Italian Chicken Pasta


For the pasta

5 Boneless skinless chicken breast cutlets

12 oz. Spaghetti noodles

½ cup. Flour

1 tsp. Salt

¼ tsp. Pepper

1 tsp. Garlic powder

2 tsp. Italian seasoning

2 Tbsp. oil

For the sauce:

4 Tbsp. Butter

1 Onion Chopped

4 tsp. Minced garlic

2 Small tomatoes diced

1 Tbsp. Flour

1 cup. White wine

1 C. Heavy whipping cream

½ C. Parmesan cheese grated

1 tsp. Italian seasoning

½ tsp. Salt

¼ tsp. Red pepper flakes


Step 1:

Cook the spaghetti according to package instructions then set it aside.

Step 2:

Add the remaining ingredients for pasta, minus the chicken, to a Ziploc bag, zip the bag and shake well to combine the ingredients.

Step 3:

Add the chicken to the Ziploc back and shake so that it is coated in the flour mix.

Step 4:

Heat oil in a large skillet over medium-high heat. Add the coated chicken to the heated oil. Cook until browned on each side and cooked through. Then remove and set aside.


Step 5:

Melt butter in the same skillet used for the chicken, with the heat on medium. Add the onions and saute until softened,

Step 6:

Add the tomatoes and garlic to the skillet, saute for 30 seconds, then sprinkle flour and stir to combine.

Step 7:

Pour the white wine into the skillet and saute for about 3 minutes. Then stir in the red pepper flakes and Italian seasoning.

Step 8:

Whisk in the heavy whipping cream and parmesan cheese and saute until the sauce thickens.

Step 9:

Stir the cooked spaghetti into the sauce, allowing for the sauce to coat the spaghetti properly. Add the chicken back into the skillet then serve

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