This recipe has many things going for it. It’s made in a single pot, is really easy to prepare and takes little time to come together. This is an excellent restaurant-style dish to treat your friends and family to for dinner.
Ingredients
For the pasta
- 5 Boneless skinless chicken breast cutlets
- 12 oz. Spaghetti noodles
- ½ cup. Flour
- 1 tsp. Salt
- ¼ tsp. Pepper
- 1 tsp. Garlic powder
- 2 tsp. Italian seasoning
- 2 Tbsp. oil
For the sauce:
- 4 Tbsp. Butter
- 1 Onion Chopped
- 4 tsp. Minced garlic
- 2 Small tomatoes diced
- 1 Tbsp. Flour
- 1 cup. White wine
- 1 C. Heavy whipping cream
- ½ C. Parmesan cheese grated
- 1 tsp. Italian seasoning
- ½ tsp. Salt
- ¼ tsp. Red pepper flakes
Instructions
Step 1:
Cook the spaghetti according to package instructions then set it aside.
Step 2:
Add the remaining ingredients for pasta, minus the chicken, to a Ziploc bag, zip the bag and shake well to combine the ingredients.
Step 3:
Add the chicken to the Ziploc back and shake so that it is coated in the flour mix.
Step 4:
Heat oil in a large skillet over medium-high heat. Add the coated chicken to the heated oil. Cook until browned on each side and cooked through. Then remove and set aside.
Sauce
Step 5:
Melt butter in the same skillet used for the chicken, with the heat on medium. Add the onions and saute until softened,
Step 6:
Add the tomatoes and garlic to the skillet, saute for 30 seconds, then sprinkle flour and stir to combine.
Step 7:
Pour the white wine into the skillet and saute for about 3 minutes. Then stir in the red pepper flakes and Italian seasoning.
Step 8:
Whisk in the heavy whipping cream and parmesan cheese and saute until the sauce thickens.
Step 9:
Stir the cooked spaghetti into the sauce, allowing for the sauce to coat the spaghetti properly. Add the chicken back into the skillet then serve.