Cooking Instructions

Begin by tenderizing the chicken. Slice the chicken breasts in half lengthwise to create thinner slices, then use a meat mallet to pound them gently until evenly flattened.

Season the chicken with salt, pepper, and Italian seasoning. Dredge each piece in flour, ensuring they're coated evenly.

Heat olive oil in a skillet over medium-high heat. Sear the seasoned chicken for about 4-5 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, deglaze with white wine, scraping up any browned bits from the bottom. Allow the wine to reduce by half.

Add butter and minced garlic to the skillet, stirring continuously until the garlic becomes fragrant.

Sprinkle flour into the skillet, stirring continuously to create a roux. Gradually add half and half and chicken broth in small splashes, mixing well to avoid lumps.

Bring the sauce to a gentle bubble, then reduce the heat to simmer. Partially cover the skillet while boiling the pasta to al dente according to package instructions.

Once the pasta is cooked, drain it and add it to the creamy sauce. Follow with the seared chicken, stirring to combine.

If the sauce appears too thick, add a splash of reserved pasta water to reach your desired consistency.

Stir in the cheese over low heat until melted and well combined. Serve the dish hot, garnished with a squeeze of fresh lemon juice.