Italian Chicken Pasta

Ingredients:

For Cooking Chicken:

• 4 thin boneless skinless chicken breasts (or 2 thick ones, halved horizontally and paper towel dried)
• ½ cup flour
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons olive oil

Pasta:

• 12 oz of spaghetti

White Wine Parmesan Sauce:

• 4 tablespoons butter
• 1 small yellow onion (or use ½ onion), chopped
• 4 garlic cloves, minced
• 2 scallions, chopped
• 2 small tomatoes, diced
• 1 tablespoon flour
• 1 cup heavy cream
• 1 cup white wine
• ½ cup Parmesan cheese, shredded
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (more to taste)
• ¼ teaspoon crushed red pepper flakes

Instructions:

Preparing Chicken Breasts:

1. Cut and Dry: Ensure chicken breasts are cut horizontally to make them thin or use thin chicken breasts from the start. Pat the chicken dry with paper towels.
2. Coat with Flour Mixture: In a large bowl, combine flour, salt, black pepper, garlic powder, and Italian seasoning. Coat each chicken breast in the flour mixture, pressing down with tongs to ensure an even coating.

Cooking Chicken Breasts:

1. Heat Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
2. Cook Chicken: Place the flour-coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side, or until golden brown and cooked through. This should take about 8-10 minutes total. Remove the chicken and set aside.

Making the Sauce:

1. Sauté Vegetables: In the same skillet, add butter, chopped onion, and minced garlic. Cook until the onions and garlic are translucent, about 2 minutes.
2. Add Scallions and Tomatoes: Stir in chopped scallions and diced tomatoes.
3. Thicken the Sauce: Add 1 tablespoon of flour and whisk to combine. Gradually add heavy cream and white wine, stirring continuously.
4. Season the Sauce: Add Italian seasoning, salt, and red pepper flakes. Bring to a simmer, then stir in ½ cup of shredded Parmesan cheese until the mixture is smooth.

Cooking the Pasta:

1. Boil Pasta: Cook pasta according to package instructions in salted water until al dente. Drain, but do not rinse.

Final Assembly:

1. Combine Pasta and Sauce: Add the cooked pasta to the skillet with the sauce. Stir to combine on low heat for 2-4 minutes. Taste and adjust seasoning if needed.
2. Reheat Chicken: Return the chicken to the skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
3. Serve: Serve the chicken on top of or next to the pasta. Sprinkle with additional Parmesan cheese if desired.

Serving and Storage Tips:

Serving Tips:

• Serve Warm: This dish is best enjoyed immediately while it’s still warm. The creamy sauce and tender chicken are at their best when freshly made.
• Garnish: Add extra Parmesan cheese on top before serving for additional flavor. Fresh herbs like basil or parsley also make a great garnish.
• Pairing: This Italian Chicken Pasta pairs well with a side salad or garlic bread for a complete meal.

Storage Tips:

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove over low heat, adding a splash of cream or broth if the sauce has thickened too much.
• Freezing: To freeze, separate the pasta and sauce from the chicken in different containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat leftovers in a pan over low heat, stirring occasionally, or in the microwave, covered, in 1-minute intervals until heated through.

These tips will help you keep your Italian Chicken Pasta fresh and delicious, whether you’re serving it right away or saving some for later!

Variations:

1. Vegetable Italian Chicken Pasta:
Add a variety of vegetables to the dish for extra nutrition and flavor. Consider incorporating bell peppers, zucchini, mushrooms, or spinach. Sauté them with the onions and garlic for a well-rounded flavor profile.

2. Creamy Pesto Sauce:
For a twist on the classic sauce, replace the white wine Parmesan sauce with a creamy pesto sauce. Simply stir in ¼ cup of basil pesto with the heavy cream and Parmesan cheese.

3. Spicy Italian Chicken Pasta:
Increase the heat by adding more crushed red pepper flakes or a dash of hot sauce to the sauce. For an extra kick, you can also add sliced jalapeños to the pasta.

4. Lemon Garlic Chicken Pasta:
Infuse the sauce with a fresh, tangy flavor by adding the juice and zest of one lemon. This adds a bright contrast to the richness of the cream and Parmesan.

5. Sun-Dried Tomato and Spinach:
Replace the tomatoes in the sauce with sun-dried tomatoes and add a handful of fresh spinach at the end of cooking. The sun-dried tomatoes add a concentrated tomato flavor, and the spinach adds a touch of freshness.

6. Chicken Alfredo Pasta:
Swap the white wine Parmesan sauce with a classic Alfredo sauce. Use 4 tablespoons of butter, 2 cups heavy cream, and 1 cup of Parmesan cheese, and season with garlic, salt, and pepper.

7. Mediterranean Chicken Pasta:
Add kalamata olives, artichoke hearts, and crumbled feta cheese to the pasta for a Mediterranean twist. Adjust the seasoning with oregano and additional salt.

8. Mushroom Marsala Chicken Pasta:
Use Marsala wine instead of white wine in the sauce and add sautéed mushrooms for a rich, savory variation. Marsala wine pairs beautifully with the creamy sauce and earthy mushrooms.

9. Caprese Chicken Pasta:
Mix in fresh basil, cherry tomatoes, and mozzarella balls just before serving. Drizzle with a balsamic glaze for a Caprese-inspired version of the dish.

10. Parmesan Crusted Chicken Pasta:
Coat the chicken breasts in a mixture of Parmesan cheese and breadcrumbs before cooking. This creates a crispy, cheesy crust that adds texture and flavor to the dish.

Feel free to experiment with these variations to suit your taste and dietary preferences!

FAQs:

1. Can I use a different type of pasta?
   Yes, you can substitute the spaghetti with any pasta shape you prefer, such as penne, fettuccine, or rigatoni. Just adjust the cooking time according to the pasta’s package instructions.
2. Can I make this dish ahead of time?
   Yes, you can prepare the sauce and cook the chicken in advance. Store them separately in the refrigerator and combine with freshly cooked pasta just before serving.
3. Can I use chicken breasts with skin on?
   While you can use chicken breasts with skin on, it’s best to remove the skin for a lighter dish. Skinless chicken breasts work best for this recipe.
4. Can I make this recipe without wine?
   Yes, you can substitute the white wine with additional chicken broth or a splash of lemon juice for acidity. The wine adds depth of flavor, but you can still achieve a delicious sauce without it.
5. How do I adjust the recipe for a larger crowd?
   To scale up the recipe, simply double or triple the ingredients. You may need to cook in batches or use larger pans to accommodate the increased volume.
6. Can I use pre-cooked chicken?
   Yes, you can use pre-cooked chicken, such as rotisserie chicken. Just shred or chop the chicken and add it to the sauce in the final steps to warm it through.
7. What can I use as a substitute for heavy cream?
   You can use half-and-half, whole milk, or a dairy-free alternative like almond milk or coconut cream. Keep in mind that substitutions may affect the creaminess of the sauce.
8. Can I freeze this dish?
   Yes, you can freeze the pasta and sauce separately from the chicken. Store them in airtight containers and freeze for up to 3 months. Thaw in the refrigerator before reheating.
9. How do I make this dish spicier?
   Increase the amount of crushed red pepper flakes or add a pinch of cayenne pepper to the sauce. You can also incorporate diced jalapeños for an extra kick.
10. What side dishes pair well with this pasta?
    Italian Chicken Pasta pairs well with side dishes like a fresh green salad, garlic bread, or steamed vegetables. For a light and refreshing side, consider a cucumber and tomato salad.

These FAQs should help you with common questions and modifications for your Italian Chicken Pasta recipe!