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