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…
This recipe has been updated 21st of Feb 2021.
This creamy chicken pasta is made with gluten-free pasta that I love to make once in a while, but for a lighter meal, you can also swap it to rice or just steamed or roasted veggies instead.
If you'll love how easy this recipe is you should try these popular recipes next like Creamy Cheddar Chicken and Creamy Chicken With Spinach, Bacon And Sundried Tomatoes.
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Instructions
Making this Creamy Chicken Pasta In White Wine Sauce will require more steps than your usual one-pot pasta recipe but it is totally worth it in the end. So yummy!
- Chicken. 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, and Italian seasoning (if you have smoked or simple ground paprika spice add it to the mix, it really adds a lot to the chicken). Dip each chicken breast into the mixture on both sides. 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.
- Oven-roasted tomatoes. Meanwhile prepare the tomatoes for garnish (or do this as your last step):
OVEN-ROASTED TOMATOES
In a smaller mixing bowl, mix cherry (or plum), 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.
- Pasta sauce. 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.
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- Serve with oven-roasted tomatoes, sliced fresh green onions, and shredded parmesan cheese on top.
Tips making the best Creamy Chicken Pasta
- Swap the cherry tomatoes for sun-dried tomatoes to add more depth and smoky flavor.
- 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.
- Want a shortcut? Instead of this creamy sauce, try my Gluten Free Cream Of Chicken Soup as a substitute. Feel free to add additional spices to elevate the flavor a bit.
Can you freeze this chicken pasta?
When the dish is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3 months.
More Chicken Recipes
- Creamy Chicken Noodle Soup
- Crispy Chicken Parmesan Recipe
- Thai Red Curry Chicken Noodles
- Chicken Thighs With Chanterelle Mushroom Sauce
- Creamy Chicken With Spinach, Bacon And Sundried Tomatoes
I hope you'll enjoy this recipe, please leave a rating on this recipe below and leave a comment, take a photo of your food and tag me on Instagram @theyummy_bowl. I love seeing your creations!
Thank you,
Julia
Recipe adapted from What’s In The Pan
Creamy Chicken Pasta In White Wine Sauce
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.
Made this chicken last night and my son said it is the best chicken pasta he had ever tried. And he hates pasta, haha!
Im so glad to hear Mari, we have a new chicken pasta raving fan now 🙂
This chicken pasta is amazing. Just the right flavors brought together. Delicious!
Thank you Amie, so glad to hear this!
Our family’s favorite dinner recipe, have made this multiple times already! Thank you!
Thank you so much! Glad you liked it
The best chicken pasta!!! Thank you!
Made it tonight and it was awesome. Seasoning was point on. Restaurant quality meal you can make at home. I just made a whole batch of tomatoes instead of 12 and added parm cheese.
Hi Audrey, thank you for such a kind comment! I'm glad you loved adding more tomatoes and cheese, the more the merrier! Thank you!
Made it last night my daughter eat twice well so did I. Delicious
Thank you so much Lisa! I am adding more chicken pasta recipes on this website, be on the lookout!
The best pasta recipe I've ever made, thank you!
thank you so much Tonya! Appreciate you leaving a comment, thank you!!!