Cheesy Pasta with Chicken

Andy had to work all weekend getting the beach house ready for rental season so Eva, Blake, and I made him this yummy pasta that I found on Pinterest. It was so good, will for sure be making it again.

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
• 3 tbsp butter
• 3 cloves garlic, minced
• 3 tbsp flour
• 1 ¼ cups half and half
• ¾ cups chicken broth
• ½ chicken bouillon cube
• 1/3 cup Parmesan cheese, grated
• 1/3 cup Romano cheese, grated
• 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

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.