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Chicken Garlic Parmesan Pasta is one of those perfect weeknight dinners that feels comforting and a little decadent. With juicy seared chicken, a luscious garlic-infused cream sauce, and lots of nutty parmesan, it is rich but still manageable on a busy night or for a quick meal prep. This is the kind of pasta my family always asks for when we are craving something cozy but still want to use simple ingredients.
The first time I made this for a Sunday meal prep it was entirely eaten before the week started. My friends hovered over the pan with forks before I could pack any leftovers.
Ingredients
- Olive oil: This gives the chicken a golden crust and adds flavor Look for extra-virgin and check for fresh aroma
- Chicken breast: Springer Mountain Farms preferred for juiciness Thin even pieces cook quickly while staying moist
- Paprika: Adds subtle smokiness Use fresh paprika for vibrant color and taste
- Oregano: Lends an herby brightness Buy a small jar so it stays aromatic
- Garlic powder: Brings sweet pungency Pick fine-ground for best distribution
- Thyme: Adds earthy undertones Dried works but make sure it smells sharp
- Black pepper: For subtle heat Use freshly cracked if possible
- Salt: Essential for seasoning Choose kosher salt for even flavor
- Gluten free farfalle pasta: Holds the sauce perfectly Pick a brand that remains al dente
- Butter: Builds the base of the sauce Use real butter for richness
- Dry shallots: Layered flavor with gentle onion notes Found in most spice aisles
- Italian seasoning: For big Italian herb flavor Pick one with a blend of basil oregano rosemary
- Chicken broth: Provides savory depth Use a low sodium or homemade
- Gluten free 1 to 1 flour: Thickens the sauce without clumping Look for fine, white flour substitute
- Heavy cream: The heart of the sauce Use fresh cream for silkiness
- Shredded parmesan cheese: Melts into salty creamy goodness Shred your own for best melt
- Pasta water: Loosens the sauce to preferred consistency Save some before draining
- Salt and garlic powder: More seasoning for final taste
Step-by-Step Instructions
- Prep the Pasta:
- Cook farfalle pasta in a large pot of well salted water Follow the package instructions for a just-tender bite Reserve about a quarter cup of the pasta cooking water before draining
- Mix the Chicken Spices:
- In a small bowl combine paprika oregano garlic powder thyme salt and pepper Stir well to make sure flavors are balanced
- Pound and Season the Chicken:
- Place your chicken breasts on a cutting board and gently pound to an even thickness Sprinkle both sides thoroughly with your mixed spices Pat down to help it stick
- Sear the Chicken:
- Heat olive oil in a large skillet over medium heat When shimmering add the chicken Sear undisturbed for five minutes per side to build a flavorful crust
- Finish Cooking the Chicken:
- Flip the chicken and lower the heat to medium low Cover the skillet and let chicken gently finish cooking for ten to twelve minutes or until an instant read thermometer registers one hundred sixty five degrees Transfer the cooked chicken to a cutting board and let it rest to keep juices inside
- Build the Sauce:
- In the same skillet add butter and let it melt over low heat Add dry shallots garlic powder and Italian seasoning Stir for one minute to bring out their fragrance
- Thicken with Flour:
- Sprinkle the gluten free flour into the pan and stir well Scrape up any golden bits from the chicken for extra flavor
- Add Liquids and Cheese:
- Pour in chicken broth and heavy cream Stir or whisk until you have a silky smooth mixture Add shredded parmesan Stir until cheese is fully melted and no lumps remain Cook gently to thicken
- Coat Pasta and Finish:
- Add the drained pasta to the skillet Toss until every piece is coated in sauce Add the reserved pasta water a splash at a time if the sauce is too thick
- Slice and Combine Chicken:
- Slice the rested chicken and layer it into the pasta Gently stir until evenly combined then serve hot
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My favorite ingredient here has to be fresh parmesan cheese The way it melts into the sauce creates this unbelievable creamy pull and brings everything together My family always gathers around the stove as soon as I add in the cheese and it instantly marks the kitchen with that warm nostalgic smell
Storage Tips
Store leftover pasta in an airtight container in the refrigerator for up to three days Reheat gently with a splash of chicken broth or cream to bring back its lush texture If freezing try keeping the chicken and noodles separate for best reheating results
Ingredient Substitutions
If gluten free pasta is unavailable any sturdy short pasta like penne or rotini works well For a lighter sauce try half and half in place of heavy cream and use rotisserie chicken if you are short on time Freshly grated pecorino romano can also substitute for parmesan for a sharper twist
Serving Suggestions
Serve this pasta with roasted asparagus or steamed broccoli for a balanced meal A big leafy salad makes it perfect for gatherings A crusty gluten free bread is ideal for scooping up leftover sauce
Cultural and Historical Context
Garlic parmesan pasta may be an American comfort classic but it draws inspiration from both Italian Alfredo and chicken parmigiana traditions Using simple affordable ingredients and rich cheese sauce this dish bridges home comfort with bold Mediterranean flavors
Frequently Asked Questions About Recipes
- → How do I prevent the sauce from becoming too thick?
Gradually add reserved pasta water, stirring until the sauce reaches your preferred consistency without losing creaminess.
- → Can I substitute the gluten-free pasta with regular pasta?
Yes, any favorite pasta shape works well. Adjust cook time based on package instructions for al dente texture.
- → How do I keep the chicken breast juicy?
Do not overcook the chicken—remove it from heat once it hits 165°F and let it rest before slicing to retain juices.
- → What can I use instead of heavy cream?
Half-and-half or whole milk can be substituted for a lighter version, though the sauce will be slightly less rich.
- → How should leftovers be stored?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain texture.