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Life has a way of spiraling into organized chaos—soccer practice, last-minute conference calls, that endless to-do list. Some nights, you just need a dinner that’s more than a thrown-together scramble. You want a hug on a plate without spending hours babysitting the stove. Picture this: you’re slicing tomatoes, garlic sizzling in olive oil, and suddenly your kitchen smells like a vintage trattoria rather than your second-story apartment. That’s the moment when this creamy Italian chicken pasta steps in, turning a hectic evening into a mini escape.
Why You’ll Love It
- Every forkful feels like a big, satisfying bite of cozy. The sauce is velvety and actually clings—no bland, slippery noodles here!
- This dish relies on pantry staples you probably have on hand: a little flour, plenty of garlic, cream, Parmesan, and a splash of wine or broth (so there’s no panic if you forgot something at the store).
- It’s all cooked in a single skillet, from searing the chicken to finishing the creamy sauce—fewer dishes = happier you.
- You don’t have to follow the rules. Toss in spinach, swap the chicken for shrimp or sausage, or add extra veggies. The recipe won’t judge!
Timing and Servings
Prep time: 10 minutes
Cook time: 20 minutes
Total time: about 30 minutes
Serves: 4 standard portions (or two hungry appetites with seconds—this is a no-judgment zone!)
Ingredients
- 5 boneless, skinless chicken cutlets (or two large breasts, sliced in half)
- ½ cup all-purpose flour
- 1 tsp salt, plus extra for seasoning
- ¼ tsp black pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning, divided
- 2 tbsp olive oil
- 12 oz spaghetti (or swap in linguine, fettuccine, or even penne if it’s what you’ve got)
- 4 tbsp unsalted butter
- 1 small onion, finely chopped
- 4 cloves garlic, minced
- 2 small ripe tomatoes, diced (or a can of drained diced tomatoes in the winter—no shame)
- 1 tbsp flour (for the sauce)
- 1 cup dry white wine (or chicken broth—just use what’s open in the fridge)
- 1 cup heavy cream (or half-and-half if that’s what you have, see FAQ below)
- ½ cup freshly grated Parmesan (I’ll be honest, pre-shredded works in a pinch—but fresh is best)
- ¼ tsp red pepper flakes (optional, but a little heat goes a long way!)
Directions
1. Get the pasta started. Fill a big pot with salted water and bring it to a roaring boil. Cook your spaghetti until it’s al dente—tender but with a tiny bite left. Drain it, toss with a touch of olive oil to keep it from sticking, and set aside. (Don’t forget to save about ½ cup of pasta water—just in case you need to loosen the sauce later.)
2. Coat the chicken. Combine the flour, salt, pepper, garlic powder, and 1 teaspoon of the Italian seasoning in a zip-top bag (or a big bowl if you don’t want to waste a bag). Add the chicken cutlets, seal, and shake until they’ve all gotten a nice even coating. (This is my favorite part—somehow it always feels extra satisfying.)
3. Sear the chicken. Heat olive oil in a large skillet over medium-high. Once it’s shimmering, carefully lay the chicken cutlets in (don’t crowd them; work in batches if you need). Sear 3–4 minutes per side until they’re golden brown and cooked through. Transfer to a warm plate and loosely tent with foil. (Try not to sneak a bite, but I won’t tell if you do.)
4. Build your flavorful base. Reduce heat to medium. In that same skillet (leave the browned bits—they’re gold!), melt the butter, then add the finely chopped onion. Cook, stirring, until soft and translucent, about 3 minutes. Stir in the garlic and tomatoes, and let them hang out for 30 seconds—just enough for everything to get fragrant and happy.
5. Thicken and deglaze. Sprinkle 1 tablespoon of flour into the skillet and stir to coat the veggies—it’ll help thicken the sauce later. Pour in the white wine or broth, scraping up any browned bits from the bottom. Let it bubble for about 2–3 minutes so the flavors can get cozy and the sauce reduces a bit.
6. Make it creamy and dreamy. Add the remaining Italian seasoning, a pinch more salt, the red pepper flakes if you’re feeling bold, and whisk in the heavy cream. Reduce the heat to low and slowly add the Parmesan, stirring until the sauce is glossy and smooth. Taste and adjust the seasoning if it needs it. (If the sauce gets too thick, splash in a bit of the reserved pasta water.)
7. Bring it all together. Add the drained pasta to the skillet and use tongs to toss everything so each strand gets coated in that silky sauce. Nestle the seared chicken pieces right on top and warm everything for a minute or two. (It’s a one-skillet operation, start to finish!)
8. Plate, garnish, and savor. Dish it out into big bowls or onto a family-style platter. Top with a little extra Parmesan, maybe some torn basil leaves, and a crack of fresh pepper. Bring the whole skillet to the table if you’re feeling rustic. (We often do—less to clean!)
Variations
- Packed with Veggies: Toss in sliced mushrooms, bell peppers, or even spinach when you add the tomatoes for a little veggie boost. It makes the dish feel a bit lighter and adds color.
- Switch the Protein: Not in a chicken mood? Swap in shrimp—just sear them quickly and add at the end. Or sausage works too, especially if you like things heartier.
- Spicy Lovers: Amp up the red pepper flakes, or try a pinch of cayenne for a real kick. (Full disclosure—my youngest complains every time I do this. Proceed at your own risk!)
- Herb Overload: Add a few fresh thyme or rosemary sprigs while you sauté the onions, then fish them out before serving for an extra burst of fresh flavor.
- Make it Gluten-Free: You can use gluten-free flour for coating and your favorite GF pasta. No one will notice the difference except you!
Storage & Reheating Tips
If you’re lucky enough to have leftovers, this pasta keeps beautifully. Pop it in an airtight container and store in the fridge for up to three days. When it’s time for round two, gently reheat in a skillet over medium-low, adding a splash of broth or cream if the sauce looks a little tight. (This stove method is way better than the microwave, but if you’re in a pinch, a damp paper towel over the bowl really helps.)
Craving even more convenience? Skip freezing the pasta itself—just freeze the leftover sauce and chicken for up to a month in a freezer-safe container. When the craving strikes, thaw overnight in the fridge, reheat on the stove, and pour over freshly cooked noodles for that “just made” taste.
FAQs
Can I use half-and-half instead of heavy cream?
You bet—your sauce will be a smidge less rich, but still totally creamy and craveable.
What if I don’t have white wine?
No worries at all. Low-sodium chicken broth (or even just water plus a little extra Italian seasoning) will work just fine. The flavor is still delicious.
How do I keep the pasta from clumping together?
Toss it with a drizzle of olive oil right after draining, and don’t forget to reserve a little pasta water to help loosen things up if needed.
Can I freeze this dish?
Yes, but for best texture, only freeze the chicken and sauce. Cook the pasta fresh when you’re ready to eat—it’s way less mushy that way.
How do I make it gluten-free?
Just swap in gluten-free flour for dredging and use your favorite gluten-free spaghetti (I’m partial to brown rice pasta in this!).
Conclusion
And just like that—dinner is on the table, looking and smelling like something straight out of a cozy Italian kitchen. This creamy chicken pasta’s the kind of dish that feels special enough for a relaxed Sunday, but simple enough for a crazy Thursday. Pair it with buttery garlic bread or a crisp green salad, pour yourself a glass of wine (or not—you do you), and let yourself exhale.
If you give this one a try, let me know how it turns out—leave a comment or shoot me a note! Did you add extra veggies? Swap out the chicken? (Tell me everything. I love seeing those cozy kitchen wins.) Because honestly, at the end of a wild day, we all deserve to sit down to a bowl of pure comfort. Buon appetito, my friend!
Italian Chicken Pasta
Ingredients
- 5 boneless, skinless chicken breast cutlets
- 1/2 cup flour
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp garlic powder
- 2 tsp Italian seasoning for chicken
- 2 tbsp oil
- 12 oz spaghetti noodles
- 4 tbsp butter
- 1 onion chopped
- 4 tsp minced garlic
- 2 small tomatoes diced
- 1 tbsp flour for thickening sauce
- 1 cup white cooking wine
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning for sauce
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
Instructions
- Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- In a Ziploc bag, combine flour, salt, pepper, garlic powder, and Italian seasoning. Add the chicken cutlets, seal the bag, and shake to coat each piece evenly. Heat oil in a large skillet over medium-high heat. Add the coated chicken cutlets and cook until they are browned on both sides and cooked through. Remove from the skillet and set aside.
- In the same skillet, reduce heat to medium and melt the butter. Add the chopped onion and sauté until softened. Add minced garlic and diced tomatoes, cooking for about 30 seconds until fragrant. Sprinkle the flour over the mixture and stir well to coat. Pour in the white cooking wine and simmer for a few minutes until the sauce begins to thicken. Stir in Italian seasoning, salt, and red pepper flakes. Gradually whisk in the heavy whipping cream and Parmesan cheese, cooking until the sauce reaches your desired thickness.
- Add the cooked spaghetti to the skillet, tossing to coat in the creamy tomato sauce. Nestle the chicken cutlets back into the skillet among the pasta and sauce. Serve hot, garnished with extra Parmesan cheese if desired.