Italian chicken pasta has You can have an intriguing evening with creamy chicken pasta in a white wine parmesan cheese sauce. Your family will devour this straightforward meal since it is so flavorful!
If you want a quick, tasty lunch to share with the adults in the house, this Italian chicken pasta is the dish for you. This dish’s flavor is amplified by the inclusion of parmesan cheese and heavy whipping cream and is further enhanced by the addition of garlic, sun-dried tomatoes, and Italian seasoning. White wine brings out a specific flavor that is distinctive of many Italian foods, completing the dish.
This recipe has a lot going for it. It just only one pot, is really simple to make, and comes together quickly. Treat your family and friends to dinner with this delicious restaurant-style entrée.
Any type of pasta can be used in this recipe. Although linguine is frequently used to make delicious Italian chicken pasta, I personally prefer spaghetti. For a healthier supper, you may also use whole wheat or whole grain pasta!
If you are not going to serve this pasta right away, you can make it ahead of time. Indeed, the flavors will intensify as it sits! Keep in mind, however, that the pasta will soak up a lot of the sauce. As a workaround, prepare the sauce ahead of time and then make the pasta right before serving.
Keep this recipe away from children or make non-alcoholic versions for them.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mi
Servings: 4 servings
For the pasta
5 Boneless skinless chicken breast cutlets
12 oz. Spaghetti noodles
½ cup. Flour
1 tsp. Salt
¼ tsp. Pepper
1 tsp. Garlic powder
2 tsp. Italian seasoning
2 Tbsp. oil
For the sauce:
4 Tbsp. Butter
1 Onion Chopped
4 tsp. Minced garlic
2 Small tomatoes diced
1 Tbsp. Flour
1 cup. White wine
1 C. Heavy whipping cream
½ C. Parmesan cheese grated
1 tsp. Italian seasoning
½ tsp. Salt
¼ tsp. Red pepper flakes
Cook the spaghetti according to package instructions then set it aside.
Add the remaining ingredients for pasta, minus the chicken, to a Ziploc bag, zip the bag and shake well to combine the ingredients.
Add the chicken to the Ziploc back and shake so that it is coated in the flour mix.
Heat oil in a large skillet over medium-high heat. Add the coated chicken to the heated oil. Cook until browned on each side and cooked through. Then remove and set aside.
Melt butter in the same skillet used for the chicken, with the heat on medium. Add the onions and saute until softened,
Add the tomatoes and garlic to the skillet, saute for 30 seconds, then sprinkle flour and stir to combine.
Pour the white wine into the skillet and saute for about 3 minutes. Then stir in the red pepper flakes and Italian seasoning.
Whisk in the heavy whipping cream and parmesan cheese and saute until the sauce thickens.
Stir the cooked spaghetti into the sauce, allowing for the sauce to coat the spaghetti properly. Add the chicken back into the skillet then serve.
Calories: 798 | Total Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Unsaturated Fat: 18g | Cholesterol: 218mg | Sodium: 1080mg | Carbohydrates: 43g | Fiber: 2g | Sugar: 4g | Protein: 53g
Never use “cooking wine” when preparing a meal using wine. Due to the significantly greater quality of ordinary drinking wine, cooking with it invariably results in better-tasting food. Wines to cook with include Chardonnay, Riesling, and Pinot Grigio.
Lemon juice, white wine vinegar, or rice vinegar can be used in place of the white wine in this recipe to make it non-alcoholic.