Try this homemade Chicken Pasta with White Wine Cream Sauce aka Adult Mac & Cheese recipe the whole family will love. Made with Shallots, Garlic, Zucchi…
This Chicken Pasta with White Wine Cream Sauce aka Adult Mac & Cheese relies on simple, everyday ingredients such as garlic, finely chopped, whole zucchini, julienned, olive oil and dry white wine. It comes together quickly and makes 4 servings, at about 824 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.
Updated Jun 30, 2026
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Take the shallots and garlic, and finely chop.
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Set aside.
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Cut the zucchini into 1/4 inch medallions, then cut them into 1/4 inch strips, lengthwise.
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set aside.
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Peel the carrot, and cut into 1 1/2 inch pieces.
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Halve lengthwise, and then slice them into 1/4 inch matchsticks.
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Some slices will be wider than a 1/4 inch.
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Slice them in half lengthwise again so that the sticks are all of similar size.
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Set aside.
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The zucchini and carrots really add some color to this dish and a great crunch too.
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Trim the chicken breasts and separate the fillet.
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Season both sides of all 4 pieces with salt and pepper.
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Fill a large pot of water and set it on the stovetop to boil.
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Dont forget to add a tablespoon or two of salt in to season.
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Youre looking for it to taste like sea water.
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Heat a large skillet to high heat.
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Im using non-stick pan because thats all I had available, but its best if you use stainless steel, to get a great fond on the bottom.
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(Fond is the lovely layer of brown bits that stick to the pan.
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Theyre jam-packed with flavour.)
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Dip your fingers in water and drip them over the hot skillet.
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When the water sizzles and turns to steam when it hits the pan, youre ready to go.
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If it beads up and pops like popcorn, its too hot.
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Add 1 tbsp olive oil.
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When ripples appear in the oil, its ready to go.
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Place the chicken, show side down.
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Make sure the pieces have a bit of oil on them to help caramelize, and then leave them alone for 2-4 minutes.
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When theyve got a nice brown crust, turn them over and brown the other side for 2-3 minutes.
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Note: The pan will probably be very hot.
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Watch carefully so that you dont burn the chicken and turn it down to medium-high heat.
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Remove the chicken to a clean cutting board to rest.
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Its not cooked yet, so dont try to sneak a piece!
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Add the pasta to the water, and give it a stir.
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Read the guidelines on your pasta, and take it out with 1-2 minutes before al dente.
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Its going to continue to cook when it is added to the sauce.
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Dont forget to reserve 1/3 of a cup of the pasta water, and all its starchy goodness!
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Put the skillet back on the stove at medium-high heat.
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Add another tablespoon of olive oil.
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Drop in the garlic and shallots.
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Season with salt and pepper.
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Stir regularly until golden brown.
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Add 3/4 cup white wine and deglaze the pan.
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Make sure to scrape up all those tasty brown bits.
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Thats where all the flavour is.
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If you have a non-stick pan it will still work, but you will not get as much flavour off the pan.
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Pour yourself a glass of wine too!
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Continue to let the sauce simmer and when the liquid has reduced to about a third or a half of what it originally was, add in the chicken stock.
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Reduce the liquid again to about a third or a half.
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Using tongs and a sharp knife, slice the chicken into strips, and then bite-sized pieces.
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Now you can see that it is raw.
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Dont worry, its going back in the sauce to finish.
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Cooking it in two stages keeps in from drying out.
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The pasta should be done by now.
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Drain and set aside.
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Add 1 1/4 cups cream to the sauce, and stir.
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Season with salt and pepper.
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Add the carrots and the chicken.
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Stir and bring to a boil.
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This is important to finish cooking the chicken.
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Keep it boiling and stir occasionally over the next two minutes to make sure that the chicken is cooked through.
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Stir in half the pasta water you set aside.
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Add the pasta, and mix it all together.
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Throw the zucchini pieces in and give everything a final stir.
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The next couple of minutes are crucial, the pasta will still be cooking and absorbing liquid, this is when the overall creaminess of your dish will be determined.
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If it is too thick, add remaining pasta water or wine or stock.
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If it is too thin, let it reduce.
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If its not rich enough, add more cream and reduce.
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You be the judge.
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Just be patient, the pasta will absorb liquid.
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Check every 30 seconds, give it a mix to see if its the way you like it.
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Taste and adjust seasonings.
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Grate up some Parmesan.
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Sprinkle Parmesan on the top.
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Serve with a nice glass of the dry wine you used in the sauce.
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Enjoy!
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Detailed steps with photos are available on my blog.
* Per serving · 4 servings · Values may vary.
Tips for the best results
- Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
- Taste as you go and adjust the seasoning before serving.
- Avoid overcrowding the pan — cook in batches if needed for the best texture.
- Let the dish rest for a few minutes before serving so the flavors settle.
- Store leftovers in an airtight container in the fridge and enjoy within a few days.
Variations & substitutions
- Coconut cream is a reliable plant-based alternative to dairy cream.
No specific allergen information. Please check the ingredient list for possible allergens.
My Personal Notes
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 whole Shallots, Finely Chopped, 5 cloves Garlic, Finely Chopped, 1 whole Zucchini, Julienned, 1 whole Medium Carrot, Julienned, and more.
Yes, Chicken Pasta with White Wine Cream Sauce aka Adult Mac & Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.