Cream Sauces

• Lighter cream sauces pair well with a full bodied, fruity white like a Vouvray or Chardonnay. It can also be paired with a light pinot noir, a red wine known for its smooth taste of cherries and berries. The richness of Alfredo is nicely complemented by a light red like a Valpolicella Classico. The pancetta in Carbonara calls for a wine with a fuller body and some smokiness, like an Aglianico, a red wine known for being smooth and rich.
  
  

Oil Based Sauces

• Oil based sauces, while not always heavy, have a feel that requires a more intense wine than many would expect. Try a classic, fruity red like Chianti; with its medium body and moderate to high acidity, it can stand up to, and cut through, the oil. Pesto needs a dry slightly spicy wine, which makes white Riesling a perfect complement.
  
  

Wine Based Sauces

• Most wine based sauces in Italian cooking need the complement of a dry, lighter, yet fruity white wine like a sauvignon blanc or pinot grigio.
  
  

Tomato Sauces

• Tomato has a very strong rich flavor that is mildly acidic, yet sweet. Pair these sauces with a fruity red like chianti to play up the natural sweetness of the tomato. Sauces that contain additional flavors, such as peppers, onion or mushrooms, need something bold and rich; a red like zinfandel fits the bill perfectly, with its deep berry flavors and complex character.
  
  Choosing a wine to pair with chicken pasta dishes should not be a stressful experience. You don't need to be a wine connoisseur to make a good selection, nor do you have to spend a lot of money. There are many good wines out there for under $15 a bottle. Try a different wine with the same dish each time you serve it to find the blend of tastes you like best. Above all, enjoy yourself and have fun experimenting.