Creamy Chicken Pasta

This recipe is one of my favorites!! Definitely a must-try dish. Pasta? And cheese? And chicken? You can’t go wrong! 🤩😍

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

▢ 3 tbsp butter

▢ 3 cloves minced garlic

▢ 3 tbsp flour

▢ 1 ¼ cups half and half

▢ ¾ cups chicken broth

▢ ½ chicken bouillon cube

▢ 1/3 cup grated Parmesan cheese

▢ 1/3 cup grated Romano cheese

▢ ½ lb. pasta (I used shells, but you can use any kind)

▢ 1 cup pasta water, optional (helps with keeping it moist & with reheating)

▢ 1 lemon, optional (I left it out!)

(Seasonings)

▢ ½ teaspoon of EACH of the following: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

▢ 1/8 teaspoon smoked paprika

Instructions:

FOR PREP:

- Combine the half and half, chicken broth, and seasonings in a liquid measuring cup and set aside. - Measure out remaining ingredients (listed above) before beginning

Note: Place a measuring cup in the colander that you plan on using to drain the pasta so that you remember to reserve some pasta water when that step arrives.

COOKING:

- Slice the chicken in half lengthwise to create 2-4 thinner slices (Mine made 2)

- Place plastic wrap over the chicken and pound each side to about 1-inch thick, pat each side dry.

- Once dry, season with salt/pepper and Italian seasoning

- Sprinkle each side of the chicken with flour and rub it over the surface (with your hands—remember to wash them after to get rid of the raw chicken!)

- Heat olive oil (or your oil of choice) in a large skillet over medium-high heat

- Add the chicken and sear until a golden crust develops, 3-4 minutes per side. (Mine took around 4 minutes per side)

- Once cooked, set aside and let rest for 10 minutes, then cut into strips

SAUCE:

- At this point in the process, start boiling water for the pasta (you can start earlier if you feel you can multitask)

- Add the wine to the skillet you just used to cook the chicken 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 (Trust me)

- Bring the wine to a gentle bubble and reduce by half, around 3-4 minutes

- Once reduced, add the butter and garlic to the skillet and cook for 1 minute

- Add the flour and stir continuously for 2 minutes or until the raw flour smell is cooked off (it will get thick, just trust the process)

- Add the chicken broth/half and half mixture in small increments, stirring continuously. (Ensure you do this part slowly to keep the roux intact and to maintain the right consistency)

- Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially

Once covered, boil your pasta of choice (again, you can do this part sooner if you feel you can multitask!)

- Salt the boiling water and add the pasta

- Cook until no more than al dente

- Stir occasionally as it cooks

- Drain once cooked and reserve 1 cup of pasta water (optional)

FINISHING THE DISH:

- Gradually sprinkle the cheese into the sauce, stirring continuously

- Once incorporated, add your cooked pasta and use a silicone spatula to gently toss to incorporate

- Add the slices of cooked chicken along with any juices from the plate and toss to combine

- If the sauce is too thick, add your reserved pasta water in small splashes at a time and gently toss until desired consistency is reached

- Finally… serve & ENJOY 🤩🌷

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