Cheesy Chicken Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
701 kcal
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Course
Main Course
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Cuisine
American
Cheesy Chicken Pasta
Description
This dish features chicken breasts sliced into cutlets, seasoned with salt, pepper, and Italian seasoning, then coated with flour. Chicken is pan-fried until cooked and set aside. The sauce begins with butter melting in the skillet, sautéing finely chopped onion and minced garlic before adding reserved flour to form a roux. White wine is incorporated, followed by chicken broth and half and half or single cream, along with a mix of dried herbs, mustard powder, and black pepper. The sauce is simmered until thickened, then shredded cheese and Parmesan are stirred in to create a smooth, cheesy sauce.
Cooked long pasta is combined with the sauce and chicken, allowing flavors to meld. The dish is garnished with fresh parsley and additional grated Parmesan for a final touch. The combination of creamy sauce, tender chicken, and al dente pasta yields a comforting and flavorful meal.
Choosing a good melting cheese like cheddar, Colby, or Swiss is recommended for smoothness, grated fresh from a block. The wine should be dry and suitable for cooking, such as Sauvignon Blanc or Pinot Grigio. Any excess flour after thickening the sauce should be discarded as it has contacted raw chicken.
Ingredients
For the pasta
- 12 oz pasta
- 1 tablespoon salt
For the chicken
- 2 chicken breast
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- ¼ cup flour reserve excess for later (see note 1)
- 2 tablespoons olive oil
For the sauce
- ½ cup white wine see note 2, dry
- 2 tablespoon butter
- 4 cloves garlic minced
- 1 onion finely chopped, small
- 2 tablespoon flour see note 1, reserved
- 1½ cups chicken broth low sodium
- 1½ cups half and half or single cream
- ½ teaspoon oregano dried
- ½ teaspoon mustard powder
- ½ teaspoon parsley dried
- ½ teaspoon black pepper
- ¼ teaspoon rosemary dried
- 1 cup cheese shredded (see note 3)
- ½ cup parmesan grated
For garnish
- parsley chopped
- Parmesan Cheese grated
Instructions
To prepare the chicken
- Place the chicken breasts onto a chopping board and pat them dry to prevent slipping.2 chicken breasts
- Then, hold a sharp knife parallel to the chopping board to cut the chicken breasts in half through the middle.
- Season with salt, pepper, and Italian seasoning, then coat the chicken breasts in the flour. (reserve the flour)½ teaspoon salt½ teaspoon pepper½ teaspoon Italian seasoning¼ cup / 32 g flour
Cook the pasta
- Bring a large pan of water to a boil. Add the salt and cook the pasta for 1 minute less than the packet instructions.1 tbsp salt12 oz / 340 g pasta
- Once cooked, reserve 1½ cups of the pasta cooking liquid and drain the pasta.
While the pasta is cooking.
- Heat the olive oil in a heavy-based skillet over medium-high heat.2 tablespoons olive oil
- Add the chicken and cook for 3 minutes on each side, then transfer to a plate and keep covered.
- Reduce the heat to low, melt the butter in the same skillet, add chopped onion and cook for 2 minutes, then add the minced garlic, and cook for 30 seconds.2 tbsp butter1 small onion4 cloves garlic
- Pour in the wine and bring to a simmer. Cook for 2 minutes, then sprinkle over the flour and stir.½ cup / 120 ml dry white wine2 tbsp reserved flour
- Slowly add the broth in small amounts, stirring with every addition.1½ cups / 360 ml low sodium chicken broth
- Add the cream, oregano, mustard powder, dried parsley, black pepper, and dried rosemary, then bring to a simmer for 2 minutes.1½ cups / 360 ml half and half/single cream½ teaspoon dried oregano½ teaspoon mustard powder½ teaspoon dried parsley½ teaspoon black pepper¼ teaspoon dried rosemary
- Gradually sprinkle over the shredded cheese and grated parmesan. Stir after each addition until it has all melted. Let the sauce simmer on very low heat until your pasta is cooked.1 cup cheese½ cup parmesan
- Chop the cooked chicken into chunks.
- Add the drained pasta to the sauce and ½ cup of the reserved cooking water.
- Stir the pasta gently until it's coated in the sauce, then add the chopped chicken (and any juices that have collected) and cook everything for 1 minute, tossing gently. Add more pasta cooking water if the sauce gets too thick.
- Serve immediately, garnished with parsley and extra parmesan to taste. chopped parsley grated parmesan
Notes
- Reserve some flour used for dredging the chicken to thicken the sauce; discard leftover flour after use to avoid cross-contamination.
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for cooking; replace with low-salt chicken or vegetable broth if avoiding alcohol.
- Choose a good melting cheese, preferably freshly grated from a block for a better sauce texture; cheddar, Colby, Swiss, or Monterey Jack work well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 701 kcal
% Daily Value*
| Calories | 701kcal | 35% |
| Carbohydrates | 83g | 28% |
| Protein | 53g | 106% |
| Fat | 35g | 54% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 140mg | 47% |
| Sodium | 643mg | 27% |
| Potassium | 522mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 700IU | 14% |
| Vitamin C | 7mg | 8% |
| Calcium | 409mg | 41% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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