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Garlic Parmesan Chicken Pasta in Creamy White Wine Sauce Recipe

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3.9 from 15 reviews

This creamy Garlic Parmesan Pasta recipe features tender, seasoned chicken tenderloins cooked to perfection and tossed in a rich, velvety sauce made with garlic, shallots, white wine, heavy cream, and freshly grated Parmesan. Finished with a touch of lemon juice, hot sauce, and fresh parsley, this comforting pasta dish is perfect for a satisfying family meal.

Ingredients

Chicken

  • 1 1/2 lbs Chicken Tenderloins (or boneless skinless chicken thighs)
  • 1 tsp Smoked Paprika
  • 1 tsp Oregano
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Olive Oil

Sauce

  • 2 tbsp Salted Butter
  • 2 Shallots (diced)
  • 8 cloves Garlic (diced)
  • 4 sprigs Thyme (stems removed)
  • 1 cup Dry White Wine
  • 2 tbsp All Purpose Flour
  • 2 tsp Chicken Bouillon Paste
  • 2 cups Heavy Cream
  • 4 oz Cream Cheese
  • 1 1/2 cups Parmesan (freshly grated)
  • 1 tbsp Lemon Juice
  • 1 tbsp Hot Sauce
  • 3 tbsp Fresh Parsley (chopped)

Pasta

  • 12 oz Pasta
  • Salt and Pepper (to taste)

Instructions

  1. Season the chicken: Pat the chicken dry with paper towels and place in a large bowl. Add smoked paprika, oregano, garlic powder, onion powder, black pepper, and kosher salt. Mix thoroughly so all the chicken pieces are evenly coated with the seasoning.
  2. Cook the chicken: Heat olive oil in a large skillet over medium heat until hot. Add the seasoned chicken and cook for about 5-7 minutes on each side until cooked through and nicely browned. Remove from the pan, cover with foil to keep warm, and set aside.
  3. Prepare the sauce base: In the same skillet, add the salted butter and melt completely. Add the diced shallots and sauté for 4-5 minutes until softened and fragrant. Stir in the diced garlic and cook for another 2-3 minutes. Add the thyme sprigs, then pour in the dry white wine. Allow it to cook for 5 minutes to reduce slightly.
  4. Thicken the sauce: Sprinkle in the all-purpose flour and chicken bouillon paste, whisking continuously to form a thin paste. Cook this mixture for 2-4 minutes, then slowly pour in the heavy cream while stirring. Add the cream cheese and continue stirring until fully melted and blended into the sauce. Season lightly with salt and pepper.
  5. Simmer the sauce: Reduce heat to low and simmer the sauce for 5-7 minutes until it thickens to a creamy, Alfredo-like consistency. Stir in the freshly grated Parmesan, lemon juice, hot sauce, and chopped fresh parsley. Adjust seasoning with salt and pepper to taste.
  6. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve about 1 cup of pasta cooking water, then drain the pasta.
  7. Combine pasta and sauce: If the sauce is too thick, add about 1/4 cup of the reserved pasta water to loosen it. Cut the cooked chicken into bite-sized pieces and fold them, along with any accumulated juices, into the sauce. Add the drained pasta and toss everything together until well coated and heated through.

Notes

  • Use freshly grated Parmesan cheese for the best flavor and a smoother sauce.
  • The hot sauce adds a subtle kick; adjust or omit based on your preference.
  • Reserve pasta water to help loosen the sauce to your desired consistency.
  • Chicken thighs can be substituted for tenderloins for a juicier result.
  • White wine can be replaced with chicken broth if preferred, though it will alter the flavor slightly.

Find it online: https://lauracooks.com/garlic-parmesan-chicken-pasta-in-creamy-white-wine-sauce-recipe/