Description
This comforting and elegant pasta dish features tender, seared chicken breast tossed in a luxurious herb-infused white sauce. By combining high-quality Parmesan and Romano cheeses with half-and-half and a blend of aromatic herbs like oregano, basil, and smoked paprika, you get a restaurant-quality meal. Perfectly al dente noodles are coated in this velvety sauce, creating a satisfying, protein-rich dish that is perfect for busy weeknights or casual gatherings. It is a foolproof, time-saving meal solution that delivers deep, savory flavor in under an hour.
Ingredients
1 lb pasta (penne or fettuccine)
2 large chicken breasts, sliced thin
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken broth
1 cup half-and-half
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Heat olive oil in a large skillet over medium-high heat and sear the chicken breast slices until golden brown and cooked through; remove from pan.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the skillet with chicken broth, scraping up any browned bits from the chicken.
Reduce heat to medium-low, stir in the half-and-half, oregano, basil, and smoked paprika, letting it simmer gently.
Slowly whisk in the Parmesan and Romano cheeses until the sauce is smooth and thickened.
Return the chicken to the skillet, add the cooked pasta, and toss well to coat.
Season to taste and serve immediately with fresh parsley.
Notes
Ensure the heat is kept low when adding the cheese to prevent the sauce from breaking or becoming grainy. If the sauce becomes too thick, add a small splash of pasta water. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Category: Meals
- Method: Stovetop
- Cuisine: Italian-American