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  • Writer's pictureBeth Parkhill

White Wine Mushroom Asiago Chicken with Angel Hair Pasta

Updated: Jun 20, 2020

I have learned that wine doesn't always have to be the most expensive bottle for it to be delicious! I am the kind of wine drinker that picks out my bottles by how much I appreciate the label. I love a good Chardonnay!

When it comes to choosing a wine for this recipe, I like to use an oaky white wine.

It's the ultimate "fancy" meal. If you want to impress someone, (as long as they do not have dietary restrictions), this is the one you want to make. I serve this over angel hair pasta if I am splurging, but it tastes great by itself, on top of some zucchini noodles, or even over a bed of leafy greens.

The sauce is a creamy white wine sauce and the fresh mushrooms and thyme balance it all out.

Then there is the chicken...

Have you ever had pan fried chicken? The seasoned flour is light enough that it doesn't feel like thick breaded fried chicken, but it does give it a light crispy texture that is key to this dish being more than just a normal weeknight meal. It is important to fry the chicken so there is a crust, and concurrently, not overcook the meat. You will want it to be juicy on the inside. I don't do anything special, but heating your pan to the right temperature is crucial. Usually, I set the stove to a 6 or 7. Adjust the heat depending on how fast your meat is cooking. It should be browning around 2-3 minutes per side, turning until all sides of the chicken are browned.

Now it's time to sauté the mushrooms and garlic. The mushrooms should look like the photo above before you go to the next step.

This is when you will want company to start showing up, because it starts to smell amazing! This is where the wine comes into play. When you "deglaze" the pan with your wine, this beautiful aroma of wine and buttery garlic mushrooms and thyme fills the air. It is truly magical.

You will want to let this simmer for a bit, cooking it down to a reduction. This will help give your sauce a little body. You will add the chicken back in as well! Meanwhile - this is a good time to start preparing your angel hair pasta!

You will take the chicken out of the pan again (I know - there are a lot of steps) and now you mix in the cream and the asiago. You are almost to the end, my friend! And you earned every bit of the deliciousness waiting! All you have to do at this point is add the chicken back in and serve!

Here is a link to the original recipe!


White Wine Mushroom Asiago Chicken with Angel Hair Pasta

Serves 4 people


  • 2 cups sliced, fresh mushrooms

  • 1 lb boneless skinless chicken breast about 2 large

  • 1 tbsp minced garlic

  • 3 sprigs fresh thyme

  • 1 1/2 cups dry white wine

  • 1/2 cup seasoned flour

  • 4 tbsp butter

  • 1/2 cup heavy cream

  • 1/3 cup shredded asiago cheese

Seasoned Flour:

  • 1/2 cup all-purpose flour

  • 1 tsp salt

  • 1/2 tsp black pepper


1. Cut the chicken breasts into 2-3 inch pieces.

2. Heat 2 tbsp butter in a deep, heavy skillet or sauté pan over medium-high heat.

3. Dredge chicken in seasoned flour. Add to hot butter in skillet. Pan fry until golden on each side, about 3 minutes per side. Remove from pan.

4. Add remaining butter to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown.

5. Add white wine to skillet, scraping up all the browned leftover pieces stuck to the pan. Twist the fresh thyme between your fingers and add it to the pan.

6. Add the chicken back to the pan. Bring to a boil, then reduce heat, and simmer for 15-20 minutes. (This is a good time to start preparing the pasta (or veggies) per the directions on the label.)

7. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese.

8. Cook, stirring constantly over low heat until cheese melts. Continue cooking until desired thickness.

9. Add chicken back to pan and heat through.

10. Garnish with sprigs of fresh thyme. Serve over angel hair pasta, steamed veggies, fresh leafy greens, or even some zucchini noodles.

Enjoy with the rest of your bottle of wine! This dish reheats super well, even though when I make it, we rarely have any leftovers! It is good to know if you are just cooking for yourself - no need to make less. Just make it all and have the most delicious leftovers!


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