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–+ servings
White Wine Chicken Pasta

Delicious White Wine Chicken Pasta Ready in 30 Minutes

Experience the delightful flavors of White Wine Chicken Pasta in just 30 minutes—a perfect weeknight meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: PASTA
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb. Boneless Skinless Chicken Thighs You can swap with chicken breasts.
  • 2 tablespoons Olive Oil Feel free to use your favorite cooking oil.
  • 2 tablespoons Unsalted Butter Substitute with more olive oil if preferred.
For the Sauce
  • 1 medium Onion Replace shallot with yellow onion if needed.
  • 1 medium Shallot
  • 6 cloves Garlic Chopped fine; avoid jarred garlic.
  • ¼ cup Sun-Dried Tomatoes Chopped; fresh Roma tomatoes work as a substitute.
  • ¾ cup White Wine Pinot Grigio; use chicken broth or lemon juice for non-alcoholic version.
  • 1¾ cups Heavy Cream Light cream can be an alternative.
  • ¼ cup Parmesan Cheese Plus more for garnish; use freshly grated for the best impact.
For the Pasta
  • 1 lb. Cooked Bucatini You can swap for other pasta shapes as desired.
For the Garnish
  • 2 tablespoons Chopped Italian Parsley Use basil instead or leave it out if you choose.

Equipment

  • large skillet

Method
 

How to Make White Wine Chicken Pasta
  1. Mix together salt, garlic powder, black pepper, red chili flakes, onion powder, and Italian seasoning in a bowl.
  2. Evenly coat the boneless, skinless chicken thighs with the prepared seasoning on both sides.
  3. In a large skillet over medium heat, combine olive oil and unsalted butter. Let them melt until shimmering.
  4. Add the seasoned chicken thighs to the skillet and sauté for 2-3 minutes until golden brown. Remove and chop into medium-sized pieces.
  5. In the same skillet, add chopped onion and shallots, cooking for 2 minutes until soft.
  6. Incorporate the garlic and sun-dried tomatoes, cooking for about 15 seconds or until fragrant.
  7. Return the chopped chicken to the skillet, pour in the white wine, and let it simmer for 2 minutes.
  8. Stir in the heavy cream and half of the Parmesan cheese, cooking for 3-5 minutes until the sauce thickens.
  9. Add the cooked Bucatini to the skillet, tossing everything gently to ensure the pasta is well-coated.
  10. Serve garnished with chopped Italian parsley and remaining Parmesan on top.

Nutrition

Serving: 1servingCalories: 600kcalCarbohydrates: 60gProtein: 25gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Feel free to experiment with different pasta shapes or add your favorite vegetables.

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