Pasta with Chicken in a Light White Wine and Fresh Herb Sauce
Elevate your weeknight dinner game with this elegant yet easy recipe for Pasta with Chicken in a Light White Wine and Fresh Herb Sauce. Featuring perfectly seared chicken breast, tender pasta, and a luscious sauce made with dry white wine, garlic, and a medley of fresh herbs like parsley and thyme, this dish delivers a restaurant-quality meal in just 45 minutes. A touch of heavy cream and a squeeze of bright lemon juice balance the flavors, while grated Parmesan takes it over the top. Whether you use linguine or fettuccine, this pasta dish pairs beautifully with a crisp white wine or a simple green salad for a complete meal. Ideal for date night or family dinners, this recipe combines comfort food goodness with gourmet appeal. Keywords: pasta with chicken, white wine sauce, fresh herbs, dinner recipe, weeknight meals, Parmesan cheese.
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Ingredients
- 2 pieces (about 1 pound total) Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 cloves (minced) Garlic
- 0.5 cup Dry white wine
- 0.75 cup Chicken stock
- 0.25 cup Heavy cream
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon Lemon juice
- 12 ounces (dry weight) Pasta (linguine or fettuccine preferred)
- 0.25 cup Grated Parmesan cheese
- 4 quarts (for boiling pasta) Water
Directions
Step 1
Season the chicken breasts with salt and pepper on both sides.
Step 2
Heat a large skillet over medium heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter melts, add the chicken breasts. Cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
Step 3
While the chicken cooks, bring a pot of water to a boil. Add a generous pinch of salt to the boiling water and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of the pasta water before draining.
Step 4
In the same skillet used for the chicken, lower the heat to medium and add the remaining olive oil and butter. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
Step 5
Pour the white wine into the skillet and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to reduce the wine slightly.
Step 6
Add the chicken stock to the skillet and let it simmer for another 3 minutes. Reduce the heat to low, then stir in the heavy cream, parsley, thyme, and lemon juice. Cook for 2 minutes, stirring occasionally.
Step 7
Slice the cooked chicken into thin strips and return them to the skillet. Toss to combine with the sauce.
Step 8
Add the drained pasta to the skillet and toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce.
Step 9
Taste the sauce and adjust seasoning with more salt or pepper as desired.
Step 10
Serve the pasta warm, topped with grated Parmesan cheese and additional fresh parsley for garnish.
Nutrition Facts
| Serving size | (5592.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2765.6 |
| Total Fat 115.4g | 0% |
| Saturated Fat 41.5g | 0% |
| Polyunsaturated Fat 7.8g | |
| Cholesterol 942.0mg | 0% |
| Sodium 6064.2mg | 0% |
| Total Carbohydrate 113.1g | 0% |
| Dietary Fiber 6.9g | 0% |
| Total Sugars 5.2g | |
| Protein 292.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 653.5mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 2946.6mg | 0% |
Source of Calories