Made these for a cooking tasting contest at my church, but they were out before the contest even began! Dang!.


For the chicken & pasta:

4-5 boneless, skinless chicken breast cutlets

12 oz. preferred pasta (e.g., linguine, fettuccine)

½ cup all-purpose flour

1 tsp garlic powder

2 tsp Italian seasoning

2 tbsp oil

Salt & pepper, as needed

For the creamy sauce:

1 onion, finely chopped

3 garlic cloves, minced

4 tbsp butter

2 ripe tomatoes, diced

1 tbsp all-purpose flour

1 cup heavy cream

1 cup white wine

½ cup Parmesan cheese, grated

1 tsp Italian seasoning

½ tsp salt

Optional: ¼ tsp red pepper flakes


Dredge chicken in flour mixed with garlic powder, salt, pepper, and 1 tsp Italian seasoning.

In a pan, heat the oil and cook the chicken until golden and set aside.

Using the same pan, melt butter, then sauté onion and garlic.

Stir in the tomatoes briefly.

Add flour, mix, then pour wine and let it simmer.

On a low flame, add the cream and mix.

Incorporate Parmesan, Italian seasoning, salt, and optional red pepper flakes. Stir until velvety.

Boil and drain your pasta.

Add the chicken back into the creamy sauce.

Dish out pasta and pour over the chicken and sauce mix.

Finish the dish with an extra sprinkle of Parmesan and a touch of Italian seasoning. The Italian Chicken Pasta isn’t just a meal; it’s an immersive experience. Perfect for a casual weeknight dinner or an elegant gathering, this dish encapsulates the heart and soul of Italy. Dive in and savor every bite. Buon appetito!


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