Chicken Scallopini {My favorite recipe on the blog!}

I’ll admit, I’ve published this recipe before. I’ll even admit that I’ve published it twice before. I’m just WAY too obsessed with this meal to let it go, and for that I’m sorry. (Not sorry.) I got the recipe from my mother in law, who in turn got it from a restaurant in New York. It’s the most amazing, easy weeknight meal that you and the kiddos will adore. I can pretty much promise it. The sauce is just so thick, and is really just a simply mixture of tomato sauce, gravy, and white wine (or chicken broth). Those three ingredients blend together in the most perfect way, and when tossed with chicken that’s been lightly coated in flour along with some spaghetti, it basically becomes heaven on a plate. You could also get fancy and use shrimp instead of chicken, I’m dying to try that next time. 

And now, I will share a secret. That’s not parsley on top. It should be, but I ran out (how does a food blogger run out of parsley, honestly?…mom brain.) But I really wanted a touch of green on the top of the plate. So what did I do? I reached all the way in the back of the vegetable drawer and pulled out some freakin’ bok choy. Then I diced the really green leafy part up nice and fine…and viola! No one would ever know! (Except for the fact that I’m telling you.) But eh, why not see who’s actually listening 😉 And to be clear, bok choy has no business being in a pasta dish. Do not try this at home.(JK, I couldn’t even taste it, but parsley… just stick to parsley)

Reminder: This meal is definitely kid approved!

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Chicken Scallopini

Thin Spaghetti tossed in a thick tomato gravy sauce with white wine and chicken. A quick & easy meal that kids and adults all love to eat!


  • 1 packet McCormick Brown Gravy Mix + 1 cup cold water
  • 3 large boneless skinless chicken breasts
  • salt/pepper to taste
  • ½ cup flour
  • ¼ cup vegetable oil
  • 1 medium yellow onion, sliced into thin strings
  • 1 cup dry white wine (you can substitute chicken broth)
  • 1 (8 oz.) can Hunts tomato sauce
  • ½ (1 lb.) package thin spaghetti
  • 1/4 cup Parmesan cheese
  • 1 Tablespoon Fresh parsley


Dissolve gravy into one cup of cold water and set to the side.

Slice the chicken into bite-sized chunks. Sprinkle lightly with salt/pepper if desired and coat in flour.

Place the vegetable oil and onion strings in a large, deep skillet and cook over medium heat for 5 minutes.

Add the chicken and cook for an additional 10 minutes, stirring occasionally.

Add the wine and cook for another 5 minutes.

Mix in the tomato sauce and the gravy. Cook over medium-low for about 25 minutes. Meanwhile, boil pasta according to package instructions. Drain, and add to the sauce, mixing until well incorporated. Top with Parmesan cheese and parsley, then serve, and enjoy!

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