Looking for a quick yet sophisticated dinner option? White Wine Chicken Pasta combines tender chicken, creamy sauce, and perfectly cooked pasta with the delicate flavor of white wine. This dish is perfect for cozy weeknights or impressing guests without spending hours in the kitchen. Pair it with a crisp salad or garlic bread, and you’ve got a meal that’s as delicious as it is easy to make.
How to Make White Wine Chicken Pasta
This recipe is a breeze to prepare. It starts with sautéed chicken, a creamy white wine sauce, and pasta cooked to perfection. Ready in under 30 minutes, it’s a great option for any occasion.
Step-by-Step Instructions
Cook the Pasta
- Boil your favorite pasta (linguine, spaghetti, or penne) in salted water until al dente. Drain and set aside.
Prepare the Chicken
- Season chicken breasts with salt, pepper, and Italian herbs. Cut into bite-sized pieces.
Cook the Chicken
- Heat olive oil in a skillet. Add the chicken and cook until golden brown and cooked through. Remove and set aside.
Make the Sauce
- In the same skillet, sauté minced garlic. Deglaze the pan with white wine, letting it reduce slightly. Stir in heavy cream and Parmesan cheese to create a creamy sauce.
Combine and Serve
- Return the chicken to the skillet and toss in the cooked pasta. Mix well to coat everything in the sauce. Garnish with fresh parsley and extra Parmesan before serving.
White Wine Chicken Pasta: An Elegant and Easy Weeknight Dinner
4
servings30
minutes40
minutesIngredients
250g (8 oz) pasta (linguine, spaghetti, or penne)
2 boneless, skinless chicken breasts
2 tbsp olive oil
2 cloves garlic, minced
1 cup white wine (dry)
1 cup heavy cream
1/2 cup grated Parmesan cheese
Salt, pepper, and Italian seasoning to taste
Fresh parsley for garnish
Directions
- Bring a pot of salted water to a boil and cook pasta according to package instructions. Drain and set aside.
- Season chicken with salt, pepper, and Italian seasoning. Cook in olive oil until golden and cooked through. Set aside.
- In the same skillet, sauté garlic until fragrant. Pour in white wine and let reduce by half.
- Add heavy cream and Parmesan cheese, stirring until the sauce thickens.
- Return chicken to the skillet and toss in cooked pasta. Mix well to combine.
- Serve hot, garnished with parsley and extra Parmesan.
FAQ Section
1. Can I make this dish without wine?
Yes, you can substitute the white wine with chicken broth for a non-alcoholic version without losing flavor.
2. What type of wine should I use?
Choose a dry white wine like Sauvignon Blanc or Pinot Grigio for the best flavor balance.
3. Can I use pre-cooked chicken?
Absolutely! Rotisserie chicken works great; just add it directly to the sauce.
4. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
