This Italian Chicken Pasta Recipe is a classic Italian dinner dish that is easy to make and packed with flavor. It starts with chicken cooked in a simple combination of olive oil and garlic and is then combined with cooked pasta, tomatoes, and fresh basil.
The flavors of the garlic, tomatoes, and basil combine to create a savory sauce that perfectly complements the chicken and pasta.
This dish is a great way to use up any leftovers you have on hand. It can be served as is or topped with freshly grated Parmesan cheese. It is also easy to double or triple the recipe if you are cooking for a large group.
Enjoy this classic Italian dinner dish that is sure to please the whole family.
How can I make the Italian Chicken Pasta Recipe more flavorful?
Add some extra cheese. Whether you go with parmesan, gouda, provolone, mozzarella, or a little bit of cheddar, you can’t go wrong!
Fresh herbs add flavor and look great too. Consider adding some chopped parsley or oregano and sprinkling on top before serving.
Sprinkle in a few red pepper flakes or your favorite Italian seasonings.
Ingredients
5 Boneless skinless chicken breast cutlets
12 oz. Spaghetti noodles
½ C. 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 C. White cooking wine
1 C. Heavy whipping cream
½ C. Parmesan cheese grated
1 tsp. Italian seasoning
½ tsp. Salt
¼ tsp. Red pepper flakes
Instructions
Cook the spaghetti to your liking, drain and set aside.
In a Ziploc bag, combine ½ cup flour, 1 tsp. Salt ¼ tsp pepper, 1 tsp garlic powder and 2 tsp Italian seasoning. Shake to combine.
Add the chicken to the Ziploc back and shake to coat well.
Heat the oil in a large skillet over medium high heat on the stove and add the chicken. Saute until browned on each side and cooked through. Remove and set aside.
To the skillet, add the butter and reduce the heat to medium.
Mix in the onions and saute until softened.
Add in the tomatoes and garlic and saute for 30 seconds.
Sprinkle in the flour and stir to combine.
Pour in the white cooking wine and saute for several minutes.
Stir in the red pepper flakes and Italian seasoning.
Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.
Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.
Nutrition Information: Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 798Total Fat: 41gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 18gCholesterol: 218mgSodium: 1080mgCarbohydrates: 43gFiber: 2gSugar: 4gProtein: 53g