why make this recipe
Chicken Garlic Parmesan Pasta is a delicious and comforting meal that is sure to please everyone at the table. It’s creamy, cheesy, and packed with flavor, making it a perfect weeknight dinner or a dish for special occasions. With simple ingredients, this recipe brings a taste of Italian cuisine right into your home. Plus, it’s a gluten-free option, making it suitable for those with dietary restrictions.
how to make Chicken Garlic Parmesan Pasta
Ingredients:
- 2 tbsp olive oil (Costabile Brand (use code 15GOLDENGK for 15% off))
- 1 1/2 lb Springer Mountain Farms chicken breast
- 1 1/2 tsp paprika (OliveNation)
- 1 1/2 tsp oregano
- 1 tsp garlic powder (OliveNation)
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz gluten free farfalle pasta
- 4 tbsp butter
- 2 tsp dry shallots (use code 15GOLDENGK for 15% off)
- 2 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tbsp Gluten Free 1:1 Flour
- 3 cups heavy cream
- 12 oz shredded parmesan
- 1/4 cup pasta water
- 1/2 tsp salt
- 1 tsp garlic powder
Directions:
- In a large pot, boil water and cook the pasta according to the package directions until al dente.
- In a small bowl, mix together the paprika, oregano, garlic powder, thyme, salt, and pepper.
- Pound the chicken slightly to make it a bit thinner, then season both sides with the spice mix.
- Heat olive oil in a large skillet over medium heat. Once hot, sear the chicken for 5 minutes on each side.
- After searing, lower the heat slightly to medium-low and cover the pan with a lid. Cook for an additional 10-12 minutes, until the internal temperature reaches 165°F.
- Remove the chicken from the pan and place it on a cutting board to rest.
- In the same pan, add the butter and let it melt. Then, add dry shallots, garlic powder, and Italian seasoning. Stir and let it simmer for one minute.
- Stir in the gluten-free flour and scrape the bottom of the pan well.
- Pour in the chicken broth and heavy cream, whisking until smooth.
- Add the Parmesan cheese and stir until melted. Cook, stirring occasionally, until you reach your desired sauce consistency.
- Add the cooked pasta to the sauce and toss well to coat. Use a tablespoon of pasta water at a time to thin the sauce if necessary.
- Slice the chicken breast and add it to the pasta. Stir carefully and serve hot!
how to serve Chicken Garlic Parmesan Pasta
Serve Chicken Garlic Parmesan Pasta hot, garnished with extra Parmesan cheese and a sprinkle of parsley if desired. Pair it with a simple side salad or garlic bread for a complete meal.
how to store Chicken Garlic Parmesan Pasta
Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days. To reheat, warm it in a skillet over low heat, adding a splash of cream or chicken broth to loosen the sauce as needed.
tips to make Chicken Garlic Parmesan Pasta
- Be careful not to overcook the chicken. Using a meat thermometer is a great way to ensure it reaches the right temperature.
- Feel free to add vegetables like spinach or broccoli for extra nutrition and flavor.
- If you prefer a thinner sauce, gradually add more pasta water until you reach the desired consistency.
variation
You can substitute the chicken with shrimp or even tofu for a different twist. Alternatively, try using different types of cheese, such as mozzarella or cheddar, for a unique flavor.
FAQs
1. Can I use regular pasta instead of gluten-free pasta?
Yes, you can use regular farfalle pasta if gluten is not a concern.
2. How can I make this dish lighter?
You can replace heavy cream with half-and-half or use a cauliflower sauce for a lighter option.
3. Can I freeze Chicken Garlic Parmesan Pasta?
While it’s best fresh, you can freeze it. Just store it in an airtight container. When ready to eat, thaw in the refrigerator and reheat gently on the stove.
Chicken Garlic Parmesan Pasta
Equipment
- Large pot
- Large skillet
- Whisk
Ingredients
Chicken
- 1.5 lbs Chicken breast boneless, skinless, cut into 1-inch pieces
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Pasta
- 12 oz Fettuccine
- Salt for pasta water
Sauce
- 2 tbsp Butter
- 4 Garlic cloves, minced
- 2 tbsp All-purpose flour
- 2 cups Milk whole
- 0.5 cup Heavy cream
- 1 cup Parmesan cheese grated, plus more for garnish
- 2 oz Cream cheese softened
- 1 tsp Italian seasoning
- 0.25 tsp Red pepper flakes optional
- 2 tbsp Fresh parsley chopped, for garnish
Instructions
Cooking Steps
- Cook fettuccine according to package directions, then drain.
- Season chicken pieces with salt and pepper, then cook them in olive oil in a large skillet until browned and cooked through. Remove the chicken and set it aside.
- In the same skillet, melt butter over medium heat, then add minced garlic and sauté for 1 minute.
- Stir in flour, cooking for 1 minute, then gradually whisk in milk and heavy cream until fully incorporated.
- Bring the sauce to a simmer, stirring constantly, until it thickens; then stir in Parmesan cheese, cream cheese, Italian seasoning, and red pepper flakes.
- Continue cooking until all the cheese has melted and the sauce is smooth, then return the cooked chicken to the skillet.
- Add the drained pasta to the sauce with chicken and toss everything together to evenly coat.
- Serve the pasta immediately, garnished with fresh parsley and extra Parmesan cheese as desired.