Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will remind you of your favorite dining experience! Easy to make weeknight one-pot pasta dish! With only 30 minutes of total work, this dinner recipe is simple, fast, and delicious! It almost sounds too easy to be as good as it is.
Juicy chicken, pasta in cream sauce, and parmesan! I do love to have myself some flavorful and delicious chicken pasta dinner once a week. A simple meal that is flavor packed in no time!
I think there’s nothing better than having a restaurant-quality creamy pasta dish on the table within minutes. Especially when I’m treating my family and friends. They love a good comfort meal any night of the week! Cooking with wine is easy if you just know how and what wine to use. I used dry Pinot Grigio white wine to make my creamy chicken pasta, which produced an excellent flavor for the sauce. When cooking with wine, never use “cooking wine”. It’s loaded with sodium and lacks the unique flavor of real wine. Cooking with regular drinking wine will always give you a better-tasting dish because the quality is much higher.
For cooking chicken:
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 of spaghetti
White Wine Parmesan Sauce:
4 tablespoons butter
1 small yellow onion (or use ½ 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
½ teaspoon salt, more to taste
¼ teaspoon crushed red pepper flakes
PREPARING CHICKEN BREASTS:
Make sure to cut chicken breasts
to make them thin. Or, use thin chicken breasts to begin with. Paper towel dry the chicken.
In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
COOKING CHICKEN BREASTS: 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.
SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. 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 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.
FINAL ASSEMBLY: 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.