value
Calories	526kcal
Carbohydrates	54g
Protein	28g
Fat	20g
Saturated fat	9g
Polyunsaturated fat	2g
Monounsaturated fat	7g
Trans Fat	0.01g
Cholesterol	80mg
Sodium	810mg
Potassium	554mg
Fiber	3g
Sugar	6g
Vitamin A	447IU
Vitamin C	16mg
Calcium	290mg
Iron	2mg