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.
For other popular chicken recipes see Balsamic Chicken with Brussels Sprouts and Apples and Chicken Pasta in Creamy White Wine Parmesan Sauce.
Jill says
Of course!! I'm about to make it again right now. SO AMAZINGLY YUMMY!!!!
Olga says
That's so great!
Barbarahlippiatt@gmail.com says
This was the best pasta dish I have ever made - Thank you!
Olga says
So glad you enjoyed it - you are welcome
Jill says
This recipe is AMAZING!! One of the most tasty pasta sauces Ive ever made. And im itialian lol, so ive made a LOT of pasta in my life. The finished sauce almost tastes like it has crab in it! So rich and tasty, but do NOT make without the wine, will not be the same. I also peel my tomatoes first, and that seems to blend them better in the sauce. So good!! Bravo
Olga says
Thank you Jill. Your review made my day!
Victoria says
Can I substitute canned diced tomatoes in lieu of fresh tomatoes?
Olga says
Yes, you can use 3/4 cup of canned diced tomatoes instead.
Alkinie Lewis says
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.
Olga at Whatsinthepan says
I'm so glad you enjoyed it and that your son loved it too. Thank you for coming back and letting me know!
C says
Can this recipe be made in advance and then reheated for a dinner party? I hate to be in the kitchen cooking when I have guests.
Olya at Whatsinthepan says
Yes, it will taste great if made ahead. I had readers make this sauce with my other chicken pasta recipes and comment that it tasted better the next day.
Ponce says
It was AMAZING. Really delicious thank you. Please do more using wine.
Olya at Whatsinthepan says
Glad you found it delicious and thank you for your review!
Krystal Monroy says
I keep coming back to this recipe because it is just so delicious and easy enough for weeknights.
Vera says
Such an easy recipe! Loved how creamy and the sauce was with beautiful wine flavor!
Olya at Whatsinthepan says
Thank you Vera - glad you liked it.
Janet says
I just made it and it smells amazing in the kitchen. Cannot wait to try it!
Olya at Whatsinthepan says
Yes, the smell is amazing!