Ingredients
For the Chicken:
- 5 boneless skinless chicken breast cutlets
- ½ cup flour
- 1 teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 2 tablespoons oil
For the Pasta:
- 12 ounces spaghetti noodles
For the Sauce:
- 4 tablespoons butter
- 1 onion chopped
- 4 teaspoons minced garlic
- 2 small tomatoes diced
- 1 tablespoon flour
- 1 cup white cooking wine
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon red pepper flakes
Instructions
Prepare the Pasta:
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Cook the spaghetti according to package instructions. Drain and set aside.
Prepare the Chicken:
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In a Ziploc bag, combine flour, salt, pepper, garlic powder, and Italian seasoning. Add chicken cutlets, seal, and shake to coat.
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Heat oil in a large skillet over medium-high heat. Sauté chicken until browned and cooked through. Remove and set aside.
Make the Sauce:
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In the same skillet, reduce heat to medium and melt the butter.
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Sauté the chopped onion until softened.
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Add minced garlic and diced tomatoes, cooking for about 30 seconds.
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Sprinkle flour over the mixture, stirring well.
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Pour in white cooking wine, simmering until the sauce thickens.
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Stir in Italian seasoning, salt, and red pepper flakes.
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Gradually whisk in heavy whipping cream and Parmesan cheese. Cook until sauce reaches desired consistency.
Combine and Serve:
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Toss cooked spaghetti in the sauce until well coated.
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Return chicken to the skillet, nestling it into the pasta and sauce.
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Serve hot, garnished with extra Parmesan cheese if desired.
Notes
For a vegetarian version, substitute chicken with tofu or vegetables like mushrooms and spinach. Adjust cream for sauce thickness to taste.
Nutrition
Serving: 350gCalories: 680kcal
