Italian Creamy Chicken Pasta

It’s the perfect choice for special occasions when you want to impress someone, but also ideal for busy weeknights when you need maximum flavor with minimal fuss. Let’s get into the delizioso details!


4 thin boneless skinless chicken breasts (or 2 thick breasts, halved horizontally)
1/2 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
2 tsp Italian seasoning
2 Tbsp olive oil
12 oz spaghetti or linguine
4 Tbsp butter
1 small yellow onion diced
4 garlic cloves minced
2 scallions chopped
2 small tomatoes diced
1 Tbsp all-purpose flour
1 cup heavy cream
1 cup dry white wine like Pinot Grigio
1/2 cup grated parmesan cheese plus more for serving
1 tsp Italian seasoning
1/2 tsp salt plus more to taste
1/4 tsp red pepper flakes optional
Chopped parsley for garnish


Pound chicken breasts to 1/4-inch thickness if very thick. Season with salt, pepper, garlic powder and Italian seasoning. Dredge in flour until fully coated.

In a large skillet, heat 2 Tbsp olive oil over medium-high heat. Add chicken and cook for 4-5 minutes per side until browned and cooked through. Remove and set aside.

In same skillet, melt butter over medium heat. Add onions and cook for 2 minutes until translucent. Add garlic and cook 1 minute until fragrant.

Add scallions, tomatoes and 1 Tbsp flour. Whisk until combined and flour is cooked off.

Whisk in heavy cream, wine, 1/2 cup parmesan, Italian seasoning, 1/2 tsp salt and red pepper flakes. Simmer for 2-3 minutes until slightly thickened.

Meanwhile, cook pasta in salted water per package instructions until al dente. Drain, reserving 1/4 cup pasta water.
Add cooked pasta to sauce and toss until fully coated, splashing in pasta water as needed to loosen sauce.
Return chicken breasts to skillet and simmer for 5 minutes to warm through.
Garnish with parsley and extra parmesan. Serve immediately.