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Creamy Chicken Pasta with Parmesan and Romano Cheeses Recipe

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★★★★★

4.9 from 50 reviews

This Creamy Chicken Pasta recipe delivers a luscious and flavorful meal featuring tender seared chicken breast combined with a rich, cheesy white wine sauce. Cooked al dente pasta is coated in a velvety sauce made with garlic, half and half, chicken broth, and a blend of Parmesan and Romano cheeses. The dish is enhanced with Italian seasonings and finished with an optional fresh lemon squeeze for brightness. Perfect for a comforting weeknight dinner, it balances richness and freshness with classic Italian flavors.

Ingredients

Scale

Chicken and Seasoning

  • 1 large boneless skinless chicken breast
  • Salt and pepper, to taste
  • 2 teaspoons Italian seasoning
  • ¼ cup flour
  • 1–2 tablespoons olive oil
  • ½ teaspoon onion powder
  • ½ teaspoon garlic salt
  • ½ teaspoon oregano
  • ½ teaspoon basil
  • ½ teaspoon mustard powder
  • ½ teaspoon dried parsley
  • 1/8 teaspoon smoked paprika

Sauce

  • 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
  • ½ cup dry white wine
  • 1/3 cup Parmesan cheese, grated
  • 1/3 cup Romano cheese, grated

Pasta and Optional Ingredients

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

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 remaining ingredients so everything is ready before cooking. Place a measuring cup in the colander you’ll use to drain the pasta, to reserve pasta water later.
  2. Season and Sear the Chicken: Slice the chicken breast lengthwise into 2-4 thinner pieces. Place plastic wrap over the chicken and pound each piece to about 1 inch thickness. Pat dry each side, then season with salt, pepper, and Italian seasoning. Coat each side lightly with flour to add texture and prevent sticking.
  3. Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on each side, about 3-4 minutes per side. Remove chicken and let rest for 10 minutes before slicing into strips.
  4. Make the Sauce Base: Add the white wine to the skillet, scraping the bottom with a silicone spatula to loosen browned bits (fond) for added flavor. Bring to a gentle simmer and reduce by half, about 3-4 minutes.
  5. Add Butter and Garlic: Stir in butter and minced garlic, cooking for about a minute until fragrant. Sprinkle in the flour and cook continuously for 2 minutes to form a roux and eliminate raw flour taste.
  6. Incorporate Liquids: Slowly add the half and half and chicken broth mixture in small splashes, stirring constantly to keep the sauce thick and smooth without lumps.
  7. Season and Simmer: Crumble in the half chicken bouillon cube, bring sauce gently to a simmer, reduce heat to low, and partially cover the skillet to let flavors meld.
  8. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions, stirring occasionally to prevent sticking. Drain the pasta and reserve one cup of pasta water for adjusting sauce consistency later.
  9. Add Cheese to Sauce: Gradually sprinkle Parmesan and Romano cheeses into the sauce, stirring constantly until melted and smooth.
  10. Combine Pasta and Chicken: Add cooked pasta to the sauce and gently toss using a silicone spatula to coat evenly. Add the sliced chicken along with any resting juices and stir to combine well.
  11. Adjust Consistency: If desired, slowly add reserved pasta water in small amounts while gently tossing to loosen the sauce for a creamier texture. This step is helpful when reheating leftovers.
  12. Finish and Serve: Optionally squeeze fresh lemon juice over the pasta for a bright finish. Garnish with additional parsley if available and serve immediately.

Notes

  • Dry white wine is optional but adds depth to the sauce; a non-alcoholic substitute could be additional chicken broth or white grape juice.
  • Romano cheese gives a sharper flavor; Parmesan can be substituted, but using both creates a more complex taste.
  • Reserve pasta water to adjust sauce consistency as it helps rehydrate and loosen thick sauces.
  • Lemon juice brightens the rich, creamy sauce and enhances flavor balance.
  • Pounding the chicken ensures even cooking and tenderness.
  • Use a silicone spatula for gentle tossing to avoid breaking the pasta.

Keywords: Creamy chicken pasta, Italian pasta recipe, white wine chicken sauce, Parmesan Romano sauce, easy chicken dinner

Find it online: https://dishedbydana.com/creamy-chicken-pasta-with-parmesan-and-romano-cheeses-recipe/