Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This is an amazing one-pot dish that you can easily throw together. A fast and delicious meal with a juicy, flavorful chicken pasta smothered in a creamy white wine Parmesan sauce. A pretty simple weeknight dinner that is perfect for the entire family and excellent for date nights or entertaining guests.
Ingredients
Chicken:
4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
1/2 c. flour
1 tsp salt
¼ tsp black pepper
1 tsp garlic powder
2 tsp Italian seasoning
2 tbsp olive oil
Pasta:
12 ounces of spaghetti
White Wine Parmesan Sauce:
4 tbsp butter
1 small yellow onion (or use 1/2 onion) chopped
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 tbsp flour
1 c. heavy cream
1 c. white wine
½ c. Parmesan cheese shredded
1 tsp Italian Seasoning
1/2 tsp salt more to taste
¼ tsp crushed red pepper flakes
How to make Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce
Step 1: Horizontally cut the chicken breasts into thin pieces, 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. Coat the chicken breasts with the mixture using a fork or tongs. Press them into the flour mixture, flip, and coat the other side, then set aside.
Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the flour-coated chicken breasts to the hot oil and cook on both sides for about 4 to 5 minutes per side until golden brown and cooked through, flipping once. Set the cooked chicken aside when done.
Step 4: To make the sauce, add the diced yellow onion and minced garlic cloves in a pan and cook for about 2 minutes over medium-high heat until the onions and garlic are translucent. Add in the chopped scallions and tomatoes followed by a tbsp flour. Whisk well to mix.
Step 5: To the pan, add in the heavy cream, wine, Italian Seasoning, salt, and red pepper flakes, then bring to a simmering point. Add in half a cup of shredded Parmesan cheese and mix using a whisk or wooden spoon until the sauce is smooth.
Step 6: Cook the pasta according to the package directions until al dente. Drain the pasta when done but not rinse.
Step 7: To assemble: To the skillet with the sauce, add the cooked pasta. Toss to coat and heat for about 2 to 4 minutes on low. If needed, add more salt according to taste. Now, add the chicken back to the skillet and let it warm up for another 5 minutes.
Step 8: You can serve the chicken on top or next to the pasta. If desired, sprinkle with Parmesan cheese.
Nutrition Facts:
Amount Per Serving: Calories 998 | Calories from Fat 432 | Fat 48g 74% | Saturated Fat 25g 156% | Trans Fat 1g | Cholesterol 192mg 64% | Sodium 986mg 43% | Potassium 935mg 27% | Carbohydrates 86g 29% | Fiber 5g 21% | Sugar 5g 6% | Protein 44g 88% | Vitamin A 1992IU 40% | Vitamin C 12mg 15% | Calcium 264mg 26% | Iron 4mg 22%
Ingredients
- Chicken:
- 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
- 1/2 c. flour
- 1 tsp salt
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tbsp olive oil
- Pasta:
- 12 ounces of spaghetti
- White Wine Parmesan Sauce:
- 4 tbsp butter
- 1 small yellow onion (or use 1/2 onion) chopped
- 4 garlic cloves minced
- 2 scallions chopped
- 2 small tomatoes diced
- 1 tbsp flour
- 1 c. heavy cream
- 1 c. white wine
- ½ c. Parmesan cheese shredded
- 1 tsp Italian Seasoning
- 1/2 tsp salt more to taste
- ¼ tsp crushed red pepper flakes
Instructions
Step 1: Horizontally cut the chicken breasts into thin pieces, 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. Coat the chicken breasts with the mixture using a fork or tongs. Press them into the flour mixture, flip, and coat the other side, then set aside.
Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add the flour-coated chicken breasts to the hot oil and cook on both sides for about 4 to 5 minutes per side until golden brown and cooked through, flipping once. Set the cooked chicken aside when done.
Step 4: To make the sauce, add the diced yellow onion and minced garlic cloves in a pan and cook for about 2 minutes over medium-high heat until the onions and garlic are translucent. Add in the chopped scallions and tomatoes followed by a tbsp flour. Whisk well to mix.
Step 5: To the pan, add in the heavy cream, wine, Italian Seasoning, salt, and red pepper flakes, then bring to a simmering point. Add in half a cup of shredded Parmesan cheese and mix using a whisk or wooden spoon until the sauce is smooth.
Step 6: Cook the pasta according to the package directions until al dente. Drain the pasta when done but not rinse.
Step 7: To assemble: To the skillet with the sauce, add the cooked pasta. Toss to coat and heat for about 2 to 4 minutes on low. If needed, add more salt according to taste. Now, add the chicken back to the skillet and let it warm up for another 5 minutes.
Step 8: You can serve the chicken on top or next to the pasta. If desired, sprinkle with Parmesan cheese.
