Parmesan Crusted Chicken with Wine Sauce Pasta
If this Parmesan Crusted Chicken and Wine Sauce Pasta were a person, it would be a charming, hopeless romantic that everyone falls in love with. It’s the Romeo of summertime pasta, but instead of being laced with the fatal delusion of young forbidden love, it’s laced with a (much safer) savory white wine sauce reduction. Top the pasta off with crispy parmesan-crusted chicken and fresh Italian parsley, and you have the perfect light and fresh pasta to win over your suiters. You can thank me later. 😉
A LITTLE ABOUT THE INGREDIENTS…
- Chicken Tenderloins: Provide a lean and tender base for the dish, coated in a flavorful parmesan crust.
- Parmesan Cheese: Forms a crispy and savory crust on the chicken and adds a creamy texture to the wine sauce.
- Garlic (Chopped and Powder): Enhances the savory profile of both the chicken breading and the pasta sauce.
- Bell Pepper and Onion: Add sweetness and texture to the pasta dish, complementing the flavors of the wine sauce.
- White Wine (Sauvignon Blanc): Used to create a delicate and flavorful reduction sauce that coats the pasta.
- Pasta (Tri-Color Linguini Wheels): Provides a hearty and colorful base for the dish, soaking up the flavors of the wine sauce.
- Optional Toppings like Parsley: Add freshness and color to the finished dish.
How to Make this Parmesan Crusted Chicken and Wine Sauce Pasta Gluten-Free
To ensure this dish is gluten-free, select gluten-free pasta options – one option is Rummo Gluten-Free Linguine. Alternatives provide a hearty base that absorbs the flavors of the wine sauce without containing gluten.
Additionally, confirm all other ingredients, including spices, olive oil, and white wine, are certified gluten-free to prevent cross-contamination and ensure the dish remains safe for those with gluten sensitivities or allergies.
Storing & Freezing the Parmesan Crusted Chicken and Wine Sauce Pasta
Storage: Store any leftover pasta and chicken in separate airtight containers in the refrigerator for up to 3 days. This will help maintain their freshness and flavors.
Freezing: If you wish to freeze portions of this dish, store the pasta and chicken separately in freezer-safe containers or bags. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.
Details & Considerations
An important note when making this dish is that wine reductions take a little time. Don’t turn up the heat to make it go faster or try to shortcut it. Add that wine in and let it simmer down while you stir. I learned this lesson a long time ago the hard way. Trust me – its worth it to take your time.
Additionally, if you prefer to roast your bell peppers and onions on the grill beforehand to maximize flavor, more power to you; it will be delicious. However, if you’re looking to keep it easy and keep it indoors, sautéed peppers are still positively divine.
More Recipes You May Love
Finally, if you find that you love this Parmesan Crusted Chicken with Wine Sauce Pasta recipe, try these other sweet recipes next:
Parmesan Crusted Chicken with Wine Sauce Pasta
Ingredients
Chicken & Breading
- 6-8 chicken tenderloins – rinsed, but don’t dry them off
- 3-4 tbsp olive oil
- 1 cup grate parmesan
- 1 tbsp chopped garlic (from a jar where it has absorbed the garlicky goodness)
- 1 tsp garlic powder
- 1-2 tsp black pepper
Pasta & Sauce
- 2/3 cup bell pepper (cut into strips)
- 2/3 cup onion (cut into strips)
- 1-2 tsp chopped garlic
- 1-2 tsp parsley flakes (optional)
- 1-2 tsp garlic powder
- 1 tsp salt
- 2 tsp black pepper
- 1 tsp crushed red pepper (optional)
- 1/3 bottle of white wine (I typically use a sauvignon blanc and serve the rest of the wine with dinner)
- 3/4 box of pasta (I love to use 4-5 tri-color linguini wheels)
Optional Toppings
- parsley
Instructions
- Mix parmesan and spices together thoroughly in a shallow bowl.
- Add olive oil to the skillet and bring to medium-high heat.
- Coat chicken in parmesan mixture by pressing firmly.
- Add 1T chopped garlic to the oil, stir around, then immediately add coated chicken on top. Once all the chicken is in the pan, take any remaining parmesan mixture and press it firmly onto the top of the chicken.
- Cook for about 4 minutes, then carefully use a non-stick spatula to flip. (Chicken may try to stick to the pan and you don't want to lose that coating.)
- Cook the other side for about 4 minutes.
- Once done, remove the chicken and place it in a covered dish or aluminum foil to keep warm
- There should still be hot oil in your pan, but if not, add a little more olive oil and bring it back up to medium-high heat.
- Add onion/peppers blend and sauté while stirring frequently for about 3 minutes. Then add 1-2tsp chopped garlic and sauté while constantly stirring for about 30 seconds.
- Add the wine and all seasonings (except the parmesan) to the pan. Stir and scrape up the brown bits from your chicken to incorporate them into the sauce.
- Bring sauce to a boil then immediately drop to lower heat for a slow simmer.
- Sprinkle parmesan over the sauce and stir in.
- Continue to simmer and reduce the sauce for about 20 minutes. It will be a very light coating on the pasta so there will not be extra sauce.
- While the sauce is reducing, cook your pasta. Leave pasta in the strainer once done and DO NOT rinse.
- Once the sauce has been reduced for the full 20 minutes, add pasta and carefully coat the pasta without stirring it to death.
- Return the chicken to the top of the pasta and serve.
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