Description
This Creamy Garlic Parmesan Chicken Pasta is a comforting, rich, and flavorful dish perfect for weeknight dinners. Tender chicken breasts are seasoned with aromatic spices and seared to perfection, then combined with gluten-free farfalle pasta tossed in a luscious garlic Parmesan cream sauce infused with Italian herbs and shallots. Ready in just 30 minutes, this recipe makes a satisfying meal for the whole family.
Ingredients
Scale
Chicken
- 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
- 2 tablespoon olive oil (Costabile Brand)
Pasta
- 12 oz gluten-free farfalle pasta
Sauce
- 4 tablespoon butter
- 2 teaspoon dry shallots
- 1 teaspoon garlic powder
- 2 teaspoon Italian seasoning
- 2 tablespoon Gluten-Free 1:1 Flour
- ½ cup chicken broth
- 3 cups heavy cream
- 12 oz shredded parmesan cheese
- ¼ cup reserved pasta water
- ½ teaspoon salt
Instructions
- Boil Pasta: Cook the gluten-free farfalle pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain and reserve ¼ cup of pasta water for later use.
- Season Chicken: In a small bowl, combine the paprika, oregano, 1 teaspoon garlic powder, thyme, ½ teaspoon salt, and black pepper. Pound the chicken breasts to an even thickness and season both sides of the chicken evenly with the spice mixture.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear until golden brown and cooked through, about 5-7 minutes per side depending on thickness. Remove chicken from skillet and rest.
- Prepare Sauce: In the same skillet, melt 4 tablespoons of butter over medium heat. Add the dry shallots, 1 teaspoon garlic powder, and Italian seasoning; sauté until fragrant, about 1-2 minutes. Sprinkle in 2 tablespoons of gluten-free flour and stir to create a roux. Gradually whisk in ½ cup chicken broth and 3 cups heavy cream, stirring continuously to avoid lumps. Bring the sauce to a gentle simmer, then stir in 12 oz shredded parmesan cheese until melted and smooth. Season with ½ teaspoon salt to taste.
- Combine: Toss the cooked farfalle pasta into the creamy sauce along with ¼ cup reserved pasta water to loosen the sauce if needed. Slice the rested chicken breasts and add them on top or mixed into the pasta. Serve immediately while hot for a creamy, flavorful meal.
Notes
- Use gluten-free pasta and gluten-free flour to maintain a gluten-free recipe.
- Reserve pasta water to adjust sauce consistency if it becomes too thick.
- Do not overcook the chicken to keep it tender and juicy.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Parmesan cheese can be swapped with Pecorino Romano for a sharper flavor.
