Go Back
Garlic Parmesan Chicken Pasta Easy Dinner Recipe

Chicken Garlic Parmesan Pasta

A rich and comforting garlic parmesan cream pasta topped with tender seasoned chicken. Gluten-free friendly and perfect for a cozy weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Pasta
Cuisine: American, Italian-inspired
Calories: 780
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1.5 lb chicken breasts
  • 1.5 teaspoons paprika
  • 1.5 teaspoons oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon thyme
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 12 oz gluten-free farfalle pasta
  • 4 tablespoons butter
  • 2 teaspoons dry shallots
  • 2 teaspoons Italian seasoning
  • ½ cup chicken broth
  • 2 tablespoons gluten-free 1:1 flour
  • 3 cups heavy cream
  • 12 oz shredded Parmesan cheese
  • ¼ cup pasta water
  • ½ teaspoon salt
  • 1 teaspoon garlic powder

Method
 

  1. Boil pasta according to package directions for al dente. Reserve pasta water and set aside.
  2. Mix paprika, oregano, garlic powder, thyme, salt, and pepper in a small bowl. Pound chicken slightly thinner, then season well on both sides.
  3. Heat olive oil in a large skillet over medium heat. Sear chicken 5 minutes per side.
  4. Lower heat to medium-low, cover, and cook 10–12 minutes or until internal temperature reaches 165°F (75°C). Remove chicken and set aside to rest.
  5. Add butter to the skillet and melt. Stir in dry shallots, garlic powder, and Italian seasoning. Cook 1 minute.
  6. Stir in gluten-free flour and mix well, scraping the bottom of the pan.
  7. Pour in chicken broth and heavy cream. Whisk until smooth and creamy.
  8. Add shredded Parmesan and stir until melted and sauce has thickened.
  9. Add cooked pasta and toss to coat. Add pasta water as needed to thin the sauce.
  10. Slice the chicken and add it back into the pasta. Stir gently and serve warm.

Notes

For extra richness, add a splash of pasta water and simmer to emulsify the sauce. Use freshly shredded Parmesan for best melting.