Creamy Chicken Pasta In White Wine Sauce
Creamy Chicken Pasta In White Wine 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…
INGREDIENTS
For Pasta
- 8 oz of spaghetti or pasta (cooked and lightly salted), gluten-free if desired
- 4 cups spinach
- 2-3 tablespoon vegetable oil, for cooking (I use grapeseed)
For Chicken
- 1 ½ large pcs of chicken breasts (or 2 small breasts), halved horizontally and towel dried
- 3 teaspoon paprika powder, optional but does give a lot of flavor
- 2 teaspoon Italian seasoning
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 tablespoon cup flour, gluten-free
White Wine Parmesan Sauce
- 4 tablespoon butter
- 2 small tomatoes
- 1 medium onion, finely chopped
- 4 cloves garlic , minced or finely chopped
- 1 handful of green onions, or chives, scallions
- 2 tablespoon flour, gluten-free
- 1 ½ cup heavy cream
- ½ cup white wine
- ½ cup Parmesan cheese , shredded
- 1 teaspoon Italian Seasoning
- ½ teaspoon salt, or more to taste
- ½ teaspoon crushed red pepper flakes
Roasted Tomatoes for Garnish
- 10-12 pcs Cherry tomatoes
- 2 tablespoon olive oil
- ½ teaspoon pepper
- ½ teaspoon salt
- ½ teaspoon garlic or onion powder
INSTRUCTIONS
- 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 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.
- 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.
NOTES
- Swap the cherry tomatoes for sun-dried tomatoes to add depth and a little bit of smokiness to the dish.
- 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.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 686kcal
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