Thank you Barefoot Wine for sponsoring this post!
Everything in this hearty One Pan Chicken Pasta with Chardonnay Wine Sauce is made in one pan. Seriously! Even the pasta, too!
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Me and pasta go waaaaay back.
My first love was pasta with cheese aka macaroni and cheese. Then I loved it with red sauce. Then with white sauce. Now with wine sauce. When it comes to pasta, I love it all.
I’ve teamed up with Barefoot Wine to bring you delicious, budget friendly recipes that are easy to make. Today I’m sharing this One Pan Chicken Pasta with Chardonnay Wine Sauce. I made the wine sauce with Barefoot Chardonnay. This recipe will feed a family of 5 or provide a couple with a ton of leftovers! Pair each dish with a light salad, garlic bread and a glass of chardonnay for the adults at the table.
Whenever I go grocery shopping, I ALWAYS stroll down the pasta isle. I check out all of the different types of pasta and dream of the recipes that I can make with said pasta. I know, the pasta on the pasta isle is always the same. But I’m still captivated by it. What can I say? I’m a true full blown pasta lover.
All of the ingredients in this recipe are probably items that you already have on hand. I always have pasta in my pantry. I keep my freezer stocked with chicken breast. And there’s always a bottle of Barefoot Chardonnay in my wine rack because I love cooking with it. Tomatoes are almost always in my produce basket because I always use them in a salad, sandwich or pasta recipe.
You’ll need a large sized pan for this recipe. I used an 12 inch casserole sized skillet. It worked perfectly for this recipe, since everything is cooked in the skillet, including the pasta. NOTE: the tomatoes can be roasted in the skillet before the pasta is cooked. However, I used a small oven-safe bowl and roasted while the pasta was cooking. Keep a small bowl, a colander and a cutting board near by. You’ll need them for reserving the roasted tomatoes, draining the pasta and dicing the cooked chicken. Enjoy the recipe!
One Pan Chicken Pasta with Chardonnay Wine Sauce
- 8oz penne pasta
- 2 boneless, skinless chicken breasts
- 4 cloves of garlic, minced
- 1 shallot, finely chopped
- 1 tsp crushed red pepper
- ¼ C butter
- ½ C Barefoot Chardonnay
- 1 C cherry tomatoes, halved
- ½ C grated parmesan cheese
- ½ tsp ground pepper
- 1 tsp kosher salt
- 2 tbsp half and half
- 2 tbsp olive oil, divided
- salt and ground pepper for sprinkling the chicken
- fresh parsley for garnish
- Bring water to a boil in a large, deep skillet. Cook the pasta until tender. Drain and set aside.
- While the pasta is cooking, place the tomatoes in a small oven-safe boil. Drizzle with 1 tbsp olive oil. Broil on high for about 5 minutes or until slightly charred. Remove from the oven and set aside. ***see note regarding roasting the tomatoes***
- Prep the chicken. Pound with the flat side of a mallet. Sprinkle with salt and pepper. Once the pasta is done cooking and has been set aside, heat the skillet over medium heat. Add the remaining olive oil and the chicken. Cook the chicken for 8-12 minutes or until 165 degrees, flipping a few times while cooking. Once done cooking, remove from the pan and place on a cutting board. Cut into chunks.
- Return the skillet to the stove and melt the ¼ butter over medium low heat. Add the shallots, garlic and red pepper flakes. Saute for 2 minutes, scraping the bits from the chicken from the bottom of the pan. Add the Chardonnay, salt and pepper. Cook for 5 minutes or until slightly reduced. Stir in the half and half, parmesan cheese and chicken. Then carefully stir in the roasted tomatoes.
- Garnish with fresh chopped parsley and more parmesan cheese, if desired.
If you don't have a large skillet, you can cook the pasta in a large pot. You'll have an extra dish to clean but it's still minimal cleanup work. Before posting this recipe, I made it again and just cooked the pasta separately and cooked everything else in my cast iron skillet. Worked like a charm so you have the option of either method.