Ingredients

1 large boneless skinless chicken breast (10-11 oz) or 2 small breasts

Salt and pepper, to taste

2 teaspoons Italian seasoning

¼ cup all-purpose flour

1-2 tablespoons olive oil

½ cup dry white wine (Sauvignon Blanc preferred)

3 tablespoons unsalted butter

3 cloves garlic, minced

2 tablespoons all-purpose flour

1 cup half-and-half

1 cup chicken broth

1 cup shredded white cheddar cheese (preferably extra sharp)

2 tablespoons grated Parmesan cheese

½ lb (8 oz) Fusilli pasta

½ teaspoon onion powder

½ teaspoon garlic salt

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon mustard powder

½ teaspoon dried parsley

¼ teaspoon dried thyme

⅛ teaspoon black pepper

Instructions

Step 1: In a large measuring cup, combine half-and-half, chicken broth, onion powder, garlic salt, oregano, basil, mustard powder, parsley, thyme, and black pepper. Set aside.

Step 2: Slice the chicken breast lengthwise into 2-3 thinner pieces. Cover with plastic wrap and gently pound to about ¾-inch thickness. Pat dry and season both sides with salt, pepper, and Italian seasoning. Lightly coat each piece with ¼ cup flour.

Step 3: Heat olive oil in a large skillet over medium-high heat. Sear the chicken pieces for 3-4 minutes per side, until golden brown. Remove from the skillet and let rest for 10 minutes, then slice into strips.

Step 4: Pour the white wine into the same skillet and set heat to medium. Use a spatula to scrape up browned bits from the pan. Simmer until the wine reduces by half, about 3-4 minutes.

Step 5: Add butter and minced garlic to the skillet. Cook, stirring, for 1 minute. Stir in 2 tablespoons flour and cook continuously for 2 minutes to eliminate raw flour flavor.

Step 6: Slowly pour in the half-and-half and broth mixture in small splashes, stirring constantly to keep the sauce smooth and thick. Bring to a gentle simmer, then reduce heat to low and partially cover the skillet.

Step 7: Meanwhile, bring a large pot of salted water to a boil. Add fusilli pasta and cook until al dente, stirring occasionally to prevent sticking. Drain well.

Step 8: Gradually add shredded white cheddar and Parmesan cheeses to the sauce, stirring constantly to melt evenly. Fold in the cooked pasta and sliced chicken with any resting juices. Toss gently to combine and heat through before serving.

Tips & Variations

For a richer sauce, substitute half-and-half with heavy cream.

Add steamed broccoli or sautéed mushrooms for extra vegetables and flavor.

Use gluten-free flour and pasta to make this recipe gluten-free.

Reserve a cup of pasta water before draining to thin the sauce if needed.

Try swapping white cheddar for sharp yellow cheddar or Gruyère for a different twist.

FAQs

Can I use other types of pasta for this recipe?

Yes, any short pasta like penne, rotini, or rigatoni will work well. Just adjust the cooking time according to the package instructions for al dente texture.

What can I substitute for white wine in the sauce?

If you prefer not to use wine, you can substitute with extra chicken broth or a splash of white grape juice combined with a teaspoon of white wine vinegar for acidity.