Italian Chicken Pasta
This creamy Italian Chicken Pasta combines pan-seared chicken cutlets, spaghetti, garlic, tomatoes, and parmesan in a rich white wine cream sauce—hearty, flavorful, and perfect for a comforting dinner.
5 Servings
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
To make this Italian Chicken Pasta gluten-free:
- 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.