Be sure to try my Beefaroni and French Onion Pasta recipes next!
Creamy Chicken Pasta
You are going to love the flavors in this Creamy Chicken Pasta recipe! This incredible cream sauce is infused with the best combination of seasonings and tossed with crispy seared chicken and savory pasta shells! Although you can use any kind of pasta for this, I love the way the pockets in these pasta shells fill right up with this glorious sauce. This recipe is different than your typical Chicken Alfredo Pasta for a few reasons: There is less butter, less cream, some chicken broth, the skillet is deglazed with wine after searing the chicken, and of course, the amazing combination of seasonings as well as some optional flavor enhancers. BONUS: It’s fun to use this as a base recipe and mix it up with different add-ons, including spinach, diced or sundried tomatoes, broccoli, mushrooms, and more!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Slice the chicken in half lengthwise to create 2-4 thinner slices. Tenderize with a meat mallet. Season each side and dredge it in flour. Sear in olive oil and set aside. Deglaze the skillet with white wine and reduce by half.
Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes.
Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente.
Stir in the cheese over low heat, then add the pasta, followed by the chicken. Stir to combine. Add a splash of pasta water to smooth it out if it’s thicker than preferred. Serve once desired consistency is reached. (Extra points if you squeeze some fresh lemon on top prior to serving!)
Storing/Reheating
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. I like to reheat leftovers in a makeshift double boiler to restore it back to its original consistency. Add reserved pasta water while reheating leftovers if possible, it helps to smooth the sauce back out. A little milk or chicken broth can also be used if you don’t have pasta water. Frozen leftovers should be fully thawed before reheating.
3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Box cheese grater – Cheese based soups and sauces should always be made with freshly grated/shredded cheese, as it melts much creamier. 1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Pasta Strainer– I have this one and love it. Kitchen Tongs– Easy for handling/flipping the chicken. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Colavita Shells– This is the brand that I use for this recipe.
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