Italian Chicken Pasta

I have to tell you about my absolute favorite weeknight lifesaver, this Italian Chicken Pasta. It’s the dish I make when I want something comforting yet easy, when my family’s hungry and I don’t want to fuss. Picture this golden, pan-seared chicken nestled in tender spaghetti, all coated in this luscious, creamy tomato garlic sauce that makes everyone at the table go quiet except for the happy chewing sounds.

The magic happens all in one skillet, which means less cleanup and more time to actually enjoy dinner together. I love how the Italian flavors pop with just the right balance of herbs and that slight kick from red pepper flakes. My kids always ask for seconds, and honestly, so do I. It’s one of those recipes that feels fancy but comes together faster than takeout. Trust me, once you try this Italian Chicken Pasta, it’ll become your new go-to just like it did for me.

Ingredients for Italian Chicken Pasta

Let me walk you through everything you’ll need for this amazing dish. I’ve grouped the ingredients so you can easily grab them as you go. Trust me, once you see how simple this is, you’ll wonder why you ever ordered takeout!

For the Chicken:

• 5 boneless, skinless chicken cutlets (about 1.5 lbs total)
• 1/2 cup all-purpose flour (for that perfect crispy coating)
• 1 teaspoon salt (I use kosher salt for even seasoning)
• 1/4 teaspoon black pepper (freshly ground if you have it)
• 1 teaspoon garlic powder (our flavor secret weapon)
• 2 teaspoons Italian seasoning (the dried blend in your spice rack is perfect)
• 2 tablespoons oil (I prefer olive oil, but vegetable oil works too)

For the Pasta:

• 12 oz spaghetti noodles (about 3/4 of a standard package)

For the Creamy Tomato Sauce:

• 4 tablespoons butter (real butter makes all the difference)
• 1 onion, chopped (yellow or white both work great)
• 4 teaspoons minced garlic (about 4 cloves if you’re fresh mincing)
• 2 small tomatoes, diced (Roma tomatoes hold up best)
• 1 tablespoon flour (for sauce thickening)
• 1 cup heavy cream (see substitutions below if needed)
• 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
• 1 teaspoon Italian seasoning (extra flavor boost)
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon red pepper flakes (adjust to your spice preference)

Ingredient Substitutions & Notes

Life happens, and sometimes we need to swap things out. Here’s how to keep this dish delicious no matter what:

If heavy cream isn’t available, half-and-half works almost as well, though the sauce won’t be quite as rich. In a pinch, whole milk with a tablespoon of butter melted in can substitute. For gluten-free options, use your favorite gluten-free flour blend and pasta. I’ve had great results with brown rice pasta.

No fresh tomatoes? A 14.5 oz can of diced tomatoes, drained, works perfectly. If you’re out of Italian seasoning, mix 1/2 teaspoon each of dried basil, oregano, and thyme. And about that Parmesan, yes, the green can works in a pinch, but freshly grated Parmesan makes the sauce so much creamier.

Leftovers keep beautifully in the fridge for 3 days in an airtight container. The pasta absorbs some sauce, so when reheating, add a splash of milk to bring it back to creamy perfection.

How to Make Italian Chicken Pasta

Alright, let’s get cooking! I promise this Italian Chicken Pasta comes together like magic once you get the rhythm. I’ll walk you through each step just like I would if we were cooking together in my kitchen. The key is timing; we’ll have the pasta cooking while we prepare everything else. Ready? Let’s go!

Cooking the Chicken

First, let’s get that chicken golden and delicious. In a shallow bowl or even a large zip-top bag, mix together the flour, salt, black pepper, garlic powder, and Italian seasoning. Now, coat each chicken cutlet thoroughly with this mixture, really press it in there so every bit is covered. Shake off any excess, though; we want a nice, even coating, not a thick batter.

Heat your oil in a large skillet over medium heat. Here’s my secret: wait until the oil shimmers before adding the chicken. This ensures a perfect sear. Cook the cutlets for about 4 to 6 minutes per side, don’t crowd the pan! I know it’s tempting to fit them all in at once, but cooking in batches if needed makes all the difference.

You’ll know they’re done when they’re golden brown and the internal temperature hits 165°F. Transfer them to a plate and cover loosely with foil to keep warm while we make that amazing sauce.

Preparing the Sauce

Now for the good stuff! In that same skillet (don’t wash it, all those browned bits equal flavor), melt the butter over medium heat. Add your chopped onion and cook until soft and translucent, about 3-4 minutes.

When you can smell that sweet onion aroma, add the garlic and tomatoes, cook just until fragrant, about 30 seconds. Careful not to burn the garlic!

Sprinkle in that tablespoon of flour and stir well to coat everything. This is our thickener, so cook it for about a minute to get rid of the raw flour taste. Now comes the magic: Slowly whisk in the heavy cream. I pour it in a thin stream while stirring constantly to prevent lumps.

Add the red pepper flakes and Italian seasoning, then keep stirring as the sauce starts to bubble gently. It should coat the back of your spoon nicely when it’s ready. Stir in the Parmesan cheese and salt last, and voila, you’ve got the most incredible creamy tomato sauce!

Combining Pasta and Chicken

By now, your pasta should be perfectly al dente (remember to taste test a minute before the package says it’s done). Drain it well and add it straight to the skillet with your sauce.

Use tongs to toss everything together until every strand of pasta is coated in that creamy goodness. If your sauce seems too thick, don’t panic; just add a splash of the pasta water to loosen it up.

Slice your chicken if you prefer (I like keeping some whole for presentation), then nestle it right into the pasta. Let everything heat through together on low for about 2 minutes; this helps the flavors marry beautifully.

And that’s it! Your Italian Chicken Pasta masterpiece is ready to serve. I like to sprinkle a little extra Parmesan on top and maybe some fresh basil if I have it. Now grab a fork and dig in!

Tips for Perfect Italian Chicken Pasta

After making this dish countless times for my family, I’ve picked up some tricks that take it from good to “can I have thirds?” good.

Here are my absolute must-know tips:

• Grate your Parmesan fresh, right before using it. The pre-grated stuff contains anti-caking agents that make it clump and not melt as smoothly in the sauce.
• Want to control the heat? Start with just a pinch of red pepper flakes, then taste and add more after the sauce simmers. The heat builds as it cooks!
• For perfectly al dente pasta, set your timer for 1 minute less than the package suggests. It’ll finish cooking when we toss it with the hot sauce.
• When coating the chicken, let the flour mixture sit on the cutlets for 5 minutes before cooking. This helps the coating stick better during searing.
• If your sauce seems too thick after adding the pasta, use that reserved pasta water! Just a tablespoon or two brings it back to perfect creaminess.
• For extra flavor, try browning the butter slightly before adding the onions; it adds a wonderful nutty depth to the sauce.

Serving Suggestions for Italian Chicken Pasta

Oh, let me tell you how I love to serve this Italian Chicken Pasta to make it a complete meal! A crusty loaf of garlic bread is my go-to for soaking up every last drop of that creamy sauce. Sometimes I’ll throw together a simple green salad with lemon vinaigrette to balance the richness.

When I’m feeling fancy, I roast some asparagus or zucchini on the side. Don’t forget the finishing touches; a sprinkle of extra Parmesan and a few fresh basil leaves make it look restaurant-worthy. My kids always fight over who gets the last piece of bread to swipe their plate clean!

Storing and Reheating Italian Chicken Pasta

I’ll let you in on my best leftover trick: This Italian Chicken Pasta actually tastes even better the next day! Store any leftovers in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat with a splash of milk to bring back that creamy sauce texture.

Stir frequently until it’s heated through. I don’t recommend microwaving unless you absolutely have to; it tends to make the pasta gummy. Trust me, a little patience with the stovetop method makes all the difference!

Italian Chicken Pasta Nutritional Information

I know we all like to keep an eye on what we’re eating, so here’s the nutritional breakdown per serving of this delicious Italian Chicken Pasta. Each plate clocks in at about 650 calories, with 35g protein to keep you satisfied.

You’re looking at 50g carbs (the good pasta kind!), 35g fat (mostly from that luscious cream and Parmesan), and 3g fiber.

Remember, these are estimates; actual values can vary based on your specific ingredients and portion sizes.

FAQs About Italian Chicken Pasta

Hearty Italian-Inspired Dinners to Try

Loved the comforting flavors of Italian Chicken Pasta? These satisfying dinners bring classic Italian taste to your table.

• Marry Me Chicken Pasta: Creamy, flavorful chicken pasta that lives up to its name.
• Creamy Parmesan Italian Sausage Soup: Rich soup blending savory sausage and creamy parmesan.
• Garlic Parmesan Cheeseburger Bombs: Savory bites packed with cheeseburger flavors and garlic.
• Cheesy Stuffed Meatloaf Bites: Meatloaf made exciting with gooey melted cheese inside.

Try these delicious recipes to expand your Italian dinner repertoire with ease and flavor!

Try This Italian Chicken Pasta Tonight!

Seriously, what are you waiting for? This Italian Chicken Pasta is calling your name! I promise it’s easier than you think and so much more satisfying than takeout. I want to hear all about your kitchen adventures with this recipe.

Did your family gobble it up as mine does? Did you add your own special twist? Drop me a comment below and let’s swap stories and tips. Cooking is always more fun when we share the experience. Now get that skillet heating and make some delicious memories!

Print