Creamy Chicken Pasta Recipe

Bring a large pot of salted water to a rolling boil (about 1 tablespoon salt per 4 quarts). Add 12 oz dry pasta and cook until just shy of al dente (follow package but subtract 1–2 minutes), usually 8–10 minutes. Reserve 1 cup of pasta cooking water, then drain pasta and toss immediately with 1 tablespoon extra-virgin olive oil to prevent sticking. Keep warm.

When sauce is ready, add pasta to the pan and toss to coat, adding reserved pasta water a little at a time (up to 1 cup) until the sauce is glossy and clings to the pasta. Drizzle 2 teaspoons aged balsamic vinegar over the plated pasta just before serving.

Prepare aromatics and roux

In a wide skillet over medium heat, melt 2 tablespoons unsalted butter. Add 1 large minced shallot and sauté 2–3 minutes until translucent and soft but not browned. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant. Sprinkle 1 teaspoon all-purpose flour over the aromatics and stir 30 seconds to cook the raw flour taste.

Deglaze and build sauce

Pour in 1 tablespoon dry white wine to deglaze, scraping any fond. Add 1 cup low-sodium chicken stock and bring to a gentle simmer, stirring to incorporate the roux. Reduce by about one-third, about 3–4 minutes.

Enrich and finish the cream

Lower heat to medium-low and whisk in 3 oz heavy cream and 2 oz softened cream cheese until smooth and slightly thickened, 2–3 minutes. If the sauce thickens too much, add up to 1/4 cup of reserved pasta water or extra stock to loosen.

Add crab and herbs

Gently fold in 8 oz picked-over lump crab meat, 2 tablespoons chopped parsley, 1 tablespoon sliced chives, 1 teaspoon lemon zest and 1 teaspoon lemon juice. Heat just until crab is warmed through (about 1–2 minutes) — do not boil or over-stir to preserve lumps.

Season

Season sauce with 3 teaspoons sea salt and 1 teaspoon freshly ground black pepper, tasting and adjusting (start with 2 teaspoons salt if you prefer less). Add 1/4 teaspoon crushed red pepper flakes if you want a touch of heat. Keep sauce warm on lowest heat while you finish pasta.

While pasta cooks, toss 1 cup halved cherry tomatoes with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Let sit at room temperature for 10 minutes to macerate and concentrate flavor.

Optionally, quickly sear tomatoes in a hot skillet 30–45 seconds cut-side down to concentrate sugars and add a bit of char before finishing on the pasta.

Toss the drained pasta into the warm crab cream sauce, using reserved pasta water as needed to achieve a silky coating. Divide between plates or a family-style bowl.

Spoon macerated cherry tomatoes over the top. Sprinkle 1/2 cup grated Parmesan (or Pecorino) and the microgreens or extra parsley. Finish each plate with a light drizzle of aged balsamic (about 2 teaspoons total spread across servings) and a few grindings of black pepper. Serve immediately with lemon wedges on the side.