Chicken Garlic Parmesan Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
1 ½ lb chicken breast
02 -
1 ½ teaspoon paprika
03 -
1 ½ teaspoon oregano
04 -
1 teaspoon garlic powder
05 -
½ teaspoon thyme
06 -
½ teaspoon black pepper
07 -
½ teaspoon salt
08 -
2 tablespoon olive oil
→ Pasta and Sauce
09 -
12 oz gluten free farfalle pasta
10 -
4 tablespoon butter
11 -
2 teaspoon dry shallots
12 -
2 teaspoon Italian seasoning
13 -
½ cup chicken broth
14 -
2 tablespoon gluten free 1:1 flour
15 -
3 cups heavy cream
16 -
12 oz shredded parmesan
17 -
¼ cup pasta water
18 -
½ teaspoon salt
19 -
1 teaspoon garlic powder
# Instructions:
01 -
In a large pot, boil pasta according to the directions on the box for al dente.
02 -
Mix all chicken seasonings in a small bowl (paprika, oregano, garlic powder, thyme, salt, and pepper). Pound chicken to slightly thin, then season on both sides with the mixture.
03 -
Heat olive oil in a large skillet over medium heat. Once hot, sear the chicken for 5 minutes on each side. Lower heat to medium-low, cover with a lid, and cook for an additional 10-12 minutes until internal temperature reaches 165°F (74°C).
04 -
Remove the chicken from the pan and place on a cutting board to rest.
05 -
In the same pan, melt the butter. Add shallots, garlic powder, and Italian seasoning. Stir well and simmer for one minute.
06 -
Add flour and stir well, scraping the bottom of the pan. Pour in chicken broth and heavy cream, whisking until smooth and creamy.
07 -
Add Parmesan cheese and stir until completely melted. Cook, stirring occasionally, until desired consistency is reached.
08 -
Add cooked pasta to the sauce and toss well to coat evenly. Add pasta water one tablespoon at a time to adjust sauce consistency if needed.
09 -
Slice the chicken breast and add to the pasta. Carefully stir to combine, then serve.
# Notes:
01 -
Reserve some pasta water before draining to help thin the sauce if it becomes too thick.
02 -
For best results, let the chicken rest for a few minutes before slicing to retain its juices.