🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 23 (from laksa026)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa023.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://thecozycook.com/creamy-chicken-pasta/\')), getAhrefsUnparsedNoserviceFromURL(\'https://thecozycook.com/creamy-chicken-pasta/\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/thecozycook.com\/creamy-chicken-pasta\/","crawl_time":1775748099,"first_indexed_time":1684139964,"http_code":200,"src_unparsed":"com,thecozycook!\/creamy-chicken-pasta\/ s443","src_root_hash":"10661535161458149823","history_drop_reason":null,"meta_title":"Creamy Chicken Pasta - The Cozy Cook","meta_descriptions":[],"attrs_boilerpipe_text":"by\nStephanie\non\nMay 15, 2023\n\t\t  (\nUpdated\nNovember 18, 2024)\n 191\n*This post may contain affiliate links.\nRead more »\nThis Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more!\nBe sure to try my\nBeefaroni\nand\nFrench Onion Pasta\nrecipes next!\nCreamy Chicken Pasta \nYou are going to \nlove \nthe flavors in this\nCreamy Chicken Pasta\nrecipe!\nThis incredible cream sauce is infused with the best combination of seasonings and tossed with crispy seared chicken and savory pasta shells!\nAlthough 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.\nThis recipe is different than your typical\nChicken Alfredo Pasta\nfor a few reasons:\nThere 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.\nBONUS:\nIt’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 \nmore!\n \nHow to Make It\nSee recipe card below this post for ingredient quantities and full instructions.\nSlice 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. \nAdd butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes.  \nBring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente. \nStir 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.\n(Extra points if you\nsqueeze some fresh lemon\n on top prior to serving!)\nPro Tips\nPasta:\nI used\nColavita Shells\nfor this recipe but a variety of pastas work well, including\nfettuccine, linguine, and farfalle pasta.\nWine:\nSauvignon Blanc\nis the best wine to use in this recipe, followed by\nChardonnay\n, and then\nPinot Grigio\n.\nChicken broth\ncan be used if you don’t cook with wine.\nCheese:\nI\nuse\nBelgioioso\nParmesan and Romano cheese\nfor this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano\nGrate the cheese from a wedge\nas it will melt and taste much better than packaged grated cheese. \nEnsure the base of the sauce isn’t too hot when the cheese is added\n, otherwise the dairy can separate and create a grainy consistency.\nBouillon:\nI use\nBetter Than Bouillon\nfor broth\/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.\nOptional Flavor Enhancers:\nWorcestershire sauce, hot sauce, and honey\n(\n1 tsp of\neach\n) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use\nFrank’s hot sauce\n.)  \nOptional additions include:\nRoasted broccoli\n, spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. \nFor a crunchy topping:\nToast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end!\n📘 Find this recipe on\npage 205\n of my 2nd cookbook,\nLet’s Eat!\nStoring\/Reheating\nStore in an airtight container and\nrefrigerate for up to 3 days\nor\nfreeze for up to 3 months.\nI like to\nreheat leftovers in a makeshift\ndouble boiler\nto restore it back to its original consistency.\nAdd\n reserved pasta water\nwhile 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.\nFrozen leftovers should be fully thawed before reheating. \nTools For This Recipe\n(Amazon affiliate links)- Check out all of my\nkitchen essentials here.\n3-Quart Stainless Steel Sauté Pan\n– The same size as pictured in this recipe.\nBox cheese grater\n– Cheese based soups and sauces should always be made with freshly grated\/shredded cheese, as it melts much creamier.\n1 quart measuring cup with a spout\n–\nThis 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. \nPasta Strainer\n– I have this one and love it.\nKitchen Tongs\n– Easy for handling\/flipping the chicken.\nMeasuring Spoons\n–\n I have these magnetic ones which stay nice and organized in my utensil drawer.\nColavita Shells\n– This is the brand that I use for this recipe.\nTry These Next\nGet My Free E-Book! \nI’ve got a\nFREE e-Book with 7 super popular dinner recipes!\nClick here to join my email list\nand I’ll send your e-Book right over!\nAnd be sure to follow me on\nInstagram\n,\nPinterest\n, &\nFacebook\n!\nTried This Recipe?\nLeave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐\nThis Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more!\nChicken\n▢\n1\nlarge boneless skinless chicken breast\n▢\nSalt\/pepper\n▢\n2\nteaspoons\nItalian seasoning\n▢\n¼\ncup\nflour\n▢\n1-2\ntablespoons\nolive oil\nPasta\/Sauce\n▢\n½\ncup\ndry white wine\n,\nsee notes\n▢\n3\ntbsp\nbutter\n▢\n3\ncloves\ngarlic\n,\nminced\n▢\n3\ntbsp\nflour\n▢\n1 ¼\ncups\nhalf and half\n,\n(half light cream, half milk)\n▢\n¾\ncups\nchicken broth\n▢\n½\nchicken bouillon cube\n▢\n1\/3\ncup\nParmesan cheese\n,\ngrated\n▢\n1\/3\ncup\nRomano cheese\n,\ngrated, see notes\n▢\n½\nlb.\npasta\n,\nany kind\n▢\n1\ncup\npasta water\n,\noptional\n▢\n1\nlemon\n,\noptional\nSeasonings\n▢\n½\nteaspoon\nEACH:\nonion powder, garlic salt, oregano, basil, mustard powder, parsley\n,\nall dried seasonings\n▢\n1\/8\nteaspoon\nsmoked paprika\nPrep Work\nCombine the half and half, chicken broth, and seasonings\nin a large measuring cup with a spout and set aside.\nMeasure out remaining ingredients before beginning.\nPlace a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.\nSeason\/Sear the Chicken\nSlice the chicken in half lengthwise to create 2-4 thinner slices.\nPlace plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked.\nPat each side dry. Season with salt\/pepper and Italian seasoning. Sprinkle each side of the chicken with flour\nand rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)\nHeat olive oil\nin a large skillet over medium-high heat.\nAdd the chicken\nand sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.\nMake the Sauce\nStart boiling water\nfor the pasta.\nAdd the wine\nto the skillet 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. Bring to a gentle bubble and reduce by half, about 3-4 minutes.\nAdd the butter and garlic\nto the skillet and cook for 1 minute.\nAdd the flour\nand stir continuously for 2 minutes, until the raw flour smell is cooked off.\nAdd the chicken broth\/half and half\nmixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.\nStir in the ½ chicken bouillon cube\n. Bring to a gentle bubble, then reduce heat to low and cover partially.\nBoil the Pasta\nSalt the boiling water and add the pasta.\nCook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and\nreserve 1 cup of pasta water.\nFinish the Dish\nGradually sprinkle the cheese\ninto the sauce, stirring continuously.\nAdd the pasta\nand use a silicone spatula to gently toss to incorporate.\nAdd the cooked chicken along with any juices from the plate\nand toss to combine.\nIf desired, add pasta water,\nsmall splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)\nOptional:\nSqueeze fresh lemon over the pasta prior to serving. (This is a must for our family!)\nGarnish with parsley and serve!\nPro Tips:\nWine:\nSauvignon Blanc\nis the best wine to use in this recipe, followed by\nChardonnay\n, and then\nPinot Grigio\n.\nChicken broth\ncan be used if you don’t cook with wine.\nPasta:\nI used\nColavita Shells\nfor this recipe but a variety of pastas work well, including\nfettuccine, linguine, and farfalle pasta.\nCheese:\nI use\nBelgioioso\nParmesan and Romano cheese\nfor this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano.\nGrate the cheese from a wedge\nas it will melt and taste much better than packaged grated cheese. \nEnsure the base of the sauce isn't too hot when the cheese is added\n, otherwise the dairy can separate and create a grainy consistency.\nBouillon:\nI use\nBetter Than Bouillon\nfor broth\/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.\nOptional Flavor Enhancers:\nWorcestershire sauce, hot sauce, and honey (\n1 tsp of\neach\n) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use\nFrank's hot sauce\n.)  \nOptional additions include:\nRoasted broccoli\n, spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.\nFor a crunchy topping:\nToast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end!\n📘 Find this recipe on\npage 205\n of my 2nd cookbook,\nLet's Eat!\nStorage\nStore in an airtight container and\nrefrigerate for up to 3 days\nor\nfreeze for up to 3 months.\nI like to\nreheat leftovers in a makeshift\ndouble boiler\nto restore it back to its original consistency.\nAdd\n reserved pasta water\nwhile 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.\nFrozen sauce should be thawed overnight in the fridge before reheating. \nThe\nnutritional information\nprovided is an estimate and is\nper serving\n. There are\n4 servings\nin this recipe.\nCalories:\n526\nkcal\n,\nCarbohydrates:\n54\ng\n,\nProtein:\n28\ng\n,\nFat:\n20\ng\n,\nSaturated Fat:\n9\ng\n,\nPolyunsaturated Fat:\n2\ng\n,\nMonounsaturated Fat:\n7\ng\n,\nTrans Fat:\n0.01\ng\n,\nCholesterol:\n80\nmg\n,\nSodium:\n810\nmg\n,\nPotassium:\n554\nmg\n,\nFiber:\n3\ng\n,\nSugar:\n6\ng\n,\nVitamin A:\n447\nIU\n,\nVitamin C:\n16\nmg\n,\nCalcium:\n290\nmg\n,\nIron:\n2\nmg\nCourse:\nMain Course, Pasta\nCuisine:\nAmerican, Italian\nWant to save this recipe?\nI'll email it to you for later!\nMy Cookbooks\nLet's Eat!\n100+ Recipes with Next-Level Flavor.\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\nThe Cozy Cookbook\nEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.","attrs_markdown":"![](https:\/\/ct.pinterest.com\/v3\/?event=init&tid=2612657167348&pd[em]=<hashed_email_address>&noscript=1)\n\n[Skip to Main Content](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#content)\n\n[![The Cozy Cook](https:\/\/thecozycook.com\/wp-content\/themes\/thecozycook2024\/mobile-header\/logo-mobile.png)](https:\/\/thecozycook.com\/)\n\nMobile Menu Trigger\n\nMobile Search Trigger\n\n- [My Cookbooks\\!](https:\/\/thecozycook.com\/cookbook\/)\n- [Free e-Book\\!](https:\/\/thecozycook.com\/free-meal-plan\/)\n- About The Cozy Cook\n  - [About Me\\!](https:\/\/thecozycook.com\/aboutthecozycook\/)\n  - [FAQ’s](https:\/\/thecozycook.com\/faqs\/)\n  - [Free e-Book\\!](https:\/\/thecozycook.com\/free-meal-plan\/)\n  - [My Kitchen Essentials](https:\/\/www.amazon.com\/shop\/thecozycook)\n- [Recipe Index](https:\/\/thecozycook.com\/recipe-index\/)\n- Recipes by Ingredient\n  - 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[Order Now\\!](https:\/\/thecozycook.com\/cookbook\/)\n\n[Home](https:\/\/thecozycook.com\/) » [Pasta](https:\/\/thecozycook.com\/pasta\/) » Creamy Chicken Pasta\n\n# Creamy Chicken Pasta\n*by* [Stephanie](https:\/\/thecozycook.com\/aboutthecozycook\/) *on* May 15, 2023 (*Updated* November 18, 2024)  [191](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#comments) \\*This post may contain affiliate links. [Read more »](https:\/\/thecozycook.com\/privacy-policy\/)\n\n[Jump to Recipe](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#wprm-recipe-container-50819)\n\n![A collage of Creamy Chicken Pasta in a skillet and on a plate.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-Pin-1-250x250.jpg)\n\n***This Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\\!***\n\nBe sure to try my [**Beefaroni**](https:\/\/thecozycook.com\/beefaroni\/) and [**French Onion Pasta**](https:\/\/thecozycook.com\/french-onion-pasta\/) recipes next\\!\n\n[![Creamy Chicken Pasta in a skillet with a wooden spoon and chopped parsley. ](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-2.jpg)](https:\/\/thecozycook.com\/creamy-chicken-pasta\/ \"Creamy-Chicken-Pasta-2\")\n\n## Creamy Chicken Pasta\nYou 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\\!**\n\nAlthough 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.\n\n**This recipe is different than your typical [Chicken Alfredo Pasta](https:\/\/thecozycook.com\/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.\n\n***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\\!*\n\n## How to Make It\n*See recipe card below this post for ingredient quantities and full instructions.*\n\n**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.**\n\n![A plate of cooked chicken next to a skillet of wine deglazing a skillet.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-1.jpg)\n\n**Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes.**\n\n![Making a roux in a skillet with butter, garlic, and flour.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-4.jpg)\n\n**Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente.**\n\n![Adding cream, broth, and seasonings to a roux to make creamy chicken pasta.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-3.jpg)\n\n**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!)*\n\n![Adding pasta and chicken to a cream sauce to make Creamy Chicken Pasta.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-2.jpg)\n\n> ## Pro Tips\n> - ***Pasta:*** I used [**Colavita Shells**](https:\/\/amzn.to\/3pnW4P0) for this recipe but a variety of pastas work well, including **fettuccine, linguine, and farfalle pasta.**\n> - ***Wine:* Sauvignon Blanc** is the best wine to use in this recipe, followed by **Chardonnay**, and then **Pinot Grigio**. **Chicken broth** can be used if you don’t cook with wine.\n> - ***Cheese:*** I **use [Belgioioso](https:\/\/www.belgioioso.com\/Products\/) Parmesan and Romano cheese** for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano\n> - **Grate the cheese from a wedge** as it will melt and taste much better than packaged grated cheese.\n> - **Ensure the base of the sauce isn’t too hot when the cheese is added**, otherwise the dairy can separate and create a grainy consistency.\n> - ***Bouillon:*** I use [**Better Than Bouillon**](https:\/\/amzn.to\/3j07z8e) for broth\/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.\n> - ***Optional Flavor Enhancers:*** **Worcestershire sauce, hot sauce, and honey** (*1 tsp of* *each*) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use [Frank’s hot sauce](https:\/\/www.mccormick.com\/products\/franks-redhot-original-12-oz).)\n> - ***Optional additions include:*** [Roasted broccoli](https:\/\/thecozycook.com\/roasted-broccoli\/), spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.\n> - ***For a crunchy topping:*** Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\\!\n> - 📘 Find this recipe on **page 205** of my 2nd cookbook, **[*Let’s Eat\\!*](https:\/\/thecozycook.com\/cookbook\/)**\n\n![A skillet filled with Creamy Chicken Pasta with pasta shells and seared chicken strips. ](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-3.jpg)\n\n## Storing\/Reheating\n- Store in an airtight container and **refrigerate for up to 3 days** or **freeze for up to 3 months.**\n- I like to **reheat leftovers in a makeshift [double boiler](https:\/\/www.bonappetit.com\/story\/double-boiler)** to restore it back to its original consistency.\n- 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.\n- Frozen leftovers should be fully thawed before reheating.\n\n> ## Tools For This Recipe\n> *(Amazon affiliate links)- Check out all of my [**kitchen essentials here.**](https:\/\/www.amazon.com\/shop\/thecozycook)*\n> \n> - [**3-Quart Stainless Steel Sauté Pan**](https:\/\/amzn.to\/442PqwB)– The same size as pictured in this recipe.\n> - [**Box cheese grater**](https:\/\/amzn.to\/3QXjXFN) – Cheese based soups and sauces should always be made with freshly grated\/shredded cheese, as it melts much creamier.\n> - **[1 quart measuring cup with a spout](https:\/\/amzn.to\/3UZGtAd)–** 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.\n> - [**Pasta Strainer**](https:\/\/amzn.to\/3g7rPnG)– I have this one and love it.\n> - [**Kitchen Tongs**](https:\/\/amzn.to\/3w0uF6a)– Easy for handling\/flipping the chicken.\n> - **[Measuring Spoons](https:\/\/amzn.to\/2MczdTi)–** I have these magnetic ones which stay nice and organized in my utensil drawer.\n> - [**Colavita Shells**](https:\/\/amzn.to\/3pnW4P0)– This is the brand that I use for this recipe.\n\n[![Creamy Chicken Pasta on a white plate with parsley on top.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-4.jpg)](https:\/\/thecozycook.com\/creamy-chicken-pasta\/ \"Creamy-Chicken-Pasta-4\")\n\n## Try These Next\n[![A skillet of Bacon Ranch Chicken with cheese, bacon and green onions on top.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/02\/Bacon-Ranch-Chicken-252x315.jpg)](https:\/\/thecozycook.com\/bacon-ranch-chicken\/ \"Bacon-Ranch-Chicken\")\n\nBacon Ranch Chicken\n\n[![Tomato Spinach Pasta in a white bowl with parmesan cheese sprinkled on top.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/10\/Tomato-Spinach-Pasta-1-252x315.jpg)](https:\/\/thecozycook.com\/tomato-spinach-pasta\/ \"Tomato-Spinach-Pasta-1\")\n\nTomato Spinach Pasta\n\n[![Chicken Roulade stacked on top of each other with cheese and broccoli in the middle.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/01\/Chicken-Roulade-1-1-252x315.jpg)](https:\/\/thecozycook.com\/chicken-roulade\/ \"Chicken-Roulade-1\")\n\nChicken Roulade\n\n[![Mushroom Chicken Pasta in a skillet with creamy sauce and spinach.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/01\/Mushroom-Chicken-Pasta-2-252x315.jpg)](https:\/\/thecozycook.com\/mushroom-chicken-pasta\/ \"Mushroom-Chicken-Pasta-2\")\n\nMushroom Chicken Pasta\n\n[![Beefaroni in a skillet with a wooden spoon scooping it up.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/10\/Beefaroni-f-252x315.jpg)](https:\/\/thecozycook.com\/beefaroni\/ \"Beefaroni-f\")\n\nBeefaroni\n\n[![Chicken Meatballs in a skillet with sauce and a wooden spoon.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/08\/Chicken-Meatballs-1--252x315.jpg)](https:\/\/thecozycook.com\/chicken-meatballs\/ \"Chicken-Meatballs-1–\")\n\nChicken Meatballs\n\n> ## Get My Free E-Book\\!\n> - I’ve got a **FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https:\/\/thecozycook.com\/free-meal-plan\/)** and I’ll send your e-Book right over\\!\n> - And be sure to follow me on [Instagram](https:\/\/www.instagram.com\/thecozycook\/), [Pinterest](https:\/\/www.pinterest.com\/TheCozyCook\/), & [Facebook](https:\/\/www.facebook.com\/TheCozyCook\/)\\!\n## Tried This Recipe?\n**Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐**\n\n![Creamy Chicken Pasta with cream sauce and shell pasta with chicken strips.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-f-200x200.jpg)\n\n## Creamy Chicken Pasta\nPrep Time: 15 minutes minutes\n\nCook Time: 35 minutes minutes\n\nTotal Time: 50 minutes minutes\n\n4\\.97 from 85 ratings\n\nServings: 4 people\n\n*Tap or hover to scale*\n\n[Print](https:\/\/thecozycook.com\/wprm_print\/creamy-chicken-pasta)\n\n[Email](mailto:?subject=Check%20out%20this%20recipe%21&body=Here%27s%20a%20recipe%20to%20keep%21%0A%0ACreamy%20Chicken%20Pasta%0Ahttps%3A%2F%2Fthecozycook.com%2Fcreamy-chicken-pasta%2F)\n\n[Pin](https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fthecozycook.com%2Fcreamy-chicken-pasta%2F&media=https%3A%2F%2Fthecozycook.com%2Fwp-content%2Fuploads%2F2023%2F05%2FCreamy-Chicken-Pasta-Pin-1.jpg&description=This+Creamy+Chicken+Pasta+has+the+most+flavorful+cream+sauce+tossed+with+juicy+chicken+and+any+kind+of+pasta%21+Add-on+options+include+spinach%2C+mushrooms%2C+tomatoes%2C+and+more%21&is_video=false)\n\n[Save](https:\/\/app.grow.me\/)\n\n[Saved\\!](https:\/\/app.grow.me\/)\n\n[Review](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#commentform)\n\nThis Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\\!\n\n### Ingredients\n[US Customary](https:\/\/thecozycook.com\/creamy-chicken-pasta\/) - [Metric](https:\/\/thecozycook.com\/creamy-chicken-pasta\/)\n\n#### Chicken\n- ▢\n  1 large boneless skinless chicken breast\n- ▢\n  Salt\/pepper\n- ▢\n  2 teaspoons Italian seasoning\n- ▢\n  ¼ cup flour\n- ▢\n  1-2 tablespoons olive oil\n\n#### Pasta\/Sauce\n- ▢\n  ½ cup dry white wine, see notes\n- ▢\n  3 tbsp butter\n- ▢\n  3 cloves  garlic, minced\n- ▢\n  3 tbsp flour\n- ▢\n  1 ¼ cups half and half, (half light cream, half milk)\n- ▢\n  ¾ cups chicken broth\n- ▢\n  ½ chicken bouillon cube\n- ▢\n  1\/3 cup Parmesan cheese, grated\n- ▢\n  1\/3 cup Romano cheese, grated, see notes\n- ▢\n  ½ lb. pasta, any kind\n- ▢\n  1 cup  pasta water, optional\n- ▢\n  1 lemon, optional\n\n#### Seasonings\n- ▢\n  ½ teaspoon **EACH:** onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings\n- ▢\n  1\/8 teaspoon smoked paprika\n\nCook Mode\n\nPrevent your screen from going dark\n\n### Equipment\n- [High Walled Skillet](https:\/\/amzn.to\/442PqwB)\n\n### Instructions\n#### Prep Work\n- **Combine the half and half, chicken broth, and seasonings** in a large measuring cup with a spout and set aside. **Measure out remaining ingredients before beginning.** Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.\n\n#### Season\/Sear the Chicken\n- **Slice the chicken in half lengthwise to create 2-4 thinner slices.** Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. **Pat each side dry. Season with salt\/pepper and Italian seasoning. Sprinkle each side of the chicken with flour** and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)\n- **Heat olive oil** in a large skillet over medium-high heat. **Add the chicken** and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.\n\n#### Make the Sauce\n- **Start boiling water** for the pasta.\n- **Add the wine** to the skillet 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. Bring to a gentle bubble and reduce by half, about 3-4 minutes.\n- **Add the butter and garlic** to the skillet and cook for 1 minute. **Add the flour** and stir continuously for 2 minutes, until the raw flour smell is cooked off.\n- **Add the chicken broth\/half and half** mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.\n- **Stir in the ½ chicken bouillon cube**. Bring to a gentle bubble, then reduce heat to low and cover partially.\n\n#### Boil the Pasta\n- **Salt the boiling water and add the pasta.** Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and **reserve 1 cup of pasta water.**\n\n#### Finish the Dish\n- **Gradually sprinkle the cheese** into the sauce, stirring continuously.\n- **Add the pasta** and use a silicone spatula to gently toss to incorporate. **Add the cooked chicken along with any juices from the plate** and toss to combine.\n- **If desired, add pasta water,** small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)\n- ***Optional:*** Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) **Garnish with parsley and serve\\!**\n\n### Notes\n**Pro Tips:**\n\n- ***Wine:* Sauvignon Blanc** is the best wine to use in this recipe, followed by **Chardonnay**, and then **Pinot Grigio**. **Chicken broth** can be used if you don’t cook with wine.\n- ***Pasta:*** I used [**Colavita Shells**](https:\/\/amzn.to\/3pnW4P0) for this recipe but a variety of pastas work well, including **fettuccine, linguine, and farfalle pasta.**\n- ***Cheese:* I use [Belgioioso](https:\/\/www.belgioioso.com\/Products\/) Parmesan and Romano cheese** for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano.\n- **Grate the cheese from a wedge** as it will melt and taste much better than packaged grated cheese.\n- **Ensure the base of the sauce isn't too hot when the cheese is added**, otherwise the dairy can separate and create a grainy consistency.\n- ***Bouillon:*** I use [**Better Than Bouillon**](https:\/\/amzn.to\/3j07z8e) for broth\/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.\n- ***Optional Flavor Enhancers:*** Worcestershire sauce, hot sauce, and honey (*1 tsp of* *each*) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use [Frank's hot sauce](https:\/\/www.mccormick.com\/products\/franks-redhot-original-12-oz).)\n- ***Optional additions include:*** [Roasted broccoli](https:\/\/thecozycook.com\/roasted-broccoli\/), spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.\n- ***For a crunchy topping:*** Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\\!\n- 📘 Find this recipe on **page 205** of my 2nd cookbook, **[*Let's Eat\\!*](https:\/\/thecozycook.com\/cookbook\/)**\n***\n**Storage**\n\n- Store in an airtight container and **refrigerate for up to 3 days** or **freeze for up to 3 months.**\n- I like to **reheat leftovers in a makeshift [double boiler](https:\/\/www.bonappetit.com\/story\/double-boiler)** to restore it back to its original consistency.\n- 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.\n- Frozen sauce should be thawed overnight in the fridge before reheating.\n***\nThe **nutritional information** provided is an estimate and is **per serving**. There are **4 servings** in this recipe.\n\n### Nutrition\nCalories: 526kcal, Carbohydrates: 54g, Protein: 28g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\\.01g, Cholesterol: 80mg, Sodium: 810mg, Potassium: 554mg, Fiber: 3g, Sugar: 6g, Vitamin A: 447IU, Vitamin C: 16mg, Calcium: 290mg, Iron: 2mg\n\nDid you try this recipe?Mention [@TheCozyCook](https:\/\/www.instagram.com\/TheCozyCook) on Instagram or tag [\\#thecozycook](https:\/\/www.instagram.com\/explore\/tags\/thecozycook)\\!\n\nCourse: Main Course, Pasta\n\nCuisine: American, Italian\n\nAuthor: [Stephanie](https:\/\/thecozycook.com\/aboutthecozycook\/)\n\n### Want to save this recipe?\nI'll email it to you for later\\!\n\n[Chicken Recipes](https:\/\/thecozycook.com\/chicken-recipes\/) [Dinner](https:\/\/thecozycook.com\/dinner\/) [Italian](https:\/\/thecozycook.com\/italian\/) [Our Favorite Recipes](https:\/\/thecozycook.com\/favorite\/) [Pasta](https:\/\/thecozycook.com\/pasta\/) [Popular](https:\/\/thecozycook.com\/most-popular\/)\n\n*posted by* Stephanie *on* May 15, 2023 — [191 Comments »](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#comments)\n\n## My Cookbooks\n[![Let's Eat cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-letseat.png)](https:\/\/thecozycook.com\/lets-eat\/)\n\n### Let's Eat\\!100+ Recipes with Next-Level Flavor.\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\n\n[Pre-Order Now](https:\/\/thecozycook.com\/lets-eat\/)\n\n[![The Cozy Cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-cozycookbook.png)](https:\/\/thecozycook.com\/the-cozy-cookbook\/)\n\n### The Cozy CookbookEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.\n\n[Buy Now](https:\/\/thecozycook.com\/the-cozy-cookbook\/)\n\n[*« Previous Post*Cajun Shrimp](https:\/\/thecozycook.com\/cajun-shrimp\/)\n\n[*Next Post »* Pan Fried Pork Chops (with Pan Sauce!)](https:\/\/thecozycook.com\/pan-fried-pork-chops\/)\n\n### Leave a Comment & Rate this Recipe [Cancel reply](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#respond)\n### 191 comments on “Creamy Chicken Pasta”\n## Comment navigation\n[Older Comments](https:\/\/thecozycook.com\/creamy-chicken-pasta\/comment-page-9\/#comments)\n\n1. **Lauren Carmichael** —\n   \n   March 16, 2026 @ 9:24 pm\n   \n   [Reply](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#comment-116723)\n   \n   I never leave comments but do you know how rewarding it is to make a meal and have your 6 year old ask if you can make it again tomorrow?? Fantastic. Awesome. So glad I came across this site. I have made several things and its always a hit but this was the first time I have ever received a request for the very next night. 20\/10\\!\n   - **[Stephanie](https:\/\/www.thecozycook.com\/)** —\n     \n     March 17, 2026 @ 9:14 am\n     \n     [Reply](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#comment-116740)\n     \n     Thanks so much for the best comments Lauren!! It makes me so happy to hear your little one is enjoying it so much!! Thanks again!😀\n\n## Comment navigation\n[Older Comments](https:\/\/thecozycook.com\/creamy-chicken-pasta\/comment-page-9\/#comments)\n\n## My Cookbooks\n[![Let's Eat cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-letseat.png)](https:\/\/thecozycook.com\/lets-eat\/)\n\n### Let's Eat\\!100+ Recipes with Next-Level Flavor\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\n\n[Buy Now](https:\/\/thecozycook.com\/lets-eat\/)\n\n[![The Cozy Cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-cozycookbook.png)](https:\/\/thecozycook.com\/the-cozy-cookbook)\n\n### The Cozy CookbookEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.\n\n[Buy Now](https:\/\/thecozycook.com\/the-cozy-cookbook)\n## Search The Cozy Cook’s Recipes:\n## Popular Recipes\n[![A white bowl filled with Slow Cooker Beef Stew with a spoon in the background.](https:\/\/thecozycook.com\/wp-content\/uploads\/2020\/09\/Slow-Cooker-Beef-Stew-Recipe--252x315.jpg) Slow Cooker Beef Stew](https:\/\/thecozycook.com\/slow-cooker-beef-stew\/ \"Slow-Cooker-Beef-Stew-Recipe-\")\n\n[![Chicken Broccoli Rice Casserole in a brown casserole dish with a spoon scooping some up.](https:\/\/thecozycook.com\/wp-content\/uploads\/2019\/03\/Chicken-Broccoli-Rice-Casserole-f8-252x315.jpg) Chicken Broccoli Rice Casserole](https:\/\/thecozycook.com\/broccoli-cheddar-chicken-and-rice-casserole\/)\n\n[![A slice of Lasagna on a white plate with parsley on top and a fork in the back.](https:\/\/thecozycook.com\/wp-content\/uploads\/2022\/04\/Lasagna-Recipe-F5-252x315.jpg) Easy Lasagna Recipe](https:\/\/thecozycook.com\/easy-lasagna-recipe\/)\n\n[![A Crock Pot Roast in a Crock with Potatoes, potatoes, and gravy.](https:\/\/thecozycook.com\/wp-content\/uploads\/2021\/05\/Crock-Pot-Roast-252x315.jpg) Crock Pot Roast (with Gravy!)](https:\/\/thecozycook.com\/crock-pot-roast\/)\n\n## As Seen On…\n![](https:\/\/wordpress-216997-2679169.cloudwaysapps.com\/wp-content\/uploads\/2018\/12\/press.png)\n## Stay Connected Get recipes via email:\n\n- [^ Back to Top](https:\/\/thecozycook.com\/creamy-chicken-pasta\/)\n- [Home](https:\/\/thecozycook.com\/)\n- [Hi, I’m Stephanie\\!](https:\/\/thecozycook.com\/aboutthecozycook\/)\n- [Contact Me](https:\/\/thecozycook.com\/contact-me\/)\n- [Privacy Policy](https:\/\/thecozycook.com\/privacy-policy\/)\n- [Recipe Index](https:\/\/thecozycook.com\/recipe-index\/)\n\n©2026 The Cozy Cook. Design by [Purr](https:\/\/thecozycook.com\/site-credit\/).\n\n310857 shares\n\n- Facebook\n- Pinterest\n- Email\n- Reddit\n- Messenger\n\n310857 shares","attrs_readable_markdown":"*by* [Stephanie](https:\/\/thecozycook.com\/aboutthecozycook\/) *on* May 15, 2023 (*Updated* November 18, 2024)  [191](https:\/\/thecozycook.com\/creamy-chicken-pasta\/#comments) \\*This post may contain affiliate links. [Read more »](https:\/\/thecozycook.com\/privacy-policy\/)\n\n***This Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\\!***\n\nBe sure to try my [**Beefaroni**](https:\/\/thecozycook.com\/beefaroni\/) and [**French Onion Pasta**](https:\/\/thecozycook.com\/french-onion-pasta\/) recipes next\\!\n\n[![Creamy Chicken Pasta in a skillet with a wooden spoon and chopped parsley. ](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-2.jpg)](https:\/\/thecozycook.com\/creamy-chicken-pasta\/ \"Creamy-Chicken-Pasta-2\")\n\n## Creamy Chicken Pasta\nYou 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\\!**\n\nAlthough 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.\n\n**This recipe is different than your typical [Chicken Alfredo Pasta](https:\/\/thecozycook.com\/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.\n\n***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\\!*\n\n## How to Make It\n*See recipe card below this post for ingredient quantities and full instructions.*\n\n**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.**\n\n![A plate of cooked chicken next to a skillet of wine deglazing a skillet.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-1.jpg)\n\n**Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes.**\n\n![Making a roux in a skillet with butter, garlic, and flour.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-4.jpg)\n\n**Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente.**\n\n![Adding cream, broth, and seasonings to a roux to make creamy chicken pasta.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-3.jpg)\n\n**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!)*\n\n![Adding pasta and chicken to a cream sauce to make Creamy Chicken Pasta.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/How-to-make-Creamy-Chicken-Pasta-2.jpg)\n\n> ## Pro Tips\n> - ***Pasta:*** I used [**Colavita Shells**](https:\/\/amzn.to\/3pnW4P0) for this recipe but a variety of pastas work well, including **fettuccine, linguine, and farfalle pasta.**\n> - ***Wine:* Sauvignon Blanc** is the best wine to use in this recipe, followed by **Chardonnay**, and then **Pinot Grigio**. **Chicken broth** can be used if you don’t cook with wine.\n> - ***Cheese:*** I **use [Belgioioso](https:\/\/www.belgioioso.com\/Products\/) Parmesan and Romano cheese** for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano\n> - **Grate the cheese from a wedge** as it will melt and taste much better than packaged grated cheese.\n> - **Ensure the base of the sauce isn’t too hot when the cheese is added**, otherwise the dairy can separate and create a grainy consistency.\n> - ***Bouillon:*** I use [**Better Than Bouillon**](https:\/\/amzn.to\/3j07z8e) for broth\/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.\n> - ***Optional Flavor Enhancers:*** **Worcestershire sauce, hot sauce, and honey** (*1 tsp of* *each*) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use [Frank’s hot sauce](https:\/\/www.mccormick.com\/products\/franks-redhot-original-12-oz).)\n> - ***Optional additions include:*** [Roasted broccoli](https:\/\/thecozycook.com\/roasted-broccoli\/), spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.\n> - ***For a crunchy topping:*** Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\\!\n> - 📘 Find this recipe on **page 205** of my 2nd cookbook, **[*Let’s Eat\\!*](https:\/\/thecozycook.com\/cookbook\/)**\n\n![A skillet filled with Creamy Chicken Pasta with pasta shells and seared chicken strips. ](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-3.jpg)\n\n## Storing\/Reheating\n- Store in an airtight container and **refrigerate for up to 3 days** or **freeze for up to 3 months.**\n- I like to **reheat leftovers in a makeshift [double boiler](https:\/\/www.bonappetit.com\/story\/double-boiler)** to restore it back to its original consistency.\n- 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.\n- Frozen leftovers should be fully thawed before reheating.\n\n> ## Tools For This Recipe\n> *(Amazon affiliate links)- Check out all of my [**kitchen essentials here.**](https:\/\/www.amazon.com\/shop\/thecozycook)*\n> \n> - [**3-Quart Stainless Steel Sauté Pan**](https:\/\/amzn.to\/442PqwB)– The same size as pictured in this recipe.\n> - [**Box cheese grater**](https:\/\/amzn.to\/3QXjXFN) – Cheese based soups and sauces should always be made with freshly grated\/shredded cheese, as it melts much creamier.\n> - **[1 quart measuring cup with a spout](https:\/\/amzn.to\/3UZGtAd)–** 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.\n> - [**Pasta Strainer**](https:\/\/amzn.to\/3g7rPnG)– I have this one and love it.\n> - [**Kitchen Tongs**](https:\/\/amzn.to\/3w0uF6a)– Easy for handling\/flipping the chicken.\n> - **[Measuring Spoons](https:\/\/amzn.to\/2MczdTi)–** I have these magnetic ones which stay nice and organized in my utensil drawer.\n> - [**Colavita Shells**](https:\/\/amzn.to\/3pnW4P0)– This is the brand that I use for this recipe.\n\n[![Creamy Chicken Pasta on a white plate with parsley on top.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-4.jpg)](https:\/\/thecozycook.com\/creamy-chicken-pasta\/ \"Creamy-Chicken-Pasta-4\")\n\n## Try These Next\n> ## Get My Free E-Book\\!\n> - I’ve got a **FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https:\/\/thecozycook.com\/free-meal-plan\/)** and I’ll send your e-Book right over\\!\n> - And be sure to follow me on [Instagram](https:\/\/www.instagram.com\/thecozycook\/), [Pinterest](https:\/\/www.pinterest.com\/TheCozyCook\/), & [Facebook](https:\/\/www.facebook.com\/TheCozyCook\/)\\!\n## Tried This Recipe?\n**Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐**\n\n![Creamy Chicken Pasta with cream sauce and shell pasta with chicken strips.](https:\/\/thecozycook.com\/wp-content\/uploads\/2023\/05\/Creamy-Chicken-Pasta-f-200x200.jpg)\n\nThis Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\\!\n\n#### Chicken\n- ▢\n  1 large boneless skinless chicken breast\n- ▢\n  Salt\/pepper\n- ▢\n  2 teaspoons Italian seasoning\n- ▢\n  ¼ cup flour\n- ▢\n  1-2 tablespoons olive oil\n\n#### Pasta\/Sauce\n- ▢\n  ½ cup dry white wine, see notes\n- ▢\n  3 tbsp butter\n- ▢\n  3 cloves  garlic, minced\n- ▢\n  3 tbsp flour\n- ▢\n  1 ¼ cups half and half, (half light cream, half milk)\n- ▢\n  ¾ cups chicken broth\n- ▢\n  ½ chicken bouillon cube\n- ▢\n  1\/3 cup Parmesan cheese, grated\n- ▢\n  1\/3 cup Romano cheese, grated, see notes\n- ▢\n  ½ lb. pasta, any kind\n- ▢\n  1 cup  pasta water, optional\n- ▢\n  1 lemon, optional\n\n#### Seasonings\n- ▢\n  ½ teaspoon **EACH:** onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings\n- ▢\n  1\/8 teaspoon smoked paprika\n\n#### Prep Work\n- **Combine the half and half, chicken broth, and seasonings** in a large measuring cup with a spout and set aside. **Measure out remaining ingredients before beginning.** Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives.\n\n#### Season\/Sear the Chicken\n- **Slice the chicken in half lengthwise to create 2-4 thinner slices.** Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. **Pat each side dry. Season with salt\/pepper and Italian seasoning. Sprinkle each side of the chicken with flour** and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.)\n- **Heat olive oil** in a large skillet over medium-high heat. **Add the chicken** and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips.\n\n#### Make the Sauce\n- **Start boiling water** for the pasta.\n- **Add the wine** to the skillet 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. Bring to a gentle bubble and reduce by half, about 3-4 minutes.\n- **Add the butter and garlic** to the skillet and cook for 1 minute. **Add the flour** and stir continuously for 2 minutes, until the raw flour smell is cooked off.\n- **Add the chicken broth\/half and half** mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency.\n- **Stir in the ½ chicken bouillon cube**. Bring to a gentle bubble, then reduce heat to low and cover partially.\n\n#### Boil the Pasta\n- **Salt the boiling water and add the pasta.** Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and **reserve 1 cup of pasta water.**\n\n#### Finish the Dish\n- **Gradually sprinkle the cheese** into the sauce, stirring continuously.\n- **Add the pasta** and use a silicone spatula to gently toss to incorporate. **Add the cooked chicken along with any juices from the plate** and toss to combine.\n- **If desired, add pasta water,** small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.)\n- ***Optional:*** Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) **Garnish with parsley and serve\\!**\n\n**Pro Tips:**\n\n- ***Wine:* Sauvignon Blanc** is the best wine to use in this recipe, followed by **Chardonnay**, and then **Pinot Grigio**. **Chicken broth** can be used if you don’t cook with wine.\n- ***Pasta:*** I used [**Colavita Shells**](https:\/\/amzn.to\/3pnW4P0) for this recipe but a variety of pastas work well, including **fettuccine, linguine, and farfalle pasta.**\n- ***Cheese:* I use [Belgioioso](https:\/\/www.belgioioso.com\/Products\/) Parmesan and Romano cheese** for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano.\n- **Grate the cheese from a wedge** as it will melt and taste much better than packaged grated cheese.\n- **Ensure the base of the sauce isn't too hot when the cheese is added**, otherwise the dairy can separate and create a grainy consistency.\n- ***Bouillon:*** I use [**Better Than Bouillon**](https:\/\/amzn.to\/3j07z8e) for broth\/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor.\n- ***Optional Flavor Enhancers:*** Worcestershire sauce, hot sauce, and honey (*1 tsp of* *each*) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use [Frank's hot sauce](https:\/\/www.mccormick.com\/products\/franks-redhot-original-12-oz).)\n- ***Optional additions include:*** [Roasted broccoli](https:\/\/thecozycook.com\/roasted-broccoli\/), spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end.\n- ***For a crunchy topping:*** Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\\!\n- 📘 Find this recipe on **page 205** of my 2nd cookbook, **[*Let's Eat\\!*](https:\/\/thecozycook.com\/cookbook\/)**\n***\n**Storage**\n\n- Store in an airtight container and **refrigerate for up to 3 days** or **freeze for up to 3 months.**\n- I like to **reheat leftovers in a makeshift [double boiler](https:\/\/www.bonappetit.com\/story\/double-boiler)** to restore it back to its original consistency.\n- 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.\n- Frozen sauce should be thawed overnight in the fridge before reheating.\n***\nThe **nutritional information** provided is an estimate and is **per serving**. There are **4 servings** in this recipe.\n\nCalories: 526kcal, Carbohydrates: 54g, Protein: 28g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\\.01g, Cholesterol: 80mg, Sodium: 810mg, Potassium: 554mg, Fiber: 3g, Sugar: 6g, Vitamin A: 447IU, Vitamin C: 16mg, Calcium: 290mg, Iron: 2mg\n\nCourse: Main Course, Pasta\n\nCuisine: American, Italian\n\n### Want to save this recipe?\nI'll email it to you for later\\!\n\n## My Cookbooks\n[![Let's Eat cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-letseat.png)](https:\/\/thecozycook.com\/lets-eat\/)\n\n### Let's Eat\\!100+ Recipes with Next-Level Flavor.\nStephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes.\n\n[![The Cozy Cookbook cover mockup.](https:\/\/thecozycook.com\/wp-content\/uploads\/2024\/09\/covergraphics-cozycookbook.png)](https:\/\/thecozycook.com\/the-cozy-cookbook\/)\n\n### The Cozy CookbookEasy Recipes. Extra Comfort.\nThis beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.","meta_canonical":null}

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Boilerpipe Text	by Stephanie on May 15, 2023 ( Updated November 18, 2024) 191 *This post may contain affiliate links. Read more » This Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more! 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!) Pro Tips Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay , and then Pinot Grigio . Chicken broth can be used if you don’t cook with wine. Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. Ensure the base of the sauce isn’t too hot when the cheese is added , otherwise the dairy can separate and create a grainy consistency. Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey ( 1 tsp of each ) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use Frank’s hot sauce .) Optional additions include: Roasted broccoli , spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end! 📘 Find this recipe on page 205 of my 2nd cookbook, Let’s Eat! 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. Tools For This Recipe (Amazon affiliate links)- Check out all of my kitchen essentials here. 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. Try These Next Get My Free E-Book! I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over! And be sure to follow me on Instagram , Pinterest , & Facebook ! Tried This Recipe? Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐ This Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more! 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 , see notes ▢ 3 tbsp butter ▢ 3 cloves garlic , minced ▢ 3 tbsp flour ▢ 1 ¼ cups half and half , (half light cream, half milk) ▢ ¾ cups chicken broth ▢ ½ chicken bouillon cube ▢ 1/3 cup Parmesan cheese , grated ▢ 1/3 cup Romano cheese , grated, see notes ▢ ½ lb. pasta , any kind ▢ 1 cup pasta water , optional ▢ 1 lemon , optional Seasonings ▢ ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley , all dried seasonings ▢ 1/8 teaspoon smoked paprika Prep Work Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Season/Sear the Chicken Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Make the Sauce Start boiling water for the pasta. Add the wine to the skillet 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. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube . Bring to a gentle bubble, then reduce heat to low and cover partially. Boil the Pasta Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Finish the Dish Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve! Pro Tips: Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay , and then Pinot Grigio . Chicken broth can be used if you don’t cook with wine. Pasta: I used Colavita Shells for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. Cheese: I use Belgioioso Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano. Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. Ensure the base of the sauce isn't too hot when the cheese is added , otherwise the dairy can separate and create a grainy consistency. Bouillon: I use Better Than Bouillon for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey ( 1 tsp of each ) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use Frank's hot sauce .) Optional additions include: Roasted broccoli , spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. For a crunchy topping: Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end! 📘 Find this recipe on page 205 of my 2nd cookbook, Let's Eat! Storage 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 sauce should be thawed overnight in the fridge before reheating. The nutritional information provided is an estimate and is per serving . There are 4 servings in this recipe. Calories: 526 kcal , Carbohydrates: 54 g , Protein: 28 g , Fat: 20 g , Saturated Fat: 9 g , Polyunsaturated Fat: 2 g , Monounsaturated Fat: 7 g , Trans Fat: 0.01 g , Cholesterol: 80 mg , Sodium: 810 mg , Potassium: 554 mg , Fiber: 3 g , Sugar: 6 g , Vitamin A: 447 IU , Vitamin C: 16 mg , Calcium: 290 mg , Iron: 2 mg Course: Main Course, Pasta Cuisine: American, Italian Want to save this recipe? I'll email it to you for later! My Cookbooks Let's Eat! 100+ Recipes with Next-Level Flavor. Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. The Cozy Cookbook Easy Recipes. Extra Comfort. This beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.
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[Order Now\!](https://thecozycook.com/cookbook/) [Home](https://thecozycook.com/) » [Pasta](https://thecozycook.com/pasta/) » Creamy Chicken Pasta # Creamy Chicken Pasta by [Stephanie](https://thecozycook.com/aboutthecozycook/) on May 15, 2023 (Updated November 18, 2024) [191](https://thecozycook.com/creamy-chicken-pasta/#comments) \This post may contain affiliate links. [Read more »](https://thecozycook.com/privacy-policy/) [Jump to Recipe](https://thecozycook.com/creamy-chicken-pasta/#wprm-recipe-container-50819) ![A collage of Creamy Chicken Pasta in a skillet and on a plate.](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-Pin-1-250x250.jpg) This Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\!* Be sure to try my [Beefaroni](https://thecozycook.com/beefaroni/) and [French Onion Pasta](https://thecozycook.com/french-onion-pasta/) recipes next\! [![Creamy Chicken Pasta in a skillet with a wooden spoon and chopped parsley. ](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-2.jpg)](https://thecozycook.com/creamy-chicken-pasta/ "Creamy-Chicken-Pasta-2") ## 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](https://thecozycook.com/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. ![A plate of cooked chicken next to a skillet of wine deglazing a skillet.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-1.jpg) Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes. ![Making a roux in a skillet with butter, garlic, and flour.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-4.jpg) Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente. ![Adding cream, broth, and seasonings to a roux to make creamy chicken pasta.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-3.jpg) 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!)* ![Adding pasta and chicken to a cream sauce to make Creamy Chicken Pasta.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-2.jpg) > ## Pro Tips > - *Pasta:* I used [Colavita Shells](https://amzn.to/3pnW4P0) for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. > - **Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. > - Cheese: I use [Belgioioso](https://www.belgioioso.com/Products/) Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano > - Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. > - Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. > - Bouillon: I use [Better Than Bouillon](https://amzn.to/3j07z8e) for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. > - Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey** (1 tsp of each) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use [Frank’s hot sauce](https://www.mccormick.com/products/franks-redhot-original-12-oz).) > - *Optional additions include:* [Roasted broccoli](https://thecozycook.com/roasted-broccoli/), spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. > - *For a crunchy topping:* Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\! > - 📘 Find this recipe on page 205 of my 2nd cookbook, *[Let’s Eat\!](https://thecozycook.com/cookbook/)* ![A skillet filled with Creamy Chicken Pasta with pasta shells and seared chicken strips. ](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-3.jpg) ## 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](https://www.bonappetit.com/story/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. > ## Tools For This Recipe > (Amazon affiliate links)- Check out all of my [kitchen essentials here.](https://www.amazon.com/shop/thecozycook) > > - [3-Quart Stainless Steel Sauté Pan](https://amzn.to/442PqwB)– The same size as pictured in this recipe. > - [Box cheese grater](https://amzn.to/3QXjXFN) – 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](https://amzn.to/3UZGtAd)– 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](https://amzn.to/3g7rPnG)– I have this one and love it. > - [Kitchen Tongs](https://amzn.to/3w0uF6a)– Easy for handling/flipping the chicken. > - [Measuring Spoons](https://amzn.to/2MczdTi)– I have these magnetic ones which stay nice and organized in my utensil drawer. > - [Colavita Shells](https://amzn.to/3pnW4P0)– This is the brand that I use for this recipe. [![Creamy Chicken Pasta on a white plate with parsley on top.](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-4.jpg)](https://thecozycook.com/creamy-chicken-pasta/ "Creamy-Chicken-Pasta-4") ## Try These Next [![A skillet of Bacon Ranch Chicken with cheese, bacon and green onions on top.](https://thecozycook.com/wp-content/uploads/2024/02/Bacon-Ranch-Chicken-252x315.jpg)](https://thecozycook.com/bacon-ranch-chicken/ "Bacon-Ranch-Chicken") Bacon Ranch Chicken [![Tomato Spinach Pasta in a white bowl with parmesan cheese sprinkled on top.](https://thecozycook.com/wp-content/uploads/2024/10/Tomato-Spinach-Pasta-1-252x315.jpg)](https://thecozycook.com/tomato-spinach-pasta/ "Tomato-Spinach-Pasta-1") Tomato Spinach Pasta [![Chicken Roulade stacked on top of each other with cheese and broccoli in the middle.](https://thecozycook.com/wp-content/uploads/2024/01/Chicken-Roulade-1-1-252x315.jpg)](https://thecozycook.com/chicken-roulade/ "Chicken-Roulade-1") Chicken Roulade [![Mushroom Chicken Pasta in a skillet with creamy sauce and spinach.](https://thecozycook.com/wp-content/uploads/2024/01/Mushroom-Chicken-Pasta-2-252x315.jpg)](https://thecozycook.com/mushroom-chicken-pasta/ "Mushroom-Chicken-Pasta-2") Mushroom Chicken Pasta [![Beefaroni in a skillet with a wooden spoon scooping it up.](https://thecozycook.com/wp-content/uploads/2023/10/Beefaroni-f-252x315.jpg)](https://thecozycook.com/beefaroni/ "Beefaroni-f") Beefaroni [![Chicken Meatballs in a skillet with sauce and a wooden spoon.](https://thecozycook.com/wp-content/uploads/2023/08/Chicken-Meatballs-1--252x315.jpg)](https://thecozycook.com/chicken-meatballs/ "Chicken-Meatballs-1–") Chicken Meatballs > ## Get My Free E-Book\! > - I’ve got a FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https://thecozycook.com/free-meal-plan/) and I’ll send your e-Book right over\! > - And be sure to follow me on [Instagram](https://www.instagram.com/thecozycook/), [Pinterest](https://www.pinterest.com/TheCozyCook/), & [Facebook](https://www.facebook.com/TheCozyCook/)\! ## Tried This Recipe? Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐ ![Creamy Chicken Pasta with cream sauce and shell pasta with chicken strips.](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-f-200x200.jpg) ## Creamy Chicken Pasta Prep Time: 15 minutes minutes Cook Time: 35 minutes minutes Total Time: 50 minutes minutes 4\.97 from 85 ratings Servings: 4 people Tap or hover to scale [Print](https://thecozycook.com/wprm_print/creamy-chicken-pasta) [Email](mailto:?subject=Check%20out%20this%20recipe%21&body=Here%27s%20a%20recipe%20to%20keep%21%0A%0ACreamy%20Chicken%20Pasta%0Ahttps%3A%2F%2Fthecozycook.com%2Fcreamy-chicken-pasta%2F) [Pin](https://www.pinterest.com/pin/create/bookmarklet/?url=https%3A%2F%2Fthecozycook.com%2Fcreamy-chicken-pasta%2F&media=https%3A%2F%2Fthecozycook.com%2Fwp-content%2Fuploads%2F2023%2F05%2FCreamy-Chicken-Pasta-Pin-1.jpg&description=This+Creamy+Chicken+Pasta+has+the+most+flavorful+cream+sauce+tossed+with+juicy+chicken+and+any+kind+of+pasta%21+Add-on+options+include+spinach%2C+mushrooms%2C+tomatoes%2C+and+more%21&is_video=false) [Save](https://app.grow.me/) [Saved\!](https://app.grow.me/) [Review](https://thecozycook.com/creamy-chicken-pasta/#commentform) This Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\! ### Ingredients [US Customary](https://thecozycook.com/creamy-chicken-pasta/) - [Metric](https://thecozycook.com/creamy-chicken-pasta/) #### 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, see notes - ▢ 3 tbsp butter - ▢ 3 cloves garlic, minced - ▢ 3 tbsp flour - ▢ 1 ¼ cups half and half, (half light cream, half milk) - ▢ ¾ cups chicken broth - ▢ ½ chicken bouillon cube - ▢ 1/3 cup Parmesan cheese, grated - ▢ 1/3 cup Romano cheese, grated, see notes - ▢ ½ lb. pasta, any kind - ▢ 1 cup pasta water, optional - ▢ 1 lemon, optional #### Seasonings - ▢ ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings - ▢ 1/8 teaspoon smoked paprika Cook Mode Prevent your screen from going dark ### Equipment - [High Walled Skillet](https://amzn.to/442PqwB) ### Instructions #### Prep Work - Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. #### Season/Sear the Chicken - Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) - Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. #### Make the Sauce - Start boiling water for the pasta. - Add the wine to the skillet 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. Bring to a gentle bubble and reduce by half, about 3-4 minutes. - Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. - Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. - Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. #### Boil the Pasta - Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. #### Finish the Dish - Gradually sprinkle the cheese into the sauce, stirring continuously. - Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. - If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) - *Optional:* Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve\! ### Notes Pro Tips: - **Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. - Pasta: I used [Colavita Shells](https://amzn.to/3pnW4P0) for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. - Cheese: I use [Belgioioso](https://www.belgioioso.com/Products/) Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano. - Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. - Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. - Bouillon: I use [Better Than Bouillon](https://amzn.to/3j07z8e) for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. - Optional Flavor Enhancers:** Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use [Frank's hot sauce](https://www.mccormick.com/products/franks-redhot-original-12-oz).) - *Optional additions include:* [Roasted broccoli](https://thecozycook.com/roasted-broccoli/), spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. - *For a crunchy topping:* Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\! - 📘 Find this recipe on page 205 of my 2nd cookbook, *[Let's Eat\!](https://thecozycook.com/cookbook/)* * Storage - 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](https://www.bonappetit.com/story/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 sauce should be thawed overnight in the fridge before reheating. * The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. ### Nutrition Calories: 526kcal, Carbohydrates: 54g, Protein: 28g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\.01g, Cholesterol: 80mg, Sodium: 810mg, Potassium: 554mg, Fiber: 3g, Sugar: 6g, Vitamin A: 447IU, Vitamin C: 16mg, Calcium: 290mg, Iron: 2mg Did you try this recipe?Mention [@TheCozyCook](https://www.instagram.com/TheCozyCook) on Instagram or tag [\#thecozycook](https://www.instagram.com/explore/tags/thecozycook)\! Course: Main Course, Pasta Cuisine: American, Italian Author: [Stephanie](https://thecozycook.com/aboutthecozycook/) ### Want to save this recipe? I'll email it to you for later\! [Chicken Recipes](https://thecozycook.com/chicken-recipes/) [Dinner](https://thecozycook.com/dinner/) [Italian](https://thecozycook.com/italian/) [Our Favorite Recipes](https://thecozycook.com/favorite/) [Pasta](https://thecozycook.com/pasta/) [Popular](https://thecozycook.com/most-popular/) posted by Stephanie on May 15, 2023 — [191 Comments »](https://thecozycook.com/creamy-chicken-pasta/#comments) ## My Cookbooks [![Let's Eat cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-letseat.png)](https://thecozycook.com/lets-eat/) ### Let's Eat\!100+ Recipes with Next-Level Flavor. Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. 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Lauren Carmichael — March 16, 2026 @ 9:24 pm [Reply](https://thecozycook.com/creamy-chicken-pasta/#comment-116723) I never leave comments but do you know how rewarding it is to make a meal and have your 6 year old ask if you can make it again tomorrow?? Fantastic. Awesome. So glad I came across this site. I have made several things and its always a hit but this was the first time I have ever received a request for the very next night. 20/10\! - [Stephanie](https://www.thecozycook.com/) — March 17, 2026 @ 9:14 am [Reply](https://thecozycook.com/creamy-chicken-pasta/#comment-116740) Thanks so much for the best comments Lauren!! It makes me so happy to hear your little one is enjoying it so much!! Thanks again!😀 ## Comment navigation [Older Comments](https://thecozycook.com/creamy-chicken-pasta/comment-page-9/#comments) ## My Cookbooks [![Let's Eat cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-letseat.png)](https://thecozycook.com/lets-eat/) ### Let's Eat\!100+ Recipes with Next-Level Flavor Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. [Buy Now](https://thecozycook.com/lets-eat/) [![The Cozy Cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-cozycookbook.png)](https://thecozycook.com/the-cozy-cookbook) ### The Cozy CookbookEasy Recipes. Extra Comfort. This beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more. 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Readable Markdown	by [Stephanie](https://thecozycook.com/aboutthecozycook/) on May 15, 2023 (Updated November 18, 2024) [191](https://thecozycook.com/creamy-chicken-pasta/#comments) \This post may contain affiliate links. [Read more »](https://thecozycook.com/privacy-policy/) This Creamy Chicken Pasta has the most flavorful cream sauce tossed with crispy seared chicken. It’s easy to make and can be served with any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\!* Be sure to try my [Beefaroni](https://thecozycook.com/beefaroni/) and [French Onion Pasta](https://thecozycook.com/french-onion-pasta/) recipes next\! [![Creamy Chicken Pasta in a skillet with a wooden spoon and chopped parsley. ](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-2.jpg)](https://thecozycook.com/creamy-chicken-pasta/ "Creamy-Chicken-Pasta-2") ## 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](https://thecozycook.com/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. ![A plate of cooked chicken next to a skillet of wine deglazing a skillet.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-1.jpg) Add butter and garlic. Add flour and stir continuously. Add half and half, chicken broth, and seasonings in small splashes. ![Making a roux in a skillet with butter, garlic, and flour.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-4.jpg) Bring to a gentle bubble, then reduce to a simmer. Cover partially while you boil the pasta to al dente. ![Adding cream, broth, and seasonings to a roux to make creamy chicken pasta.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-3.jpg) 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!)* ![Adding pasta and chicken to a cream sauce to make Creamy Chicken Pasta.](https://thecozycook.com/wp-content/uploads/2023/05/How-to-make-Creamy-Chicken-Pasta-2.jpg) > ## Pro Tips > - *Pasta:* I used [Colavita Shells](https://amzn.to/3pnW4P0) for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. > - **Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. > - Cheese: I use [Belgioioso](https://www.belgioioso.com/Products/) Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano > - Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. > - Ensure the base of the sauce isn’t too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. > - Bouillon: I use [Better Than Bouillon](https://amzn.to/3j07z8e) for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don’t have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. > - Optional Flavor Enhancers: Worcestershire sauce, hot sauce, and honey** (1 tsp of each) can be added to the chicken broth mixture in step 1, they can’t be tasted outright but they make the other flavors pop! (I use [Frank’s hot sauce](https://www.mccormick.com/products/franks-redhot-original-12-oz).) > - *Optional additions include:* [Roasted broccoli](https://thecozycook.com/roasted-broccoli/), spinach, mushrooms, and cherry or sundried tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. > - *For a crunchy topping:* Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\! > - 📘 Find this recipe on page 205 of my 2nd cookbook, *[Let’s Eat\!](https://thecozycook.com/cookbook/)* ![A skillet filled with Creamy Chicken Pasta with pasta shells and seared chicken strips. ](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-3.jpg) ## 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](https://www.bonappetit.com/story/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. > ## Tools For This Recipe > (Amazon affiliate links)- Check out all of my [kitchen essentials here.](https://www.amazon.com/shop/thecozycook) > > - [3-Quart Stainless Steel Sauté Pan](https://amzn.to/442PqwB)– The same size as pictured in this recipe. > - [Box cheese grater](https://amzn.to/3QXjXFN) – 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](https://amzn.to/3UZGtAd)– 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](https://amzn.to/3g7rPnG)– I have this one and love it. > - [Kitchen Tongs](https://amzn.to/3w0uF6a)– Easy for handling/flipping the chicken. > - [Measuring Spoons](https://amzn.to/2MczdTi)– I have these magnetic ones which stay nice and organized in my utensil drawer. > - [Colavita Shells](https://amzn.to/3pnW4P0)– This is the brand that I use for this recipe. [![Creamy Chicken Pasta on a white plate with parsley on top.](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-4.jpg)](https://thecozycook.com/creamy-chicken-pasta/ "Creamy-Chicken-Pasta-4") ## Try These Next > ## Get My Free E-Book\! > - I’ve got a FREE e-Book with 7 super popular dinner recipes! [Click here to join my email list](https://thecozycook.com/free-meal-plan/) and I’ll send your e-Book right over\! > - And be sure to follow me on [Instagram](https://www.instagram.com/thecozycook/), [Pinterest](https://www.pinterest.com/TheCozyCook/), & [Facebook](https://www.facebook.com/TheCozyCook/)\! ## Tried This Recipe? Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐ ![Creamy Chicken Pasta with cream sauce and shell pasta with chicken strips.](https://thecozycook.com/wp-content/uploads/2023/05/Creamy-Chicken-Pasta-f-200x200.jpg) This Creamy Chicken Pasta has the most flavorful cream sauce tossed with juicy chicken and any kind of pasta! Add-on options include spinach, mushrooms, tomatoes, and more\! #### 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, see notes - ▢ 3 tbsp butter - ▢ 3 cloves garlic, minced - ▢ 3 tbsp flour - ▢ 1 ¼ cups half and half, (half light cream, half milk) - ▢ ¾ cups chicken broth - ▢ ½ chicken bouillon cube - ▢ 1/3 cup Parmesan cheese, grated - ▢ 1/3 cup Romano cheese, grated, see notes - ▢ ½ lb. pasta, any kind - ▢ 1 cup pasta water, optional - ▢ 1 lemon, optional #### Seasonings - ▢ ½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings - ▢ 1/8 teaspoon smoked paprika #### Prep Work - Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. #### Season/Sear the Chicken - Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) - Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. #### Make the Sauce - Start boiling water for the pasta. - Add the wine to the skillet 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. Bring to a gentle bubble and reduce by half, about 3-4 minutes. - Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. - Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. - Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. #### Boil the Pasta - Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. #### Finish the Dish - Gradually sprinkle the cheese into the sauce, stirring continuously. - Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. - If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) - *Optional:* Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve\! Pro Tips: - **Wine: Sauvignon Blanc is the best wine to use in this recipe, followed by Chardonnay, and then Pinot Grigio. Chicken broth can be used if you don’t cook with wine. - Pasta: I used [Colavita Shells](https://amzn.to/3pnW4P0) for this recipe but a variety of pastas work well, including fettuccine, linguine, and farfalle pasta. - Cheese: I use [Belgioioso](https://www.belgioioso.com/Products/) Parmesan and Romano cheese for this recipe. If needed, all Parmesan can be used instead of Parmesan and Romano. - Grate the cheese from a wedge as it will melt and taste much better than packaged grated cheese. - Ensure the base of the sauce isn't too hot when the cheese is added, otherwise the dairy can separate and create a grainy consistency. - Bouillon: I use [Better Than Bouillon](https://amzn.to/3j07z8e) for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts. If you don't have chicken bouillon for this recipe, it can be made without it. It just adds depth of flavor. - Optional Flavor Enhancers:** Worcestershire sauce, hot sauce, and honey (1 tsp of each) can be added to the chicken broth mixture in step 1, they can't be tasted outright but they make the other flavors pop! (I use [Frank's hot sauce](https://www.mccormick.com/products/franks-redhot-original-12-oz).) - *Optional additions include:* [Roasted broccoli](https://thecozycook.com/roasted-broccoli/), spinach, mushrooms, and cherry tomatoes. If adding mushrooms, I recommend that you sauté them separately and stir them into the sauce at the end. - *For a crunchy topping:* Toast up some panko breadcrumbs and melted butter in a separate skillet and sprinkle them on top of the pasta at the end\! - 📘 Find this recipe on page 205 of my 2nd cookbook, *[Let's Eat\!](https://thecozycook.com/cookbook/)* * Storage - 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](https://www.bonappetit.com/story/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 sauce should be thawed overnight in the fridge before reheating. * The nutritional information provided is an estimate and is per serving. There are 4 servings in this recipe. Calories: 526kcal, Carbohydrates: 54g, Protein: 28g, Fat: 20g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0\.01g, Cholesterol: 80mg, Sodium: 810mg, Potassium: 554mg, Fiber: 3g, Sugar: 6g, Vitamin A: 447IU, Vitamin C: 16mg, Calcium: 290mg, Iron: 2mg Course: Main Course, Pasta Cuisine: American, Italian ### Want to save this recipe? I'll email it to you for later\! ## My Cookbooks [![Let's Eat cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-letseat.png)](https://thecozycook.com/lets-eat/) ### Let's Eat\!100+ Recipes with Next-Level Flavor. Stephanie’s highly anticipated second cookbook features a brand-new lineup of 100+ reader favorites, including next-level pasta dishes, takeout replicas, chicken, beef, and pork dishes, cozy soups, salad and seafood recipes. [![The Cozy Cookbook cover mockup.](https://thecozycook.com/wp-content/uploads/2024/09/covergraphics-cozycookbook.png)](https://thecozycook.com/the-cozy-cookbook/) ### The Cozy CookbookEasy Recipes. Extra Comfort. This beautiful 8 x 10-inch hardcover book features over 100 reader-favorite recipes, including easy dinner recipes, soups, side dishes, appetizers, desserts, and more.
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