Name: Chicken Scallopini with Tomato Sauce, Wine, and Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Italian
Ingredients: 2 small boneless skinless chicken breasts, cut into evenly sized cubes; Salt and pepper, to taste; 3 tablespoons flour; 1-2 tablespoons olive oil; 1 packet Brown Gravy Mix (0.87 oz) or 1 cup homemade brown gravy; 8 oz tomato sauce; 1 small yellow onion, sliced; 3 cloves garlic, minced; 1 cup dry white wine (Sauvignon Blanc preferred) or chicken broth; 1 tablespoon salted butter; 1/2 teaspoon Italian seasoning; 1/2 teaspoon parsley; 1/2 teaspoon mustard powder; 1/4 teaspoon salt; 3/4 lb thin spaghetti (or slightly less for saucier pasta)

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Introduction

Chicken Scallopini is a comforting Italian-inspired dish featuring tender chicken cubes in a rich, flavorful brown gravy sauce with tomato and white wine. Served over spaghetti, it offers a perfect balance of savory and tangy flavors that make for a satisfying weeknight meal.

A round white pan filled with spaghetti mixed with thick orange-brown sauce and pieces of cooked chicken. The spaghetti strands are lightly coated with sauce and twirled around, while the chicken chunks are scattered evenly throughout. Small green herb pieces are sprinkled on top, adding a touch of color. The pan sits on a white marbled surface, showing some sauce stains along the edges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 packet Brown Gravy Mix (0.87 oz) or homemade brown gravy
2 small boneless skinless chicken breasts
Salt and pepper, to taste
3 tablespoons flour
1–2 tablespoons olive oil
1 tablespoon salted butter
1 small yellow onion, sliced
3 cloves garlic, minced
1 cup dry white wine or chicken broth
8 oz tomato sauce
3/4 lb thin spaghetti (or slightly less for saucier pasta)
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley
1/2 teaspoon mustard powder
1/4 teaspoon salt

Instructions

Step 1: In a large measuring cup with a spout, mix the brown gravy packet with 1 cup of cold water until well combined. Stir in the tomato sauce and seasonings, then set aside.
Step 2: Cut the chicken breasts into evenly sized cubes. Season with salt and pepper, then sprinkle with flour and toss to coat evenly.
Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and sear for 3–4 minutes until golden brown. Stir and cook on all sides until fully cooked, about 3 more minutes. Remove chicken and set aside.
Step 4: Turn the heat off. Pour in 1/4 cup of the white wine and turn heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to release browned bits for extra flavor.
Step 5: Add butter and sliced onions to the skillet. Cook over medium heat, stirring often, until onions are very soft and almost caramelized, about 20 minutes.
Step 6: Add minced garlic and cook for 1 more minute until fragrant.
Step 7: Pour in the remaining wine and let it bubble gently to reduce for 5 minutes.
Step 8: Add the prepared gravy and tomato sauce mixture to the skillet. Bring to a boil and let thicken for about 30 seconds, then reduce to a simmer. Return the cooked chicken to the sauce and stir to combine.
Step 9: Partially cover the skillet and bring a large pot of water to a boil for the pasta. Salt the boiling water (about 1/4 tablespoon) and cook the spaghetti until al dente. Drain well.
Step 10: Add the cooked spaghetti to the skillet with the sauce and chicken. Toss gently to coat the pasta evenly. Garnish with extra parsley if desired, and serve immediately.

Tips & Variations

Use Sauvignon Blanc for the best flavor in the sauce; Chardonnay and Pinot Grigio are good alternatives. Chicken broth can be used if avoiding wine, but wine enhances the sauce beautifully.
Let the onions cook slowly until almost caramelized to balance the acidity of the tomato sauce and wine with natural sweetness.
Cut the chicken into evenly sized cubes to ensure even cooking.
Try other pasta varieties like penne or ziti if you prefer a different texture or shape.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well for up to 3 months. To reheat, warm gently on the stovetop or microwave until heated through, adding a splash of water or broth if the sauce is too thick.

How to Serve

A close-up top view of a white pan filled with a single layer of spaghetti noodles mixed with thick chunks of golden brown chicken, all coated in a rich, glossy reddish-brown sauce with slight hints of herbs sprinkled on top, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground chicken instead of chicken breasts?

Ground chicken hasn’t been tested for this recipe, but since scallopini traditionally uses sliced breast, the texture and cooking time will differ. You can try it, but keep in mind it may change the dish’s character.

What can I use if I don’t have brown gravy mix?

You can make an easy homemade brown gravy or use a similar prepared gravy product. The gravy adds richness and depth to the sauce, so using something close in flavor will yield the best results.