Copycat Olive Garden Chicken Parmesano Vino Bianco formula with a rich and velvety Parmesan white wine cream sauce so delectable it might ship you to Italy. A basic formula that is prepared in only 30 minutes, this astounding chicken is stacked with the most astonishing flavor blends, this is an unquestionable requirement on your feast plan menu.

Delicate seared chicken bosom served over a bed of breathtakingly dressed pasta, you need the formula for this dish. Trust me, you will express gratitude toward me for this one. Olive Garden makes an awesome variant, yet this one will take your breath away!

A consummately breaded chicken bosom in a smooth white wine Parmesan cheddar sauce in only 30 minutes makes this formula a guardian.

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INGREDIENTS

• 1/2 pound dried linguine
• 3/4 cup all-purpose flour, divided
• 1/2 teaspoon fresh ground black pepper, divided
• 1 teaspoon kosher salt, divided
• 4 (4 ounce) boneless skinless chicken breasts
• 1/4 cup extra virgin olive oil
• 4 tablespoons unsalted butter
• 1/2 medium yellow onion, grated
• 5 garlic cloves, minced
• 1 cup heavy cream
• 1/4 cup lemon juice
• 1 cup white wine, (I used Chardonnay)
• 1/4 teaspoon crushed red pepper flakes
• 2 scallions, chopped (divided)
• 2 Roma tomatoes, diced (divided)
• 1/2 cup fresh grated Parmesan cheese

INSTRUCTIONS

1. Bring a large pot of salted water to a boil over high heat. Add linguine. Cook until al dente (tender but still with a bite to it), about 8-10 minutes. Reserve 1 cup pasta water. Drain pasta, set aside.
2. Meanwhile: in a pie plate or shallow dish, combine 1/2 cup flour, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir with a fork to blend. Place the chicken breasts in the flour mixture, one at a time. Press into the mixture with tongs and flip the chicken over to coat the other side. Shake off the excess.
3. Add oil to a large skillet over medium-high heat. Place all 4 chicken breasts in the skillet and cook until golden brown on both sides and cooked through, turning once between cooking, about 8-10 minutes. Remove chicken from pan and set aside.
4. Add butter, onion and garlic to pan. Cook until onions are translucent, about 2 minutes. Add 1/4 cup remaining flour to pan and whisk to combine. Add cream, lemon juice, wine, red pepper flakes, salt, pepper and Parmesan cheese. Whisk until mixture is smooth. Add up to 1 cup of pasta water to help create the sauce.
5. Add cooked pasta, half of scallions and half of tomatoes, stir to combine. Return chicken to skillet and allow it to warm. Sprinkle remaining scallions and tomatoes on top of skillet.
6. Serve and enjoy.

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