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Creamy Chicken Pasta In White Wine Sauce is the perfect scrumptious meal you've been looking 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…
This recipe has been updated 21st of Feb 2021.
This creamy chicken pasta is made with gluten-free pasta that I love to make once in a while, but for a lighter meal, use chicken and cream sauce as a base and then swap the pasta for rice or just steamed or roasted veggies instead.
We love to serve our pasta dishes with lighter low carb sides like air fryer cauliflower, Mediterranean cucumber salad or zucchini parmesan chips.
Jump To
- Love Creamy Chicken Recipes? Try These Next!
- Instructions
- How To Make Quick Oven Roasted Tomatoes
- Tips for making the best Creamy Chicken Pasta
- Can you freeze this chicken pasta?
- Serving Suggestions
- More Chicken Recipes
- Thinking About Dessert? Try These Next!
- Recipe
- Comments
Love Creamy Chicken Recipes? Try These Next!
- Baked Creamy Chicken Taquitos
- Creamy Tuscan Chicken
- Creamy Chicken Cheddar Cheese Sauce
- Chicken Zucchini Casserole
Instructions
Making this Creamy Chicken Pasta In White Wine Sauce will require more steps than your usual one-pot pasta recipe but it is totally worth it in the end. So yummy!
Chicken. 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, and Italian seasoning.
If you have smoked or simple ground paprika spice add it to the mix, it really adds a lot to the chicken.
Dip each chicken breast into the mixture on both sides. Set aside.
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.
Oven-roasted tomatoes. Meanwhile, prepare the tomatoes for garnish (or do this as your last step):
How To Make Quick Oven Roasted Tomatoes
In a smaller mixing bowl, mix cherry (or plum), 1 tablespoon of olive oil, ¼ teaspoon black ground pepper, pinch of salt, ½ teaspoon of garlic powder. Place them on tobaking sheetlined 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.
Pasta sauce. 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.
Tips for making the best Creamy Chicken Pasta
- Swap the cherry tomatoes for sun-dried tomatoes to add more depth and smoky flavor.
- 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.
- Want a shortcut? Instead of this creamy sauce, try my Gluten Free Cream Of Chicken Soup as a substitute. Feel free to add additional spices to elevate the flavor a bit.
Can you freeze this chicken pasta?
When the dish is ready, let it cool completely and then place it into an airtight container in your fridge for up to 3 days and in the freezer for up to 2-3months.
Serving Suggestions
What to eat with chicken pasta? We love to serve this dish with lighter side dishes such as:
- Greek salad or healthy cucumber salad
- glazed carrots
- pickled asparagus
- air fryer cauliflower
- air fryer potatoes
- roasted asparagus
- Air fryer roasted Brussels sprouts
More Chicken Recipes
- Creamy Chicken Noodle Soup
- Crispy Chicken Parmesan Recipe
- Thai Red Curry Chicken Noodles
- Chicken Thighs With Chanterelle Mushroom Sauce
- Creamy Chicken With Spinach, Bacon And Sundried Tomatoes
Thinking About Dessert? Try These Next!
- Almond Cake
- Peach Cobbler With Canned Peaches
- How To Make A Strawberry Mousse
- Red Currant Crumble Bars (Gluten Free)
Thank you,
Julia
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Recipe
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 18 votes
Print Pin
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Italian
Servings 4 portions
Calories 686 kcal
INGREDIENTS
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
INSTRUCTIONS
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.
NOTES
- 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.
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NUTRITION
Calories: 686kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!
Recipe adapted from What’s In The Pan
Note:Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be foundhere.
