Pan-Seared Chicken Pasta with White Wine Herb Sauce
Tender chicken and al dente pasta bathed in a silky white wine reduction enriched with mascarpone and fresh herbs. This weeknight-friendly dish delivers restaurant-quality flavors through a simple pan-to-table approach. The combination of rosemary and basil provides bright, aromatic notes that complement the rich cream sauce without overwhelming it. Perfect for a casual dinner for two or four, this recipe works equally well with dried or fresh pasta and comes together in about 30 minutes. The key to success lies in reducing the wine properly and keeping the mascarpone sauce at a gentle simmer to maintain its velvety texture.
Ingredients
- 2 tablespoon olive oil
- 1 red onion, peeled and cut into wedges
- 2 cup dry pasta, or fresh pasta equivalent
- 2 garlic clove, crushed
- 2 chicken breast, diced
- 2 cup dry white wine
- 1 tablespoon fresh rosemary, chopped
- 10 fresh basil leaf, chopped
- 1 cup mascarpone cheese
- 1 chicken stock cube, crumbled, or 0.5 if using whole cubevegetable stock cube1:1vegetarian
no significant flavor change
Instructions
- 1
Heat olive oil in a large skillet over medium-high heat.
- 2
Add chicken, red onion, and garlic; cook, stirring frequently, until chicken is cooked through.
- 3
Begin cooking pasta according to package directions in a separate pot.
- 4
Pour white wine into the skillet with chicken and bring to a boil; simmer until liquid reduces by half.
- 5
Remove from heat and stir in mascarpone cheese, rosemary, and basil.
- 6
Crumble in the stock cube and gently heat the sauce through without boiling.
- 7
Drain cooked pasta and add to the skillet; toss until well coated.
- 8
Serve immediately while hot.
Tips
Watch the wine reduction carefully; reducing it by exactly half ensures enough sauce coats the pasta without thinning out during serving.
Add pasta to the skillet off heat to prevent the mascarpone from splitting; a gentle warm-through keeps the sauce silky.
Reserve 1/2 cup pasta cooking water before draining; stir in small amounts if the sauce becomes too thick.
Good to Know
Refrigerate leftovers in an airtight container up to 2 days. Reheat gently on stovetop with a splash of pasta water or stock to restore sauce consistency. Do not microwave as high heat may break the mascarpone emulsion.
Prepare chicken, onion, and garlic up to 4 hours ahead. The sauce is best made fresh, but the wine reduction can be completed 2 hours ahead and gently reheated when ready to serve.
Serve immediately in shallow bowls or pasta plates. Garnish with extra fresh basil and a light drizzle of olive oil. Pairs well with a crisp white wine (Pinot Grigio or Sauvignon Blanc) and a simple green salad or roasted vegetables.
Common Mistakes
Boil the mascarpone sauce to avoid splitting and loss of silky texture.
Reduce the wine too aggressively to avoid insufficient sauce for coating pasta.
Skip the stock cube to avoid a flat, one-dimensional flavor profile.
Substitutions
Dairy-Free Swaps
General Alternatives
richer texture, needs gentle heating
Full guide →no significant flavor change
FAQ
Can I use frozen chicken?
Yes, but thaw completely beforehand and pat dry to ensure even cooking and proper browning. Frozen chicken added directly will release water and steam rather than sear.
What if I don't have fresh herbs?
Substitute with 1 teaspoon dried rosemary and 2 teaspoons dried basil, or use Italian seasoning blend at 1 tablespoon. Reduce quantities by one-third as dried herbs are more concentrated.
How long can I keep leftovers?
Store in the refrigerator in an airtight container for up to 2 days. The pasta will continue absorbing sauce as it sits. Reheating may require extra pasta water or broth to restore creaminess.