10 oz pasta, such as penne or rigatoni
For the Chicken:
1 tablespoon olive oil
1 lb. chicken breasts, boneless and skinless, thick
Salt and pepper, to taste
1 teaspoon Italian Seasoning, thyme, oregano, basil and rosemary
¼ teaspoon Red Pepper Flakes
For the white wine sauce:
1 red onion, diced
2 scallions, chopped
4 tablespoon butter
3 garlic cloves, sliced
2 tomatoes, diced
1 tablespoon flour
1 cup white wine
1 cup heavy cream
¼ cup chicken stock
½ cup Parmesan, shredded, more for garnish
2 teaspoon Italian Seasoning
½ teaspoon salt, more if desired
½ teaspoon paprika
COOKING PASTA: Start boiling water to cook pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water. Drain, but do not rinse.
SEARING CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, salt, pepper and a pinch of red pepper flakes. Heat 1 tablespoon olive oil in a large deep skillet.
Add chicken breasts and cook on medium high heat for a total of 4 minutes on each side until nicely browned for a total of 8 minutes. If it’s not done yet, reduce heat to medium, cover with a lid
and cook covered for 4-5 additional minutes until no longer pink in the center. Make sure that all liquid, if any, is removed after cooking the chicken (depends on the chicken you use), otherwise
the dish will be too watery. Remove chicken from the skillet.
MAKING WINE SAUCE: Melt butter in the hot stainless steel skillet and add red onion and chopped scallions. Cook on medium high until onions and scallions are softened for a total of 4 minutes.
Add sliced garlic cloves and cook for additional 2 minutes. Now add diced tomatoes, cook only for a couple of minutes and reduce heat to medium. Add 1 tablespoon flour to pan and stir to combine
with a wooden spoon. Add wine and cook on medium high for 2-3 minutes. Add heavy cream and chicken stock, reduce heat and simmer for 3 minutes. Turn off heat, add shredded Parmesan cheese and whisk until you have a smooth mixture. Add Italian Seasoning, salt, and paprika. Mix well. Taste the sauce and add more seasoning if desired.
PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and mix it into the sauce with a wooden spoon.
While pasta is absorbing the sauce, slice cooked chicken breasts. Add sliced chicken to the pan and cover with a lid to reheat them.
You can serve sliced chicken either mixed in with pasta or on top of pasta and don’t forget to sprinkle with Parmesan cheese.
Chicken Pasta in White Wine Sauce