Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Enjoy a restaurant-quality Italian dining experience with this simple yet superb dish! It’s incredibly easy and quick to whip up and guarantee to always impress everyone around the table.
Ingredients
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Chicken:
2 tbsp olive oil
4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
½ c. flour
1 tsp garlic powder
1 tsp salt
2 tsp Italian seasoning
¼ tsp black pepper
Pasta:
12 ounces of spaghetti
White Wine Parmesan Sauce:
1 small yellow onion (or use ½ onion) chopped
4 tbsp butter
2 scallions chopped
4 garlic cloves minced
2 small tomatoes diced
1 tbsp flour
1 c. white wine
1 c. heavy cream
1 tsp Italian Seasoning
½ c. Parmesan cheese shredded
¼ tsp crushed red pepper flakes
½ tsp salt more to taste
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 using a paper towel.
Step 2: Whisk the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl until well mixed.
Step 3: In the flour mixture, coat the chicken breasts using a fork or tongs, pressing the chicken into the mixture. Flip and coat the other side of the chicken. Keep the coated chicken aside.
Step 4: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Lay the flour-coated chicken breasts in the skillet once the oil is hot and cook for about 4 to 5 minutes per side until both sides are golden brown and cooked through. When done, set the cooked chicken aside.
Step 5: To make the sauce, cook the onions and garlic in butter over medium-high heat for about 2 minutes until translucent. Add the chopped scallions and tomatoes followed by 1 tbsp flour. Stir well until incorporated. Then, pour in the heavy cream and wine. Add the Italian Seasoning, salt, and red pepper flakes. Bring the mixture to a simmer before adding a half cup of shredded Parmesan cheese. Mix the sauce using a whisk or wooden spoon until smooth.
Step 6: Following the package directions, cook the pasta in salty water until al dente. Drain the pasta when, but do not rinse.
Step 7: To assemble, add the cooked pasta to the skillet. Toss to coat with the sauce and cook for about 2 to 4 minutes over low heat. If needed, season with more salt. On top of the pasta, add the chicken and let it warm up for another 5 minutes.
Step 8: When done, remove from the heat and serve the chicken right away 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 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:
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
- ½ c. flour
- 1 tsp garlic powder
- 1 tsp salt
- 2 tsp Italian seasoning
- ¼ tsp black pepper
- Pasta:
- 12 ounces of spaghetti
- White Wine Parmesan Sauce:
- 1 small yellow onion (or use ½ onion) chopped
- 4 tbsp butter
- 2 scallions chopped
- 4 garlic cloves minced
- 2 small tomatoes diced
- 1 tbsp flour
- 1 c. white wine
- 1 c. heavy cream
- 1 tsp Italian Seasoning
- ½ c. Parmesan cheese shredded
- ¼ tsp crushed red pepper flakes
- ½ tsp salt more to taste
Instructions
Step 1: Thinly slice the chicken breasts, horizontally. Then, pat them dry using a paper towel.
Step 2: Whisk the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl until well mixed.
Step 3: In the flour mixture, coat the chicken breasts using a fork or tongs, pressing the chicken into the mixture. Flip and coat the other side of the chicken. Keep the coated chicken aside.
Step 4: In a large skillet, heat 2 tbsp olive oil over medium-high heat. Lay the flour-coated chicken breasts in the skillet once the oil is hot and cook for about 4 to 5 minutes per side until both sides are golden brown and cooked through. When done, set the cooked chicken aside.
Step 5: To make the sauce, cook the onions and garlic in butter over medium-high heat for about 2 minutes until translucent. Add the chopped scallions and tomatoes followed by 1 tbsp flour. Stir well until incorporated. Then, pour in the heavy cream and wine. Add the Italian Seasoning, salt, and red pepper flakes. Bring the mixture to a simmer before adding a half cup of shredded Parmesan cheese. Mix the sauce using a whisk or wooden spoon until smooth.
Step 6: Following the package directions, cook the pasta in salty water until al dente. Drain the pasta when, but do not rinse.
Step 7: To assemble, add the cooked pasta to the skillet. Toss to coat with the sauce and cook for about 2 to 4 minutes over low heat. If needed, season with more salt. On top of the pasta, add the chicken and let it warm up for another 5 minutes.
Step 8: When done, remove from the heat and serve the chicken right away on top or next to the pasta. If desired, sprinkle with Parmesan cheese. Enjoy!
