Pasta with Italian chicken is a popular dish. Dinner will be a treat with this creamy White Wine Parmesan Cheese Sauce with Chicken Pasta. Your family will go crazy over this easy meal because of how much flavor it packs.
This Italian chicken pasta dish is simple and delicious, perfect for a night in with the grownups. The garlic, sun-dried tomatoes, and Italian seasoning in this dish really pack a flavor punch, and the parmesan cheese and heavy cream make it very creamy. White wine, a staple in many Italian kitchens, rounds out the dish with a flavor profile unique to Italian cooking.
Numerous positives can be found in this dish. It only only one pot and a short amount of time to put together. This supper dish is worthy of being served to guests at a fine restaurant.
In this dish, you can use your preferred type of pasta. Although I favor spaghetti, linguine is also a common choice for this delicious Italian dish. A healthy alternative would be to prepare the pasta with whole grains or whole wheat.
If you don’t want to serve this pasta right away, you can make it ahead of time. The longer it sits, the better the tastes will blend. The pasta will soak up quite a bit of the sauce, so plan accordingly. Make the sauce in advance and cook the pasta right before serving.
Ingredients:
1 1/2 cups of an Italian-style shredded cheese blend
One minced garlic clove
1/2 fresh basil leaf
One Tablespoon of Dried Oregano
a half cup of grated parmesan
1/2 cup bread crumbs with Italian seasoning
Four chicken breasts without the bones
a single beaten egg
1/2 jar spaghetti sauce
Blended Shredded Cheeses of Italy, 14 Cup
Prepare a 350F (175C) oven.
Stir together the grated cheese, garlic, basil, and oregano to make 1 1/2 cups. Parmesan cheese and bread crumbs should be mixed together in a separate bowl.
Chicken breasts should be sliced to thickness, with half an inch of connected meat left on one side. Roasted chicken breasts without their jackets. Bring down to a lower level. Stuff an Italian cheese mixture into the meat of the breasts. Pull your breasts in toward each other and use toothpicks to keep them in place. Coat the filled chicken breasts in egg, then roll them in the Parmesan cheese. Put in a casserole.
About 45 minutes into baking, you should see that the chicken is no longer pink. It’s safest to eat meat when the internal temperature reaches at least 165 degrees Fahrenheit (64 degrees Celsius) when tested in the thickest area. Spaghetti sauce and a mixture of 1/4 cup Italian shredded cheese should be poured over the chicken after it has been cooked, and then it should be returned to the oven for another 5 minutes.
Ingredients
- 1 1/2 cups of an Italian-style shredded cheese blend
- One minced garlic clove
- 1/2 fresh basil leaf
- One Tablespoon of Dried Oregano
- a half cup of grated parmesan
- 1/2 cup bread crumbs with Italian seasoning
- Four chicken breasts without the bones
- a single beaten egg
- 1/2 jar spaghetti sauce
- Blended Shredded Cheeses of Italy, 14 Cup
Instructions
Prepare a 350F (175C) oven.
Stir together the grated cheese, garlic, basil, and oregano to make 1 1/2 cups. Parmesan cheese and bread crumbs should be mixed together in a separate bowl.
Chicken breasts should be sliced to thickness, with half an inch of connected meat left on one side. Roasted chicken breasts without their jackets. Bring down to a lower level. Stuff an Italian cheese mixture into the meat of the breasts. Pull your breasts in toward each other and use toothpicks to keep them in place. Coat the filled chicken breasts in egg, then roll them in the Parmesan cheese. Put in a casserole.
About 45 minutes into baking, you should see that the chicken is no longer pink. It's safest to eat meat when the internal temperature reaches at least 165 degrees Fahrenheit (64 degrees Celsius) when tested in the thickest area. Spaghetti sauce and a mixture of 1/4 cup Italian shredded cheese should be poured over the chicken after it has been cooked, and then it should be returned to the oven for another 5 minutes.