Pour in the white cooking wine and simmer for a few minutes until the sauce thickens.
Stir in the Italian seasoning, salt, and red pepper flakes.
Gradually whisk in the heavy whipping cream and Parmesan cheese. Continue to cook until the sauce thickens to your desired consistency.
Combine and Serve:
Add the cooked spaghetti to the skillet, tossing to coat with the sauce.
Return the chicken cutlets to the skillet, nestling them into the pasta and sauce.
Serve hot, garnished with extra Parmesan cheese if desired.
Variations and Substitutions
One of the best aspects of this recipe is its adaptability. Here are some variations and substitutions you can consider:
Vegetable Additions:
Spinach: Add fresh spinach to the sauce during the last few minutes of cooking for a burst of color and nutrients.
Mushrooms: Sauté sliced mushrooms with the onions for an earthy flavor.
Bell Peppers: Add diced bell peppers for extra crunch and sweetness.
Protein Alternatives:
Shrimp: Substitute chicken with shrimp for a seafood twist. Sauté the shrimp until pink and opaque, then proceed with the sauce.
Tofu: For a vegetarian option, use firm tofu. Press and cube the tofu, then coat and cook it as you would the chicken.
Sauce Variations:
Tomato-based Sauce: Swap the white wine and heavy cream for a can of crushed tomatoes for a lighter, tomato-based sauce.
Pesto: Stir in a few tablespoons of pesto for a vibrant and herbaceous flavor.
Pasta Alternatives:
Whole Wheat Pasta: For a healthier option, use whole wheat spaghetti.
Gluten-free Pasta: If you need a gluten-free version, choose your favorite gluten-free pasta.
Dairy-free Version:
