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Pan-Seared Chicken Pasta in Chardonnay White Wine Cream Sauce
Pan-seared chicken breasts build a golden fond in the skillet, Chardonnay deglazes it into the sauce base, and heavy cream and Parmesan finish it into something that tastes far more involved than 30 minutes of actual cooking. One skillet, one bottle of Chardonnay you'd actually drink, done.
Servings: 4 servings
servings
Ingredients
- 10 oz pasta, such as penne or rigatoni
For the Chicken:
- 1 tablespoon olive oil
- 1 lb. boneless, skinless chicken breasts, pounded to even thickness
- Salt and pepper, to taste
- 1 teaspoon Italian Seasoning, thyme, oregano, basil and rosemary
- ¼ teaspoon Red Pepper Flakes
For the white wine sauce:
- 2 shallots, chopped
- 4 tablespoon butter
- 3 garlic cloves, sliced
- 1 tablespoon flour
- 1 cup Chardonnay 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 about 4 minutes on each side, without moving them, until a deep golden crust forms on both sides (about 8 minutes total).
- 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 chopped shallots. Cook on medium high until shallots are softened for a total of 4 minutes.
- Add sliced garlic cloves and cook for additional 2 minutes.
- 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 until the wine reduces by about half and most of the alcohol cooks off.
- 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.
Nutrition Facts
Pan-Seared Chicken Pasta in Chardonnay White Wine Cream Sauce
Amount per Serving
Calories
864
% Daily Value*
Fat
44
g
68
%
Saturated Fat
24
g
150
%
Cholesterol
193
mg
64
%
Sodium
780
mg
34
%
Potassium
775
mg
22
%
Carbohydrates
63
g
21
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
40
g
80
%
Vitamin A
1685
IU
34
%
Vitamin C
6
mg
7
%
Calcium
255
mg
26
%
Iron
2.5
mg
14
%
* 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.
