Chicken and Pasta in White Wine Garlic Sauce
Indulge in the comforting flavors of Chicken and Pasta in White Wine Garlic Sauce, a one-pan masterpiece that combines tender chicken, perfectly al dente pasta, and a luscious, creamy sauce crafted with dry white wine, garlic, and Parmesan. This elegant yet approachable dish is elevated by the brightness of fresh lemon juice and a sprinkle of fresh parsley, making it a perfect choice for date nights or family dinners alike. With just 45 minutes from start to finish, this recipe is quick enough for weeknights but rich enough to feel truly special. Pair it with a crisp green salad and a glass of dry white wine for a restaurant-quality meal in the comfort of your home. Whether you're a seasoned cook or a kitchen novice, this creamy chicken pasta dish will become a go-to favorite!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 4 cloves Garlic cloves, minced
- 1 cup Dry white wine
- 1 cup Chicken broth
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley, chopped
- 12 ounces Dried spaghetti or linguine
- 1 tablespoon Fresh lemon juice
Instructions
Season both sides of the chicken breasts with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and garlic powder.
In a large skillet, heat olive oil over medium heat. Add the chicken and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside, keeping it warm.
In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, stirring constantly to prevent burning.
Deglaze the skillet by pouring in the white wine. Scrape up any browned bits from the bottom of the pan using a wooden spoon. Simmer for 3-4 minutes until the wine reduces by half.
Add the chicken broth and bring the mixture to a gentle simmer. Cook for 2-3 minutes.
Lower the heat and stir in the heavy cream and grated Parmesan cheese. Stir continuously until the cheese is melted and the sauce is creamy. Add the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper, then stir in the fresh lemon juice. Keep the sauce warm on low heat.
Meanwhile, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of the pasta cooking water before draining.
Slice the cooked chicken into thin strips and add it back to the skillet with the sauce.
Toss the cooked pasta into the skillet with the sauce and chicken. If the sauce is too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Garnish with chopped parsley and serve hot. Optionally, sprinkle additional Parmesan on top before serving.
Nutrition Facts
Calories |
3500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.8 g | 207% | |
| Saturated Fat | 78.9 g | 394% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 638 mg | 213% | |
| Sodium | 3976 mg | 173% | |
| Total Carbohydrate | 271.3 g | 99% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 12.5 g | ||
| Protein | 173.6 g | 347% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 643 mg | 49% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
