Ingredients
For Cooking Chicken:
- 4 thin boneless skinless chicken breasts (or 2 thick ones, halved horizontally and paper towel dried)
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
Pasta:
- 12 oz spaghetti
White Wine Parmesan Sauce:
- 4 tablespoons butter
- 1 small yellow onion (or ½ onion), chopped
- 4 garlic cloves, minced
- 2 small tomatoes, diced
- 1 tablespoon flour
- 1 cup heavy cream
- 1 cup white wine
- ½ cup Parmesan cheese, shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (more to taste)
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare chicken breasts: Slice chicken breasts horizontally if using thick ones to create thin pieces, then pat dry with paper towels. In a large bowl, mix flour, salt, black pepper, garlic powder, and Italian seasoning. Coat each chicken breast thoroughly in this flour mixture, pressing gently to ensure it sticks.
- Cook chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the coated chicken breasts and cook for 4 to 5 minutes per side until golden brown and cooked through, turning only once. This should take about 8 to 10 minutes total. Remove chicken from the skillet and set aside.
- Make sauce: In the same pan, add butter, chopped onion, and minced garlic. Cook on medium-high heat until onions turn translucent, about 2 minutes. Add diced tomatoes and 1 tablespoon flour, whisking to combine well. Pour in heavy cream and white wine, then add Italian seasoning, salt, and crushed red pepper flakes. Bring to a gentle simmer and then stir in ½ cup Parmesan cheese until smooth and creamy.
- Cook pasta: Prepare spaghetti according to package instructions in salted water, cooking it al dente (firm to the bite). Drain the pasta well but do not rinse it, retaining its natural starch to help the sauce adhere.
- Assembly: Add the cooked pasta to the skillet with the sauce and gently toss to combine over low heat for 2 to 4 minutes. Adjust salt to taste. Return the cooked chicken breasts to the skillet on top of the pasta and allow everything to warm together for 5 more minutes. Serve chicken on or beside the pasta, garnishing with extra Parmesan cheese if desired.
Notes
- For best flavor, use dry white wine like Sauvignon Blanc or Pinot Grigio.
- Do not rinse the pasta after cooking to help the sauce cling better.
- Adjust crushed red pepper flakes according to your spice preference.
- Use freshly grated Parmesan for the best melting and flavor.
- Chicken can be substituted with turkey breasts if preferred.
- Optional garnish: fresh chopped parsley or basil for added freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
