Print

Chicken Garlic Parmesan Pasta Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 12 reviews

Chicken Garlic Parmesan Pasta is a creamy, flavorful dish perfect for a quick weeknight dinner or meal prepping for the week. This recipe features tender seared chicken breasts cooked in a rich garlic parmesan sauce with gluten-free farfalle pasta, brought together in under 30 minutes using simple pantry staples.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Chicken and Seasoning

  • 2 tablespoon olive oil (Costabile Brand)
  • 1 ½ lb Springer mountain farms chicken breast
  • 1 ½ teaspoon paprika (OliveNation)
  • 1 ½ teaspoon oregano
  • 1 teaspoon garlic powder (OliveNation)
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Pasta and Sauce

  • 12 oz gluten free farfalle pasta
  • 4 tablespoon butter
  • 2 teaspoon dry shallots
  • 2 teaspoon Italian seasoning
  • ½ cup chicken broth
  • 2 tablespoon Gluten Free 1:1 Flour
  • 3 cups heavy cream
  • 12 oz shredded parmesan cheese
  • ¼ cup reserved pasta water
  • ½ teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  1. Boil Pasta: In a large pot, bring salted water to a boil and cook the gluten free farfalle pasta according to package instructions until al dente. Drain and reserve ¼ cup of the pasta water for later.
  2. Mix Chicken Seasonings: In a small bowl, combine paprika, oregano, garlic powder, thyme, salt, and black pepper.
  3. Prepare Chicken: Pound chicken breasts slightly to even thickness. Season both sides of each breast evenly with the mixed seasoning.
  4. Sear Chicken: Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5 minutes on each side until golden brown.
  5. Cook Chicken Through: Reduce heat to medium-low, cover skillet with a lid, and cook chicken for an additional 10-12 minutes until internal temperature reaches 165°F. Remove chicken from pan and set aside on a cutting board to rest.
  6. Make Sauce Base: Add butter to the same skillet and melt over medium-low heat. Stir in dry shallots, garlic powder, and Italian seasoning. Simmer for 1 minute until fragrant.
  7. Thicken Sauce: Sprinkle gluten free flour into the pan and stir continuously, scraping the bottom to avoid lumps.
  8. Add Liquids: Pour in chicken broth and heavy cream while whisking continuously to form a smooth, creamy sauce.
  9. Add Cheese: Stir in shredded parmesan cheese until fully melted and the sauce thickens to the desired consistency. Adjust thickness by adding reserved pasta water one tablespoon at a time as needed.
  10. Toss Pasta and Sauce: Add the drained pasta into the skillet and toss thoroughly to coat the pasta evenly with the sauce.
  11. Slice Chicken: Slice the rested chicken breasts into strips and add to the pasta mixture.
  12. Serve: Gently stir to combine the chicken with pasta and sauce, then serve immediately while warm.

Notes

  • Storage: Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat: Warm the dish in a skillet over medium-low heat or microwave individual portions in 1-minute bursts.
  • Sauce Consistency: If the sauce is too thick, add reserved pasta water slowly, one to two tablespoons at a time, to avoid thinning too much.
  • Pasta Tips: Add salt to pasta water before boiling and rinse with cold water post-cooking to prevent sticking.
  • Butter Caution: Lower the heat before adding butter to avoid burning.
  • Chicken Resting: Remove chicken from heat at 165°F and let rest before slicing to retain moisture.

Find it online: https://zaracooking.com/chicken-garlic-parmesan-pasta-recipe/