Description
This Chicken Garlic Parmesan Pasta is a creamy, comforting dish featuring tender seared chicken breasts seasoned with a blend of herbs and spices, combined with gluten-free farfalle pasta tossed in a rich garlic parmesan sauce. Perfect for a weeknight dinner, this recipe combines bold flavors with simple cooking techniques for a deliciously satisfying meal.
Ingredients
Chicken and Seasonings
- 2 tbsp olive oil (Costabile Brand)
- 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
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 reserved pasta water
- 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 package directions until al dente. Drain and set aside, reserving 1/4 cup of pasta water.
- Mix Chicken Seasonings: Combine paprika, oregano, garlic powder, thyme, salt, and black pepper in a small bowl and mix thoroughly.
- Prepare Chicken: Pound the chicken breasts lightly to thin them out for even cooking. Season both sides evenly with the mixed seasoning blend.
- Sear Chicken: Heat olive oil in a large skillet over medium heat. When hot, sear the chicken breasts for 5 minutes on each side to develop a golden crust.
- 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 until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and place on a cutting board.
- Make Sauce Base: In the same skillet, melt the butter over medium heat. Add dry shallots, garlic powder, and Italian seasoning, stirring well and simmering for one minute.
- Create Roux: Stir in the gluten-free flour to coat the butter and shallot mixture, scraping the bottom of the pan to incorporate any browned bits.
- Add Liquids: Pour in the chicken broth and heavy cream, whisking continuously until a smooth, creamy sauce forms.
- Add Cheese: Mix in the shredded parmesan until fully melted and the sauce thickens to your desired consistency, stirring occasionally.
- Toss Pasta: Add the cooked pasta to the skillet and toss to coat evenly in the sauce. Gradually stir in pasta water, one tablespoon at a time, to thin the sauce if needed.
- Combine Chicken: Slice the cooked chicken breasts and add them to the pasta. Gently stir to combine all ingredients.
- Serve: Serve the chicken garlic parmesan pasta warm and enjoy your creamy, savory meal.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Use gluten-free pasta and flour to keep this recipe gluten free.
- Adjust the amount of pasta water to achieve your preferred sauce consistency.
- For extra flavor, fresh garlic can replace garlic powder if desired.
- Reserve some pasta water before draining to help adjust the sauce texture.
