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Creamy Italian Chicken Pasta with White Wine Parmesan Sauce
Golden flour-dredged chicken, dry white wine, and freshly grated Parmesan come together in a silky cream sauce that tastes restaurant-made but works on a real weeknight. I build this sauce in the same skillet I use to sear the chicken, so the browned bits melt into the wine and give the pasta its signature depth.
Servings: 4 servings
servings
Equipment
- large skillet
- Large pot for pasta
- Tongs
- Whisk or wooden spoon
- Colander
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
Prepare chicken breasts
- Cut chicken breasts horizontally to make them thin. Or, use thin chicken breasts to begin with.
- Paper towel dry the chicken and set aside.
- 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.
Cook chicken
- 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.
Make 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 1 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.
Cook 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.
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.
Nutrition Facts
Creamy Italian Chicken Pasta with White Wine Parmesan Sauce
Amount per Serving
Calories
998
% Daily Value*
Fat
48
g
74
%
Saturated Fat
25
g
156
%
Trans Fat
1
g
Cholesterol
192
mg
64
%
Sodium
986
mg
43
%
Potassium
935
mg
27
%
Carbohydrates
86
g
29
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
44
g
88
%
Vitamin A
1992
IU
40
%
Vitamin C
12
mg
15
%
Calcium
264
mg
26
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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
Notes
For the best texture, cook the pasta just to al dente and finish it in the sauce. If you want to skip the wine, use chicken broth plus a small squeeze of lemon juice, but the wine gives the sauce a more balanced, restaurant-style flavor. This recipe is best with freshly grated Parmesan and full-fat cream for a smooth finish.
