Creamy French Onion Chicken Pasta
Indulge in the luxurious flavors of Creamy French Onion Chicken Pasta, a comforting fusion of two classics: tender caramelized onions and savory chicken in a velvety, cheesy sauce tossed with perfectly cooked fettuccine. This one-pot wonder features golden-brown chicken breasts seasoned with thyme, rich beef broth for depth, and a dreamy mixture of heavy cream, Parmesan, and melty mozzarella for ultimate creaminess. A splash of dry white wine adds sophistication, while fresh parsley offers a burst of color and freshness. Perfect for date nights or family dinners, this dish transforms simple pantry ingredients into a gourmet experience you'll crave again and again.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 medium Yellow onions
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves
- 2 cups Beef broth
- 1.5 cups Heavy cream
- 0.5 cup Dry white wine (optional)
- 1 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 12 ounces Fettuccine or linguine pasta
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Slice the onions thinly and mince the garlic cloves. Set aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced onions and cook, stirring occasionally, for 20-25 minutes until caramelized and golden brown. Remove the onions and set aside.
While the onions are cooking, season both sides of the chicken breasts with salt, pepper, and dried thyme.
In the same skillet, add 1 tablespoon of olive oil and cook the chicken breasts over medium heat until golden brown on each side and fully cooked, about 3-4 minutes per side. Remove the chicken and let rest before slicing into strips or bite-sized pieces.
Meanwhile, cook the pasta according to the package instructions until al dente. Reserve 1 cup of the pasta water and drain the rest. Set the pasta aside.
In the same skillet (do not clean it), melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté for 1 minute until fragrant.
Deglaze the pan with dry white wine, if using, scraping up any brown bits from the bottom. Reduce by half, about 2-3 minutes.
Stir in the beef broth and heavy cream, then bring to a simmer. Add the Parmesan cheese and whisk until the sauce is smooth.
Add the caramelized onions and shredded mozzarella cheese to the sauce. Stir until the cheese melts and the sauce is creamy.
Return the cooked pasta to the skillet, tossing it gently to coat in the sauce. If the sauce is too thick, add pasta water a little at a time to reach the desired consistency.
Add the sliced chicken into the skillet and gently toss with the pasta and sauce.
Taste and adjust seasoning with additional salt and black pepper if needed.
Garnish with chopped fresh parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
3922 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.8 g | 333% | |
| Saturated Fat | 136.7 g | 683% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 955 mg | 318% | |
| Sodium | 6922 mg | 301% | |
| Total Carbohydrate | 148.5 g | 54% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 21.4 g | ||
| Protein | 194.3 g | 389% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1914 mg | 147% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2088 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
