Italian Chicken Pasta in Creamy White Wine Sauce

by 49617456
4 portions
35 min

Italian Chicken Pasta in Creamy White Wine Parmesan Sauce is TO DIE FOR. It’s not only restaurant quality but also an easy one-pot pasta dish that everyone will love in your family. As soon as anyone tries it, they will want to make this recipe again and again and again…

This creamy goodness is made with gluten-free pasta that I love to make once in a while, but for a lighter meal, you can also swap it to rice or just steamed or roasted veggies instead. The main thing here is as you already understood is the creamy white wine parmesan sauce that makes, ohh, all things better if you may!

Italian Chicken Pasta in Creamy White Wine Sauce
Recipe details
  • 4  portions
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 2 chicken breasts halved horizontally and paper towel dried
  • 3 tbsp cup flour gluten-free
  • 1 tsp salt
  • ¼ tsp black pepper
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 2 tbsp olive oil
  • 12 oz of spaghetti or pasta gluten-free
  • 10-12 pcs Cherry tomatoes
  • 2-3 cups spinach
  • 2 tsp paprika powder optional
White wine parmesan sauce
  • 4 tbsp butter
  • 2 small tomatoes
  • 1 onion chopped
  • 4 garlic cloves minced
  • a handful of green onions sliced
  • 1 tbsp flour gluten-free
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 tsp Italian Seasoning
  • 1/2 tsp salt more to taste
  • ¼ tsp crushed red pepper flakes

Cut each breast into half lengthwise. Place the breasts onto a cutting board or even surface, cover with plastic wrap, and pound until they become evenly flat.
In a medium mixing bowl, add flour, salt, black pepper, garlic powder, paprika, and Italian seasoning. Dip each chicken breast into the mixture on both sides. Set aside.
In a smaller mixing bowl, mix cherry tomatoes, 1 tablespoon of olive oil, ¼ teaspoon black ground pepper, pinch of salt, ½ teaspoon garlic powder. Place them on to baking sheet lined with parchment paper, transfer to the oven and bake for 10 minutes at 390 F. When done, set aside and cover with foil.
In a large skillet over high heat add vegetable oil and cook the chicken for about 4 minutes on each side until golden brown. Set aside.
In the same skillet melt butter and then add onion and minced garlic.
Next, add tomatoes, green onions. Add 1 tablespoon flour to the pan and stir to combine.
Meanwhile, cook the spaghetti as per package instructions.
Follow with cream, wine, Italian Seasoning, salt, and red pepper flakes. Take it to a boil and then simmer for a few minutes. Add ½ cup of shredded Parmesan cheese. Gently whisk until you have a smooth mixture. Finally, fold in fresh spinach leaves and simmer until spinach reduces in size.
When ready add the pasta to the skillet with the sauce and stir to combine on low heat for about 2-3 minutes. Return the chicken to the skillet, close the lid and let the chicken warm up before serving.
Serve with oven-roasted tomatoes, sliced fresh green onions, and shredded parmesan cheese on top.
  • Swap the cherry tomatoes for sun-dried tomatoes for a more Mediterranean taste.
  • Don’t overcook the pasta/spaghetti, after you’ll add them to the pan they will continue to cook more in the sauce.
  • If you don’t want to add alcohol to your sauce, simply add more milk, tomato sauce, or water instead of wine.
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  • Rhonda Sweeney Rhonda Sweeney on Dec 10, 2020

    What is 3 Tbsp cup gluten free? Do you use 3 tbsp or a cup or both.

    • Amy Amy on Dec 10, 2020

      Enough flour to coat the chicken

  • Terry Terry on Dec 10, 2020

    This is not a one pot dish. I count a baking sheet, a frying pan, and a pasta pot that I will be washing after making this. To me, a one pot requires one pot.