White Wine Parmesan Chicken

One of my favorite and best chicken pasta recipes is the homemade Creamy Chicken Spaghetti. I usually make this or similar chicken pasta recipe almost every week in our family.

The chicken breasts are smothered in flour seasoned with Italian spices and cooked until golden brown and slightly crispy from the outside and super tender on the inside.

The chicken is then added to deliciously prepared creamy white wine sauce and spaghetti. Guarantee to be the new favorite highlight of your family dinners.

Another great thing is that this Creamy Chicken Spaghetti is perfect for busy weeknights because you can make it from scratch in just about 30 minutes! It is so easy, you can even make it tonight!

This recipe calls for spaghetti but feels free to use any other sort of pasta for this recipe. I usually like to try different things each time.

HOW TO MAKE CREAMY CHICKEN SPAGHETTI FROM SCRATCH?

• Step 1. Wash and pat dry the chicken breasts. Cut each breast into half lengthwise.

• Step 2. Prepare a small bowl with flour, salt, black pepper, garlic powder, and Italian seasoning. Coat each chicken breast in the mixture until evenly covered. Set aside.

• Step 3. 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.

• Step 4. In the same skillet (first clean with a paper towel to remove the flour bits) melt butter and then add chopped onion, minced garlic.

• Step 5. Next, add chopped scallions and tomatoes. Add 1 tablespoon flour to the pan and stir to combine.

• Step 6. 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.

• Step 7. Cook pasta as per package instructions in salty water.

• Step 8. 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 it the chicken warm up before serving.
• Step 9. Serve with more fresh scallions, shredded parmesan cheese on top.

CAN YOU REHEAT CREAMY CHICKEN SPAGHETTI?

The best part of this recipe is that the creamy chicken spaghetti tastes almost the same after reheating it. Simply reheat it on the stove in the same skillet adding some cream or milk if needed to make it more creamy.

CAN YOU FREEZE CREAMY CHICKEN SPAGHETTI?

After cooking the creamy chicken spaghetti let it cool completely before placing it in an airtight container. Secure the lid and this dish will be fresh for up to 2-3 days in the fridge or 2-3 months in the freezer.

BAKING TIPS FOR WHITE WINE PARMESAN CHICKEN

1. For better results, pound the halved chicken breasts to make them even so they can fully be cooked through.
2. If you don’t want to use white wine in the sauce, simply add more cream or milk instead.
3. Instead of fresh tomatoes, I also like to use sundried tomatoes when making this recipe.

OTHER RECIPES YOU MIGHT ENJOY

• EASY CHICKEN LOMBARDY
• FRENCH ONION CHICKEN BAKE
• MELT IN YOUR MOUTH CHICKEN
• CRISPY CHEDDAR CHICKEN
• CHICKEN PICCATA WITH LEMON SAUCE
• CAJUN CHICKEN WITH BELL PEPPERS

White Wine Parmesan Chicken

One of my favorite and best chicken pasta recipes is the homemade Creamy Chicken Spaghetti I usually make this or similar chicken pasta recipe almost every week in our family.

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4

Ingredients

• 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

Instructions

• Wash and pat dry the chicken breasts. Cut each breast into half lengthwise.
• Prepare a small bowl with flour, salt, black pepper, garlic powder, and Italian seasoning. Coat each chicken breast in the mixture until evenly covered. 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.
• In the same skillet (first clean with a paper towel to remove the flour bits) melt butter and then add chopped onion, minced garlic.
• Next, add chopped scallions and tomatoes. Add 1 tablespoon flour to the pan and stir to combine.
• 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.
• Cook pasta as per package instructions in salty water.
• 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 it the chicken warm up before serving.
• Serve with more fresh scallions, shredded parmesan cheese on top.

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