Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Whenever I am craving something Italian or just want to relieve my best Italian dining experience, I make this restaurant-quality Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce. Simple and fast but extremely delicious. This superbly flavorful dish is a must and to keep!
Ingredients
Cooking the 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: Thinly slice the chicken breasts horizontally, 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 combined. Into the flour mixture, coat the chicken breasts using a fork or tongs, pressing the chicken, and flipping to make sure to coat both sides. Set aside.
Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Place the flour-coated chicken breasts in the skillet once the oil is hot and cook for about 4 to 5 minutes per side until golden brown and completely cooked. Set the chicken breasts aside when done.
Step 4: To the now-empty pan, add the butter along with the diced yellow onion and minced garlic. Cook for about 2 minutes over medium-high heat until the onions are tender and the garlic is translucent. Add the scallions and tomatoes. Then, add in a tbsp flour. Whisk until well mixed.
Step 5: To the pan, add the heavy cream along with the wine, Italian Seasoning, salt, and red pepper flakes. Simmer, then add half a cup of shredded Parmesan cheese. Stir using a whisk or wooden spoon until smooth.
Step 6: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Drain when done but do not rinse.
Step 7: To assemble: Add the cooked pasta to the sauce, toss, and cook for about 2 to 4 minutes over low heat. To taste, season with salt. Add the chicken over the pasta, letting it warm up for another 5 minutes.
Step 8: To serve, add the chicken on top or next to the pasta. If desired, sprinkle with Parmesan cheese. Enjoy!
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
- Cooking the 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: Thinly slice the chicken breasts horizontally, 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 combined. Into the flour mixture, coat the chicken breasts using a fork or tongs, pressing the chicken, and flipping to make sure to coat both sides. Set aside.
Step 3: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Place the flour-coated chicken breasts in the skillet once the oil is hot and cook for about 4 to 5 minutes per side until golden brown and completely cooked. Set the chicken breasts aside when done.
Step 4: To the now-empty pan, add the butter along with the diced yellow onion and minced garlic. Cook for about 2 minutes over medium-high heat until the onions are tender and the garlic is translucent. Add the scallions and tomatoes. Then, add in a tbsp flour. Whisk until well mixed.
Step 5: To the pan, add the heavy cream along with the wine, Italian Seasoning, salt, and red pepper flakes. Simmer, then add half a cup of shredded Parmesan cheese. Stir using a whisk or wooden spoon until smooth.
Step 6: Following the package directions, cook the pasta in a large pot of boiling salted water until al dente. Drain when done but do not rinse.
Step 7: To assemble: Add the cooked pasta to the sauce, toss, and cook for about 2 to 4 minutes over low heat. To taste, season with salt. Add the chicken over the pasta, letting it warm up for another 5 minutes.
Step 8: To serve, add the chicken on top or next to the pasta. If desired, sprinkle with Parmesan cheese. Enjoy!
