White Wine Chicken Pasta

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This White Wine Chicken Pasta recipe is layered with flavors from the minced garlic and homemade seasoning, and the moist and succulent chicken is swimming in a creamy sauce.

White Wine Chicken Pasta

This is my go-to recipe whenever I’m in the mood for a restaurant-quality meal that’s fast, easy, and healthy that will fill me up. The flavors are lighter than most of my other dishes, but I love that because the crisp, refreshing flavor that the white wine adds is reminiscent of lemon juice.

I make my favorite homemade Italian seasoning with salt, pepper, red chili flakes, onion powder, Italian herbs, and Cajun seasoning.

I like to use chicken thighs for this recipe because they have more flavor than chicken breasts and are less expensive. I also love sun-dried tomatoes; they add great texture and this subtle bittersweet flavor that plays well with the other ingredients.

Let me show you how to make creamy chicken pasta with white wine sauce in 30 minutes which will have you licking your plate.

White Wine Chicken Pasta

Key Ingredients

Before you start whipping up this flavorful white wine chicken pasta, look at this list of ingredients to make sure you have everything you need for some delicious chicken pasta and homemade Italian seasoning.

Chicken Thighs

For this recipe, you’ll need boneless skinless chicken thighs, which taste 10 times better than chicken breasts. However, if you don’t like dark meat, use chicken breasts.

White Wine

You’ll need a bottle of Pinot Grigio. Using a low-sodium chicken broth will work if you do not drink alcohol.

Italian Seasoning

I love to use Savory Cajun seasoning because it’s low-sodium, but feel free to use your favorite. Cajun or Creole seasoning.

Heavy Cream

Heavy whipping cream will add creaminess to our white wine sauce.

Garlic

We need a lot of fresh garlic for our pasta dish.

Parmesan Cheese

Use quality parmesan cheese. I know your first thought may be to use grated parm but try grating your own from a wedge of Parmigiana Reggiano.

Pasta

I love to use Bucatini pasta for this recipe.

White Wine Chicken Pasta

How to make chicken pasta with white wine recipe?

The key to making creamy chicken pasta is all in the technique and making it easier than you think. Once you learn how to make a white wine sauce the correct way, you’ll be able to use it for a variety of dishes. 

Italian Seasoning Mix: To make the Italian seasoning combine Italian seasoning, black pepper, red chili flakes, onion and garlic powder, and Cajun seasoning. Set a couple of teaspoons for the sauce. Season, the chicken. 

White Wine Chicken Pasta: Add olive oil and butter over medium heat in a large skillet. Add chicken and cook until golden brown on each side, about 2-3 minutes. Let them cool, then chop the chicken into medium-sized pieces.

Next, cook the onion and shallots with the seasoning you set aside in the same skillet. Stir in garlic and sun-dried tomatoes, and cook until fragrant. Pick the skillet up and keep stirring if the garlic is browning too fast.

Add chicken and white wine once the wine begins to simmer (small bubbles). Add heavy cream and half of the Parmesan cheese, and cook until the white wine sauce is slightly thickened. Toss pasta in the sauce until it is coated evenly with sauce. Serve immediately and garnish with olive oil, chopped parsley, and more parmesan cheese.

white wine chicken in skillet

Pro Recipe Tips & Tricks

Here are a few things to keep in mind while you whip up this creamy chicken pasta.

  • Use a skillet or pot large enough to hold all the ingredients.
  • Feel free to swap the thighs for boneless skinless chicken breasts.
  • Make sure to use room-temperature chicken breast. The chicken will cook faster and better.
  • If you use chicken breasts, cover them with plastic wrap, then pound them out to help them cook faster and evenly.
  • If you don’t have a meat mallet, use a large skillet with a heavy bottom to pound the chicken breasts out.
  • Use 1 roma tomato instead of sun-dried tomatoes.
  • You can use Fettuccine, Linguine, Penne, Ziti, or Angel hair instead of Bucatini pasta.
  • Cook your pasta al dente or until it’s cooked but still firm. This will ensure that it doesn’t turn into mush when cooked in the sauce. 6 minutes should do.
  • Never add oil to your pasta water, only salt. Oil and water do not mix.
  • Whole foods have a great-tasting wine that’s inexpensive called Three Wishes.
  • Use chicken broth or lemon juice instead of white wine if you don’t consume alcohol.
  • Stir cooked pasta with 2-3 tablespoons to avoid sticking.
  • I am rather particular about the parmesan cheese I use, but you can use whatever type is available. It should be shredded, grated, or shaved for the recipe.
  • If you want your parmesan to melt and blend quickly, go for the grated variation–just know that it will have a slightly more grainy texture.
  • Fresh garlic cloves taste the best; don’t use chopped garlic from a jar.
  • Parmigiana Reggiano is the best parmesan cheese on the market.
  • Try using a Pecorino Romano or an Italian cheese blend instead of Parmesan.
White Wine Chicken Pasta
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overhead shot of white wine chicken in plate

FAQs

Here are the top questions readers have about making chicken pasta with white wine.

What wine goes with chicken pasta?

The best wine to pair with chicken pasta is a dry white wine like Chardonnay, Sauvignon Blanc, and Pinot Grigio.

What white wine is good for cooking chicken?

The Chef’s rule of thumb for cooking with wine is to use a white wine you enjoy drinking. If you enjoy drinking it, you will love the flavor it brings to your pasta. It doesn’t matter if it’s a White Wine Blend, Pino Grigio, Sauvignon Blanc, or Chardonnay.

Can I put wine in my pasta?

As a general guideline, use red wines for heartier pasta dishes with beef. In contrast, white wines work best for lighter pasta, including chicken or fish-based pasta dishes.

What does adding white wine do to pasta?

Adding white wine to pasta adds a bright, refreshing wine flavor similar to what lemon juice would do, and it adds flavor and moisture to the dish to help create a tasty sauce.

How to store leftover chicken pasta?

Chicken pasta is best eaten immediately, but it will remain fresh in an airtight container for 3 days in the fridge. 
 
Reheat pasta over medium heat in a skillet with ¼ cup of low-sodium chicken stock per serving until hot.

White Wine Chicken Pasta

More Pasta Recipes

If you love pasta as much as I do, then I know you’ll love these recipes too!

Latest Recipe Video:

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Before You Begin

Before starting, I use the steps to stay organized and move faster when I cook. 

Step 1: Bring a large pot of water to a boil. Get the ingredients for the chicken pasta on the counter.

Step 2: Be sure to measure everything before you begin.

Step 3: Follow this recipe and get ready to enjoy the best chicken pasta with the0 creamy white wine sauce you’ve ever had.

This creamy chicken white wine pasta recipe is a great way to add some variety to your weeknight dinner routine and impress your guests at the same time. I hope you’ll give it a try! Please leave me a comment below, letting me know how it turns out for you, and don’t forget to rate the recipe once you’ve tried it. Thanks for reading, friends!

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White Wine Chicken Pasta on plate

White Wine Chicken Pasta

Kenneth Temple
This White Wine Chicken Pasta recipe is layered with minced garlic, homemade seasoning, and moist chicken flavors.
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine American, Cajun, Creole, Italian, New Orleans
Servings 8 persons
Calories 301 kcal

Ingredients
  

Italian Seasoning Mix:

  • 1 tablespoon kosher salt
  • 2 teaspoons garlic powder
  • 2 teaspoons black pepper
  • 1 teaspoon red chili flakes
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning

White Wine Chicken Pasta:

  • 1 lb. boneless skinless chicken thighs
  • 2 tablespoons oil
  • 1 tablespoon unsalted butter
  • ½ medium onion chopped
  • 1 shallot chopped
  • 6 garlic cloves chopped fine
  • ¼ cup chopped sun-dried tomato in oil
  • ¾ cup white wine Pinot Grigio
  • ½ cup heavy cream
  • ¼ cup shredded Parmesan plus more for garnish
  • 1 lb. cooked Bucatini
  • 2 tablespoons chopped Italian parsley

Instructions
 

Italian Seasoning Mix:

  • In a small bowl, combine salt, garlic powder, black pepper, red chili flakes, onion powder, and Italian seasoning. Evenly season chicken thighs on both sides.

White Wine Chicken Pasta:

  • Add olive oil and butter over medium heat in a large skillet. Add chicken and cook until golden brown on each side, about 2-3 minutes. Let them cool, then chop the chicken into medium-sized pieces.
  • In the same skillet, add onion and shallots with 1 teaspoon of seasoning mix, and cook for 2 minutes. Add garlic and sun-dried tomatoes, and cook for 15 seconds until the garlic is fragrant. Add chicken and wine and cook for 2 minutes. Add cream and half of the Parmesan, and cook until the sauce thickens about 3-5 minutes.
  • Stir in pasta, coating evenly with sauce. Divide evenly among four plates and garnish with chopped parsley and remaining Parmesan.

Notes

Pro Recipe Tips & Tricks
Here are a few things to keep in mind while you whip up this creamy chicken pasta.
  • Use a skillet or pot large enough to hold all the ingredients.
  • Feel free to swap the thighs for boneless skinless chicken breasts.
  • Make sure to use room-temperature chicken breast. The chicken will cook faster and better.
  • If you use chicken breasts, cover them with plastic wrap, then pound them out to help them cook faster and evenly.
  • If you don’t have a meat mallet, use a large skillet with a heavy bottom to pound the chicken breasts out.
  • Use 1 roma tomato instead of sun-dried tomatoes.
  • You can use Fettuccine, Linguine, Penne, Ziti, or Angel hair instead of Bucatini pasta.
  • Cook your pasta al dente or until it’s cooked but still firm. This will ensure that it doesn’t turn into mush when cooked in the sauce. 6 minutes should do.
  • Never add oil to your pasta water, only salt. Oil and water do not mix.
  • Whole foods have a great-tasting wine that’s inexpensive called Three Wishes.
  • Use chicken broth or lemon juice instead of white wine if you don’t consume alcohol.
  • Stir cooked pasta with 2-3 tablespoons to avoid sticking.
  • I am rather particular about the parmesan cheese I use, but you can use whatever type is available. It should be shredded, grated, or shaved for the recipe.
  • If you want your parmesan to melt and blend quickly, go for the grated variation–just know that it will have a slightly more grainy texture.
  • Fresh garlic cloves taste the best; don’t use chopped garlic from a jar.
  • Parmigiana Reggiano is the best parmesan cheese on the market.
  • Try using a Pecorino Romano or an Italian cheese blend instead of Parmesan.
Storage:
Chicken pasta is best eaten immediately, but it will remain fresh in an airtight container for 3 days in the fridge. 
Reheat pasta over medium heat in a skillet with ¼ cup of low-sodium chicken stock per serving until hot.

Nutrition

Calories: 301kcalCarbohydrates: 23gProtein: 18gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 59mgSodium: 1009mgPotassium: 383mgFiber: 2gSugar: 2gVitamin A: 514IUVitamin C: 7mgCalcium: 75mgIron: 2mg
Keyword white wine chicken pasta, chicken white wine pasta, chicken pasta white wine,
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