Chicken Garlic Parmesan Pasta (Print-Friendly Version)
Tender chicken, garlic, and Parmesan blend in a creamy sauce over pasta for a flavorful, satisfying meal.
# What You’ll Need to Make This:
→ Chicken Preparation
01 -
680 g chicken breast
02 -
1 ½ teaspoons paprika
03 -
1 ½ teaspoons dried oregano
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1 teaspoon garlic powder
05 -
½ teaspoon dried thyme
06 -
½ teaspoon ground black pepper
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1 teaspoon salt
→ Pasta and Sauce
08 -
340 g gluten free farfalle pasta
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2 tablespoons olive oil
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4 tablespoons unsalted butter
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2 teaspoons dried shallots
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2 teaspoons Italian seasoning
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½ cup (120 ml) chicken broth
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2 tablespoons gluten free 1:1 flour
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720 ml heavy cream
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340 g shredded parmesan cheese
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¼ cup (60 ml) reserved pasta water
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½ teaspoon salt
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1 teaspoon garlic powder
# How to Prepare:
01 -
Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente according to package instructions. Reserve 60 ml pasta water, then drain and set pasta aside.
02 -
In a small bowl, combine paprika, dried oregano, garlic powder, thyme, black pepper, and salt for the chicken. Mix thoroughly.
03 -
Pound chicken breasts to even thickness. Season both sides with the prepared spice mixture.
04 -
Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5 minutes on each side until golden.
05 -
Reduce heat to medium-low, cover pan with a lid, and continue cooking chicken for 10-12 minutes until internal temperature reaches 74°C. Remove chicken from skillet and rest on a cutting board.
06 -
Melt butter in the same skillet over medium-low heat. Add dried shallots, garlic powder, and Italian seasoning, stirring for 1 minute until aromatic.
07 -
Add gluten free flour, stirring constantly and scraping up any bits from the pan.
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Gradually pour in chicken broth and heavy cream, whisking until smooth. Continue stirring until sauce is well combined and thickened.
09 -
Stir in shredded parmesan cheese until melted and fully incorporated. Add reserved pasta water, one tablespoon at a time, to achieve desired sauce consistency.
10 -
Add cooked farfalle pasta to the sauce and toss until evenly coated. Slice the rested chicken breasts and fold into the pasta. Gently mix to combine.
11 -
Transfer to serving plates and serve immediately.
# Extra Tips:
01 -
Use reserved pasta water to thin the sauce if needed for a silky texture.
02 -
Salt pasta water generously before boiling to enhance flavor.
03 -
Lower heat before adding butter to prevent burning.
04 -
Let chicken rest before slicing to preserve moisture.