Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Italian seasoning, white wine and Parmesan cheese come together as one to flavor chicken and pasta in this dish. With only 30 minutes of total work, it’s simple, fast and delicious! It almost sounds too easy to be as good as it is.
Chicken Pasta in Creamy White Wine Parmesan Cheese SaucePasta is generously coated in creamy white wine Parmesan cheese sauce with hints of flavor from garlic, scallions and tomatoes. So good!
Chicken Pasta in Creamy White Wine Parmesan Cheese SauceWhat wine did I use? I used dry Pinot Grigio white wine here, which produced an excellent flavor for the sauce. When cooking with wine, never use “cooking wine”. Cooking with a regular drinking wine will always give you a better tasting dish because the quality is much higher.Chicken Pasta in Creamy White Wine Parmesan Cheese SauceBoth chicken and pasta turned out to be amazingly flavorful! Spiced up with Italian Seasoning, the chicken was perfectly moist, and pasta – creamy and cheesy.
Chicken Pasta in Creamy White Wine Parmesan Cheese SauceThe recipe calls for 4 boneless skinless chicken breasts and 12 oz of spaghetti.
Chicken Pasta in Creamy White Wine Parmesan Cheese SauceCOOKING CHICKEN BREASTS: Paper towel dry the chicken. In a large bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.

Add 2 tablespoons of olive oil to a large skillet and set heat to medium-high. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook on medium high for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once (only once to maintain proper browning!) between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
Chicken Pasta in Creamy White Wine Parmesan Cheese SauceMAKING WHITE WINE PARMESAN SAUCE: Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 2 chopped scallions and 2 diced tomatoes and cook them until softened. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, ¼ teaspoon red pepper. Bring the mixture to a boil and then reduce heat to simmering point.
Chicken Pasta in Creamy White Wine Parmesan Cheese SauceNow add ½ cup of grated Parmesan cheese. Whisk until is you have a smooth mixture.
Chicken Pasta in Creamy White Wine Parmesan Cheese SauceCOOKING PASTA: Cook 12 oz of spaghetti according to your package instructions. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes. Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Ingredients

    For cooking chicken:
  • 4 boneless skinless chicken breasts, paper towel dried
  • 1/2 cup flour
  • 1/2 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • Pasta:
  • 12 oz of spaghetti
  • White Wine Parmesan Sauce:
  • 4 tablespoons butter
  • 1 yellow onion, chopped
  • 4 garlic cloves, minced
  • 2 scallions, chopped
  • 2 small tomatoes, diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon Italian Seasoning
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. COOKING CHICKEN BREASTS: Paper towel dry the chicken. In a large bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
  3. MAKING WHITE WINE PARMESAN SAUCE: Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 2 chopped scallions and 2 diced tomatoes. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, ¼ teaspoon red pepper. Bring mixture to a simmering point and then add ½ cup of grated parmesan cheese. Whisk until is you have a smooth mixture.
  4. COOKING PASTA: Cook 12 oz of spaghetti according to your package instructions. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
  5. PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes. Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
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