Creamy Chicken Pasta

This creamy chicken pasta combines lightly breaded pan-fried chicken breasts with pasta in a lightly seasoned velvety Parmesan sauce.

📝 Ingredients

• 4 chicken cutlets
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1-2 tablespoons olive oil
• 8 ounces linguine, fettucine, or spaghetti
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 2 tablespoons all-purpose flour
• 1 1/4-1 1/2 cups low-sodium chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• chopped fresh thyme
• salt to taste
• freshly ground black pepper to taste

👨‍🍳 Instructions

1. 1Whisk the flour, salt, and pepper in a wide shallow bowl. Dredge the chicken in the flour mixture.
2. 2Heat the olive oil in a large skillet over medium heat. Cook the chicken until brown on both sides and cooked through.
3. 3Meanwhile, bring a large pot of salted boiling water to a boil. Cook the pasta al dente according to the package instructions. Reserve 1 cup of pasta water and drain well.
4. 4Melt the butter in the skillet over low heat. Add the garlic and Italian seasoning. Cook for 1 minute while stirring.
5. 5Sprinkle the flour over the garlic and herbs and continue whisking and stirring for 2 minutes. Slowly whisk in the chicken broth and cream, alternating between the two.
6. 6Stir in the Parmesan cheese until melted and smooth. Add the pasta and toss to coat. Garnish with fresh thyme, season with salt and pepper to taste. Slice the chicken and add it to the pasta right before serving.