Creamy Chicken Pasta In White Wine Sauce

This recipe has been updated 21st of Feb 2021.

This creamy chicken pasta 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.

If you'll love how easy this recipe is you should try these popular recipes next like Creamy Cheddar Chicken and Creamy Chicken With Spinach, Bacon And Sundried Tomatoes.

There is a skip-to-recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!

Making this Creamy Chicken Pasta In White Wine Sauce will require more steps than your usual one-pot pasta recipe but it is totally worth it in the end. So yummy!

• Chicken. 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, and Italian seasoning (if you have smoked or simple ground paprika spice add it to the mix, it really adds a lot to the chicken). Dip each chicken breast into the mixture on both sides. Set aside.

• 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.

• Oven-roasted tomatoes. Meanwhile prepare the tomatoes for garnish (or do this as your last step):

In a smaller mixing bowl, mix cherry (or plum), 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 or foil, transfer to the oven and bake for 10-15 minutes at 390 F. Last 5 minutes turn on the top grill setting on your oven. When done, set aside and cover with foil.

• Pasta sauce. 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.

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• Serve with oven-roasted tomatoes, sliced fresh green onions, and shredded parmesan cheese on top.

• Swap the cherry tomatoes for sun-dried tomatoes to add more depth and smoky flavor.

• 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.

• Want a shortcut? Instead of this creamy sauce, try my Gluten Free Cream Of Chicken Soup as a substitute. Feel free to add additional spices to elevate the flavor a bit.

When the dish is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.

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I hope you'll enjoy this recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!

Thank you,

Julia

Recipe adapted from What’s In The Pan