Creamy Italian Chicken Pasta
Ingredients:
For the Chicken:
5 boneless, skinless chicken breast cutlets
cup all-purpose flour
1 teaspoon salt
teaspoon black pepper
1 teaspoon garlic powder
2 teaspoons Italian seasoning
2 tablespoons oil
For the Pasta:
12 oz spaghetti noodles
For the Sauce:
4 tablespoons butter
1 onion, chopped
4 teaspoons minced garlic
2 small tomatoes, diced
1 tablespoon all-purpose flour
1 cup heavy cream
cup grated Parmesan cheese
1 teaspoon Italian seasoning
teaspoon salt
teaspoon red pepper flakes
Instructions:
Prepare the Chicken:
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and Italian seasoning.
Thoroughly coat each chicken cutlet with the flour mixture.
Heat oil in a large skillet over medium heat. Cook the chicken for about 6-7 minutes on each side until golden and fully cooked. Remove from skillet and set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain.
Make the Sauce:
In the same skillet used for the chicken, melt the butter. Sauté the chopped onion until soft, then add the minced garlic and cook for an additional minute.
Stir in the diced tomatoes and cook for 2 minutes, then sprinkle in the flour and mix well.
Gradually add the heavy cream, stirring constantly until the sauce thickens.
Incorporate the grated Parmesan cheese, Italian seasoning, salt, and red pepper flakes. Cook until the sauce is creamy.
Combine and Serve:
Slice the cooked chicken into strips and return to the skillet with the sauce, coating the chicken.
Add the cooked spaghetti to the skillet, tossing everything together until the pasta is well coated with the sauce.
Serve hot, topped with extra Parmesan if desired.
Prep Time: 15 mins Total Time: 45 mins Servings: 5