Italian Chicken Pasta with pan-seared chicken, spaghetti, tomatoes, garlic, parmesan, and cream. Cozy, comforting, and full of flavor.
It was a Wednesday. The kind of Wednesday that feels like it’s absolutely been two days long already. My email inbox looked like it was about to implode. My kid had colored on the fridge (again), and I hadn’t eaten anything but coffee and half a granola bar all day. The kitchen was a mess, I was tired, and if I’m being honest, dinner felt like one more battle I wasn’t sure I had the energy to win.
But then—I remembered the chicken cutlets I had thawed and a half-used box of spaghetti I kept pushing around in the pantry. And I thought: screw it. Let’s do pasta. Let’s pretend I’m in some little Italian village, sipping wine and not worrying about deadlines or laundry.
That’s how this Italian Chicken Pasta was born. I didn’t plan it. I didn’t measure perfectly. I kind of winged it with what I had—and you know what? It turned out ridiculously good. Like “this-is-going-in-my-regular-rotation” good. I even felt a tiny flicker of joy. Over a bowl of pasta. Go figure.
Why You’ll Love This Italian Chicken Pasta Recipe?
Because it’s forgiving. It doesn’t care if your tomatoes are a little squishy or if you eyeball the garlic. It’s the kind of meal that lets you mess up a little and still ends up tasting like something you’d pay $22 for at a restaurant where they call you “bella.”
It’s rich without being heavy. Creamy without feeling like you’ll need a nap immediately after. The chicken gets a light flour coating and a golden sear that makes it feel fancy. And that sauce? It’s got garlic, white wine, parmesan, and a little heat from red pepper flakes. It hugs the pasta. It’s warm. It’s comforting. It tastes like the food equivalent of someone finally texting you back.
And the kicker? It all comes together in under an hour. No weird ingredients. No four-part marinades. Just real food that feels like you actually tried—even if you didn’t.
Ingredient Notes:
I didn’t go hunting for rare cheese or imported oils. This is just pantry staples and fridge regulars doing something magical together.
-
Chicken cutlets: Boneless, skinless, sliced thin. They cook fast and stay juicy. You can sub in chicken thighs too, but the cook time might stretch a bit.
-
Spaghetti noodles (12 oz): Or whatever pasta you’ve got. Linguine, penne, even rotini if that’s what the pantry gods gave you.
-
Flour + Seasonings: A quick flour dredge gives the chicken that golden crust. Mixed with garlic powder, salt, pepper, and Italian seasoning, it builds instant flavor. I didn’t measure perfectly. It was still amazing.
-
Olive oil & butter: Olive oil to cook the chicken. Butter to make the sauce feel luxurious. Use both. They’re teammates here.
-
Onion & garlic: The base of flavor. I don’t even mince the garlic perfectly—just smash and chop. Rustic, right?
-
Tomatoes: I used two small tomatoes that were… let’s say “on their way out.” Diced and tossed in. Cherry tomatoes work too.
-
White wine: Adds depth. That something-something you can’t quite name but would miss if it wasn’t there.
-
Heavy cream: Just enough to make it silky. I’ve tried it with half-and-half—good, but not the same. Cream just hits different.
-
Parmesan cheese: I didn’t grate mine. I used the stuff from the deli tub. Still divine.
-
Red pepper flakes: Optional. But recommended. Adds warmth more than heat.
-
Italian seasoning: Because this dish doesn’t need complexity—it needs comfort.
How To Make Italian Chicken Pasta?
Step 1: Boil the pasta.
Salted water, bring it to a boil, spaghetti in. Cook till just shy of done (it’ll finish in the sauce later). Drain it. Don’t rinse. Maybe toss with a little olive oil if it’s gonna sit for a while.
Step 2: Coat and sear the chicken.
Grab a Ziploc or a shallow bowl. Toss in flour, garlic powder, Italian seasoning, salt, and pepper. Coat the chicken. Shake it if you’re using a bag. Satisfying, right?
Heat olive oil in a big skillet. Medium-high. Lay in the chicken and don’t touch it too soon—let it get that golden crust. Flip once. Cook until done. Pull it out. Set it aside. Try not to eat it while you finish the sauce (or do—just save some).
Step 3: Make the sauce magic.
Same skillet, lower the heat. Add butter. Then onions. Sauté until they’re soft and translucent. Garlic goes in. Tomatoes next. It’ll smell like someone else’s kitchen—the kind where you just know something good’s happening.
Sprinkle in a little flour. Stir. Then pour in the wine. Let it bubble a bit. Scrape the bottom of the pan with a wooden spoon to grab all the browned bits—that’s your flavor jackpot.
Add red pepper flakes, Italian seasoning, then stir in the cream and parmesan. Give it a minute or two to thicken. Stir slowly. Sip wine while it simmers. Feel fancy.
Want To Save This Recipe?
Step 4: Bring it all home.
Toss in your drained pasta. Coat it in that dreamy sauce. Slice or dice your cooked chicken and either stir it in or layer it on top. No wrong answers here.
Taste. Adjust seasoning. Add more cheese if you’re feeling bold (I always am).
Storage Options:
Let the pasta cool a bit, then store it in a lidded container. It’ll last 3–4 days in the fridge, and when you reheat it (preferably on the stove, but microwave works too), just splash in a bit of cream or milk to bring the sauce back to life.
Freezer? I’ve done it. It works. But the texture does change a bit. I’d freeze the chicken and sauce separately from the pasta, if I’m being extra.
Variations and Substitutions:
-
No chicken? Sub with shrimp. Or go vegetarian and toss in spinach and mushrooms.
-
No cream? Use half-and-half or even whole milk with a touch of cream cheese.
-
No wine? Chicken broth + lemon juice is a solid backup.
-
Add-ins? Sun-dried tomatoes, sautéed spinach, roasted red peppers. Go wild.
-
Gluten-free? Use GF pasta and dredge the chicken in cornstarch or a GF flour blend.
What to Serve with Italian Chicken Pasta?
-
Garlic bread. Required.
-
A simple salad. You know, to pretend balance.
-
A glass of dry white wine. Or red. Or water in a wine glass. Live your truth.
-
Roasted veggies. Optional, but a solid move.
Frequently Asked Questions:
Can I use pre-cooked chicken?
Yep. Just skip the dredging and searing steps. Toss it in at the end.
Is it really spicy?
Not really. Just warm. If you’re nervous, cut the red pepper flakes in half—or leave them out.
What if I mess up the sauce?
You didn’t. It’s rustic. And if it gets too thick? Add pasta water or more cream. Too thin? A little more cheese or a quick simmer will fix it.
I didn’t plan for this Italian Chicken Pasta to be something special. I was tired, annoyed, and very close to giving up on the day. But something about it—the simplicity, the flavor, the way it made me feel like I had just a little bit of control—hit just right.
Sometimes dinner isn’t just about food. It’s about making something, tasting something, feeling like you again.
Give this one a try. Add your twist. Skip a step if you need to. No one’s grading you.
And if it turns your night around like it did mine? Well… I’d love to hear about it.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Italian Chicken Pasta
Ingredients
For the Chicken:
- 5 boneless skinless chicken breast cutlets
- ½ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
For the Pasta:
- 12 ounces spaghetti noodles
For the Sauce:
- 4 tablespoons unsalted butter
- 1 medium onion finely chopped
- 4 teaspoons minced garlic
- 2 small tomatoes diced
- 1 tablespoon all-purpose 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 optional
Instructions
Prepare the Pasta:
- Bring a large pot of salted water to a boil. Cook the spaghetti noodles according to package instructions until al dente. Drain and set aside.
Season and Coat the Chicken:
- In a large resealable bag or shallow bowl, combine the flour, salt, pepper, garlic powder, and Italian seasoning. Add the chicken cutlets and shake or turn until evenly coated.
Cook the Chicken:
- In a large skillet, heat the olive oil over medium-high heat. Add the coated chicken cutlets and sauté for approximately 4–5 minutes per side, or until golden brown and fully cooked through. Remove the chicken from the skillet and set aside.
Sauté Aromatics:
- Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped onion and cook for 3–4 minutes until softened and translucent. Stir in the garlic and diced tomatoes; cook for an additional 30 seconds until fragrant.
Deglaze and Build the Sauce:
- Sprinkle in the tablespoon of flour and stir to combine. Pour in the white cooking wine and bring to a gentle simmer, scraping the bottom of the pan to release any browned bits. Simmer for 2–3 minutes until slightly reduced.
Finish the Sauce:
- Stir in the red pepper flakes, Italian seasoning, and salt. Slowly whisk in the heavy cream and grated parmesan cheese. Cook for 3–5 minutes, stirring frequently, until the sauce thickens.
Combine Pasta and Chicken:
- Add the cooked spaghetti noodles to the sauce and toss to coat evenly. Return the chicken cutlets to the skillet, placing them on top of the pasta. Heat for an additional minute or two, then remove from heat.
Serve:
- Serve immediately, garnished with additional parmesan or fresh herbs if desired.
Notes
- Substitute gluten-free spaghetti noodles for traditional pasta.
- Replace all-purpose flour (used for dredging the chicken and thickening the sauce) with a 1:1 gluten-free flour blend or cornstarch.
- Ensure that all other packaged ingredients, including parmesan cheese and cooking wine, are verified gluten-free and free from cross-contamination.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
