Tender chicken, parmesan cream sauce, and al dente pasta come together in this weeknight comfort classic—rich, savory, and ready in under an hour.

Boneless, skinless chicken breast

Salt and black pepper

Italian seasoning

All-purpose flour (for dredging and roux)

Olive oil

Dry white wine (optional, can substitute with broth)

Butter

Garlic, minced

Half-and-half

Chicken broth

Chicken bouillon cube (optional, for richer flavor)

Parmesan cheese, grated

Romano cheese, grated

Pasta (shells, farfalle, fettuccine, etc.)

Reserved pasta water (as needed for thinning)

Optional: lemon juice, spinach, mushrooms, or sun-dried tomatoes

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Slice chicken thin and season with salt, pepper, and Italian seasoning. Dredge lightly in flour.

Sear chicken in olive oil over medium-high heat (3–4 minutes per side). Set aside.

Deglaze the skillet with white wine, scraping browned bits, and reduce by half.

Add butter and garlic; sauté briefly. Stir in flour to create a roux.

Gradually whisk in half-and-half and broth (plus bouillon, if using). Bring to a gentle bubble.

Stir in Parmesan and Romano until melted.

Meanwhile, cook pasta al dente. Reserve some pasta water.

Return chicken to the pan and combine with sauce and cooked pasta.

Add reserved pasta water to adjust consistency as needed. Finish with lemon juice if using.

Serve immediately, garnished with parsley or extra cheese if desired.

Spinach, mushrooms, or tomatoes can be added during the sauce stage.

Shrimp or pork tenderloin works as a protein swap.

Use all cream for a richer dish or half milk/half broth for a lighter version.

Prevent sauce from splitting by adding cheese gently over low heat.