Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce
A delightful dish that combines juicy chicken breasts with spaghetti in a rich, creamy white wine and Parmesan cheese sauce, perfect for busy weeknights or a comforting meal.
Ingredients
For the Base
- 2 pieces chicken breasts Chicken thighs can be used for a juicier option.
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 8 ounces spaghetti Feel free to substitute with fettuccine or whole wheat pasta for a healthier choice.
For the Sauce
- 3 tablespoons butter
- 1 piece onion, diced
- 3 cloves garlic, minced
- 1 cup tomatoes, diced Canned tomatoes can be used if fresh tomatoes aren’t available.
- 1 cup heavy cream Use half-and-half or coconut cream for a lighter sauce.
- ½ cup white wine If avoiding alcohol, replace with chicken or vegetable broth.
- ½ cup Parmesan cheese, grated
- ¼ teaspoon red pepper flakes Adjust to taste for spice level.
To Serve
- 2 scallions sliced for garnish Garnish with fresh parsley or basil for color and added flavor.
Instructions
Preparation
- Cook spaghetti according to package instructions until al dente. Drain and set aside.
- In a bowl, season chicken breasts with flour, salt, pepper, and Italian seasoning.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook until golden brown on both sides and cooked through. Remove and set aside.
- In the same skillet, add butter, diced onion, and minced garlic. Cook until softened and fragrant.
- Add diced tomatoes, heavy cream, white wine, and red pepper flakes. Stir to combine and bring to a simmer.
- Stir in Parmesan cheese, mixing until melted and the sauce begins to thicken.
- Add the cooked spaghetti to the sauce, tossing to coat thoroughly.
Serving
- Slice the reserved chicken and serve it on top of the pasta, garnished with sliced scallions.
Notes
This dish can be made ahead by preparing the sauce and cooking the chicken in advance. Combine with pasta just before serving. Store leftovers in the refrigerator for up to 3 days.