Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce


  • For the Chicken:
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 c flour
  • 2 tsp Italian seasoning
  • 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
  • 1 tsp salt
  • ¼ tsp black pepper
  • Pasta:
  • 12 ounces of spaghetti
  • White Wine Parmesan Sauce:
  • 1 c heavy cream
  • 2 scallions chopped
  • 1 c white wine
  • 4 garlic cloves minced
  • 1 small yellow onion (or use 1/2 onion) chopped
  • ½ c Parmesan cheese shredded
  • 1 tbsp flour
  • 1 tsp Italian Seasoning
  • ¼ tsp crushed red pepper flakes
  • 1/2 tsp salt more to taste
  • 2 small tomatoes diced
  • 4 tbsp butter


For the Chicken Breasts:

Prepare the chicken breasts by slicing them into thin horizontal cuts.

Use paper towels to pat the dry the chicken slices.

Add garlic powder, Italian seasoning, flour, salt, and pepper into a large bowl. Whisk until well blended.

Add the chicken slices into the bowl with the flour mixture, then toss until well coated.

To Cook:

Place a large skillet on the stove and turn the heat to medium-high.

Add 2 tbsp of olive oil and allow it to become hot.

Add the chicken slices, then cook each side for about 5 minutes or until they turn golden brown.

Transfer the chicken slices onto a clean plate lined with paper towels to drain oil.

To Make the Sauce:

Place a pan on the stove and turn the heat to medium-high.

Add butter and allow it to melt.

Add the garlic and onion, then sauté until aromatic and soft.

Add the tomatoes and scallions. Sauté until soft as well.

Add 1 tbsp of flour, then whisk and cook for a minute to remove the raw taste.

Add heavy cream, wine, red pepper flakes, Italian seasoning, and salt. Stir until well blended. Scrape the bottom of the pan to get the browned bits. Simmer for a few minutes.

Add 1/2 cup of shredded cheese, then stir until melted and well blended.

For the pasta and to assemble:

Refer to the directions provided on the package of the pasta on how to cook it.

Drain and rinse with cold water to stop the cooking process.

Add the drained pasta into the pan with the sauce, then toss until well coated.

Simmer for another 4 minutes. Sprinkle salt and pepper. Make sure to taste first before adding anything.

Put the chicken back into the skillet, then toss until well combined. Simmer for a few more minutes.

Sprinkle your preferred herbs on top to garnish.

Serve right away and enjoy!

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