I like to make my chicken pasta using spaghetti but your favorite variety will work just as well. Linguine, for example is always a popular option to make an Italian Chicken pasta. You can also substitute whole grain or whole wheat pasta for added nutritional value!

What kind of chicken to use
Use thin chicken breasts. This Italian Chicken Pasta recipe calls for 4 boneless skinless chicken breasts that are THIN.

If you can’t find thin ones, just butterfly thick ones. Tenderizing works too, even though I didn’t tenderize mine, just got thin ones from the store.

If you buy regular chicken breasts (those not labeled as thin), make sure to halve them horizontally. For example, 1 pound of large chicken breasts usually yields 2 of them. And when you half each you will get 4 nice thin chicken fillets.

How to cook chicken breasts
First and foremost, paper towel dry the chicken. Chicken breasts that are excessively moist won’t brown evenly and beautifully.
Then, in a large bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning. I usually stir them well to blend and then use a fork or tongs to coat the chicken breasts in the flour mixture.
Next, I add olive oil to a large skillet and set heat to medium-high. Once the skillet is hot, it’s time to place coated chicken breasts in the skillet and start cooking! Cook on medium high for 4 to 5 minutes on each side. Chickens will turn golden brown on both sides.
IMPORTANT TIP! Make sure to turn the chicken only once between cooking! You will cook chicken breasts for a total of about 8-10 minutes. Turning only once. I repeat, turn the chicken just once.

How to make creamy pasta sauce
Begin by melting butter in the pan, then add diced yellow onion and minced garlic cloves. Cook them on medium high until onions and garlic are translucent, about 2 minutes.
Next add chopped scallions and diced tomatoes and cook them until softened.