Italian chicken pasta features Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce to give you an exciting dinner. This simple recipe is packed with so much flavor that your family will gobble it right up!
If you’re looking for an easy, flavor-filled recipe to enjoy with the adults in the house, then this Italian chicken pasta is for you. This recipe is jam-packed with flavor from garlic, sun-dried tomatoes, and Italian seasoning, while the parmesan cheese and whipping cream add lots of creaminess to this recipe. To top it off, white wine adds a distinct flavor that is characteristic of many Italian recipes.
This recipe has many things going for it. It’s made in a single pot, is really easy to prepare and takes little time to come together. This is an excellent restaurant-style dish to treat your friends and family to for dinner.
You can use any pasta in this recipe. I personally prefer spaghetti, but linguine is always a popular option to make an Italian Chicken pasta tasty! You could also use whole grain or whole wheat pasta for a healthier meal!
You could make this pasta ahead if you don’t plan to serve it immediately. In fact, the flavors will develop even more as it sits! However, keep in mind that the pasta will absorb a lot of the sauce. As a workaround, you can prepare the sauce ahead, and then make the pasta fresh when it’s time to serve.
Be sure to keep this recipe away from children, or make non-alcoholic children-safe variations.
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
When cooking with wine, never use “cooking wine”. Cooking with a regular drinking wine will always give you a better tasting dish because the quality is much higher. Chardonnay, Riesling or Pinot Grigio are all great choices to cook with wine.
For a non-alcoholic variant of this dish, you can substitute the white wine with lemon juice, white wine vinegar, or rice vinegar.