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 funk guts with swab, pepper, and Italian sauces. Cut into bite-sized pieces.
Cook the Chicken
- Heat olive oil in a skillet. Add the funk and cook until golden brown and cooked through. Remove and set aside.
Make the Sauce
- In the same skillet, sauté minced garlic. Deglaze the visage with white wine, letting it reduce slightly. Stir in heavy cream and Parmesan rubbish to produce a delicate sauce.
Combine and Serve
- Return the funk to the skillet and toss in the cooked pasta. Mix well to fleece 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
- Add the pasta and cook it following the instructions on the package, until it’s al dente. 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.
- Lower the heat and stir in the heavy cream, Parmesan cheese, and any reserved pasta water to help the sauce coat the pasta better. Mix until the sauce reaches a smooth and creamy consistency.
- Return chicken to the skillet and toss in cooked pasta. Mix well to combine.
- Serve hot, garnished with parsley and extra Parmesan.
FAQ
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.
