Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

My wife made this “Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce 🔥

🔥”, y’all help me make her day with compliments …Be kind 🥰


For Cooking Chicken:

• 4 thin boneless skinless chicken breasts (or 2 thick ones, halved horizontally and paper towel dried)

• ½ cup flour

• 1 teaspoon salt

• ¼ teaspoon black pepper

• 1 teaspoon garlic powder

• 2 teaspoons Italian seasoning

• 2 tablespoons olive oil


• 12 oz of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter

• 1 small yellow onion (or use ½ onion) chopped

• 4 garlic cloves minced

• 2 scallions chopped

• 2 small tomatoes diced

• 1 tablespoon flour

• 1 cup heavy cream

• 1 cup white wine

• ½ cup Parmesan cheese shredded

• 1 teaspoon Italian Seasoning

• ½ teaspoon salt more to taste

• ¼ teaspoon crushed red pepper flakes



Make sure to thinly slice chicken breasts by doing so horizontally. Or start with thin chicken breasts. Dry the chicken with paper towels.

Combine the flour, Italian seasoning, garlic powder, salt, and black pepper in a big basin. To combine, thoroughly stir. Chicken breasts can be coated in the flour mixture with a fork or tongs by pushing into it and then turning it over to coat the other side. Place aside.

CHICKEN BREASTS: In a big skillet over medium-high heat, warm 2 tablespoons of olive oil. When the skillet is heated, add the flour-coated chicken breasts and cook for 4 to 5 minutes on each side, or until golden brown and thoroughly cooked, rotating the chicken breasts once during cooking, for a total of 8 to 10 minutes. Take the chicken out of the pan and set it aside.

Butter, sliced yellow onion, and minced garlic are added to the pan as the sauce. About 2 minutes on medium-high heat should be enough to make the onions and garlic transparent. Add the tomatoes and scallions after that. Stir in 1 tablespoon of flour in the pan.

Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.

COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.

FINAL ASSEMBLY: For 2-4 minutes on low heat, add cooked pasta to the skillet with the sauce and mix to incorporate. Salt should be added after tasting. Add the chicken back to the skillet with the pasta and heat it for an additional five minutes.

SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

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