Italian Chicken Pasta

Italian Chicken Pasta is a delightful dish that brings together tender, seasoned chicken cutlets with a rich and creamy sauce, served over perfectly cooked spaghetti. The combination of Italian herbs, garlic, and Parmesan cheese creates a flavorful experience that’s both comforting and satisfying.

Whether you’re cooking for a weeknight dinner or a special occasion, this recipe offers a delicious and hearty meal that’s sure to impress.

Italian Chicken Pasta

Ingredients

For the Chicken:

5 boneless, skinless chicken breast cutlets

½ cup flour

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

2 teaspoons Italian seasoning

2 tablespoons oil

For the Pasta:

12 ounces spaghetti noodles

For the Sauce:

4 tablespoons butter

1 onion, chopped

4 teaspoons minced garlic

2 small tomatoes, diced

1 tablespoon 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

Instructions

Prepare the Pasta:

Cook the spaghetti according to package instructions. Drain and set aside.

Prepare the Chicken:

In a Ziploc bag, combine the flour, salt, pepper, garlic powder, and Italian seasoning.

Add the chicken cutlets, seal the bag, and shake to coat the chicken evenly.

Heat the oil in a large skillet over medium-high heat.

Add the coated chicken cutlets and sauté until they are browned on both sides and cooked through.

Remove and set aside.

Make the Sauce:

In the same skillet, reduce heat to medium and melt the butter.

Add the chopped onion and sauté until softened.

Add the minced garlic and diced tomatoes, and cook for about 30 seconds.

Sprinkle the flour over the mixture and stir well.

Pour in the white cooking wine and simmer for a few minutes until the sauce thickens.

Stir in the Italian seasoning, salt, and red pepper flakes.

Gradually whisk in the heavy whipping cream and Parmesan cheese. Continue to cook until the sauce thickens to your desired consistency.

Combine and Serve:

Add the cooked spaghetti to the skillet, tossing to coat with the sauce.

Return the chicken cutlets to the skillet, nestling them into the pasta and sauce.

Serve hot, garnished with extra Parmesan cheese if desired.

Notes:

Chicken Cutlets: Ensure the chicken cutlets are thin and evenly sized to promote even cooking. You can pound them to a uniform thickness if needed.

Customizable Heat: Adjust the red pepper flakes to your desired level of spiciness. If you prefer a milder dish, reduce the amount or omit them altogether.

Pasta Variety: While spaghetti is suggested, you can use any pasta of your choice, such as fettuccine, linguine, or penne, depending on your preference.

Wine Substitute: If you prefer not to use white cooking wine, you can substitute it with chicken broth or a non-alcoholic wine.

Creaminess Level: For an extra creamy sauce, add a bit more heavy whipping cream or even a touch of cream cheese to enhance the richness.

Tomatoes: Fresh tomatoes add a light and fresh element to the dish, but you can also use canned diced tomatoes if fresh ones are unavailable.

Cooking Time: Be careful not to overcook the chicken; it should be just cooked through and still juicy when added back to the pasta and sauce.

Garnish: Garnish with fresh basil or parsley for an added burst of flavor and color.

Serving Suggestion: Pair this dish with a side salad or garlic bread for a complete meal.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth if needed to loosen the sauce.

Nutrition Information:

YIELDS: 5 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta instead of spaghetti?

Yes, you can substitute spaghetti with other types of pasta like fettuccine, penne, or linguine.

Just follow the package instructions for cooking time.

Can I use chicken thighs instead of chicken breast cutlets?

Absolutely! Chicken thighs will add more flavor and tenderness to the dish.

Just make sure they are boneless and cooked thoroughly.

Can I make this recipe dairy-free?

Yes, you can substitute the butter and heavy cream with dairy-free alternatives like vegan butter and coconut cream.

Use a dairy-free Parmesan substitute as well.

What can I use instead of white cooking wine?

You can substitute white cooking wine with chicken broth or a mix of water and a splash of vinegar or lemon juice for acidity.

Can I prepare this dish ahead of time?

Yes, you can cook the chicken and sauce ahead of time.

When ready to serve, reheat the sauce, cook the pasta, and combine everything just before serving.

How can I make the dish spicier?

To add more heat, increase the amount of red pepper flakes or add a diced jalapeño to the sauce.

Can I add vegetables to this recipe?

Definitely! You can add vegetables like spinach, bell peppers, or mushrooms to the sauce for extra flavor and nutrition.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat on the stove or in the microwave, adding a little water or cream if the sauce has thickened.

Can I freeze this dish?

You can freeze the sauce and chicken separately, but it’s best to cook fresh pasta when you’re ready to serve.

Freeze the sauce in an airtight container for up to 2 months.

How can I make the sauce thicker?

If you prefer a thicker sauce, let it simmer for a few more minutes to reduce, or add a bit more flour when making the roux.