Chicken Pasta in White Wine Cheese Sauce tastes like something you'd order at a cozy Italian trattoria, yet it comes together in a single pan in under 45 minutes. Perfect for busy weeknights.
Chicken pasta in white wine is an Italian-inspired dish where tender, pan-seared chicken and al dente pasta are brought together in a silky sauce built on white wine, garlic, butter, and broth.
The wine deglazes the pan, pulling up all the caramelized bits from the seared chicken (called fond) and transforming them into a deeply savory, aromatic sauce. It's light enough to feel elegant but rich enough to be deeply satisfying.
If you love this Easy Chicken Pasta, I have a variety of pasta recipes from basic pasta dishes for busy weeknights to more intricate protein/carbs/fats types.
For a cheesy sauce, this Creamy Chicken Pasta with Bacon is insanely good. If you are a fan of Italian dishes, you have to make Italian Sausage and Spinach Pasta, it is a very popular recipe. Finally, Spicy Chicken Lazone Pasta is perfect any night of the week.
Ingredients and Why You Need Them
Knowing the role of each ingredient gives you the confidence to adapt, substitute, and troubleshoot on the fly.
- Chicken - Boneless, skinless chicken breasts or thighs both work well. Thighs are more forgiving and stay juicier; breasts give a leaner, cleaner bite. Always pound or slice breasts to even thickness for consistent cooking.
- Pasta - Linguine, fettuccine, and spaghetti are classic long-strand choices that curl beautifully into the silky sauce. Penne and rigatoni work well if you prefer short shapes that hold sauce in their cavities.
- Dry white wine - The backbone of the sauce. It adds acidity, depth, and a subtle fruity complexity that no broth alone can replicate. Use a wine you'd actually drink - Pinot Grigio, Sauvignon Blanc, or Chardonnay are all excellent. Avoid "cooking wine" from a bottle labeled as such; it contains added salt and tastes flat.
- Chicken broth - Extends the sauce, adds savory depth, and balances the sharpness of the wine. Low-sodium allows you to control seasoning precisely.
- Garlic - Non-negotiable. Fresh garlic is the aromatic soul of this dish - it perfumes the entire pan and gives the sauce its signature warmth and pungency.
- Butter - Added at the end to finish the sauce, butter creates a glossy, velvety emulsion that clings to pasta and chicken. This technique is called monter au beurre in French
How to make chicken pasta
1. Prep the chicken. Paper towel dry the chicken and generously season it. You will need Italian seasoning, paprika, salt, pepper, and a pinch of red pepper flakes. Heat olive oil in a large deep skillet.
2. Add chicken breasts to the pan. You will cook chicken on medium high heat for about 4 minutes on each side until nicely browned for a total of 8-10 minutes. Check if chicken is still pink in the center. If it's not done yet, reduce heat to medium, cover with a lid and cook covered for 4-5 additional minutes until no longer pink.
Pro Tip: Do remember to brown the chicken very well. It will add so much to the flavor of the overall meal. Here a link to my post on how to pan-sear chicken to perfection. It explains in detail what chicken to choose, what tools to use, etc.
3. Make the sauce, let's melt butter in the hot skillet. Then add diced red onion chopped scallions. You will cook them on medium high until onions and scallions are softened, about 4 minutes.
4. Add sliced garlic cloves and diced tomatoes and cook for additional 2 minutes.
Pro Tip: To thicken the sauce, you will need to add flour to pan. Stir to combine with a wooden spoon. Next you will add Chardonnay. Cook wine on medium high for 2-3 minutes. Now add heavy cream and chicken stock. Reduce heat and simmer for 3 minutes.
5. Add Parmesan: Once simmering is over, turn off heat and add shredded Parmesan cheese. Whisk until you have a smooth mixture. Next add Italian Seasoning, salt, and paprika. Mix well. At this point taste the sauce and add more seasoning if desired.
6. Add cooked pasta to the skillet with the sauce. Mix it into the sauce with a wooden spoon. You will then cover the pan with a lid and keep on low heat. While pasta is absorbing the sauce, slice cooked chicken breasts. Almost there!
7. Add sliced chicken to the pan and cover with a lid to reheat them. Only for 2-3 minutes. You can serve sliced chicken either mixed in with pasta or on top of pasta. And don't forget to sprinkle with Parmesan cheese! I like to do that right on the plate.
Chicken Pasta in White Wine
CLICK on STARS to REVIEW the RECIPE, then CLICK OK
Ingredients
- 10 oz pasta such as penne or rigatoni
For the Chicken:
- 1 tablespoon olive oil
- 1 lb. chicken breasts boneless and skinless, thick
- Salt and pepper to taste
- 1 teaspoon Italian Seasoning thyme, oregano, basil and rosemary
- ¼ teaspoon Red Pepper Flakes
For the white wine sauce:
- 1 red onion diced
- 2 scallions chopped
- 4 tablespoon butter
- 3 garlic cloves sliced
- 2 tomatoes diced
- 1 tablespoon flour
- 1 cup white wine
- 1 cup heavy cream
- ¼ cup chicken stock
- ½ cup Parmesan shredded, more for garnish
- 2 teaspoon Italian Seasoning
- ½ teaspoon salt more if desired
- ½ teaspoon paprika
Instructions
Cook pasta
- Start boiling water to cook pasta al dente (not too soft - we will add it to the sauce later where it will have a chance to soften up) in salty water.
- Drain, but do not rinse.
Cook chicken
- Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes.
- Heat 1 tablespoon olive oil in a large deep skillet.
- Add chicken breasts and cook on medium high heat for a total of 4 minutes on each side until nicely browned for a total of 8 minutes.
- If it's not done yet, reduce heat to medium, cover with a lid and cook covered for 4-5 additional minutes until no longer pink in the center.
- Make sure that all liquid, if any, is removed after cooking the chicken (depends on the chicken you use), otherwise the dish will be too watery. Remove chicken from the skillet.
Make wine sauce
- Melt butter in the hot stainless steel skillet and add red onion and chopped scallions. Cook on medium high until onions and scallions are softened for a total of 4 minutes.
- Add sliced garlic cloves and cook for additional 2 minutes.
- Now add diced tomatoes, cook only for a couple of minutes and reduce heat to medium.
- Add 1 tablespoon flour to pan and stir to combine with a wooden spoon.
- Add wine and cook on medium high for 2-3 minutes.
- Add heavy cream and chicken stock, reduce heat and simmer for 3 minutes.
- Turn off heat, add shredded Parmesan cheese and whisk until you have a smooth mixture. Add Italian Seasoning, salt, and paprika. Mix well. Taste the sauce and add more seasoning if desired.
Final assembly
- Add cooked pasta to the skillet with the sauce and mix it into the sauce with a wooden spoon.
- While pasta is absorbing the sauce, slice cooked chicken breasts. Add sliced chicken to the pan and cover with a lid to reheat them.
- You can serve sliced chicken either mixed in with pasta or on top of pasta and don't forget to sprinkle with Parmesan cheese.
Tips for the Best Chicken Pasta in White Wine
- Dry the chicken thoroughly before searing - steam prevents browning and you'll lose that deep, caramelized fond that flavors the entire sauce
- Never use sweet white wine - Riesling or Moscato will make the sauce taste cloying; always use a dry variety
- Deglaze immediately after the garlic - don't let garlic sit longer than 60-90 seconds or it will burn and bitter the sauce
- Use cold butter for finishing - adding cold butter off-heat or over low heat is what creates a glossy, stable sauce; hot butter will break the emulsion
- Taste before adding salt - the wine, broth, and Parmesan all carry salt; always season at the end
- Pasta water is non-negotiable - save more than you think you need; the starch is your insurance policy for a broken or too-thick sauce
Serving Suggestions
This dish is rich and wine-forward, so it pairs beautifully with clean, simple sides.
- Crusty bread or focaccia - essential for soaking up the white wine sauce
- Simple arugula salad with lemon vinaigrette to contrast the richness
- Roasted asparagus or broccolini - pairs naturally with garlic and lemon flavors
- Lemon green beans tossed with olive oil and salt for a clean, fresh side
- A glass of the same white wine used in cooking - Pinot Grigio or Sauvignon Blanc complement the sauce beautifully
- Serve in wide, shallow pasta bowls that keep the dish warm and showcase the sauce
Storage and Leftovers
- Refrigerator: Store cooled leftovers in an airtight container for up to 3 days. The pasta will absorb the sauce as it sits, deepening the flavor.
- Reheating: Add a splash of chicken broth or water before reheating on the stovetop over medium-low heat. Stir gently and finish with a small knob of butter to restore the sauce's silkiness. Avoid the microwave if possible - it can make the chicken rubbery.
- Freezing: The pasta itself is not ideal for freezing. However, you can freeze the white wine chicken and sauce (without pasta) for up to 2 months. Cook fresh pasta when ready to serve.
- Meal prep tip: Store chicken and sauce separately from the pasta for best texture on day 2 and 3. Combine and warm together when ready to eat.
Jo says
I try to follow lighted recipes, but this dish sounds delicious, can this dish be lightened with cream cheese instead of heavy cream?
Olya Shepard says
Absolutely!
Olya says
Absolutely! Cream cheese can replace both the cream and parmesan.
Brian says
Really trying to make this but how much flour? How much wine? Not a chef. I need this info lol
Olya says
The measurements are listed in the recipe section at the bottom of the post. You can also get to it by clicking "Jump to Recipe" right on top.
Rachel says
So good! I make this often and picky eaters love it.
Olya says
Thank you Rachel - the picky eaters are the best!
Diane says
Hi! For the chicken, the ingredients read:
1 teaspoon Italian Seasoning, thyme, oregano, basil and rosemary
The recipe only says to season the chicken with Italian Seasoning. Can you clarify if we are supposed to combine Italian Seasoning with thyme, oregano, basil and rosemary.
Thanks!
Olya says
It's either Italian seasoning OR a combination of thyme, oregano, etc., but not both.
Sarah says
Does this sauce do ok as leftovers?
Olya says
Yes - as long as it is refrigerated (not frozen).
Sharon says
Wonderful recipe! I cooked som shrimp with the chicken, and I added some fresh spinach with the veggies. Everyone raved!
Olya says
Adding shrimp definitely is a YES!!! I am soooo happy everyone raved!