Italian Chicken Pasta

by 247tasty

Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4

This Italian Chicken Pasta is a great dinner dish option that anyone can whip up easily and quickly. Tender and juicy chicken with pasta smothered in a scrumptious white wine Parmesan cheese sauce. It is an easy one-pan meal with loads of amazing and impressive flavor!

Ingredients

Pasta:

2 tablespoons Oil
5 Boneless, skinless chicken breast cutlets
½ c. Flour
12 ounces of Spaghetti noodles
1 teaspoon Garlic powder
2 teaspoon Italian seasoning
1 teaspoon Salt
¼ teaspoon Pepper

Sauce:

4 teaspoons Minced garlic
4 tablespoons Butter
1 Onion, Chopped
½ c. Parmesan cheese, grated
2 Small tomatoes, diced
1 c. White wine
1 tablespoon Flour
1 c. Heavy whipping cream
½ teaspoon Salt
¼ teaspoon Red pepper flakes
1 teaspoon Italian seasoning

How to make Italian Chicken Pasta

Step 1: Following the package directions, cook the spaghetti until al dente. Drain when done and set aside.

Step 2: To a Ziploc bag, add the rest of the pasta ingredients except for the chicken. Seal the bag and shake well.

Step 3: To the Ziploc, add the chicken and shake until coated.

Step 4: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the coated chicken to the hot oil. Cook until each side is browned and cooked through. Set the chicken aside when done.

To make the sauce:

Step 5: In the same skillet, melt the butter over medium heat. Once the butter has melted, add the onions and saute until softened. Then, add the tomatoes and garlic. Saute for another 30 seconds. Next, stir in the flour.

Step 6: Into the skillet, pour the white wine, and cook for another 3 minutes. Add the red pepper flakes and Italian seasoning. Stir well.

Step 7: Stir in the heavy whipping cream and Parmesan cheese. Cook further until the sauce has thickened.

Step 8: Into the sauce, toss in the cooked spaghetti, coating it completely with the sauce. Return the chicken to the skillet.

Step 9: Serve and enjoy!

Tips:

1. I do not recommend using cooking wine. Regular drinking of wine is always the best option. The best options are Chardonnay, Riesling, or Pinot Grigio.

2. You can swap the white wine with a non-alcoholic variant, such as lemon juice, white wine vinegar, or rice vinegar.

Nutrition Facts:

Per Serving: Calories: 798 | Total Fat: 41g | Saturated Fat: 20g | Trans Fat: 1g | Unsaturated Fat: 18g | Cholesterol: 218mg | Sodium: 1080mg | Carbohydrates: 43g | Fiber: 2g | Sugar: 4g | Protein: 53g

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