This creamy chicken pasta dish is rich, comforting, and perfect for a hearty dinner. The tender seared chicken pairs beautifully with a silky Parmesan sauce and perfectly cooked pasta.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts (halved horizontally and patted dry)
- 1/2 cup flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons olive oil
- 12 oz spaghetti
- 2 tablespoons butter
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1/2 cup chopped scallions
- 1/2 cup diced tomatoes
- 1 tablespoon flour
- 1 cup cooking cream
- 1/2 cup white grape juice
- 1/2 teaspoon red pepper flakes
- 1/2 cup shredded Parmesan cheese
Instructions
- Wash and pat dry the chicken breasts. Slice each breast in half lengthwise to create thinner cutlets.
- In a bowl, mix flour, salt, black pepper, garlic powder, and Italian seasoning. Coat each chicken piece thoroughly in this mixture.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 4 minutes per side or until golden brown. Remove and set aside.
- Wipe the skillet clean, then melt the butter. Add chopped onion and sauté until translucent. Add minced garlic and stir for 1 minute.
- Add chopped scallions and tomatoes. Sprinkle in 1 tablespoon flour and stir until incorporated.
- Pour in the cooking cream and white grape juice. Add Italian seasoning, red pepper flakes, and a pinch of salt. Bring to a gentle boil, then reduce to a simmer. Add Parmesan cheese and whisk until the sauce is smooth.
- Cook the spaghetti in salted boiling water according to package instructions. Drain.
- Add the cooked pasta to the skillet with the sauce. Stir gently to combine and coat evenly. Return the chicken to the skillet, cover, and warm through for a few minutes.
- Serve warm, garnished with additional Parmesan and scallions.
Serving Suggestions
Pair with garlic bread or a fresh green salad for a complete meal. A drizzle of extra cream or a sprinkle of extra Parmesan can enhance the richness right before serving.
Garlic Parmesan Chicken with Pasta
4
servings15
minutes25
minutesIngredients
4 boneless skinless chicken breasts (halved horizontally and dried)
½ cup all-purpose flour
¼ teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons olive oil
12 oz spaghetti
2 tablespoons butter
½ onion, finely chopped
1 cup cherry tomatoes, halved
1 tablespoon flour (for thickening)
1 cup heavy cream
½ cup chicken broth or grape juice (as white wine substitute)
½ teaspoon crushed red pepper flakes (optional)
½ cup shredded Parmesan cheese
Directions
- Prepare the Chicken
Slice the chicken breasts in half lengthwise. In a shallow bowl, mix flour, salt, pepper, garlic powder, and Italian seasoning. Dredge each chicken piece to coat evenly. - Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Cook the chicken 4 minutes per side or until golden brown. Remove and set aside. - Make the Sauce
Wipe the skillet clean. Melt butter and sauté chopped onions and garlic until fragrant. Add scallions and tomatoes. Stir in 1 tbsp flour and mix to combine. - Add Liquids
Pour in cream and broth (or grape juice). Add Italian seasoning and red pepper flakes if using. Simmer gently. Stir in Parmesan cheese until sauce thickens. - Cook the Pasta
While the sauce simmers, boil the spaghetti in salted water until al dente. Drain and add to the skillet. Mix to coat in the sauce. - Combine
Return chicken to the pan. Cover and let everything warm through for 3–5 minutes. - Serve
Plate pasta and top with chicken. Garnish with more Parmesan and scallions.
FAQs
Can I use a different pasta?
Yes, any short or long pasta will work, but spaghetti or linguine holds the sauce especially well.
Can I prepare this in advance?
You can make the sauce and sear the chicken ahead of time. Reheat gently and cook the pasta fresh before serving.
What can I use instead of white wine?
This recipe uses white grape juice to keep it appropriate for all diets while maintaining the sweetness and depth white wine would add.
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