Description
A delightful and creamy Chicken Garlic Parmesan Pasta, perfect for quick weeknight meals or cozy dinners.
Ingredients
Scale
- 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
- 12 oz gluten-free farfalle pasta
- 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
- 1/2 tsp salt
- 1 tsp garlic powder
Instructions
- In a large pot, boil the gluten-free farfalle pasta according to the package instructions until al dente.
- In a small bowl, mix the paprika, oregano, garlic powder, thyme, salt, and pepper together.
- Pound the chicken breasts slightly to even out their thickness. Season both sides with the prepared spice mix.
- In a large skillet, heat the olive oil over medium heat. Sear the chicken for 5 minutes on each side.
- After searing, lower the heat, cover the skillet, and cook for an additional 10-12 minutes until the internal temperature reaches 165°F.
- Remove the cooked chicken from the skillet, place it on a cutting board, and allow it to rest.
- In the same skillet, melt the butter. Add the dry shallots, garlic powder, and Italian seasoning, stirring well for about a minute.
- Incorporate the gluten-free flour, scraping the bottom of the pan.
- Pour in chicken broth and heavy cream, whisking until a smooth sauce forms.
- Add the shredded Parmesan and stir until melted and combined.
- Toss the cooked pasta into the sauce, adjusting the thickness with pasta water as needed.
- Slice the chicken and add it to the pasta. Stir carefully to combine before serving.
Notes
Feel free to swap out any ingredients based on dietary preferences. Garnish with fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 120mg