Italian Chicken Pasta
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Learn how to make creamy Italian Chicken Pasta in white wine parmesan for an easy and quick dinner!
Love easy Italian dinners? Try this Italian Creamy Tuscan Chicken Pasta and Winter .White Bean and Italian Sausage Soup.
Your family will love this good Italian Chicken Pasta dinner! My hubby says it’s the best! Find the recipe card at the end of the post.
Alright! Let’s get to cooking! Don’t forget to share with your friends and family! They’ll thank you later 🙂
Ingredients Needed To Make Italian Chicken Pasta:
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
How Do You Make Italian Chicken Pasta:
Step 1. Cook the spaghetti to your liking, drain and set aside.
Step 2. 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.
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Step 3. Add the chicken to the Ziploc back and shake to coat well.
Step 4. 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.
Step 5. To the skillet, add the butter and reduce the heat to medium.
Step 6. Mix in the onions and saute until softened.
Step 7. Add in the tomatoes and garlic and saute for 30 seconds.
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Step 8. Sprinkle in the flour and stir to combine.
Step 9. Pour in the white cooking wine and saute for several minutes.
Step 10. Stir in the red pepper flakes and Italian seasoning.
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Step 11. Whisk in the heavy whipping cream and parmesan cheese. Saute until the sauce thickens.
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Step 12. Stir the cooked spaghetti into the sauce and add the chicken back into the skillet before serving.
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Italian Chicken Pasta
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
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