Italian Chicken Pasta
Italian Chicken Pasta features golden chicken cutlets, spaghetti, tomatoes, garlic, Parmesan, white cooking wine, and a creamy Italian-seasoned sauce.
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Servings: 5
Ingredients
For the Chicken and Pasta
- 5 boneless skinless chicken breast cutlets
- 12 oz spaghetti noodles
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning
- 2 tbsp oil
For the Sauce
- 4 tbsp butter
- 1 onion chopped
- 4 tsp minced garlic
- 2 small tomatoes diced
- 1 tbsp all-purpose flour
- 1 cup white cooking wine
- 1 cup heavy whipping cream
- 1/2 cup Parmesan cheese grated
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Cook the spaghetti noodles according to package directions until they reach the desired tenderness.
- Drain the cooked spaghetti and set it aside.
- In a large zip-top bag, combine the all-purpose flour, salt, ground black pepper, garlic powder, and Italian seasoning.
- Seal the bag and shake gently until the seasoning mixture is evenly combined.
- Add the chicken breast cutlets to the bag.
- Seal the bag again and shake until the chicken cutlets are evenly coated with the seasoned flour mixture.
- Heat the oil in a large skillet over medium-high heat.
- Add the coated chicken cutlets to the hot skillet.
- Sauté the chicken until browned on both sides and fully cooked through.
- Remove the cooked chicken from the skillet and set it aside.
- Add the butter to the same skillet.
- Reduce the heat to medium and allow the butter to melt.
- Add the chopped onion to the skillet.
- Sauté the onion until softened.
- Add the diced tomatoes and minced garlic.
- Sauté for approximately 30 seconds, stirring frequently.
- Sprinkle the flour into the skillet.
- Stir until the flour is fully combined with the butter, onion, tomatoes, and garlic.
- Pour the white cooking wine into the skillet.
- Stir well, scraping the bottom of the skillet to loosen any browned bits.
- Sauté for several minutes to allow the wine to reduce slightly.
- Stir in the red pepper flakes, Italian seasoning, and salt.
- Slowly whisk in the heavy whipping cream.
- Add the grated Parmesan cheese.
- Continue whisking until the sauce is smooth and fully combined.
- Simmer the sauce until it thickens to the desired consistency.
- Add the cooked spaghetti to the skillet.
- Toss the spaghetti gently until it is evenly coated in the creamy sauce.
- Return the cooked chicken to the skillet.
- Allow the chicken and pasta to warm together briefly before serving.
- Serve warm with additional Parmesan cheese, if desired.
Notes
To make this Italian Chicken Pasta gluten free, replace the spaghetti noodles with certified gluten-free pasta.
Use a gluten-free all-purpose flour blend in both the chicken coating and the sauce.
Confirm that the white cooking wine, Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, and all packaged ingredients are labeled gluten free.
Use clean cookware, utensils, cutting boards, and serving dishes to prevent gluten cross-contact.
If cooking for someone with celiac disease or a serious gluten sensitivity, prepare the gluten-free pasta in fresh water using a clean pot and strainer.