Chicken Garlic Parmesan Pasta (Print-Friendly Format)
Savory chicken, garlic, and parmesan blend with gluten-free pasta in a rich, creamy sauce for a quick meal.
# Required Ingredients:
→ For the Chicken
01 -
680 g chicken breast
02 -
1 ½ teaspoons paprika
03 -
1 ½ teaspoons dried oregano
04 -
1 teaspoon garlic powder
05 -
½ teaspoon dried thyme
06 -
½ teaspoon ground black pepper
07 -
½ teaspoon salt
08 -
2 tablespoons olive oil
→ For the Pasta and Sauce
09 -
340 g gluten free farfalle pasta
10 -
4 tablespoons unsalted butter
11 -
2 teaspoons dried shallots
12 -
2 teaspoons Italian seasoning
13 -
1 teaspoon garlic powder
14 -
2 tablespoons gluten free 1:1 flour
15 -
120 ml chicken broth
16 -
710 ml heavy cream
17 -
340 g shredded parmesan cheese
18 -
60 ml reserved pasta water (as needed)
19 -
½ teaspoon salt
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add farfalle and cook until al dente according to package directions. Reserve some cooking water and drain the pasta.
02 -
In a small bowl, combine paprika, oregano, 1 teaspoon garlic powder, thyme, ½ teaspoon salt, and black pepper.
03 -
Pound chicken breasts to even thickness. Season both sides generously with prepared spice blend.
04 -
Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5 minutes per side. Flip chicken, reduce heat to medium-low, cover, and cook for an additional 10–12 minutes, or until internal temperature reaches 74°C (165°F). Remove chicken to a cutting board and rest.
05 -
With the skillet still over medium-low heat, add butter to melt. Add dried shallots, remaining 1 teaspoon garlic powder, and Italian seasoning, stirring for 1 minute until aromatic.
06 -
Sprinkle in gluten free 1:1 flour, stirring to incorporate and scrape up browned bits from the pan.
07 -
Gradually pour in chicken broth and heavy cream while whisking constantly to prevent lumps. Continue to whisk until sauce is smooth.
08 -
Add shredded parmesan cheese, stirring until melted and sauce is creamy. Simmer briefly, adjusting thickness with reserved pasta water as needed, one tablespoon at a time. Season with ½ teaspoon salt.
09 -
Return pasta to the sauce, tossing to coat evenly. Slice rested chicken breasts and arrange over pasta. Gently fold together before serving.
# Additional Information:
01 -
Thin the sauce using reserved pasta water if it becomes too thick for easy tossing.
02 -
Always salt boiling water before adding pasta for enhanced flavor.
03 -
Lower heat before adding butter to prevent burning and promote an evenly emulsified sauce.
04 -
Allow chicken to rest briefly after cooking to retain maximum moisture before slicing.