Italian Creamy Chicken Pasta

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There’s just something incredibly satisfying about a big plate of pasta smothered in a rich, creamy sauce. It’s total comfort food, but also gives an unmistakable air of elegance. As a self-professed Italian food fanatic, I’m always looking for ways to bring that classic ristorante experience into my own kitchen. This creamy chicken pasta absolutely delivers on both the comforting decadence and rustic Italian flavors I crave.

The key is starting with juicy pan-seared chicken breasts drenched in a luscious parmesan cream sauce. We’re talking about fork-tender bites that just melt in your mouth. The sauce itself is a dream – velvety yet never too heavy, with layers of white wine, garlic, and aromatic herbs coming through in each savory spoonful. It’s honestly just as soul-satisfying as any iconic pasta dish you’d find in a cozy Italian restaurant’s kitchen.

And let me tell you, for as incredibly tasty as it is, this chicken pasta is almost embarrassingly easy to whip up at home. We’re talking 30 minutes from start to slurp-worthy finish. It’s the perfect choice for special occasions when you want to impress someone, but also ideal for busy weeknights when you need maximum flavor with minimal fuss. Let’s get into the delizioso details!

The Key Ingredients

• Boneless, Skinless Chicken Breasts: Pounded into thin cutlets for ultra-tender texture
• Dry White Wine: A crisp Pinot Grigio, Sauvignon Blanc or Chardonnay lends amazing depth of flavor
• Heavy Cream: Creates a luscious, velvety base for the parmesan sauce
• Grated Parmesan: Nutty, savory, with just the right amount of salty punch
• Aromatics: Onions, garlic, tomatoes and scallions build layers of irresistible Italian flavor

How It’s Done

1. Season chicken cutlets with Italian seasoning, garlic powder and flour. Sear in olive oil until golden brown and cooked through.
2. Make the sauce by cooking aromatics in butter until fragrant. Deglaze the pan with white wine.
3. Whisk in heavy cream, parmesan and seasonings until smooth and slightly thickened.
4. Toss freshly cooked pasta in the luxurious sauce until every strand is coated in velvety perfection.
5. Nestle seared chicken breasts back into the saucy pasta mixture and serve garnished with extra parmesan.

The Pro Tips

• Let the wine reduce for more concentrated flavor before adding cream
• Use a dry, high-quality drinking wine like you’d enjoy with the finished dish
• Gradually whisk in parmesan so it melts smoothly without clumping
• Cook pasta al dente so it can absorb the luscious sauce
• Add a pat of butter at the end for an extra glossy, gorgeous sauce

Italian Creamy Chicken Pasta

This creamy chicken pasta absolutely delivers on both the comforting decadence and rustic Italian flavors I crave.

4.20 from 5 votes

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Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 4

Ingredients

• 4 thin boneless skinless chicken breasts (or 2 thick breasts, halved horizontally)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/4 tsp black pepper
• 1 tsp garlic powder
• 2 tsp Italian seasoning
• 2 Tbsp olive oil
• 12 oz spaghetti or linguine
• 4 Tbsp butter
• 1 small yellow onion diced
• 4 garlic cloves minced
• 2 scallions chopped
• 2 small tomatoes diced
• 1 Tbsp all-purpose flour
• 1 cup heavy cream
• 1 cup dry white wine like Pinot Grigio
• 1/2 cup grated parmesan cheese plus more for serving
• 1 tsp Italian seasoning
• 1/2 tsp salt plus more to taste
• 1/4 tsp red pepper flakes optional
• Chopped parsley for garnish

Instructions

• Pound chicken breasts to 1/4-inch thickness if very thick. Season with salt, pepper, garlic powder and Italian seasoning. Dredge in flour until fully coated.
• In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add chicken and cook for 4-5 minutes per side until browned and cooked through. Remove and set aside.
• In same skillet, melt butter over medium heat. Add onions and cook for 2 minutes until translucent. Add garlic and cook 1 minute until fragrant.
• Add scallions, tomatoes and 1 Tbsp flour. Whisk until combined and flour is cooked off.
• Whisk in heavy cream, wine, 1/2 cup parmesan, Italian seasoning, 1/2 tsp salt and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.
• Meanwhile, cook pasta in salted water per package instructions until al dente. Drain, reserving 1/4 cup pasta water.
• Add cooked pasta to sauce and toss until fully coated, splashing in pasta water as needed to loosen sauce.
• Return chicken breasts to skillet and simmer for 5 minutes to warm through.
• Garnish with parsley and extra parmesan. Serve immediately.