Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce will remind you of your favorite Italian dining experience! Italian seasoning, white wine and Parmesan cheese come together as one to flavor this creamy chicken pasta combination. 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.
Skillet to use in this creamy chicken pasta dish:
Any large skillet, such as this 12 inch Cuisinart Stainless Steel Skillet . It’s moderately priced, dishwasher safe, oven safe and has a helper handle! And it has over 3700 positive reviews on Amazon!
But if you are interested in the particular skillet that I used in this recipe, it’s this 12 inch All Clad Stainless Steel Skillet. This one also comes with a helper handle, and comes with a stainless steel lid (Cuisinart one doesn’t). It cooks very evenly and is very comfortable to lift and carry. Having a lid also helps keep the food warm.
Chef’s Tip:
Make sure to heat the stainless steel pan before adding the oil – then add the food. Steel expands when hot and contracts when it comes into contact with a cooler temperature, which is why foods stick to the surface if the surface is cold. By adding oil to the pan when it’s hot, the steel becomes static, resulting in a temporarily nonstick surface!
What wine works best for this creamy chicken pasta?
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.
Chardonnay, Riesling or Pinot Grigio are all great choices to cook with wine. Creamy chicken pasta dishes benefit greatly in flavor when wine is added during cooking process. I love cooking with wine and have a large number of recipes on this blog that are amazingly tasty and easy to make all thanks to wine.
Using wine is such an easy way to make a tasty creamy chicken pasta dish!
Best non-alcoholic substitutes for wine in cooking
- White Wine Vinegar: This is an ideal substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics, minus the alcohol. In this recipe use 1/3 cup vinegar + 2/3 cup chicken stock.
- Rice Vinegar works too in the same proportion as White Wine Vinegar.
- Apple Cider Vinegar can be a too strong as a substitute. A reader recommended to add ONLY a splash of it – start with 1 tablespoon and add more, if stronger flavor is desired.
- Chicken or vegetable stock: Substitute stock for white wine entirely if not a fan of vinegar or sensitive to sulfites in vinegar. For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.
Both chicken and pasta turned out to be amazingly flavorful! Spiced up with Italian Seasoning, the chicken was perfectly moist, and pasta – creamy and cheesy.
What kind of pasta and chicken to use in this Creamy Chicken Pasta recipe
This recipe calls for 4 boneless skinless chicken breasts and 12 oz of spaghetti. Use thin chicken breasts. If you can’t find thin ones, just butterfly thick ones. Tenderizing works too, even though I didn’t tenderize mine, just got thin ones from the store.
How to cook chicken breasts:
First and foremost, paper towel dry the chicken. Then, in a large bowl, combine cup flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
Next, 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.
How to make Creamy Parmesan Sauce:
First, melt 4 tablespoons butter in the pan, then add 1 diced yellow onion and 4 minced garlic cloves to pan. Start cooking on medium high until onions and garlic are translucent, about 2 minutes. Next add 2 chopped scallions and 2 diced tomatoes and cook them until softened.
Once scallions and tomatoes are softened, add 1 tablespoon flour to pan and whisk to combine. After that add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, 1/2 teaspoon salt and ¼ teaspoon red pepper. Next, bring the mixture to a boil and then reduce heat to simmering point.
Once the heat is reduced, add ½ cup of shredded Parmesan cheese. In order to incorporate it well, make sure to use a whisk or mix with a wooden spoon until you have a smooth mixture.
How and When to Cook Pasta:
Cook 12 oz of spaghetti according to your package instructions after the sauce is prepared so that it’s fresh. When pasta is hot it can absorb the sauce very well making it so very tasty. If you like pasta that is neither too hard nor too soft, always cook it Al Dente. Drain, but do not rinse (in order for the sauce to stick to pasta).
Final Assembly of Chicken Pasta Dish
Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add more salt an seasoning if needed. Next 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.
Additional Chicken Recipes Prepared with Wine:
And if you are hungry for more dishes made with wine, do I have a number of them on this site for you to explore:
Pasta Da Vinci – Chicken and Mushroom Pasta in Madeira Wine Sauce
Seared Chicken Pasta in Chardonnay Wine Sauce
Herb Roasted Chicken in Creamy White Wine Sauce
Oven Roasted Chicken Thighs with Bacon and Shallots in White Wine Sauce
How about cooking with vodka:)? There you go:
Pasta Bolognese in Creamy Vodka Sauce
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Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce will remind you of your favorite Italian dining experience! Italian seasoning, white wine and Parmesan cheese come together as one to flavor this creamy chicken pasta combination. With only 30 minutes of total work, it’s simple, fast and delicious!
- 4 boneless skinless chicken breasts paper towel dried
- 1/2 cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 12 oz of spaghetti
- 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 shredded
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt more to taste
- ¼ teaspoon crushed red pepper flakes
- COOKING CHICKEN BREASTS: Paper towel dry the chicken. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
- 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.
- 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, 1/2 teaspoon salt and ¼ teaspoon red pepper. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
- COOKING PASTA: Cook 12 oz of spaghetti according to your package instructions in salty water. 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. Taste and add salt, if needed. 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.
My family loved this dish! Very easy to make! Going to be one of my favorites!
Thank you Kat! It’s one of our favorites too.
This was lovely! So delicious! It was better than any restaurant pasta dish I’ve had. I didn’t have tomato
on hand, but it was still wonderful. I’m adding it to my regular rotation. And also, thank you for the way you laid out the recipe—all the tips and suggestions and reasons behind choices were extremely helpful.
Thank you for such a high praise! I’m glad you liked it better than a restaurant.
How many carbs in this?
88 grams per serving (total 4 servings)
This was delicious. Felt like I went out to a nice Italian restaurant without leaving the house. I imagine too that this pasta and wine sauce would go nicely with shrimp
I was aiming for the restaurant type meal here – thank you!