Copycat Chicken Vino Bianco - this restaurant quality recipe is super easy to make at home
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Chicken Vino Bianco

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Dish
Cuisine: American
Keyword: chicken, pasta
Servings: 4
Calories: 1123kcal
Author: Christina Hitchcock


  • 1 pound of boneless skinless chicken breasts - thinly sliced
  • 3/4 cup flour - divided
  • 2 teaspoons House Seasoning Blend - divided
  • 1/8 cup olive oil
  • 1 pound angel hair pasta
  • 4 tablespoons butter
  • 1/2 cup onion - finely minced
  • 5 cloves garlic - minced
  • 1 cup heavy cream
  • 1/4 cup lemon juice - about 2 lemons
  • 1 cup white wine - (I used Sauvignon Blanc)
  • 1/8 teaspoon crushed red pepper flakes
  • 2 scallions - chopped (divided)
  • 2 Roma tomatoes - seeded and diced (divided)
  • 1/2 cup fresh grated Parmesan cheese


  • Season both sides of the chicken with 1 teaspoon of House Seasoning Blend.
  • Add 1/2 cup of flour to a shallow dish; place seasoned chicken in the flour to coat both sides.
  • Shake off any excess flour.
  • In large skillet, heat olive oil over medium-high heat.
  • Cook chicken until golden brown on both sides and cooked through, about 8-10 minutes.
  • Remove chicken to a plate and cover.
  • While chicken is cooking, bring a large pot of salted water to a boil; add pasta and cook according to package directions.
  • Before draining, reserve 1 cup of pasta water and set aside.
  • In the same skillet the chicken was cooked in, melt butter.
  • Cook onions until translucent, about 2-3 minutes.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add remaining flour to the skillet and stir to combine with the butter.
  • Add the cream, lemon juice and wine; whisk until smooth.
  • Stir in remaining teaspoon of House Seasoning, red pepper flakes, half of the tomatoes, half of the scallions and parmesan cheese; whisk until combined.
  • Allow to simmer for a 3-4 minutes until sauce thickens slightly.
  • If sauce needs to be thinned, add reserved pasta water until desired consistency.
  • Place cooked pasta in a large bowl or platter; top with cooked chicken.
  • Pour sauce over top of chicken and pasta.
  • Top with remaining tomatoes and scallions.
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