Chicken Pasta in White Wine Cheese Sauce is ready in under 30 minutes. There’s nothing better than having a restaurant quality pasta dish on the table in minutes without leaving the house, and this is the perfect easy dinner to serve on busy weeknights.
I love wine, cheese and chicken breasts because together, they are so flavorful and delicious. Especially in cream based sauce that makes the flavors pop and so easy to make without much thinking or preparation. I promise you that this luxurious chicken pasta recipe will blow your mind and taste buds with minimum effort.
Classically savory and flavorful!
How to make chicken pasta
Let’s 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.
Now 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.
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.
To 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.
Now add sliced garlic cloves and diced tomatoes and cook for additional 2 minutes.
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.
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.
Final Assembly
The final step is to 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!
Next 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.
More delicious chicken pasta recipes
Creamy Chicken Pasta with Bacon
Creamy Cajun Chicken Pasta with Smoked Sausage
Chicken Pesto Pasta in Creamy White Wine Sauce
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Enjoy!
Chicken Pasta in White Wine
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.
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.
For other popular chicken recipes see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce.
So good! I make this often and picky eaters love it.
Thank you Rachel – the picky eaters are the best!
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!
It’s either Italian seasoning OR a combination of thyme, oregano, etc., but not both.
Really trying to make this but how much flour? How much wine? Not a chef. I need this info lol
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.
I try to follow lighted recipes, but this dish sounds delicious, can this dish be lightened with cream cheese instead of heavy cream?
Absolutely! Cream cheese can replace both the cream and parmesan.
Does this sauce do ok as leftovers?
Yes – as long as it is refrigerated (not frozen).
Wonderful recipe! I cooked som shrimp with the chicken, and I added some fresh spinach with the veggies. Everyone raved!
Adding shrimp definitely is a YES!!! I am soooo happy everyone raved!