1-First, combine 1 cup half and half, 1 cup chicken broth, and all the seasonings ½ teaspoon onion powder, ½ teaspoon garlic salt, ½ teaspoon oregano, ½ teaspoon basil, ½ teaspoon mustard powder, ½ teaspoon parsley, ¼ teaspoon thyme, and 1/8 teaspoon pepper in a measuring cup and set it aside. This mixture forms the base of your creamy sauce, infusing it with layers of flavor.

2-Next, slice the 1 large boneless skinless chicken breast (10-11 oz) or 2 small ones lengthwise into 2-3 thinner pieces. Tenderize them with a meat mallet to about ¾ inch thick, then pat dry and season with salt, pepper, and 2 teaspoons Italian seasoning. Dredge the chicken in ¼ cup flour for a golden sear.

3-Heat 1-2 tablespoons olive oil in a skillet over medium-high heat and sear the chicken until golden, about 3-4 minutes per side. Let it rest for 10 minutes, then slice into strips. While that’s happening, start boiling water for the ½ lb Fusilli pasta and add ½ cup dry white wine to the skillet to reduce by half, scraping up those tasty browned bits.

4-Add 3 tablespoons butter and 3 cloves minced garlic; cook for one minute. Stir in 2 tablespoons flour and cook for two minutes to create a roux. Gradually add the broth and half and half mixture in small splashes, stirring continuously, and simmer partially covered.

5-Salt the boiling water and cook the pasta until al dente, then drain it. Slowly add 1 cup shredded white cheddar cheese and 2 tablespoons grated Parmesan cheese to the sauce, stirring constantly until melted and smooth. For a fun twist, check out our pesto pasta recipe for more pasta ideas that complement creamy dishes.

6-Finally, stir in the drained pasta and sliced chicken with any juices, tossing to combine and heat through. Serve immediately for the best results, and enjoy the creamy goodness.