Italian Chicken Pasta

Directions

1. Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain, toss with a little olive oil to prevent sticking, and set aside.
2. In a resealable bag, combine flour, salt, pepper, garlic powder, and Italian seasoning. Add the chicken cutlets and shake until evenly coated.
3. Heat olive oil in a large skillet over medium-high heat. Sear the chicken 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and tent lightly with foil.
4. In the same skillet, melt the butter over medium heat. Add the chopped onion and sauté 3–4 minutes until translucent and fragrant.
5. Add garlic and diced tomatoes, cooking 1–2 more minutes until the tomatoes soften and release their juices.
6. Sprinkle in the flour and stir to form a roux. Cook for about 1 minute, stirring constantly.
7. Gradually whisk in the cream until smooth. Add Parmesan, Italian seasoning, salt, and red pepper flakes. Simmer gently 3–5 minutes until the sauce thickens.
8. Add the cooked spaghetti to the sauce, tossing to coat every strand.
9. Nestle the chicken cutlets into the sauce and heat 1–2 minutes to meld the flavors.
10. Serve hot, garnished with extra Parmesan or fresh basil if desired.

Recipe Details

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–5
Difficulty Level: Easy

Variations & Substitutions