Why You’ll Love This Recipe

I love this recipe because it’s indulgent yet not overly heavy. The flavor‑infused sauce stays silky thanks to using less cream and more broth, plus a splash of wine. The crispy seared chicken adds great texture, and I can mix in veggies like spinach or mushrooms if I want to amp it up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken breast
Salt and pepper
Italian seasoning
Flour for dredging
Olive oil
Dry white wine (optional)
Butter
Garlic
Flour (to make the roux)
Half‑and‑half
Chicken broth
Chicken bouillon cube (optional)
Parmesan cheese and Romano cheese
Pasta (shells, fettuccine, farfalle—any kind)
Pasta water (if needed to thin the sauce)
Optional lemon juice or add‑ins (spinach, sun‑dried tomatoes, mushrooms)

Directions

Slice the chicken thinly, season with salt, pepper, and Italian seasoning, and dredge lightly in flour.
Sear the chicken in olive oil over medium-high heat until golden brown (about 3–4 min per side), then set aside.
Deglaze the skillet with white wine, scraping up the browned bits, and cook until reduced by half.
Add butter and minced garlic, cook briefly, then whisk in flour to form a roux.
Gradually whisk in half‑and‑half and chicken broth (with bouillon if using), bringing the sauce to a gentle bubble.
Stir in grated Parmesan and Romano cheese until melted.
Meanwhile, cook pasta al dente; reserve pasta water.
Combine pasta and sliced chicken into the sauce; add a splash of pasta water if needed to reach your desired consistency.
Finish with lemon juice if using and stir to combine. Serve immediately.

Servings and timing

Servings: 4 people
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

I often add fresh spinach or sautéed mushrooms during the sauce stage for extra veggies. thecozycook.com
Frozen or sun‑dried tomatoes also bring a burst of color and tang.
I substitute chicken breast with shrimp or thin-cut pork tenderloin for variety.
For a garlic twist, I add extra cloves and finish with a sprinkle of fresh parsley.
To lighten it up, I swap half‑and‑half for half milk and half broth, though the sauce becomes subtler.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it on the stove over low heat, adding a bit of pasta water or broth to maintain creaminess. It also freezes well—just thaw overnight and reheat slowly to preserve texture.

FAQs

Can I use regular cream instead of half‑and‑half?

Yes, but I prefer half‑and‑half for a lighter texture. Cream makes it richer but heavier.

What pasta works best?

I love using pasta shells since they capture the sauce, but farfalle, fettuccine, or penne all work beautifully.

Can I skip the wine?

Absolutely. I replace it with extra chicken broth if I’m avoiding alcohol.

How do I prevent the sauce from splitting?

I add the cheese over low heat and make sure the sauce isn’t too hot. A gentle shimmer is perfect.

Can I make this ahead for meal prep?

Yes, it reheats well. I just add a splash of water when reheating to keep it creamy.

Conclusion

This Creamy Chicken Pasta is a cozy, satisfying dish that balances indulgence and comfort. I love that it’s flexible—easy to customize with proteins and veggies—yet always delivers a rich, flavorful sauce. Whether it’s a weekend treat or a cozy weekday dinner, it’s become a favorite dish in my kitchen.