Description
A comforting and flavorful Italian chicken pasta dish featuring tender spaghetti in a creamy white wine Parmesan sauce, topped with succulent chicken and red pepper flakes.
Ingredients
Scale
- 2 Chicken Breasts
- 1/2 cup Flour
- Salt & Pepper to taste
- 2 cloves Garlic, minced
- 1 tsp Italian Seasoning
- 2 tbsp Olive Oil
- 8 oz Spaghetti
- 2 tbsp Butter
- 1 Onion, chopped
- 2 Scallions, chopped
- 1 cup Tomatoes, diced
- 1 cup Heavy Cream
- 1/2 cup White Wine
- 1/2 cup Parmesan Cheese, grated
- 1/2 tsp Red Pepper Flakes
Instructions
- Cook the Spaghetti: Begin by boiling a large pot of salted water. Cook the spaghetti according to package instructions until al dente, usually around 8-10 minutes. Reserve about a cup of pasta water before draining.
- Season the Chicken: Pat the chicken breasts dry and season generously with salt, pepper, minced garlic, and Italian seasoning for a flavor-packed punch.
- Dredge in Flour: Lightly coat the seasoned chicken in flour, shaking off any excess. This creates a crispy exterior.
- Heat the Skillet: In a skillet, combine olive oil and butter over medium heat until the butter melts and begins to foam.
- Cook the Chicken: Add the chicken breasts to the skillet. Fry until golden brown and cooked through, approximately 6-7 minutes per side. Once done, remove the chicken and set it aside.
- Sauté the Aromatics: In that same skillet, add chopped onion and scallions. Sauté until translucent.
- Add Tomatoes: Stir in the diced tomatoes and continue to cook until they soften.
- Deglaze with White Wine: Pour in the white wine, scraping the skillet to release any flavorful bits. Let the wine simmer and reduce by half.
- Create the Creamy Sauce: Lower the heat and stir in heavy cream and grated Parmesan cheese until smooth.
- Combine with Spaghetti: Add the drained spaghetti to the creamy sauce, tossing gently to ensure the noodles are coated. Add reserved pasta water if needed.
- Serve with Chicken: Slice the cooked chicken breasts and layer them on top of the pasta. Finish with a sprinkle of red pepper flakes.
Notes
Make-ahead tip: Prepare the sauce in advance and store it in the refrigerator. Reheat and combine with freshly cooked spaghetti when ready to serve.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 6g
- Sodium: 800mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 100mg