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Parmesan Crusted Chicken with Wine Sauce Pasta

Kali Wood
I've been obsessed with this meal since I was little, I used to beg my mom to make it and thought it looked so hard to make myself - thankfully I was wrong. It's easy, light, and delicate. The wine sauce reduction is subtle, yet transformative, and the parmesan chicken adds heartiness - I hope you enjoy it as much as we do!
5 from 1 vote
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Course Main Course
Servings 0

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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