Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
Whenever I want an Italian-inspired dinner, I always gravitate to this fantastic Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce. An incredible one-pot meal that is super easy and quick to throw together!
Ingredients
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Cooking the chicken:
2 tbsp olive oil
4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
1 tsp garlic powder
½ c. flour
2 tsp Italian seasoning
1 tsp salt
¼ tsp black pepper
Pasta:
12 ounces of spaghetti
White Wine Parmesan Sauce:
4 garlic cloves minced
1 small yellow onion (or use ½ onion) chopped
2 small tomatoes diced
2 scallions chopped
1 tbsp flour
½ c. Parmesan cheese shredded
4 tbsp butter
1 c. heavy cream
1 c. white wine
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: Thinly slice the chicken breasts horizontally and pat dry using paper towels.
Step 2: Place the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl. Mix well. Coat both sides of the chicken breasts in the flour mixture. Press the chicken into the mixture using a fork or tongs. 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 skillet once the oil is hot and cook for about 4 to 5 minutes per side or until golden brown and completely cooked. Set the chicken aside when done.
Step 4: To the pan, add the butter, diced yellow onion, and minced garlic cloves. Cook the sauce for about 2 minutes over medium-high heat until the onions and garlic are translucent. Then, add the chopped scallions and tomatoes. Next, add 1 tbsp flour and stir.
Step 5: Add the heavy cream to the pan along with the wine, Italian Seasoning, salt, and red pepper flakes. Bring everything to a simmering point before adding in half a cup of the shredded Parmesan cheese. Mix with 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 the skillet, add the pasta. Stir and cook for about 2 to 4 minutes over low heat. Season with more salt if needed. Place the chicken back into the skillet and cook for additional 5 minutes.
Step 8: Remove from the heat when done and serve the chicken over the pasta 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
- Cooking the chicken:
- 2 tbsp olive oil
- 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
- 1 tsp garlic powder
- ½ c. flour
- 2 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- Pasta:
- 12 ounces of spaghetti
- White Wine Parmesan Sauce:
- 4 garlic cloves minced
- 1 small yellow onion (or use ½ onion) chopped
- 2 small tomatoes diced
- 2 scallions chopped
- 1 tbsp flour
- ½ c. Parmesan cheese shredded
- 4 tbsp butter
- 1 c. heavy cream
- 1 c. white wine
- ¼ tsp crushed red pepper flakes
- 1 tsp Italian Seasoning
- ½ tsp salt more to taste
Instructions
Step 1: Thinly slice the chicken breasts horizontally and pat dry using paper towels.
Step 2: Place the flour, salt, black pepper, garlic powder, and Italian seasoning in a large bowl. Mix well. Coat both sides of the chicken breasts in the flour mixture. Press the chicken into the mixture using a fork or tongs. 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 skillet once the oil is hot and cook for about 4 to 5 minutes per side or until golden brown and completely cooked. Set the chicken aside when done.
Step 4: To the pan, add the butter, diced yellow onion, and minced garlic cloves. Cook the sauce for about 2 minutes over medium-high heat until the onions and garlic are translucent. Then, add the chopped scallions and tomatoes. Next, add 1 tbsp flour and stir.
Step 5: Add the heavy cream to the pan along with the wine, Italian Seasoning, salt, and red pepper flakes. Bring everything to a simmering point before adding in half a cup of the shredded Parmesan cheese. Mix with 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 the skillet, add the pasta. Stir and cook for about 2 to 4 minutes over low heat. Season with more salt if needed. Place the chicken back into the skillet and cook for additional 5 minutes.
Step 8: Remove from the heat when done and serve the chicken over the pasta or next to the pasta. If desired, sprinkle with Parmesan cheese. Enjoy!
