scott
Ingredients
Chicken
- 1-2 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
- 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
The Build
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 flourand 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
- 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!
