Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will remind you of your favorite Italian dinner experience! Easy to make weeknight pasta dish to impress your family or guests. With only 30 minutes of total work, this dinner recipe is simple, ultra-fast and delicious! It almost sounds too easy to be as good as it is.
Juicy chicken, pasta in cream sauce and parmesan! A simple meal that is flavor packed in no time – everyone will be asking for seconds.
I think there’s nothing better than having a restaurant quality creamy pasta dish on the table within minutes. Especially when treating family and friends. They love a good comfort meal any night of the week!
Jump to:
- What wine to use for creamy chicken pasta
- Wine substitutes
- To make chicken pasta dairy free
- What kind of pasta to use
- What kind of chicken to use
- How to cook chicken breasts
- How to make creamy pasta sauce
- How to add cheese to creamy chicken pasta
- How to cook pasta
- Assembly of creamy chicken pasta
- Store, make ahead, refrigerate
- More chicken pasta dishes to enjoy
- Watch how to make Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce
- Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce
What wine to use for creamy chicken pasta
Cooking with wine is easy if you just know how and what wine to use. I used dry Pinot Grigio white wine to make my creamy chicken pasta, which produced an excellent flavor for the sauce.
When cooking with wine, never use “cooking wine”. It’s loaded with sodium and lacks the unique flavor of the real 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 also great wine choices to cook with. Italian chicken pasta dishes benefit greatly in flavor when the wine is added during the cooking process.
I love cooking with wine and have a large number of recipes on this website that are amazingly tasty and easy to make all thanks to wine. Using a good quality drinking wine is such an easy way to create a tasty creamy chicken pasta dish!
Wine substitutes
- Lemon Juice is an ideal substitute for dry white wine. Squeeze two wedges of fresh lemon into your sauce and add additional ½ cup of chicken stock.
- White Wine Vinegar is an great substitute for dry white wine. Made from white wine, it has many of the same flavor characteristics. Minus the alcohol. In this recipe use only a splash of vinegar + ½ cup chicken stock. Too much vinegar will curdle cream, therefore little is more here!
- Rice Vinegar – do not use it! A brave reader attempted it and the result was simply miserable. Trashcan! Thank you Evangelina for reporting back.
- I do not recommend Apple Cider Vinegar because it can be too strong of a substitute. A reader recommended to add ONLY a splash of it. Add more only if you desire a stronger flavor.
- Chicken or vegetable stock. You can substitute stock for white wine entirely if not a fan of vinegar.
- For extra flavor, try mixing a tablespoon of lemon juice per cup of stock.
To make chicken pasta dairy free
Use chicken broth instead. For those who do not want dairy, or want to make this pasta dish a bit healthier, skip the cream and use chicken broth instead. All you need to do is let the broth cook down a bit more.
What kind of pasta to use
I like to make my chicken pasta using spaghetti but your favorite variety will work just as well. Linguine, for example is always a popular option to make an Italian Chicken pasta. You can also substitute whole grain or whole wheat pasta for added nutritional value!
What kind of chicken to use
Use thin chicken breasts. This Italian Chicken Pasta recipe calls for 4 boneless skinless chicken breasts that are THIN.
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.
If you buy regular chicken breasts (those not labeled as thin), make sure to halve them horizontally. For example, 1 pound of large chicken breasts usually yields 2 of them. And when you half each you will get 4 nice thin chicken fillets.
How to cook chicken breasts
- First and foremost, paper towel dry the chicken. Chicken breasts that are excessively moist won’t brown evenly and beautifully.
- Then, in a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. I usually stir them well to blend and then use a fork or tongs to coat the chicken breasts in the flour mixture.
- Next, I add olive oil to a large skillet and set heat to medium-high. Once the skillet is hot, it’s time to place coated chicken breasts in the skillet and start cooking! Cook on medium high for 4 to 5 minutes on each side. Chickens will turn golden brown on both sides.
- IMPORTANT TIP! Make sure to turn the chicken only once between cooking! You will cook chicken breasts for a total of about 8-10 minutes. Turning only once. I repeat, turn the chicken just once.
How to make creamy pasta sauce
- Begin by melting butter in the pan, then add diced yellow onion and minced garlic cloves. Cook them on medium high until onions and garlic are translucent, about 2 minutes.
- Next add diced tomatoes and cook them until softened.
- Once you soften scallions and tomatoes, you will add flour to pan and whisk to combine. This will help thicken the sauce.
- Now add heavy cream, wine and seasonings!
- Lastly, bring the mixture to a boil and then reduce heat to simmering point.
How to add cheese to creamy chicken pasta
Once you reduce the heat, add ½ cup of shredded Parmesan cheese. It’s important to REDUCE THE HEAT before adding the cheese to avoid clumping
In order to incorporate Parmesan well, make sure to use a whisk. Or mix with a wooden spoon until you have a smooth mixture.
How to cook pasta
Cook pasta after you make the sauce so that pasta is fresh. Besides, 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. You will drain, but not rinse the pasta in order for the sauce to stick. Drain, but do not rinse!
Assembly of creamy chicken pasta
- ADD COOKED PASTA to the skillet with the sauce and stir to combine on low heat for 2-4 minutes.
- ADJUST THE SEASONING! You should taste the sauce at this point and add more salt and seasoning if needed.
- RETURN COOKED CHICKEN BREASTS to the skillet on top of the pasta. Allow the skillet to warm up for an additional 5 minutes.
- SERVE CHICKEN either on top or next to pasta and sprinkle with Parmesan cheese, if desired.
Store, make ahead, refrigerate
REFRIGERATE. Keep your chicken pasta refrigerated in an airtight container until ready to enjoy for up to 1 week.
MAKE IT IN ADVANCE. If you don’t plan to serve this creamy chicken pasta right away, you can make it in advance to serve later. In fact, the flavors will develop even more as it sits! However, keep in mind that the pasta will absorb a lot of the sauce. Therefore your dish will be less creamy if you make it in advance and store all the ingredients together.
The solution? Simply add more cream or chicken stock when reheating.
OMIT THE PASTA. Another alternative to keep the dish fresh would be to prepare everything except for the pasta. You can refrigerate it for up to 1 week and then cook the pasta fresh when you are ready to serve it.
More chicken pasta dishes to enjoy
Lazone Chicken Pasta
Bacon Alfredo Chicken Pasta
Pesto Chicken Pasta
Chardonnay Chicken Pasta
Watch how to make Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce
Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce
Ingredients
For cooking chicken:
- 4 thin boneless skinless chicken breasts, (or 2 thick ones, halved horizontally and paper towel dried)
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Pasta:
- 12 oz spaghetti
White Wine Parmesan Sauce:
- 4 tablespoons butter
- 1 small yellow onion (or use ½ onion), chopped
- 4 garlic cloves, minced
- 2 small tomatoes, diced
- 1 tablespoon flour
- 1 cup heavy cream
- 1 cup white wine
- ½ cup Parmesan cheese, shredded
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt, more to taste
- ¼ teaspoon crushed red pepper flakes
Instructions
- PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Or, use thin chicken breasts to begin with. 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.
- COOKING CHICKEN BREASTS: 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.
- SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add tomatoes and add1 tablespoon flour to pan. Whisk to combine.
- Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. 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 pasta 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.
- FINAL ASSEMBLY: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.
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Video
And how about this amazing Cajun Chicken and Sausage Penne Pasta dish?
We also enjoyed this Chicken Spinach and Bacon Alfredo Pasta. By the way, you can easily make both recipes midweek!
JONES LINDA says
too bitter. too much wine. family did not eat it
Jennilee says
I would bet this is because of the wine you chose and not the recipe. If you cook with a wine that is bitter, the dish will be bitter. I always use a mild white wine that tastes good to drink on its own. I used 1/2.cup cream with 1 cup chicken broth, then lemon juice instead of pepper flakes. It turns out more child friendly this way since my son doesn’t eat spicy pepper flakes yet.
Lisa davis says
Can you use canned tomatoes? If so how many ounces?
Olya says
1 cup of canned tomatoes is all you need!
Cheri Campbell Graf says
What could I substitute for the wine?
Olya says
You can use chicken broth instead.
Tori says
This was really good! I made it for my younger brothers and they loved it !
Olya says
You are a wonderful sister Tori!
Judith Kaiser says
Can this dish be made without the tomatoes. I am allergic to tomatoes,so if I can omit them and maybe substitute it
with another ingredient.
Thanks, Judith
Virginia Griner says
I made this for dinner tonight. It was delicious, and I will definitely make this again.
Olya says
I am so glad you enjoyed it!
Darlene says
Made the recipe, I would add the cream and wine before the tomatoes so they keep their shape. I would also cook down the wine cream mixture first. Wine flavour was too strong, needs to cook down. If you do this you do not need the flour. Using a whisk to mix in the cheese it all stuck, wooden spoon worked best. I made the sauce first, kept warm. Then cooked the pasta and chicken at the same time so the chicken didn’t have to sit. I also used leeks instead of shallots, it’s what I had. Had good flavour.
Olya says
Thank you for these tips and suggestions!
Wendy Fitzpatrick says
I added the cream and the wine at the same time and the cream curdled. Next time I would add the wine first and let the alcohol cook off first before adding the cream.
Olya says
Yes! Acidity is what will disintegrate the cream. Cooking down the wine will remove the acidity.
Stephanie says
Is the nutritional info per serving or for all 4? Everything seems awful high for just 1 serving.
Olya says
Yes, it is per one serving. Due to the pasta, sauce elements, butter, etc.
Susan says
This is good. I made it Friday night, I did add fresh spinach in step #5. My husband normally doesn’t comment on a meal did tell me that I could make this again
Olya says
I am glad he said that and glad that you shared this with me!
Theresa says
This was delicious. Read the recipe first and get your ingredients ready. It doesn’t take long to cook. I already had chicken breasts cooking before I read the recipe, so I skipped the part about dredging them in flour. They were perfect without it. I also did not have tomatoes, so I used a quart of hone-canned tomatoes, drained. This gave me about a cup of tomatoes, which seemed perfect. I had fresh mushrooms to use, so I sauteed those with the onions. It was a nice addition. I did not mix the pasta and sauce before serving because I prefer to let each person put on their own amount of sauce. Oh, also, after draining the pasta, I swirled it in the oil and seasonings in the chicken pan. This kept it from getting sticky. I served this with asparagus. A great recipe.
Olya says
This sounds like a perfect way to make it! And reading the recipe first is the great advice!