Italian chicken pasta features Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce to give you an exciting dinner. This simple recipe is packed with so much flavor that your family will gobble it right up!
For the pasta:
- 5 Boneless skinless chicken breast cutlets
- 12 oz. Spaghetti noodles
- ½ cup. 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 cup. White wine
- 1 C. Heavy whipping cream
- ½ C. Parmesan cheese grated
- 1 tsp. Italian seasoning
- ½ tsp. Salt
- ¼ tsp. Red pepper flakes
Cook the spaghetti according to package instructions then set it aside.
Add the remaining ingredients for pasta, minus the chicken, to a Ziploc bag, zip the bag and shake well to combine the ingredients.
Add the chicken to the Ziploc back and shake so that it is coated in the flour mix.
Heat oil in a large skillet over medium-high heat. Add the coated chicken to the heated oil. Cook until browned on each side and cooked through. Then remove and set aside.
Melt butter in the same skillet used for the chicken, with the heat on medium. Add the onions and saute until softened,
Add the tomatoes and garlic to the skillet, saute for 30 seconds, then sprinkle flour and stir to combine.
Pour the white wine into the skillet and saute for about 3 minutes. Then stir in the red pepper flakes and Italian seasoning.
Whisk in the heavy whipping cream and parmesan cheese and saute until the sauce thickens.
Stir the cooked spaghetti into the sauce, allowing for the sauce to coat the spaghetti properly. Add the chicken back into the skillet then serve.