Seared Chicken Pasta in Chardonnay Wine Parmesan Sauce

Seared Chicken Pasta in Chardonnay Wine Parmesan Sauce

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Seared Chicken Pasta in Chardonnay Wine Parmesan Sauce is a rich and savory dish bursting with garlic and herb flavors! And you can easily put this gourmet level meal on the table in only 30 minutes.

Course: Main Course

Cuisine: American

Keyword: chicken pasta in wine sauce, creamy chicken pasta

Servings: 4 servings

Calories: 864 kcal

Author: Olga at Whatsinthepan

Ingredients

For the Chardonnay wine sauce:

·      1 red onion diced

·      2 scallions chopped

·      4 tbsp butter

·      5 garlic cloves sliced

·      2 to matoes diced

·      1 tbsp flour

·      1 cup Chardonnay wine

·      1 cup heavy cream

·      ¼ cup chicken stock

·      ½ cup Parmesan shredded, more for garnish

·      2 tsp Italian Seasoning

·      ½ tsp salt more if desired

·      ½ tsp paprika

For the Chicken:

·      1 tbsp olive oil

·      1 lb. chicken breasts boneless and skinless, thick

·      1 tsp Italian Seasoning thyme, oregano, basil and rosemary

·      ¼ tsp Paprika

·      ¼ tsp Red Pepper Flakes

·      Salt and pepper to taste

Pasta:

·      10 oz pasta such as penne or rigatoni

Instructions

1.   COOKING PASTA: Start boiling water to cook 10 oz of pasta al dente (not too soft – we will add it to the sauce later where it will have a chance to soften up) in salty water. Drain, but do not rinse.

2.   SEARING CHICKEN: Paper towel dry the chicken and generously season with Italian seasoning, paprika, salt, pepper and a pinch of red pepper flakes. Heat 1 tbsp olive oil in a large deep skillet. Add chicken breasts and cook on medium high heat for a total of 4 minutes on each side until nicely browned for a total of 8 minutes. Use a meat thermometer. As soon as an instant-read thermometer inserted into the middle or your chicken says 165 degrees – it’s done. You can also check by cutting the chicken to see if it is still pink in the center. If it’s not done yet, reduce heat to medium, cover with a lid and cook covered for 4-5 additional minutes until no longer pink in the center. Make sure that all liquid, if any, is removed after cooking the chicken (depends on the chicken you use), otherwise the dish will be too watery. Remove chicken from the skillet.

3.   MAKING CHARDONNAY WINE SAUCE: Melt 4 tbsp butter in the hot stainless steel skillet and add 1 diced red onion and 2 chopped scallions. Cook on medium high until onions and scallions are softened for a total of 4 minutes. Add 5 sliced garlic cloves and cook for additional 2 minutes. Now add 2 diced tomatoes, cook only for a couple of minutes and reduce heat to medium. Add 1 tablespoon flour to pan and stir to combine with a wooden spoon.

4.   Add 1 cup wine and cook on medium high for 2-3 minutes. Add 1 cup heavy cream and ¼ cup chicken stock, reduce heat and simmer for 3 minutes. Turn off heat, add ½ cup of shredded Parmesan cheese and whisk until you have a smooth mixture. Add 1 teaspoon Italian Seasoning, ½ teaspoon salt and ½ teaspoon paprika and mix well. Taste the sauce and add more seasoning if desired.

5.   PUTTING THE DISH TOGETHER: Add cooked pasta to the skillet with the sauce and mix it into the sauce with a wooden spoon. Cover with lid and keep on low heat for 3-4 minutes. While pasta is absorbing the sauce, slice cooked chicken breasts. Add sliced chicken to the pan and cover with a lid to reheat them. You can serve sliced chicken either mixed in with pasta or on top of pasta and don’t forget to sprinkle with Parmesan cheese.

Source   https://whatsinthepan.com

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