I make this Chicken Pasta in White Wine Sauce when I want a creamy, restaurant-worthy dinner without the fuss. One pan, under 30 minutes, and somehow it feels like the weeknight win I needed.
I’m obsessed with this Chicken Pasta in White Wine Sauce because it tastes like I put in way more effort than I actually did. I love that the sauce is creamy, silky, and just a little tangy from dry white wine, with enough Parmesan cheese to make every bite cling to the pasta in the best way.
I love how the chicken stays juicy and the whole pan feels rich without being too heavy. And honestly, after the holiday chaos, I want dinners that hit fast and still feel like I cared.
Big flavor. Minimal drama.
This is pasta I crave all week.
Ingredients
- Chicken makes it filling and weeknight-friendly, without feeling too heavy.
- Pasta grabs the creamy sauce, especially penne, linguine, or fettuccine.
- Olive oil helps the chicken brown and adds a mellow, savory base.
- Butter brings that cozy richness you want in a white wine sauce.
- Garlic gives the whole dish a warm, can’t-stop-eating-it smell.
- Shallot tastes softer than onion, but still adds sweet little bites.
- Dry white wine keeps the sauce bright, not flat or boring.
- Chicken broth adds depth, so the sauce doesn’t taste just creamy.
- Heavy cream makes it silky and a little restaurant-ish.
- Parmesan adds salty, nutty flavor and helps the sauce cling.
- Lemon juice cuts through the richness, so it doesn’t feel too much.
- Plus lemon zest makes everything taste fresh, like you tried harder.
- Red pepper flakes bring a tiny kick, not a full-on spicy situation.
- Parsley adds color and a fresh finish, because beige food needs help.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts, cut into 1 inch pieces
- 8 oz pasta (penne, linguine, or fettuccine)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 small shallot, minced
- 1/2 cup dry white wine (such as Sauvignon Blanc)
- 1 cup low sodium chicken broth
- 1/2 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes
- 2 tbsp chopped fresh parsley
How to Make this
1. Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat until shimmering.
2. Season 1 pound bite sized chicken pieces with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then brown in the skillet 3 to 4 minutes per side until golden and nearly cooked through; transfer chicken to a plate.
3. Reduce heat to medium, add remaining 1 tablespoon butter, then sauté 3 minced garlic cloves and 1 minced small shallot until fragrant, about 1 minute.
4. Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
5. Add 1 cup low sodium chicken broth and 8 ounces pasta (penne, linguine, or fettuccine), bring to a simmer, cover, and cook, stirring occasionally, until pasta is just al dente and most liquid is absorbed, about 8 to 10 minutes depending on pasta.
6. Stir in 1/2 cup heavy cream, 3/4 cup freshly grated Parmesan cheese, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and 1/4 teaspoon red pepper flakes; cook 1 to 2 minutes until sauce is creamy and cheese is melted.
7. Return the cooked chicken to the pan and simmer 1 to 2 minutes more to finish cooking and to warm through, adjusting seasoning with additional salt and pepper if needed.
8. Remove from heat, stir in 2 tablespoons chopped fresh parsley, then let the pasta rest 1 minute so the sauce thickens slightly.
9. Serve immediately, topping with extra Parmesan and parsley if desired.
Equipment Needed
1. Large deep skillet or sauté pan with lid
2. Tongs (or slotted spoon)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Microplane or fine grater for lemon zest and Parmesan
7. Silicone spatula or wooden spoon for stirring
8. Colander for draining pasta
FAQ
Chicken Pasta In White Wine Sauce Recipe Substitutions and Variations
- Chicken breasts: use boneless skinless chicken thighs for more flavor and moisture, or turkey breast pieces for a leaner option.
- Pasta: swap with whole wheat pasta for more fiber, gluten free pasta for dietary needs, or orzo for a rice-like texture.
- Dry white wine: replace with equal parts chicken broth plus 1 tbsp white wine vinegar or 1 tbsp lemon juice for acidity; or use dry vermouth.
- Heavy cream: use half-and-half plus 2 tbsp butter for richness, or full fat coconut milk for a dairy-free alternative; Greek yogurt thinned with a little milk can work if added off heat.
Pro Tips
1. Brown the chicken well before you remove it. Those browned bits are flavor gold for the sauce, so scrape and deglaze thoroughly with the wine to lift every bit.
2. Use a pasta shape and cooking time you trust, and undercook the pasta by a minute when boiling it in the broth. It will finish cooking in the sauce and soak up more flavor without getting mushy.
3. Grate the Parmesan fresh from a block rather than using pregrated. Fresh cheese melts creamier and gives a silkier sauce. If the sauce feels too thin after adding cheese, let it rest off the heat a minute to thicken before plating.
4. Brighten it at the end. Add the lemon juice and zest at the last minute and fold in fresh parsley just before serving to keep the citrus punch and herb freshness vivid.
Chicken Pasta In White Wine Sauce Recipe
I make this Chicken Pasta in White Wine Sauce when I want a creamy, restaurant-worthy dinner without the fuss. One pan, under 30 minutes, and somehow it feels like the weeknight win I needed.
4
servings
753
kcal
Equipment: 1. Large deep skillet or sauté pan with lid
2. Tongs (or slotted spoon)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Microplane or fine grater for lemon zest and Parmesan
7. Silicone spatula or wooden spoon for stirring
8. Colander for draining pasta
Ingredients
-
1 lb boneless skinless chicken breasts, cut into 1 inch pieces
-
8 oz pasta (penne, linguine, or fettuccine)
-
2 tbsp olive oil
-
2 tbsp unsalted butter
-
3 cloves garlic, minced
-
1 small shallot, minced
-
1/2 cup dry white wine (such as Sauvignon Blanc)
-
1 cup low sodium chicken broth
-
1/2 cup heavy cream
-
3/4 cup freshly grated Parmesan cheese
-
1 tbsp fresh lemon juice
-
1 tsp lemon zest
-
1 tsp kosher salt
-
1/2 tsp freshly ground black pepper
-
1/4 tsp red pepper flakes
-
2 tbsp chopped fresh parsley
Directions
- Heat 2 tablespoons olive oil and 1 tablespoon butter in a large deep skillet over medium-high heat until shimmering.
- Season 1 pound bite sized chicken pieces with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper, then brown in the skillet 3 to 4 minutes per side until golden and nearly cooked through; transfer chicken to a plate.
- Reduce heat to medium, add remaining 1 tablespoon butter, then sauté 3 minced garlic cloves and 1 minced small shallot until fragrant, about 1 minute.
- Pour in 1/2 cup dry white wine to deglaze the pan, scraping up browned bits, and simmer 1 to 2 minutes to reduce slightly.
- Add 1 cup low sodium chicken broth and 8 ounces pasta (penne, linguine, or fettuccine), bring to a simmer, cover, and cook, stirring occasionally, until pasta is just al dente and most liquid is absorbed, about 8 to 10 minutes depending on pasta.
- Stir in 1/2 cup heavy cream, 3/4 cup freshly grated Parmesan cheese, 1 teaspoon lemon zest, 1 tablespoon fresh lemon juice, and 1/4 teaspoon red pepper flakes; cook 1 to 2 minutes until sauce is creamy and cheese is melted.
- Return the cooked chicken to the pan and simmer 1 to 2 minutes more to finish cooking and to warm through, adjusting seasoning with additional salt and pepper if needed.
- Remove from heat, stir in 2 tablespoons chopped fresh parsley, then let the pasta rest 1 minute so the sauce thickens slightly.
- Serve immediately, topping with extra Parmesan and parsley if desired.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 367g
- Total number of serves: 4
- Calories: 753kcal
- Fat: 35g
- Saturated Fat: 14.8g
- Trans Fat: 0.1g
- Polyunsaturated: 3g
- Monounsaturated: 17g
- Cholesterol: 150mg
- Sodium: 962mg
- Potassium: 498mg
- Carbohydrates: 43g
- Fiber: 1.8g
- Sugar: 0.8g
- Protein: 50g
- Vitamin A: 700IU
- Vitamin C: 2.5mg
- Calcium: 225mg
- Iron: 2.4mg
