At my house, Sundays can go quite “glamorous” at lunchtime; the only dish that will replace any fancy food is pasta!
With this recipe, I have combined the better of those two options. The creamy, rich sauce on spaghetti is fulfilling and with the crispy, flavourful chicken breasts, the smiles around the table are guaranteed! And, the best of all, it’s the little time spent on the hob cooking, which I can spend with my family around the table instead.
It’s practical, tasty and you won’t need any extra runs to the supermarket because these ingredients are basic ones, available in your pantry.
With this recipe you will be sure to please everyone, even the fussy eaters, it’s an absolute success!
HOW TO COOK CHICKEN BREASTS?
The best way to cook the chicken breast for this Creamy Chicken Pasta is to fillet them horizontally, in half so it takes less time to cook; it will drain fewer juices from the chicken, keeping it moist and soft.
The coating of flour will also help to contain the moist inside the meat, plus adding a flavourful crispy crust.
HOW TO MAKE CREAMY WHITE WINE PARMESAN SAUCE?
The Creamy Chicken Pasta sauce is the most essential part; it will bring all the elements in this dish together so, to make the best sauce you have to:
First, add the butter to the skillet where you fried the chicken, this way you will gather all the flavors left at the bottom to make the sauce even more delicious. Then, add diced yellow onion and minced garlic cloves.
Cook on medium-high until onions and garlic are translucent, about 2 minutes.
Next, add chopped scallions and tomatoes. Add 1 tablespoon flour to the pan and whisk to combine.
Now, add heavy cream, wine, Italian Seasoning, salt, and red pepper flakes.
Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture. Pronto!
WHAT WINE WORKS BEST FOR THIS CREAMY CHICKEN PASTA?
The best wine to make Creamy Chicken Pasta is white wine. Most white meats like fish, seafood, or some birds will pair better if you choose white wine. Either to add as an ingredient or to accompany the meal.
There are plenty of options; fruity, dry, more alcoholic ones that when reduced will leave that acidity and perfume that adds an intriguing element to the dish. The same applies to red wines; which are perfect when combined with red meats and even with certain birds like duck and pheasant, depending on the recipe.
The choices are plenty; it all depends on personal taste and budget. I always choose a cheaper one to cook, depending on the quantity that goes in, and leave the better ones to taste with the meal.
HOW TO STORE CREAMY CHICKEN PASTA PERFECTLY?
If you have any leftovers of Creamy Chicken Pasta, which I doubt you must store them in a sealed container in the fridge for up to two days.
To warm it up, just add 30 to 40ml of water, mix well and microwave it for 3 minutes maximum, mix it, cover and let it rest for 2 minutes before serving.
If warming it up in a pan, just add the same amount of water and mix, keeping an eye so t doesn’t burn, add more water if necessary. Switch off the heat and let it rest for 2 minutes with the lid on before serving.
For the cooking chicken:
- 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
- 1/2 cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 12 oz of spaghetti
White Wine Parmesan Sauce:
- 4 tablespoons butter
- 1 small yellow onion (or use 1/2 onion) chopped
- 4 garlic cloves minced
- 2 scallions chopped
- 2 small tomatoes diced
- 1 tablespoon flour
- 1 cup heavy cream
- 1 cup white wine
- ½ cup Parmesan cheese shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt more to taste
- ¼ teaspoon crushed red pepper flakes
- Preparing chicken breasts: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dries the chicken.
- In a large bowl, combine flour, salt, black pepper, garlic powder, and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
- Cooking Chicken Breasts: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour-coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
- Making the sauce: Add butter, diced yellow onion, and minced garlic cloves to the pan. Cook on medium-high until onions and garlic are translucent, about 2 minutes. Next, add chopped scallions and tomatoes. Add 1 tablespoon flour to the pan and whisk to combine.
- Now add heavy cream, wine, Italian Seasoning, salt, and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
- Cook the pasta according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it, Al Dente. Drain, but do not rinse.
- Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to the skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
- Serve chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.