Description
Chicken Garlic Parmesan Pasta is a creamy and savory dish featuring tender seared chicken breasts seasoned with aromatic herbs and spices, tossed with gluten-free farfalle pasta in a rich garlic Parmesan sauce. Perfectly balanced with Italian seasonings and a velvety cream base, this recipe is a comforting meal that comes together in just 30 minutes, serving 10.
Ingredients
Chicken and Seasoning
- 2 tbsp olive oil
- 1 1/2 lb Springer mountain farms chicken breast
- 1 1/2 tsp paprika
- 1 1/2 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
Pasta
- 12 oz gluten free farfalle pasta
Sauce
- 4 tbsp butter
- 2 tsp dry shallots
- 2 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tbsp Gluten Free 1:1 Flour
- 3 cups heavy cream
- 12 oz shredded parmesan cheese
- 1/4 cup pasta water (reserved)
- 1/2 tsp salt
- 1 tsp garlic powder
Instructions
- Boil Pasta: In a large pot, bring water to a boil and cook the gluten-free farfalle pasta according to the package instructions until al dente. Drain and reserve 1/4 cup of pasta water.
- Mix Seasonings: Combine paprika, oregano, garlic powder, thyme, salt, and black pepper in a small bowl to create the chicken seasoning blend.
- Prepare Chicken: Pound the chicken breasts slightly to even out thickness. Season both sides thoroughly with the prepared seasoning mixture.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. Once hot, sear the chicken breasts for 5 minutes on each side until nicely browned.
- Cook Chicken Through: After searing, reduce heat to medium-low, cover the skillet with a lid, and cook the chicken for an additional 10-12 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove the cooked chicken from the pan and transfer to a cutting board to rest before slicing.
- Melt Butter and Add Seasonings: In the same skillet, melt the butter over medium heat. Add dry shallots, garlic powder, and Italian seasoning; stir well and simmer for 1 minute.
- Create Roux: Sprinkle in the gluten-free flour and stir continuously, scraping the bottom of the pan to incorporate the flour with the butter and seasonings.
- Add Liquids: Slowly pour in the chicken broth and heavy cream, whisking to combine and form a smooth, creamy sauce.
- Add Cheese: Stir in the shredded Parmesan cheese until fully melted and the sauce becomes thick and velvety.
- Adjust Sauce Consistency: Allow the sauce to cook, stirring occasionally, until it reaches your desired thickness.
- Toss Pasta: Add the cooked pasta to the sauce and toss thoroughly to ensure the pasta is evenly coated.
- Thin Sauce if Needed: Gradually add reserved pasta water one tablespoon at a time to loosen the sauce to your preferred consistency.
- Serve with Chicken: Slice the rested chicken breasts and gently stir them into the pasta mixture. Serve immediately for best flavor.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
- Reserve pasta water to adjust sauce consistency and make it silky.
- Gluten-free pasta is used in this recipe to accommodate dietary restrictions.
- Heavy cream and Parmesan create a rich sauce; for a lighter version, substitute with half-and-half and less cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
