Skip to main content

Italian Chicken Pasta in Creamy White Wine Parmesan Cheese Sauce

Ingredients

For cooking chicken:

  • 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
  • 1/2 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Pasta:

  • 12 oz of spaghetti

White Wine Parmesan Sauce:
  • 4 tablespoons butter
  • 1 small yellow onion (or use 1/2 onion) chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes


Instructions

  1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken. 
  2. In a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs, coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
  3. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot, place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
  4. SAUCE: Add butter, diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent, about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine. 
  5. Now add heavy cream, wine, Italian Seasoning, salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
  6. COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft, so I always cook it Al Dente. Drain, but do not rinse.
  7. FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt, if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
  8. SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese, if desired.

Recipes Source : Click Here
Labels:

Comments

Post a Comment

Popular posts from this blog

Farfalle Pasta with Spinach, Mushrooms, and Caramelized Onions

Ingredients Caramelized onions 1 tablespoon olive oil 3 yellow onions , large, sliced 1/4 teaspoon salt 1 tablespoon balsamic vinegar Creamy pasta sauce 1 tablespoon olive oil 10 oz mushrooms , sliced (I used button mushrooms) 6 oz spinach 1 cup half-and-half 1 cup Parmesan cheese , shredded 1/4 teaspoon salt Pasta 8 oz farfalle pasta Instructions How to caramelize onions: Heat 1 tablespoon olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula. The onions should start to brown, but without burning. Reduce heat to medium and continue cooking onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over onions. Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn. In total, you should have cooked onions for 30 minutes. Remove the skill...
Post a Comment
Read more

Lemon Butter Salmon

Ingredients For the Sauce: 1/4 cup lemon juice 4 tbsp. butter 1 tbsp. freshly chopped parsley 1 small garlic cloves minced For the Salmon: 3 salmon fillets, about 6 oz. each skin on or off 2 tbsp. avocado oil or olive oil 1 tsp. Old Bay Seasoning or to taste Instructions Sear the Salmon Season the salmon fillets with Old Bay Seasoning (or salt and pepper). Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.* Make the Sauce In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally. Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway,...
Post a Comment
Read more

Instant Pot Hawaiian Chicken Tacos

INGREDIENTS Instant Pot Hawaiian Chicken 1.25 lbs. boneless skinless chicken thighs 2 cups fresh pineapple, finely chopped 1 jalapeño, minced (remove ribs and seeds for less heat) half of a red onion, minced 3 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon cumin 1 teaspoon salt 1 tablespoon sriracha 1 tablespoon yellow mustard 1/4 cup water Jalapeño Ranch 1/2 cup mayonnaise 1/4 cup olive oil 1/4 cup water 1 tablespoon white vinegar 1 jalapeño (remove ribs and seeds for less heat) 1 clove garlic 1 teaspoon dried dill (or about 1/4 cup fresh) 1/4 cup fresh parsley 1/4 cup fresh chives (or sub 1/2 teaspoon onion powder) 1/2 teaspoon salt black pepper to taste Extras: Cabbage for the slaw Tortillas Any extra toppings you like INSTRUCTIONS Prep: Preheat the oven to 475 degrees (broil setting). Instant Pot: Place all chicken ingredients in the Instant Pot. Cook on high pressure for 10 minutes (20 if frozen). Release the pressure and shred chicken directly in pot. Broil: Transfer sh...
Post a Comment
Read more