This Parmesan Chicken & Creamy White Wine Pasta is great enough for mid week dinners or even weekend entertaining. Creamy pasta topped with crispy parmesan topped chicken.

One of the many great things about writing a food blog, is that things don’t get too boring in the kitchen. Take this Baked Parmesan Crusted Chicken.  I made it last year, filed it in favourites and simply forgot about it.  That happens.  Then just the other day when I was scrounging around the kitchen for dinner, this chicken came to mind.  The addition of a creamy pasta, brought it to a whole new level.  Great mid week dinner for the family.

Ingredients

• The chicken:
  • 2 Chicken breasts
  • 2 Tablespoons olive oil
  • 3 Tablespoons butter melted
  • 1 Cup bread crumbs
  • 1/2 Cup parmesan cheese fresh grated
  • 1/2 Teaspoon rosemary
  • Small bunch of fresh chopped parsley
  • Salt and pepper to taste
  • 2 cloves Garlic crushed

• The pasta:
  • 1 lb tagliatelle pasta
  • small bunch asparagus cut into 3 inch pieces
  • 1 Leek roughly chopped
  • 2 cloves garlic crushed
  • 1 Cup cream
  • 1/2 Cup white wine
  • 1/2 Cup chicken stock
  • 1 Teaspoon oregano
  • Small bunch of fresh chopped parsley
  • 2 Tablespoons olive oil
  • 1/2 Teaspoon salt
  • 1/2 Teaspoon black pepper

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

Instructions

1. Preheat over to 375 degrees F.
2. Place you chicken between two sheets of parchment paper and lightly flatten it out with a wooden kitchen hammer. You can also use a rolling pin. Lightly season the chicken with salt and pepper.
3. Heat the olive oil in a large skillet set over high heat. Add the garlic and chicken. Quickly sear the chicken on each side for 1-2 minutes, just until it has lightly browned. Remove chicken from skillet and transfer it to an oven proof baking dish.
4. Combine the bread crumbs, parmesan, rosemary, parsley and a little salt & pepper. Mix with your hands. Sprinkle the bread crumb mixture evenly over the chicken and lightly pat it down. Drizzle over the butter.
5. Bake the chicken for about 30 minutes.
6. While the chicken is baking, put together the pasta. Cook pasta according to package, drain and set aside.
7. In a large skillet set over medium heat, add the olive oil, garlic & leeks. Stir cooking for about 8 – 10 minutes until soft. Add the asparagus, give a good stir and add all the wine. Bring to a boil and let wine reduce by about 1/2, this will take 5 minutes. Add the cream and bring back to a boil. Stir in parmesan cheese (reserving a small amount for garnish), oregano, parsley, salt and pepper. Stir really well and add pasta. Gradually add the stock until the pasta dish reaches the desired consistency. Cook over low heat for about 5 more minutes. Stir really well and remove from heat.
8. Slice the chicken into 1 inch strips and serve on top of the pasta with a garnish of parmesan cheese.

Notes About The Pasta

• Cooking time – The total cooking time for this dish is just 30 minutes.  The key is multitasking.  When I did this dish, I got on to the pasta as soon as the chicken was in the oven.  The chicken bakes in 30 minutes and in that time you can easily have the pasta dish cooked and ready to serve up.  All about organization, right?
• The sauce – This sauce in this dish gets it’s great flavour from the white wine.  However, if you are not a fan of cooking with wine you could substitute that amount of wine for chicken stock.  It will give the sauce a slightly different flavour but still good.  I often cook with stock, wine or even both.  This recipe calls for both.  Choose how you like it done.
• The chicken – Normally, in pasta dishes I use sautéed chicken which works really well. But this chicken with the crispy topping was a great addition to the creamy pasta.  Now added to family favourites. This one I will try my best not to forget about!

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US CustomaryMetric

Parmesan Chicken with Creamy White Wine Pasta

Crispy baked parmesan chicken served over creamy pasta. Perfect dinner!

Prep Time25 minutes mins

Cook Time30 minutes mins

Total Time55 minutes mins

Course: Main Course

Cuisine: Italian

Keyword: chicken, Pasta

Servings: 4 servings

Calories: 771kcal

Author: Julia Pinney

Ingredients

For the chicken:

• 2 Chicken breasts
• 2 Tablespoons olive oil
• 3 Tablespoons butter melted
• 1 Cup bread crumbs
• 1/2 Cup parmesan cheese fresh grated
• 1/2 Teaspoon rosemary
• Small bunch of fresh chopped parsley
• Salt and pepper to taste
• 2 cloves Garlic crushed

For the pasta:

• 1 lb tagliatelle pasta
• small bunch asparagus cut into 3 inch pieces
• 1 Leek roughly chopped
• 2 cloves garlic crushed
• 1 Cup cream
• 1/2 Cup white wine
• 1/2 Cup chicken stock
• 1 Teaspoon oregano
• Small bunch of fresh chopped parsley
• 2 Tablespoons olive oil
• 1/2 Teaspoon salt
• 1/2 Teaspoon black pepper

US Customary – Metric

Instructions

• Preheat over to 375 degrees F.
• Place you chicken between two sheets of parchment paper and lightly flatten it out with a wooden kitchen hammer. You can also use a rolling pin. Lightly season the chicken with salt and pepper.
• Heat the olive oil in a large skillet set over high heat. Add the garlic and chicken. Quickly sear the chicken on each side for 1-2 minutes, just until it has lightly browned. Remove chicken from skillet and transfer it to an oven proof baking dish.
• Combine the bread crumbs, parmesan, rosemary, parsley and a little salt & pepper. Mix with your hands. Sprinkle the bread crumb mixture evenly over the chicken and lightly pat it down. Drizzle over the butter.
• Bake the chicken for about 30 minutes.
• While the chicken is baking, put together the pasta. Cook pasta according to package, drain and set aside.
• In a large skillet set over medium heat, add the olive oil, garlic & leeks. Stir cooking for about 8 – 10 minutes until soft. Add the asparagus, give a good stir and add all the wine. Bring to a boil and let wine reduce by about 1/2, this will take 5 minutes. Add the cream and bring back to a boil. Stir in parmesan cheese (reserving a small amount for garnish), oregano, parsley, salt and pepper. Stir really well and add pasta. Gradually add the stock until the pasta dish reaches the desired consistency. Cook over low heat for about 5 more minutes. Stir really well and remove from heat.
• Slice the chicken into 1 inch strips and serve on top of the pasta with a garnish of parmesan cheese.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Parmesan Chicken with Creamy White Wine Pasta

Amount Per Serving (1 serving)

Calories 771 Calories from Fat 477

% Daily Value*

Fat 53g82%

Saturated Fat 24g150%

Cholesterol 186mg62%

Sodium 1561mg68%

Potassium 995mg28%

Carbohydrates 34g11%

Fiber 4g17%

Sugar 8g9%

Protein 36g72%

Vitamin A 2130IU43%

Vitamin C 13mg16%

Calcium 288mg29%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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