Name: Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup heavy cream; 1/2 cup chicken broth; 2 tablespoons olive oil; 12 oz pasta (fettuccine, linguine, or penne); 1 lb boneless skinless chicken breast, cut into strips; 3 cloves garlic, minced; 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc); 3/4 cup freshly grated Parmesan cheese; 1 teaspoon Italian seasoning; Salt and freshly ground black pepper, to taste; Optional: red pepper flakes, fresh parsley, or baby spinach

If you’re craving a dinner that feels like a cozy night at your favorite Italian restaurant—without leaving your kitchen—this creamy chicken pasta is just the ticket. With a velvety white wine Parmesan sauce, juicy pan-seared chicken, and perfectly cooked pasta, it’s the kind of meal that feels a little fancy, but is surprisingly simple to pull off at home.

Whether you’re cooking for family or trying to impress guests, this recipe has all the right moves: bold flavor, creamy comfort, and that little touch of elegance from the wine. Let's walk through it together—you'll be amazed at how easy it is.

Why You’ll Love This Recipe

Let’s start with the flavor. You’ve got golden, seared chicken, a creamy garlic-infused sauce, and Parmesan cheese melting into every bite. Then comes the wine, adding that subtle tang that balances everything out.

But the best part? It’s a 30-minute meal. This recipe is weeknight-friendly and guest-approved. It’s the kind of dish that looks and tastes like you spent hours, but really—you just knew what to do with a skillet and some pantry staples.

Ingredients Overview

Before we get started, here’s a quick look at what you’ll need. Nothing fancy, just real ingredients that come together to make something truly comforting.

Chicken Breast – Boneless and skinless. Sliced into thin strips so it cooks quickly and evenly.
Pasta – Fettuccine, linguine, or penne all work beautifully. Go with your favorite.
Heavy Cream – For that silky, rich sauce.
Parmesan Cheese – Freshly grated makes all the difference. Don’t skip this.
Dry White Wine – Adds depth and brightness. More on this below.
Garlic – Fresh and fragrant, it’s the foundation of your sauce.
Olive Oil & Chicken Broth – Basic pantry staples that build flavor.
Italian Seasoning – A simple mix of herbs that gives this dish its signature flair.
Salt & Pepper – Don’t underestimate the power of seasoning here.

Optional but delightful: red pepper flakes for a little kick, fresh parsley for color, or a handful of spinach stirred in at the end for a pop of green.

Choosing the Right White Wine

Now, about that wine. You don’t need anything fancy—just something dry and drinkable. Pinot Grigio, Sauvignon Blanc, or Chardonnay are all excellent options. They bring out the richness of the sauce and elevate the whole dish.

Just steer clear of “cooking wine” from the store shelf. It’s overly salty and lacks the flavor you want. A decent bottle of table wine will do the trick—and you can pour yourself a glass while you cook.

No wine on hand? No problem. Use extra chicken broth with a squeeze of lemon juice for that same brightness.

Cooking the Perfect Chicken

Here’s where we set the stage for flavor: beautifully browned chicken.

Start with thin chicken breast strips. If yours are thick, just slice them in half horizontally. A quick dredge in seasoned flour (think salt, pepper, garlic powder, Italian herbs) gives the chicken a light coating that crisps up in the pan and helps it hold onto that sauce later.

Heat a bit of olive oil in your skillet and get it nice and hot before adding the chicken. Sear each piece for about 4–5 minutes per side—just until golden and cooked through. Try to resist the urge to flip them too often; that golden crust needs time to develop.

Once they’re done, set them aside. We’ll bring them back in later when it’s time to pull everything together.

Making the White Wine Parmesan Sauce

This sauce is the heart of the dish—and it comes together fast.

Start by sautéing minced garlic in the same skillet. No need to wash it—the bits left behind from the chicken add amazing flavor. Pour in the white wine and let it simmer for a couple of minutes. This step cooks off the alcohol and intensifies the flavor.

Next, stir in the heavy cream and chicken broth. Once that’s warmed through, slowly whisk in the Parmesan cheese. Go slow here to avoid clumps and keep your heat on the lower side—cheese likes to melt gently.

What you’re left with is a silky, garlicky, slightly tangy sauce that clings beautifully to pasta. If you want to take it up a notch, you can toss in a few cherry tomatoes or a pinch of red pepper flakes.

Cooking the Pasta

This part’s easy, but let’s do it right.

Bring a big pot of salted water to a boil—salt it like the sea—and cook your pasta until just al dente. You want it to have a little bite because it’ll keep cooking when you toss it with the sauce.

Right before you drain it, scoop out about half a cup of pasta water. That starchy liquid is gold if you need to loosen up the sauce later.

Drain the pasta, but don’t rinse it. Rinsing washes away the starch that helps the sauce cling. We want every strand coated in that creamy goodness.

Bringing It All Together

Now comes the fun part—assembling everything into one warm, delicious pan of creamy comfort. You’ve got your pasta cooked to perfection, your chicken seared and golden, and your white wine Parmesan sauce ready to go.

Start by returning the chicken and pasta to the skillet with the sauce. Toss everything gently over low heat until each piece of pasta is coated in that creamy, garlicky goodness. If the sauce feels a little too thick, just splash in some of the reserved pasta water a tablespoon at a time until it loosens up. That starchy water works magic here, binding everything together into a silky, glossy finish.

Give it a final taste. Does it need a touch more salt? Maybe a few grinds of pepper? Trust your tastebuds.

Once everything is warmed through, it’s ready to plate. This dish doesn’t need much dressing up, but a sprinkle of freshly chopped parsley or a bit of grated Parmesan on top never hurts. It’s hearty, cozy, and incredibly satisfying.

Serving Suggestions

This pasta is rich and flavorful enough to be the star of the table, but if you want to round it out, here are a few ideas:

A crisp green salad with lemon vinaigrette balances the creaminess.
Warm, crusty bread is perfect for mopping up every last bit of sauce.
A glass of the same white wine you used in the sauce pairs beautifully and makes dinner feel just a little more special.

Whether you’re cooking for guests or enjoying a quiet night in, this dish brings restaurant-style comfort home.

Tips and Variations

This recipe is a gem as-is, but it’s also incredibly flexible. Don’t be afraid to make it your own.

No wine? No problem. Use extra chicken broth with a squeeze of lemon juice to get that same bright flavor.
Want to sneak in some veggies? Toss in a few handfuls of fresh spinach, sautéed mushrooms, or sun-dried tomatoes.
Need it even creamier? Stir in a spoonful of cream cheese for an extra rich, velvety sauce.
Pasta swaps: Fettuccine is lovely, but penne, rotini, or even spaghetti all work well.
Dairy-free option: Use full-fat coconut milk or just chicken broth. Let it simmer longer to reduce and thicken naturally.

This dish welcomes experimentation, so go with what you have and what you love.

Storage, Reheating & Make-Ahead Tips

Leftovers? Lucky you.

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm it gently on the stovetop with a splash of cream or chicken broth to bring the sauce back to life. The microwave works too—just go low and slow.
Make-ahead: You can cook the chicken and sauce ahead of time, then cook the pasta fresh when you’re ready to serve. It’s a great time-saver and keeps the dish tasting just-made.

Pro tip: If you're meal prepping, store the pasta and sauce separately for best texture.

Frequently Asked Questions (FAQs)

What wine is best for creamy chicken pasta?
A dry white wine like Chardonnay, Sauvignon Blanc, or Pinot Grigio works best. Avoid sweet wines and skip anything labeled “cooking wine.”

Can I make this without wine?
Absolutely. Replace the wine with more chicken broth and a squeeze of lemon for acidity. You’ll still get a flavorful sauce.

Can I substitute the cream?
Yes, you can use half-and-half for a lighter version or even full-fat coconut milk for a dairy-free twist.

What pasta shape is best?
Fettuccine, linguine, or penne hold the sauce beautifully, but you can use any pasta you have on hand.

Can I freeze it?
Cream-based sauces can separate after freezing, so it’s not ideal. For best results, enjoy it fresh or refrigerate short-term.

Why did my sauce curdle?
This usually happens when cheese is added over high heat. Make sure to lower the heat before stirring in the Parmesan, and add it slowly.

Related Recipes

If you enjoyed this Creamy Chicken Pasta in White Wine Parmesan Cheese Sauce, you might also like:

Creamy Garlic Chicken Penne: A creamy penne pasta with rich garlic flavor.
Garlic Butter Chicken Pasta: Another chicken pasta classic with buttery garlic sauce.
Parmesan Crusted Chicken with Creamy Garlic Sauce: Crispy chicken in a creamy garlic base, ideal for pasta pairings.
Grilled Chicken Bites with Creamy Garlic Sauce: A lighter take with grilled chicken and smooth sauce.
Creamy Mushroom and Asparagus Chicken Penne: A veggie-packed variation of creamy chicken pasta.

Final Thoughts: An Elegant Yet Easy Comfort Food

This creamy chicken pasta is the kind of meal that makes you feel like a pro in the kitchen—without the stress. It’s got everything you want in a comforting dinner: rich flavor, tender chicken, and a sauce you’ll want to spoon straight from the pan.

Whether you're cooking for loved ones or simply treating yourself, this recipe proves that comfort food can be both easy and elevated. Keep it classic, or make it your own with a few creative twists. Either way, it’s one you’ll come back to again and again.