Chicken Garlic Parmesan Pasta
INGREDIENTS
For the Chicken:
▢ 2 tablespoon olive oil Costabile Brand (use code 15GOLDENGK for 15% off)
▢ 1 ½ lb Springer mountain farms chicken breast
▢ 1 ½ teaspoon paprika
▢ 1 ½ teaspoon oregano
▢ 1 teaspoon garlic powder
▢ ½ teaspoon thyme
▢ ½ teaspoon black pepper
▢ ½ teaspoon salt
For the Sauce:
▢ 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
▢ ¼ cup pasta water
▢ ½ teaspoon salt
▢ 1 tsp garlic powder
INSTRUCTIONS
In a large pot, boil pasta according to the directions on the box for al dente.
Place all chicken seasonings into a small bowl and mix. Paprika, oregano, garlic powder, thyme, salt, and pepper.
Pound chicken down to thin out slightly.
Then season the chicken on both sides with the chicken seasonings: paprika, oregeno, garlic powder, thyme, black pepper, and salt.
In a large skillet, heat the olive oil on medium heat.
Once hot, sear the chicken for 5 minutes on each side.
Once both sides are seared, flip the chicken and lower the heat slightly to medium low.
Place a lid on the pan and cook for an additional 10-12 minutes.
Once the internal temperature is 165 degrees, remove the chicken from the pan and place onto a cutting board.
Place the butter into the pan and allow it to melt.
Once the butter is melted, add the pasta seasonings: shallots, garlic powder, and Italian seasoning.
Stir well and simmer for one minute.
Next, add in the flour and stir well, scraping the bottom of the pan.
Pour in the chicken broth and heavy cream.
Whisk well until a smooth and creamy sauce has been formed.
Pour in the Parmesan cheese and stir together until completely melted.
Allow it to cook, stirring occasionally until desired consistency is met.
Pour in the pasta and toss well to coat evenly.
Add pasta water one tablespoon as a time to thin out the sauce.
Once that is done, slice the chicken breast and add them to the pasta.
Carefully stir, then serve!
NOTES
Storage
Refrigerate for up to 3 days in an airtight container.
Reheat the entire dish in a skillet over medium-low heat or microwave individual portions at 1-minute intervals.
TIPS
If your sauce is too thick at the end, slowly use the reserved pasta water to thin it out. I recommend only one to two tablespoons at a time, so it doesn't become runny.
Always add salt to your pasta water before boiling, to prevent the pasta from sticking. Additionally, you can run cold water over it after cooking.
Make sure you have lowered the heat before adding the butter to the pan. Missing this crucial step will result in burnt butter.
Be sure to remove the chicken from the heat as soon as it reaches the internal temperature of 165 ℉.
Then, wait for the chicken to cool completely while making the sauce. Cut the chicken once it has cooled. This will retain moisture within the chicken breasts.
One of the things I’ve learned while making Chicken Garlic Parmesan Pasta is the importance of seasoning and cooking the chicken just right. For this recipe, I use Springer Mountain Farms chicken breasts because they tend to be tender and have a great flavor, but you can substitute with any quality chicken breast. I find that pounding the chicken slightly before seasoning helps it cook evenly and stay juicy. The seasoning blend of paprika, oregano, garlic powder, thyme, salt, and black pepper gives the chicken a flavorful crust, which really elevates the dish. When searing the chicken, make sure your olive oil is hot enough to create that nice sear, but don’t forget to lower the heat when you start simmering under the lid to avoid drying out the meat. Using a meat thermometer to ensure it reaches an internal temperature of 165°F is crucial for safety and juiciness. For the gluten-free farfalle pasta, cooking it to al dente enhances the texture and helps it hold up better when tossed with the creamy sauce. Adding salt to the pasta water helps flavor the pasta and prevent sticking, a simple tip that really makes a difference. The sauce comes together beautifully with butter, dry shallots, Italian seasoning, garlic powder, chicken broth, gluten-free flour, heavy cream, and Parmesan cheese. I learned that melting the butter slowly on medium-low heat avoids burning and bitterness. Incorporating the gluten-free flour gradually ensures the sauce thickens smoothly without lumps. When the Parmesan melts entirely, it adds richness and depth. If the sauce thickens too much, I always add pasta water a tablespoon at a time to achieve the perfect consistency — silky and not runny. This small adjustment can make the pasta glossy and well-coated. Finally, slicing the chicken after it rests keeps the meat moist and makes serving easier. This dish stores well in the fridge for up to 3 days. When reheating, using a skillet over medium-low heat preserves the sauce’s texture better than the microwave. Overall, this recipe balances creamy, garlicky, and savory flavors with the heartiness of chicken and pasta, making it a family favorite that’s simple enough for weeknights yet impressive enough for guests.