Chicken & White Sauce Pasta 🍗🧄🧈🧀 Creamy, Savory, and Packed With Pan-Seared Chicken in a Buttery Garlic Cream Sauce

This is weeknight indulgence done right — juicy seared chicken breast or thigh paired with a silky garlic white sauce and your favorite pasta.

The béchamel base gives you creamy richness without being too heavy, and it plays beautifully with herbs, cheese, and seared bits from the chicken pan.

Ingredients (Serves 3–4)

For the pasta

• 12 oz penne, fettuccine, or fusilli
• Salted water for boiling
• ½ cup reserved pasta water

For the chicken

• 2 boneless, skinless chicken breasts or thighs
• 1 tsp garlic powder
• ½ tsp Italian seasoning
• Salt and pepper to taste
• 1 tbsp olive oil

For the white sauce

• 2 tbsp butter
• 3 cloves garlic, minced
• 2 tbsp all-purpose flour
• 2 cups whole milk (or 1½ cups milk + ½ cup cream)
• ½ cup grated Parmesan or white cheddar
• Salt and black pepper to taste
• Optional: pinch of nutmeg or crushed red pepper

To finish

• More grated Parmesan
• Chopped parsley or basil
• Optional: drizzle of olive oil or chili crisp

Instructions

Step 1: Boil the pasta
Cook pasta in salted water until al dente. Reserve ½ cup pasta water, then drain and set aside.

Step 2: Cook the chicken
Pound chicken to even thickness. Season with garlic powder, Italian seasoning, salt, and pepper. Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden and cooked through. Let rest, then slice thinly.

Step 3: Start the sauce
In the same pan (no need to wash), reduce heat to medium. Melt butter and sauté garlic for 1–2 minutes until fragrant. Whisk in flour and cook 1–2 minutes to form a light roux.

Step 4: Build the cream base
Gradually whisk in milk and bring to a gentle simmer. Cook, stirring, until thickened — about 4–5 minutes. Stir in Parmesan, salt, pepper, and optional nutmeg or red pepper.

Step 5: Combine and coat
Add pasta and sliced chicken to the sauce. Toss until glossy and well coated, thinning with reserved pasta water as needed.

Step 6: Serve
Plate hot with more cheese, herbs, and an optional drizzle of oil or chili crisp for contrast.

Flavor Variations

• Use grilled or shredded rotisserie chicken for a shortcut
• Add spinach, peas, or mushrooms to the sauce
• Stir in a spoonful of pesto for herbal depth
• Add a splash of dry white wine after the garlic for brightness
• Swap Parmesan for Gouda or Gruyère for a richer finish

Pro Tips

• Let the chicken rest before slicing to keep it juicy
• Whisk milk in gradually to avoid lumps in your sauce
• Grate your own cheese for best melting and smooth texture
• Don’t skip the pasta water — it’s key to silky, clingy sauce
• Taste and season the sauce after cheese is added

Final Thoughts

Chicken & White Sauce Pasta is creamy, comforting, and versatile — equally at home on a busy Monday or at a cozy dinner table with wine and garlic bread. It’s the perfect marriage of savory seared chicken and silky béchamel richness.

Sear it. Stir it. Let the cream and chicken shine. 🍗🧄🧈🧀

🍝 Pasta Recipes Collection

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🍗 Protein-Packed Pastas

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🥗 Pasta Salads & Light Fare

• 🥗 Pasta Salad Recipes – Great for potlucks, picnics, or meal prep — versatile and crowd-pleasing.
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