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 and 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
- 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
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!
- Dry white wine. Cooking with wine is easy if you just know how and what wine to use. I used Pinot Grigio to make my creamy chicken pasta. This affordable wine produces an excellent flavor for the sauce!
- Chardonnay or Riesling 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.
- Do not use cooking wine. 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.
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
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
- Spaghetti. 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.
- Whole wheat pasta. You can also substitute whole grain or whole wheat pasta for added nutritional value!
What kind of chicken to use
- Thin chicken breasts. This Italian Chicken Pasta recipe calls for 4 boneless skinless chicken breasts that are THIN.
- Butterfly thick chicken breasts. If you can’t find thin chicken, 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
Chardonnay or Riesling 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.
- 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
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- 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!
Karla says
I have made this dish many times. It is always so delicious. Never any leftovers. I do increase the sauce by 1/3 and usually double the recipe. My grandsons and their girlfriends have requested this dish for tomorrow night since everyone is home from college. Thank you so much for sharing this amazing recipe. So easy to follow and right proportions.
Olya says
Hi Karla – sauce is the best part of the recipe and I am so happy you made it for so many people! I hope everyone is enjoying it tonight!
Michelle says
Please share recipes
Brandi Holmes says
Made this for Monday night dinner and it was an instant hit! I will have to place it in the permanent rotation now!
Olya says
That’s fabulous!
Renee Benson says
I made this for dinner tonight, I followed the directions. I made it with wine, it just seemed like it was missing something. I was wondering if maybe I used a different type of cheese. It just needed a spice, I can’t figure out what it needs. We enjoyed it even though we thought it was missing a flavor. Thanks 😊
Olya says
I am so glad you made it. In my experience – you might have needed a bit more salt to enhance the taste.
Becky says
Awesome meal. I’ve made it twice. Delicious flavors, tender chicken, we love it!
Jeanne Nation says
I made this on Saturday night for our family, everyone loved it except my husband, but he is not a pasta lover, more of a potato man. I doubled the recipe for 6 people and had enough for leftovers the next day. My chicken was too thick in places and didn’t cook all the way through so next time I will make sure they are thin so they cook evenly. It was a winner! Thank you 🙂
Olya says
Impressive! And Thank you Jean!
Maddie says
This is now my second time making this recipe and it has to be one of the best things I’ve ever tasted. Thank you for sharing your brilliance!!!
Olya says
That’s a wonderful review, Maddie – thank you
Sarah Dodson says
Wow this was amazing !! I didn’t have white wine so I used chicken broth instead and I also only had cherry tomatoes so I used around 15 of those… this was FANTASTIC! I have a 7 year old 4 year old and 2 year old and they all loved it 😋
Olya says
Thanks so much and love that you used the chicken broth and 15 cherry tomatoes!
Geovanna says
I don’t EVER comment on recipes .. but THIS….. THIS, deserves an award. This one is an ABSOLUTE MUST. It’s layer upon layer upon layer of BRILLIANT flavor combinations.
Hats off to the chef because THIS right here was A1 🤌🏼👏🏼👏🏼👏🏼👏🏼 well done 👍🏼
Olya says
Thank you, Geovanna, so much!
Sonja Jayne says
This is on our meal rotation! We have couple times a month. Always a tasty favorite and so simple to make it seems unreal
Dawson says
“We do not care” – Mike Tomlin