Description
This creamy garlic parmesan chicken pasta is a comforting and delicious dish, perfect for any night of the week.
Ingredients
Scale
- 2 tablespoon olive oil (Costabile Brand recommended)
- 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
- 12 oz gluten free farfalle pasta
- 4 tablespoon butter
- 2 teaspoon dry shallots
- 2 teaspoon Italian seasoning
- ½ cup chicken broth
- 2 tablespoon Gluten Free 1:1 Flour
- 3 cups heavy cream
- 12 oz shredded parmesan cheese
- ¼ cup reserved pasta water
- ½ teaspoon salt
- 1 teaspoon garlic powder
Instructions
- In a large pot, bring salted water to a boil and cook the gluten free farfalle pasta according to the package instructions until al dente. Drain, reserving ¼ cup of pasta water for later use.
- In a small bowl, mix paprika, oregano, garlic powder, thyme, salt, and black pepper together to create the chicken seasoning blend.
- Pound the chicken breasts to slightly thin them for even cooking. Season both sides of each breast evenly with the prepared seasoning mix.
- Heat olive oil in a large skillet over medium heat until hot. Add the chicken breasts and sear for 5 minutes on each side until golden brown.
- 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). Then, remove from heat and place the chicken on a cutting board to rest.
- In the same skillet, add butter and allow it to melt over medium heat. Once melted, stir in dry shallots, garlic powder, and Italian seasoning. Simmer the mixture for 1 minute to release flavors.
- Add gluten free 1:1 flour to the skillet, stirring constantly and scraping the bottom to prevent lumps.
- Pour in chicken broth and heavy cream, whisking continuously until the sauce is smooth and creamy.
- Add shredded Parmesan cheese and stir until fully melted and the sauce thickens to desired consistency.
- Add the cooked pasta to the skillet, tossing well to coat all pasta evenly in the sauce. If the sauce is too thick, add reserved pasta water one tablespoon at a time until the desired consistency is achieved.
- Slice the rested chicken breasts and gently fold them into the pasta mixture.
- Stir everything together carefully, then serve hot for a comforting, creamy pasta meal.
Notes
- This dish can be served with a side salad for a complete meal.
- The dish can also be made with regular pasta if gluten-free is not a requirement.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 700
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg