Pasta With Chicken in a Light White Wine and Fresh Herb Sauce

The scent of rosemary and basil always transports me back to my grandmother’s sun-drenched kitchen in Tuscany. She had a knack for creating the most delightful meals with just a handful of fresh ingredients, and this pasta dish reminds me so much of her simple yet elegant style. The lightness of the sauce, the tender chicken, and the aromatic herbs create a symphony of flavors that dance on your palate, truly capturing the essence of Italian summer. I hope this recipe brings a little sunshine to your kitchen, just as it always has to mine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 2-3
• Dietary Type: Dairy-full

Ingredients

• 2 tablespoons olive oil
• 1 red onion, peeled and cut into wedges
• 2 cups dry pasta (or equivalent of fresh pasta)
• 2 garlic cloves, crushed
• 2 chicken breasts, diced
• 2 cups dry white wine
• 1 tablespoon fresh rosemary, chopped
• 10-12 fresh basil leaves, chopped
• 1 cup mascarpone cheese
• 1 chicken stock cube

Equipment Needed

• Large skillet or frying pan
• Large pot
• Colander

Instructions

1. Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced chicken, red onion wedges, and crushed garlic to the skillet.

2. Cook for approximately 10 minutes, stirring frequently, until the chicken is cooked through and no longer pink inside. The onion should be softened and translucent.

3. While the chicken is cooking, start to cook the pasta according to the instructions on the packet. If you are using fresh pasta, wait a while to begin cooking it, as it generally takes less time than dried pasta. Fresh pasta only needs a few minutes to cook!

4. Once the chicken is cooked, pour the dry white wine into the skillet. Increase the heat to bring the wine to a boil.

5. Once boiling, reduce the heat to a simmer and allow the white wine to reduce by about half. This process should take approximately 5-7 minutes. Be careful not to reduce it for too long, or there will not be enough sauce to coat the pasta. You want a lightly thickened, but still liquid consistency.

6. Stir in the mascarpone cheese and fresh rosemary and basil leaves. Crumble in the chicken stock cube. The stock cube is important to the thickening of the sauce.

7. Gently heat the sauce through for a few minutes, stirring constantly, until the mascarpone is fully melted and incorporated into the sauce. Be careful not to boil the sauce, as this can cause it to separate.

8. Once the pasta is cooked al dente, drain it thoroughly in a colander.

9. Add the drained pasta to the skillet with the sauce. Toss the pasta gently to ensure it is evenly coated with the creamy sauce.

10. Serve the pasta immediately. Garnish with extra fresh basil or a sprinkle of grated Parmesan cheese, if desired.

Expert Tips & Tricks

• To prevent the mascarpone cheese from curdling, ensure the sauce is at a low simmer and stir it in gently. Don’t let it boil vigorously.
• If you find the sauce is too thick, add a splash of pasta water to loosen it up. The starch in the pasta water will also help to bind the sauce and pasta together.
• For a richer flavor, marinate the diced chicken in a mixture of olive oil, garlic, rosemary, and a pinch of salt and pepper for at least 30 minutes before cooking.
• If you prefer a vegetarian option, substitute the chicken with sautéed mushrooms or grilled zucchini.
• To add a touch of heat, sprinkle a pinch of red pepper flakes into the sauce while it’s simmering.
• If you are short on time, use pre-cooked rotisserie chicken. Simply shred the chicken and add it to the skillet after the onion and garlic have softened.
• If you want to make ahead of time, you can prepare the sauce a day or two in advance and store it in an airtight container in the refrigerator. When you’re ready to serve, simply reheat the sauce over low heat and add the cooked pasta.
• If you are using salted butter for this recipe, make sure to taste the dish before adding any salt and adjust accordingly.

Serving & Storage Suggestions

Serve this creamy chicken and herb pasta immediately for the best flavor and texture. It pairs well with a simple side salad or some crusty bread for soaking up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk or chicken broth if needed to loosen the sauce. Avoid microwaving, as this can cause the pasta to become mushy. Freezing is not recommended, as the mascarpone cheese may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	939.5 kcal	N/A
Calories from Fat	257 g	27%
Total Fat	28.6 g	43%
Saturated Fat	6.1 g	30%
Cholesterol	93.1 mg	31%
Sodium	688 mg	28%
Total Carbohydrate	82.5 g	27%
Dietary Fiber	4.1 g	16%
Sugars	7.1 g	N/A
Protein	43.8 g	87%

Variations & Substitutions

• Gluten-Free: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
• Dairy-Free: Substitute the mascarpone cheese with a dairy-free alternative, such as cashew cream or a vegan cream cheese substitute. You may also need to add a thickening agent like cornstarch to achieve the desired sauce consistency.
• Lemon Herb Chicken Pasta: Add the zest and juice of one lemon to the sauce for a bright, citrusy flavor.
• Spicy Chicken Pasta: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a spicy kick.
• Vegetable Additions: Feel free to add other vegetables to the dish, such as sautéed mushrooms, bell peppers, or spinach.
• To give this recipe even more flavour, you could add some pesto to the sauce!

FAQs (Frequently Asked Questions)

Q: Can I use dried herbs instead of fresh?
A: While fresh herbs are highly recommended for the best flavor, you can use dried herbs in a pinch. Use about 1 teaspoon of dried rosemary and 1 tablespoon of dried basil as a substitute for the fresh herbs. Keep in mind that the flavor will be less intense.

Q: Can I use a different type of cheese instead of mascarpone?
A: Yes, you can substitute mascarpone with cream cheese or ricotta cheese. However, the flavor and texture will be slightly different. Cream cheese will have a tangier flavor, while ricotta will be grainier.

Q: How do I prevent the chicken from drying out?
A: To prevent the chicken from drying out, do not overcook it. Cook it until it is just cooked through and no longer pink inside. You can also marinate the chicken before cooking to help keep it moist.

Q: Can I use a different type of pasta?
A: Absolutely! This sauce works well with a variety of pasta shapes, such as penne, fettuccine, or rigatoni. Choose your favorite pasta shape and enjoy!

Q: What can I serve with this pasta dish?
A: This pasta dish pairs well with a simple side salad, crusty bread, or roasted vegetables. You can also serve it with a glass of crisp white wine.

Final Thoughts

This Pasta with Chicken in a Light White Wine and Fresh Herb Sauce is a delightful and easy-to-make dish that is perfect for a weeknight meal or a special occasion. With its creamy sauce, tender chicken, and aromatic herbs, it is sure to please your taste buds. I encourage you to try this recipe and share your feedback. Feel free to experiment with different herbs, vegetables, and cheese to create your own unique version. Enjoy!