Chicken Bianco is our take on an Olive Garden dish of juicy chicken with white wine sauce. You’ll love this 30 minute Italian chicken recipe!
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Italian Chicken Bianco
Originally known as Chicken Vino Bianco, this dish was one of my favorite Olive Garden recipes. Sadly, it’s no longer on their menu.
If it was one of your favorites too, now you can make it yourself at home, for a fraction of the cost you paid for it at Olive Garden!
Simply boil some pasta in a large pot. Then, combine it with pan fried chicken breasts and a creamy sauce.
Aside from the pasta, the entire meal is made in the same skillet!
Ingredient Notes and Substitutions
- Linguine – Any ribbon pasta can be used, such as spaghetti or tagliatelle. Fettucine will also work, but may take a few extra minutes to cook.
- White Wine – If you’re sensitive to alcohol, you can substitute chicken or vegetable stock for the wine. If you’ll be using wine, I recommend a chardonnay. Be sure to use a variety that you also enjoy drinking.
- Heavy Cream – It’s important not to replace this with half and half or milk, as they curdle more easily when combined with wine.
- Parmesan cheese– Buy a fresh wedge and shred it yourself. Not only is the texture and flavor better, but it will melt into the sauce much easier as well.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for 3 to 4 days.
I recommend reheating on the stove or in the oven. This way, your pan fried chicken breast will not become soggy.
If the chicken appears dry, you can use a splash of cream or chicken stock to add moisture.
Chicken Bianco FAQ
What if my chicken breasts are larger than normal?
Because each breast will be a different size and thickness, you may need to make some adjustments.
- For larger breasts, reduce the number that you use for this Italian chicken recipe. Cook them whole, then slice into portions for serving.
- If they’re extra thick, cut them into filets first so they cook faster. To do this, press the palm of your hand down lightly on top of the meat. Use a sharp chef’s knife to slice through the thickness of the breast, creating two thin pieces.
Can I halve the recipe?
You sure can! This is a great option if you’ll be cooking for yourself or one other person, or you can make the full recipe and eat the leftovers for lunch or dinner.
With love from our simple kitchen to yours.
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Italian Chicken Bianco + Video
- 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 cloves garlic, minced
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1 cup white wine, (I use Chardonnay)
- 1/4 teaspoon crushed red pepper flakes
- 2 scallions, chopped (divided)
- 2 Roma tomatoes, diced (divided)
- 1/2 cup fresh grated Parmesan cheese
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve and enjoy.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2012. Updated and republished June 2022.
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