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Easy Grilled Chicken Pasta with White Wine Sauce

Super easy chicken pasta dish that hits the spot! This recipe is perfect for those nights that you're craving something decadent but don't have the energy for anything extravagant and time-consuming.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Dish
Cuisine: Italian
Servings: 6 servings


  • 12 ounces long pasta (linguine, fettuccine, spaghetti, etc)
  • 4 tablespoons butter salted
  • 2 boneless, skinless chicken breasts cut in half, lengthwise (making 4 filets)
  • salt and pepper to taste
  • 2 cloves garlic minced
  • 2/3 cup white wine dry
  • 1/2 cup half and half
  • 3 tablespoons heavy cream
  • 2/3 cup Parmesan cheese grated
  • 2 tablespoons parsley fresh, minced


  • Cook pasta according to package directions. Save 1 cup of pasta water. Drain and set aside.
  • Salt and pepper both sides of the chicken breasts. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, and set aside.
  • Add additional 2 tablespoons of butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine, then let it bubble up and reduce for 1 1/2 to 2 minutes.
  • Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little pasta water that you saved.
  • Add Parmesan to the pan and stir into the sauce for no more than 1 minute. Remove from heat, then throw the hot pasta right on top of it. Toss it a bit.
  • Cut the chicken into strips and add to pasta dish and continue tossing until it's all combined. Again, if it gets too gloopy, splash in a little more pasta water.
  • Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!