Creamy Chicken Pasta with Garlic, Parmesan, and White Wine Recipe

Introduction

This creamy chicken pasta is a comforting and satisfying meal that combines tender, seared chicken with a rich, flavorful sauce. Perfect for a cozy dinner, it comes together with simple ingredients to create a restaurant-quality dish at home.

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
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1 ¼ cups half and half (half light cream, half milk)
• ¾ cups chicken broth
• ½ chicken bouillon cube
• ⅓ cup Parmesan cheese, grated
• ⅓ cup Romano cheese, grated
• ½ pound 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

Instructions

1. Prep Work: Combine the half and half, chicken broth, and all dried seasonings in a large measuring cup with a spout. Set aside. Measure out all remaining ingredients before starting. Place a measuring cup in your pasta colander to reserve pasta water when draining.
2. Season and Sear the Chicken: Slice the chicken in half lengthwise to create thinner pieces. Cover with plastic wrap and pound each piece to about 1-inch thickness. Pat dry, then season both sides with salt, pepper, and Italian seasoning. Sprinkle flour over each side and rub in to coat evenly.
3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown, about 3-4 minutes per side. Remove from heat and let rest for 10 minutes, then cut into strips.
4. Make the Sauce: Pour the wine into the skillet and reduce heat to medium. Use a silicone spatula to scrape up any browned bits from the pan. Let the wine reduce by half, about 3-4 minutes.
5. Add butter and garlic to the skillet and cook for 1 minute. Stir in the 3 tablespoons flour and cook continuously for 2 minutes until the raw smell disappears.
6. Slowly add the half and half/chicken broth mixture in small splashes, stirring constantly to keep the sauce thick and smooth.
7. Add the chicken bouillon cube, bring the mixture to a gentle simmer, then reduce heat to low and partially cover the skillet.
8. Boil the Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, stirring occasionally. Drain the pasta, reserving 1 cup of pasta water.
9. Finish the Dish: Gradually stir the grated Parmesan and Romano cheeses into the sauce. Add the pasta and toss gently with a silicone spatula to coat.
10. Add the sliced chicken along with any resting juices, and toss everything to combine well.
11. If needed, add reserved pasta water gradually to achieve your preferred sauce consistency.
12. Optionally, squeeze fresh lemon juice over the pasta before serving and garnish with parsley.

Tips & Variations

• Use any pasta shape you like—penne, fettuccine, or shells work great with this creamy sauce.
• For extra flavor, try substituting the white wine with chicken broth if you prefer non-alcoholic options.
• Adding a squeeze of fresh lemon balances the richness and adds a bright, fresh note.
• If you don’t have half and half, combine equal parts milk and light cream as a substitute.
• Reserve pasta water carefully; its starchiness helps smooth the sauce and brings everything together.

Storage

Store leftover creamy chicken pasta in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of reserved pasta water or milk to help loosen the sauce and restore its creamy texture. Reheat gently on the stove or in the microwave to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but be sure to thaw the chicken completely and pat it dry before seasoning and cooking to ensure even searing and proper texture.

What kind of cheese can I substitute if I don’t have Romano?

Parmesan cheese alone works well, or you can mix Parmesan with Pecorino Romano if available. Avoid using mild cheeses, as they won’t provide the same sharpness.

Creamy Chicken Pasta with Garlic, Parmesan, and White Wine Recipe

Print Recipe

★★★★★

4.9 from 100 reviews

This creamy chicken pasta recipe combines tender seared chicken slices with a rich, flavorful white wine cream sauce made from garlic, butter, and Parmesan cheese. Served over perfectly cooked pasta with hints of Italian seasoning and optional fresh lemon for brightness, this comforting dish is ideal for a satisfying family dinner.

• Author: Cleo
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Chicken

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

Sauce

• ½ cup dry white wine
• 3 tablespoons butter
• 3 cloves garlic, minced
• 3 tablespoons flour
• 1¼ 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
• ½ teaspoon each: onion powder, garlic salt, oregano, basil, mustard powder, parsley (all dried seasonings)
• 1/8 teaspoon smoked paprika

Pasta

• ½ lb pasta (any kind)
• 1 cup reserved pasta water (optional)
• 1 lemon (optional, for squeezing on top)

Instructions

1. Prep Work: Combine the half and half, chicken broth, and all dried seasonings in a large measuring cup with a spout and set aside. Measure out all other ingredients and prepare your cooking station. Place a measuring cup in your pasta colander to save pasta water when draining.
2. Season and Sear the Chicken: Slice the chicken breast in half lengthwise to create thinner pieces. Cover the chicken with plastic wrap and gently pound each slice to about 1-inch thickness. Pat dry with paper towels. Season both sides with salt, pepper, and Italian seasoning. Lightly dredge each side in flour, rubbing it in to create a texture that prevents sticking.
3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook for 3-4 minutes per side, until a golden crust forms. Remove from skillet and let rest for 10 minutes, then cut into strips.
4. Make the Sauce Base: With the skillet still hot, add the white wine. Reduce heat to medium and use a silicone spatula to scrape any browned bits (fond) off the bottom and sides; these add flavor. Bring wine to a gentle bubble and cook until reduced by half, about 3-4 minutes.
5. Add Butter and Garlic: Stir in the butter and minced garlic, cooking for about 1 minute until fragrant.
6. Make a Roux: Sprinkle in the flour and stir continuously for 2 minutes to cook off the raw flour taste and form a roux with the butter and garlic.
7. Add Liquids Slowly: Gradually add the half and half and chicken broth mixture in small splashes while stirring constantly. This slow addition maintains a thick, velvety sauce texture.
8. Season the Sauce: Crumble in the half chicken bouillon cube and bring sauce to a gentle bubble. Then reduce heat to low and partially cover the skillet to keep warm and allow flavors to meld.
9. Cook the Pasta: Bring a large pot of water to a boil, add salt, and cook the pasta until just al dente according to package instructions. Stir occasionally to prevent sticking. Drain the pasta, reserving 1 cup of pasta water.
10. Finish the Sauce: Gradually add Parmesan and Romano cheeses to the sauce, stirring continuously until melted and incorporated.
11. Toss Pasta and Chicken in Sauce: Add the drained pasta to the skillet and gently toss with the sauce using a silicone spatula to coat evenly. Add the sliced chicken and any resting juices, tossing carefully to combine.
12. Adjust Consistency (Optional): Slowly add reserved pasta water one splash at a time, tossing gently until the sauce reaches desired creaminess. This step also helps when reheating leftovers to restore sauce texture.
13. Serve: Optionally squeeze fresh lemon juice over the pasta before serving for a bright and fresh finish. Garnish with additional parsley if desired and enjoy immediately.

Notes

• Dry white wine adds depth to the sauce, but can be substituted with extra chicken broth if preferred.
• Romano cheese provides a sharper flavor contrast to Parmesan; using both creates a richer sauce.
• Reserving pasta water is important as it contains starch that helps emulsify and smooth the sauce.
• Be careful not to overcook the pasta; al dente texture allows the pasta to hold up well when tossed in the sauce.
• Fresh lemon juice is optional but highly recommended to cut through the richness of the cream sauce and enhance flavors.

Keywords: creamy chicken pasta, Italian chicken pasta, white wine cream sauce, Parmesan pasta, easy chicken dinner, comfort food