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Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Creamy chicken pasta with juicy chicken breasts, spaghetti, and a rich white wine Parmesan sauce featuring tomatoes, garlic, onion, and Italian seasonings, ready in 30 minutes.

Ingredients

Scale
  • 4 thin boneless skinless chicken breasts (or 2 thick ones, halved horizontally and paper towel dried)
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil
  • 12 oz spaghetti
  • 4 tablespoons butter
  • 1 small yellow onion chopped
  • 4 garlic cloves minced
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. Cook chicken: Coat 4 thin chicken breasts in mixture of ½ cup flour, 1 tsp salt, ¼ tsp black pepper, 1 tsp garlic powder, and 2 tsp Italian seasoning. Heat 2 tbsp olive oil in pan over medium-high heat and cook chicken 3-4 minutes per side until golden and cooked through. Remove to plate.
  2. Cook pasta: Meanwhile, cook 12 oz spaghetti according to package instructions. Drain and set aside.
  3. Make sauce: In same pan, melt 4 tbsp butter. Add chopped onion and minced garlic, cook 2 minutes until translucent. Add diced tomatoes and 1 tbsp flour, whisk to combine. Add 1 cup heavy cream, 1 cup white wine, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp red pepper flakes. Simmer then stir in ½ cup shredded Parmesan until smooth and thickened, 3-5 minutes.
  4. Combine: Slice chicken and add to sauce with cooked spaghetti. Toss to coat evenly. Serve garnished with extra Parmesan.

Notes

Use dry white wine like Pinot Grigio for best flavor. If sauce is too thick, add a splash of pasta water. Substitute orzo or another pasta if desired. Pairs well with a green salad.

Nutrition