Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce will remind you of your favorite dinner experience! Easy to make weeknight one pot pasta dish! With only 30 minutes of total work, this  dinner recipe is simple, fast and delicious! It almost sounds too easy to be as good as it is.
I love to have myself some flavorful and delicious chicken pasta. With creamy white wine parmesan sauce! I can use it to make a simple meal that is flavor packed in no time. I think there’s nothing better than having a restaurant quality pasta dish on the table within minutes! Especially when I’m treating my family and friends. They love a good creamy pasta dish any night of the week.

INGREDIENTS:
For cooking chicken:

• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 1/2 cup flour
• 1 teaspoon salt
• 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
• ¼ teaspoon black pepper
• 2 tablespoons olive oil

Pasta:

• 12 oz of spaghetti

White Wine Parmesan Sauce:

• ½ cup Parmesan cheese shredded
• 1 teaspoon Italian Seasoning
• 1/2 teaspoon salt more to taste
• 1 small yellow onion (or use 1/2 onion) chopped
• 4 garlic cloves minced
• 2 scallions chopped
• 4 tablespoons butter
• 1 cup heavy cream
• 1 cup white wine
• 2 small tomatoes diced
• 1 tablespoon flour
• ¼ teaspoon crushed red pepper flakes

INSTRUCTIONS:

1. Preparing Chicken Breasts: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 
2. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
3. Cooking Chicken breasts: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
4. Sauce: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. 
5. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
6. Cooking Pasta: according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
7. Final Assembly: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
8. Serve: chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

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