Italian Chicken Pasta

This Italian chicken pasta is a hearty, comforting dish featuring tender pan-seared chicken and al dente spaghetti tossed in a rich, creamy tomato-Parmesan sauce. With layers of garlic, herbs, and a touch of heat from red pepper flakes, it’s full of classic Italian-inspired flavor. It comes together in a single skillet, making it perfect for busy weeknights or a cozy family dinner. Serve it hot, topped with extra Parmesan and fresh herbs if you like.

Ingredients

• 5 boneless, skinless chicken breast cutlets
• 12 oz spaghetti noodles
• 1/2 cup flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon garlic powder
• 2 teaspoons Italian seasoning
• 2 tablespoons oil

For the sauce:

• 4 tablespoons butter
• 1 onion, chopped
• 4 teaspoons minced garlic
• 2 small tomatoes, diced
• 1 tablespoon flour
• 1 cup heavy whipping cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes

Directions

1. Cook spaghetti according to package directions; drain and set aside.
2. In a Ziploc bag, combine flour, salt, pepper, garlic powder, and Italian seasoning. Add chicken and shake to coat.
3. Heat oil in a large skillet over medium-high; sauté chicken until browned and cooked through. Remove and set aside.
4. Reduce heat to medium and add butter to the skillet.
5. Sauté onions until softened, then add tomatoes and garlic; cook 30 seconds.
6. Stir in flour, Italian seasoning, and red pepper flakes.
7. Whisk in heavy cream and Parmesan; simmer until sauce thickens.
8. Add cooked spaghetti to the sauce and toss to coat, then return chicken to the skillet. Serve warm.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 520 kcal (per serving) | Servings: 5

Tips

• Pound chicken cutlets to even thickness for quicker, more consistent cooking.
• Leftovers reheat well with a splash of cream or milk to loosen the sauce.

FAQ

Can I use chicken thighs instead of breasts?
Yes—just adjust cooking time as thighs may take slightly longer.

Can I add vegetables?
Spinach, mushrooms, or sun-dried tomatoes make great additions.

Can I use half-and-half instead of heavy cream?
You can, but the sauce will be slightly thinner.

What pasta shapes work besides spaghetti?
Fettuccine, linguine, or penne hold the sauce nicely.