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
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
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.