Pasta Nom with White Wine Garlic Sauce and Chicken
Indulge in the comforting flavors of Pasta Nom with White Wine Garlic Sauce and Chicken—a truly irresistible dish perfect for weeknight dinners or special occasions. This recipe combines tender, golden-seared chicken breast with al dente spaghetti swirled in a luscious white wine and garlic-infused sauce. Enhanced with creamy heavy cream, rich Parmesan cheese, and a hint of paprika for depth, this pasta dish brings restaurant-quality elegance to your table in just 45 minutes. The vibrant garnish of fresh parsley and optional crushed red pepper flakes adds the perfect finishing touch to this savory masterpiece. Ideal for pasta lovers and easy enough to whip up any night, this meal is a guaranteed crowd-pleaser that pairs beautifully with a crisp glass of white wine.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons olive oil
- 5 pieces garlic cloves, minced
- 1 cup white wine (dry, such as Sauvignon Blanc)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter
- 0.5 cup Parmesan cheese, grated
- 12 ounces spaghetti or linguine
- 2 tablespoons fresh parsley, chopped
- 0.25 teaspoon crushed red pepper flakes (optional)
Instructions
Season the chicken breasts with salt, black pepper, and paprika on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet, rest for 5 minutes, then slice into thin strips.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the white wine and bring to a simmer, allowing it to reduce by half, approximately 3-4 minutes.
Add the chicken broth and simmer for another 2-3 minutes. Stir in the heavy cream and butter, allowing the butter to melt and the sauce to come together.
Gradually add the grated Parmesan cheese, stirring constantly, until the cheese has melted and the sauce is smooth. Season with additional salt and black pepper to taste. Add crushed red pepper flakes if desired.
Toss the cooked pasta in the skillet with the sauce, adding reserved pasta water a little at a time to reach your desired consistency.
Top the pasta with the sliced chicken, sprinkle with fresh parsley, and serve immediately. Optionally, garnish with additional Parmesan cheese.
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.0 g | 154% | |
| Saturated Fat | 54.4 g | 272% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 3918 mg | 170% | |
| Total Carbohydrate | 119.2 g | 43% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 5.0 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 1596 mg | 34% | |
*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.
