Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce -

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4.38 from 802 votes

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

This pasta recipe will remind you of your favorite Italian dining experience!

Course Main Course

Cuisine Italian

Keyword chicken pasta

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 998kcal

Author Olya

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

PREPARING CHICKEN BREASTS:
Make sure to cut chicken breasts
horizontally
to make them thin. Or, use thin chicken breasts to begin with. Paper towel dry the chicken.
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.
COOKING CHICKEN BREASTS: 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.
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 add1 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.
COOKING 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.
FINAL 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.

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