CHICKEN PASTA IN CREAMY WHITE WINE PARMESAN CHEESE SAUCE

Italian seasoning, white wine and Parmesan cheese come together as one to flavor chicken and pasta in this dish. With only 30 minutes of total work, it’s simple, fast and delicious! It almost sounds too easy to be as good as it is.

Pasta is generously coated in creamy white wine Parmesan cheese sauce with hints of flavor from garlic, scallions and tomatoes. So good!

What wine did I use? I used dry Pinot Grigio white wine here, which produced an excellent flavor for the sauce. 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.

Both chicken and pasta turned out to be amazingly flavorful! Spiced up with Italian Seasoning, the chicken was perfectly moist, and pasta – creamy and cheesy.

The recipe calls for 4 boneless skinless chicken breasts and 12 oz of spaghetti. Use thin chicken breasts. If you can’t find thin ones, just butterfly thick ones. Tenderizing works too, even though I didn’t tenderize mine, just got thin ones from the store.

COOKING CHICKEN BREASTS: Paper towel dry the chicken. In a large bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.

Add 2 tablespoons of olive oil to a large skillet and set heat to medium-high. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook on medium high for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once (only once to maintain proper browning!) between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

MAKING WHITE WINE PARMESAN SAUCE: Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 2 chopped scallions and 2 diced tomatoes and cook them until softened. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, 1/2 teaspoon salt and ¼ teaspoon red pepper. Bring the mixture to a boil and then reduce heat to simmering point.

Reduce heat to low and add ½ cup of shredded Parmesan cheese. Use a whisk or mix with a wooden spoon until you have a smooth mixture.

COOKING PASTA: Cook 12 oz of spaghetti according to your package instructions. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add more salt an seasoning if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes. Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

 

Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

Italian seasoning, white wine and Parmesan cheese come together as one to flavor chicken and pasta in this dish.
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 495 kcal
Author: Olya at Whatsinthepan

Ingredients
For cooking chicken:
4 boneless skinless chicken breasts paper towel dried
1/2 cup flour
1/2 teaspoon salt
¼ teaspoon black pepper
2 tablespoons olive oil

Pasta:
12 oz of spaghetti
White Wine Parmesan Sauce:
4 tablespoons butter
1 yellow onion chopped
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 tablespoon flour
1 cup heavy cream
1 cup white wine
½ cup Parmesan cheese shredded
1 teaspoon Italian Seasoning
1/2 teaspoon salt more to taste
¼ teaspoon crushed red pepper flakes

Instructions

COOKING CHICKEN BREASTS: 

Paper towel dry the chicken. In a large bowl, combine ½ cup flour, ½ tsp salt and ¼ tsp black pepper. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.

MAKING WHITE WINE PARMESAN SAUCE: 

Add 4 tablespoons butter, 1 diced yellow onion and 4 minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Add 2 chopped scallions and 2 diced tomatoes. Add 1 tablespoon flour to pan and whisk to combine. Add 1 cup heavy cream, 1 cup wine, 1 teaspoon Italian Seasoning, 1/2 teaspoon salt and ¼ teaspoon red pepper. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

COOKING PASTA: 

Cook 12 oz of spaghetti according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

PUTTING THE DISH TOGETHER: 

Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes. Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

To pin this recipe click on the link here.