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Italian Chicken Pasta in Creamy White Wine Parmesan Sauce

Creamy Chicken Pasta In White Wine Sauce

Julia | The Yummy Bowl
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…
5 from 10 votes
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Italian
Servings 4 portions
Calories 686 kcal


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


  • 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.


  • 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. 



Calories: 686kcal
Keyword creamy chicken spaghetti, italian creamy chicken pasta with white wine sauce, white wine pasta sauce
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