Italian Chicken Pasta is a delectable, creamy dish that has captured many hearts with its rich flavors and simple preparation. It combines tender chicken cutlets, perfectly cooked spaghetti, and a luscious sauce made with white wine, heavy cream, and Parmesan cheese. This versatile recipe can be adapted with various ingredients to suit different tastes and dietary preferences.

Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce will remind you of your favorite Italian dinner experience! This easy-to-make weeknight pasta dish will impress your family or guests. With only 30 minutes of total work, this dinner recipe is simple, ultra-fast, and delicious. It almost sounds too easy to be as good as it is.

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Juicy chicken, pasta in cream sauce, and Parmesan! A simple meal that is flavor-packed in no time, and everyone will be asking for seconds. There’s nothing better than having a restaurant-quality creamy pasta dish on the table within minutes, especially when treating family and friends. They love a good comfort meal any night of the week!

This Creamy Italian Chicken Pasta recipe is packed with flavor from spinach, garlic, and sun-dried tomatoes. Your family will gobble this easy dinner right up! Love easy chicken dinners? This Buffalo Chicken Pasta ranks as one of our readers’ favorite recipes! And who can resist a plate of cheesy Chicken Tetrazzini?

To Make Chicken Pasta Dairy-Free

For those who want to avoid dairy or make this pasta dish a bit healthier, skip the cream and use chicken broth instead. Simply let the broth cook down a bit more to achieve a creamy consistency.

What Kind of Pasta to Use

• Spaghetti: I prefer using spaghetti for my chicken pasta, but any variety will work just as well.
• Linguine: This is a popular option for making Italian chicken pasta.
• Whole Wheat Pasta: Substitute whole grain or whole wheat pasta for added nutritional value.

What Kind of Chicken to Use

• Thin Chicken Breasts: This recipe calls for four boneless, skinless chicken breasts that are thin.
• Butterfly Thick Chicken Breasts: If you can’t find thin chicken breasts, butterfly thick ones. Tenderizing works too, although I didn’t tenderize mine; I just bought thin ones from the store.

If you buy regular chicken breasts (not labeled as thin), make sure to halve them horizontally. For example, 1 pound of large chicken breasts usually yields two pieces, and when halved, you’ll get four nice thin chicken fillets.

Yield: 6

Italian Chicken Pasta

5.0 Stars (1 Review)

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Prep Time15 minutes

Cook Time20 minutes

Total Time35 minutes

Ingredients

• • For the Chicken:
  • 5 boneless, skinless chicken breast cutlets
  • ½ cup flour
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons oil
  • For the Pasta:
  • 12 ounces spaghetti noodles

• • For the Sauce:
  • 4 tablespoons butter
  • 1 onion, chopped
  • 4 teaspoons minced garlic
  • 2 small tomatoes, diced
  • 1 tablespoon flour
  • 1 cup white cooking wine
  • 1 cup heavy whipping cream
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning

• ½ teaspoon salt
• ¼ teaspoon red pepper flakes

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Instructions

 

Prepare the Pasta:

1. Cook the spaghetti according to package instructions. Drain and set aside.

Prepare the Chicken:

1. In a Ziploc bag, combine the flour, salt, pepper, garlic powder, and Italian seasoning.
2. Add the chicken cutlets, seal the bag, and shake to coat the chicken evenly.
3. Heat the oil in a large skillet over medium-high heat.
4. Add the coated chicken cutlets and sauté until they are browned on both sides and cooked through. Remove and set aside.

Make the Sauce:

1. 1. In the same skillet, reduce heat to medium and melt the butter.
   2. Add the chopped onion and sauté until softened.
   3. Add the minced garlic and diced tomatoes, and cook for about 30 seconds.
   4. Sprinkle the flour over the mixture and stir well.
   5. Pour in the white cooking wine and simmer for a few minutes until the sauce thickens.
   6. Stir in the Italian seasoning, salt, and red pepper flakes.

1. Gradually whisk in the heavy whipping cream and Parmesan cheese. Continue to cook until the sauce thickens to your desired consistency.

Combine and Serve:

1. Add the cooked spaghetti to the skillet, tossing to coat with the sauce.
2. Return the chicken cutlets to the skillet, nestling them into the pasta and sauce.
3. Serve hot, garnished with extra Parmesan cheese if desired.