Creamy Chicken Pasta

Creamy Chicken Pasta

Creamy Pasta with Chicken and White Wine Your favourite Italian meal will come back to you when you taste Parmesan Cheese Sauce! A simple pasta recipe to prepare on a weeknight that will wow your family and friends. This is a really quick, easy, and tasty dinner meal that only takes 30 minutes to prepare! It seems almost too simple to be this excellent.

Ingredients needed to prepare chicken:

  1. Four thin, skinless, boneless chicken breasts (or two thick, horizontally halved, and dried with paper towel)
  2. 1/4 cup of flour
  3. 1/2 teaspoon black pepper
  4. 1 teaspoon salt
  5. one tsp powdered garlic
  6. Two tsp of Italian seasoning
  7. Two tsp olive oil
  8. 12 ounces of spaghetti
  9. White Wine 4 tablespoons of butter

for the Parmesan sauce

  1. Chop 4 garlic cloves,
  2. mince 2 scallions,
  3. chop 2 small tomatoes, diced,
  4. 1 small yellow onion (or use ½ onion).
  5. One spoonful of flour
  6. One cup of heavy cream
  7. one cup of white wine
  8. ½ cup of shredded Parmesan cheese
  9. One tsp of Italian seasoning
  10. 1/2 tsp salt (or more to taste)
  11. 1/2 tsp crushed red pepper flakes

Guidelines For Creamy Chicken Pasta


  1. Make sure to cut the chicken breasts horizontally, or start with thin chicken breasts. Pat the chicken dry with paper towels
  2. . In a big bowl, mix flour, salt, black pepper, garlic powder, and Italian seasoning; stir until thoroughly blended. Press the chicken into the flour mixture with tongs, then turn it over to coat the other side. Set aside.
  3. 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.
  4. SAUCE: Fill pan with butter, minced garlic cloves, and diced yellow onion. Simmer on medium-high heat for about two minutes, or until onions and garlic are transparent. Add the tomatoes and chopped scallions next. Whisk in 1 tablespoon of flour after adding it to the pan.
  5. Add the wine, heavy cream, red pepper flakes, Italian seasoning, and salt at this point. After bringing the mixture to a simmer, stir in ½ cup of finely shredded Parmesan cheese. Mix it in with a wooden spoon or whisk until the mixture is smooth.
  6. COOKING PASTA in salted water as directed on the packet. Pasta should never be overly soft or firm; I always cook it al dente. Do not rinse after draining.
  7. FINAL ASSEMBLY: Add the cooked pasta to the sauce-filled skillet over low heat, stirring to mix for two to four minutes. If necessary, add salt after tasting. After five more minutes, place the chicken back in the skillet over the noodles to reheat.
  8. Serve the chicken over or next to the pasta, and if preferred, top with Parmesan cheese.

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