Italian Chicken Pasta

This creamy, Italian-inspired dish is a crowd-pleaser, featuring tender chicken cutlets, al dente spaghetti, and a rich sauce made with white wine, heavy cream, and Parmesan cheese. The recipe is versatile, allowing you to customize with different proteins, vegetables, and even pasta types to suit your preferences.

INGREDIENTS:

For the Chicken:

5 boneless skinless chicken breast cutlets

½ cup flour

1 teaspoon salt

¼ teaspoon pepper

1 teaspoon garlic powder

2 teaspoons Italian seasoning

2 tablespoons oil

For the Pasta:

12 ounces spaghetti noodles

For the Sauce:

4 tablespoons butter

1 onion chopped

4 teaspoons minced garlic

2 small tomatoes diced

1 tablespoon flour

1 cup white cooking wine

1 cup heavy whipping cream

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon red pepper flakes

DIRECTIONS:

Prepare the Pasta:

Cook the spaghetti according to package instructions. Drain and set aside.

Prepare the Chicken:

In a Ziploc bag, combine flour, salt, pepper, garlic powder, and Italian seasoning. Add chicken cutlets, seal, and shake to coat.

Heat oil in a large skillet over medium-high heat. Sauté chicken until browned and cooked through. Remove and set aside.

Make the Sauce:

In the same skillet, reduce heat to medium and melt the butter.

Sauté the chopped onion until softened.

Add minced garlic and diced tomatoes, cooking for about 30 seconds.

Sprinkle flour over the mixture, stirring well.

Pour in white cooking wine, simmering until the sauce thickens.

Stir in Italian seasoning, salt, and red pepper flakes.

Gradually whisk in heavy whipping cream and Parmesan cheese. Cook until sauce reaches desired consistency.

Combine and Serve:

Toss cooked spaghetti in the sauce until well coated.

Return chicken to the skillet, nestling it into the pasta and sauce.

Serve hot, garnished with extra Parmesan cheese if desired.