Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Enjoy an Italian dining experience at home with this delightful Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce. This dish is an easy one-pot meal that you can throw together any time in a breeze.
Ingredients
Chicken:
½ c. flour
4 thin boneless, skinless chicken breasts, (or 2 thick ones, halved horizontally and paper towel dried)
1 tsp garlic powder
2 tbsp olive oil
2 tsp Italian seasoning
1 tsp salt
¼ tsp black pepper
Pasta:
12 ounces of spaghetti
White Wine, Parmesan Sauce:
4 garlic cloves, minced
4 tbsp butter
1 small yellow onion (or use ½ onion), chopped
2 scallions, chopped
1 tbsp flour
1 c. heavy cream
2 small tomatoes, diced
1 c. white wine
½ c. Parmesan cheese, shredded
¼ tsp crushed red pepper flakes
1 tsp Italian Seasoning
½ tsp salt, more to taste
How to make Italian Chicken Pasta in Creamy White Wine, Parmesan Cheese Sauce
Step 1: Horizontally cut the chicken breasts, making the pieces thin. Alternatively, use thin chicken breasts, then pat them dry with a paper towel.
Step 2: Place the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl. Mix well until blended. In the flour mixture, place the chicken breasts and coat using tongs or a fork, pressing each chicken breast, flipping once until all sides are covered. Set aside.
Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. To the hot oil, sear the flour-coated chicken breasts for about 4 to 5 minutes per side or until all sides are golden brown and the chicken breasts are completely cooked, flipping once. When done, set the seared chicken breasts aside.
Step 4: To the pan, add the butter along with the diced yellow onion and minced garlic cloves. Cook for about 2 minutes over medium-high until the onions and garlic are translucent. Then, add the scallions along with the tomatoes and 1 tbsp flour. Stir well until combined.
Step 5: To the pan, add the heavy cream, wine, Italian Seasoning, salt, and red pepper flakes. Bring everything to a simmering point before adding a half cup of the shredded Parmesan cheese. Mix well using a wooden spoon or whisk until the mixture is smooth.
Step 6: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done, but DO NOT RINSE.
Step 7: To the skillet with the sauce, add the cooked pasta. Stir and cook for about 2 to 4 minutes over low heat. To taste, season with salt. On top, lay the chicken and allow it to warm up for about 5 minutes more.
Step 8: You can serve the chicken next to the pasta or on top and sprinkle it with Parmesan cheese. Enjoy!
Nutrition Facts:
Amount Per Serving: Calories 998, Calories from Fat 432, Fat 48g74%, Saturated Fat 25g156%, Trans Fat 1g, Cholesterol 192mg64%, Sodium 986mg43%, Potassium 935mg27%, Carbohydrates 86g29%, Fiber 5g21%, Sugar 5g6%, Protein 44g88%, Vitamin A 1992IU40%, Vitamin C 12mg15%, Calcium 264mg26%, Iron 4mg22%
Ingredients
- Chicken:
- ½ c. flour
- 4 thin boneless, skinless chicken breasts, (or 2 thick ones, halved horizontally and paper towel dried)
- 1 tsp garlic powder
- 2 tbsp olive oil
- 2 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- Pasta:
- 12 ounces of spaghetti
- White Wine, Parmesan Sauce:
- 4 garlic cloves, minced
- 4 tbsp butter
- 1 small yellow onion (or use ½ onion), chopped
- 2 scallions, chopped
- 1 tbsp flour
- 1 c. heavy cream
- 2 small tomatoes, diced
- 1 c. white wine
- ½ c. Parmesan cheese, shredded
- ¼ tsp crushed red pepper flakes
- 1 tsp Italian Seasoning
- ½ tsp salt, more to taste
Instructions
Step 1: Horizontally cut the chicken breasts, making the pieces thin. Alternatively, use thin chicken breasts, then pat them dry with a paper towel.
Step 2: Place the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl. Mix well until blended. In the flour mixture, place the chicken breasts and coat using tongs or a fork, pressing each chicken breast, flipping once until all sides are covered. Set aside.
Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. To the hot oil, sear the flour-coated chicken breasts for about 4 to 5 minutes per side or until all sides are golden brown and the chicken breasts are completely cooked, flipping once. When done, set the seared chicken breasts aside.
Step 4: To the pan, add the butter along with the diced yellow onion and minced garlic cloves. Cook for about 2 minutes over medium-high until the onions and garlic are translucent. Then, add the scallions along with the tomatoes and 1 tbsp flour. Stir well until combined.
Step 5: To the pan, add the heavy cream, wine, Italian Seasoning, salt, and red pepper flakes. Bring everything to a simmering point before adding a half cup of the shredded Parmesan cheese. Mix well using a wooden spoon or whisk until the mixture is smooth.
Step 6: Following the package directions, cook the pasta in a large pot of salted boiling water until al dente. Drain the pasta when done, but DO NOT RINSE.
Step 7: To the skillet with the sauce, add the cooked pasta. Stir and cook for about 2 to 4 minutes over low heat. To taste, season with salt. On top, lay the chicken and allow it to warm up for about 5 minutes more.
Step 8: You can serve the chicken next to the pasta or on top and sprinkle it with Parmesan cheese. Enjoy!
