Seared Chicken Pasta in Chardonnay Wine Parmesan Sauce is a rich and savory dish bursting with garlic and herb flavors! And you can easily put this gourmet level meal on the table in only 30 minutes. 
This dish is spectacular with Chardonnay Wine Cream Sauce and Parmesan cheese, both in the sauce and sprinkled on top! Chicken is seared in Italian seasoning and then a delicious wine cheese sauce prepared with Chardonnay wine and Parmesan Cheese.
I promise you that this luxurious pasta recipe with Chardonnay wine will blow your mind and taste buds. It’s truly a restaurant quality pasta dish.
It’s not only amazingly delicious but so easy to make. Ideal for a quick weeknight dinner or serving to company. Classically savory and flavorful!
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.
How to season and sear chicken
Paper towel dry the chicken and generously season with Italian seasoning, paprika, salt, pepper and a pinch of red pepper flakes. Heat 1 tbsp 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. 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 in the center. Remove chicken from the skillet.
How to make Chardonnay Wine Sauce for Pasta
Melt 4 tbsp butter in the hot stainless steel skillet and add 1 diced red onion and 2 chopped scallions. Cook on medium high until onions and scallions are softened for a total of 4 minutes.
Add 4 sliced garlic cloves and cook for additional 2 minutes. Now add 2 diced tomatoes, cook only for a couple of minutes and reduce heat to medium.
To thicken the sauce, add 1 tablespoon flour to pan and stir to combine with a wooden spoon.
Next add 1 cup Chardonnay and cook on medium high for 2-3 minutes. Add 1 cup heavy cream and ¼ cup chicken stock, reduce heat and simmer for 3 minutes.
Turn off heat and add ½ cup of shredded Parmesan cheese. Whisk until you have a smooth mixture. Add 1 teaspoon Italian Seasoning, ½ teaspoon salt and ½ teaspoon paprika and mix well. Taste the sauce and add more seasoning if desired.
Final Assembly of Chicken Pasta in Chardonnay Wine Sauce
Add cooked pasta to the skillet with the sauce and mix it into the sauce with a wooden spoon. Cover with lid and keep on low heat for 3-4 minutes. 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.
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:
Chicken Pasta in Creamy White Wine Parmesan Sauce
Herb Roasted Chicken in Creamy White Wine Sauce
Oven Roasted Chicken and Bacon
How about cooking with vodka:)? There you go:
Pasta Bolognese in Creamy Vodka Sauce
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Seared Chicken Pasta in Chardonnay Wine Parmesan Sauce is a rich and savory dish bursting with garlic and herb flavors! And you can easily put this gourmet level meal on the table in only 30 minutes.
- 1 red onion diced
- 2 scallions chopped
- 4 tbsp butter
- 5 garlic cloves sliced
- 2 to matoes diced
- 1 tbsp flour
- 1 cup Chardonnay wine
- 1 cup heavy cream
- ¼ cup chicken stock
- ½ cup Parmesan shredded, more for garnish
- 2 tsp Italian Seasoning
- ½ tsp salt more if desired
- ½ tsp paprika
- 1 tbsp olive oil
- 1 lb. chicken breasts boneless and skinless, thick
- 1 tsp Italian Seasoning thyme, oregano, basil and rosemary
- ¼ tsp Paprika
- ¼ tsp Red Pepper Flakes
- Salt and pepper to taste
- 10 oz pasta such as penne or rigatoni
- COOKING PASTA: Start boiling water to cook 10 oz of 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.
- SEARING CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, paprika, salt, pepper and a pinch of red pepper flakes. Heat 1 tbsp 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. Use a meat thermometer. As soon as an instant-read thermometer inserted into the middle or your chicken says 165 degrees – it’s done. You can also check by cutting the chicken to see if it 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 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.
- MAKING CHARDONNAY WINE SAUCE: Melt 4 tbsp butter in the hot stainless steel skillet and add 1 diced red onion and 2 chopped scallions. Cook on medium high until onions and scallions are softened for a total of 4 minutes. Add 5 sliced garlic cloves and cook for additional 2 minutes. Now add 2 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 1 cup wine and cook on medium high for 2-3 minutes. Add 1 cup heavy cream and ¼ cup chicken stock, reduce heat and simmer for 3 minutes. Turn off heat, add ½ cup of shredded Parmesan cheese and whisk until you have a smooth mixture. Add 1 teaspoon Italian Seasoning, ½ teaspoon salt and ½ teaspoon paprika and mix well. Taste the sauce and add more seasoning if desired.
- PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and mix it into the sauce with a wooden spoon. Cover with lid and keep on low heat for 3-4 minutes. 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.
For other popular chicken recipes see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce.
I made this recipe Sunday and today, this is awesome. I used sweet cherry tomatoes, it added a slightly sweet undertone to the sauce. Even my picky son liked it, he doesn’t like onions in his food and by the time he’s done picking them out, he only has half of his portion on his plate, but this time he ate every last drop of this dish. Thank you, I’ve added it to the guest list.
I’m so glad you enjoyed it and that your son loved it too. Thank you for coming back and letting me know!