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You’ll love how this dreamy Chicken Garlic Parmesan meal blends juicy, pan-seared chicken with bouncy pasta, all coated in a thick, cheesy garlic cream that sticks to every forkful. Sprinkled with Italian spices and quick-cooked chicken, it’s like something you’d find at your favorite bistro, except you made it in your kitchen.
This came together when my crew wanted something filling and a little bit fancy without tons of work. Now, it’s our top pick for a “treat” meal that comes together way quicker than you’d expect.
Irresistible Ingredients
- Gluten free farfalle: Any noodle works, but these are my fave for this sauce
- Dried shallots: They sneak in that nice mellow onion vibe
- Parmesan cheese: Grab a block and grate it fresh for best melting
- Butter: Makes the sauce extra smooth and silky
- Italian seasonings: Gets those classic herby notes in every bite
- Garlic powder: Loads the whole dish with garlic flavor
- Reserved pasta water: Just a splash gives the sauce perfect cling
- Chicken breast: Slice thin so it cooks super quickly and evenly
- Heavy cream: That’s where all the creamy goodness starts
- Chicken broth: Balances out the richness of the cream
Simple Step-by-Step Directions
- Add the Cheese:
- Toss the shredded parmesan into your simmering pan, stirring until it’s all smooth. Keep going till the sauce hugs the spoon but still pours easily.
- Build the Cream Sauce:
- Dust the spiced butter base with gluten free flour, then stir like crazy to pick up every brown bit left in the skillet. Slowly add broth, then cream, whisking to avoid any clumps. Let it just start to bubble.
- Create the Sauce Base:
- Drop some butter into your still-hot skillet and let it melt. Sprinkle in dried shallots, garlic powder, and Italian herbs, stirring for a minute to wake up all those flavors.
- Finish with Chicken:
- Once the chicken’s had a chance to rest, slice it into strips against the grain. Gently fold into the pasta so nothing breaks up. Let it sit a couple of minutes off the heat to lock in those flavors.
- Combine Pasta and Sauce:
- Scoop your drained pasta right into the bubbling sauce, tossing so everything gets coated. Add in some pasta water, just a spoon at a time, until the sauce is nice and silky and sticks to every noodle.
- Season and Prepare the Chicken:
- Give your chicken a quick bash so the pieces are even. Rub that spice blend all over each piece, pressing it on so the flavor gets deep in there.
- Cook the Pasta:
- Fill a big pot with water, salt it well, and bring it to a boil. Pour in the pasta and cook till just right (al dente!). Before draining, save a bit of the cooking water for the sauce.
- Prepare the Chicken Seasoning:
- Mix together your salt, pepper, paprika, garlic powder, thyme, and oregano in a small dish. You want the chicken totally covered with this herby, flavorful mix so every bite is awesome.
- Sear and Cook the Chicken:
- Drizzle some oil in a hot skillet. Lay in the chicken and leave it for 5 minutes each side so you get a golden crust. Lower the heat, cover, and cook another 10-12 minutes until juicy and cooked through. Take the chicken out and rest it on a board.
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I always make my sauce in the same pan after cooking the chicken. Picked up that habit hanging out in my Italian grandma’s kitchen. Those sticky browned bits at the bottom? They melt into the sauce, giving you flavor you just can’t fake.
Leftover Storage Tips
Pop the leftovers in a tight container and stash in the fridge for up to three days. When it’s time to warm it up, add a dash of milk or broth and reheat gently in a skillet or microwave until warmed through. Low heat keeps the sauce nice and creamy and the chicken stays tender. Funny enough, it might taste even better the next day.
Make It Your Own
Start here and switch it up however you like. Try tossing in sun-dried tomatoes and spinach for color and extra flavor. Swap chopped shrimp in place of chicken for a fancier meal. Fans of veggies? Add roasted mushrooms, asparagus, or broccoli—they soak up the sauce so well. In summer, I love grabbing basil and cherry tomatoes straight from my yard. Just keep a nice balance between pasta and sauce and you’re golden.
What to Serve With It
This rich pasta is awesome with a lemony green salad to brighten things up. Don’t forget garlic bread—you’ll want it to mop up the last of the sauce. If you’re into wine, something like Pinot Grigio or an unoaked Chardonnay works great. Family style is best: big serving dish, everyone digging in, the whole meal stays cozy and warm.
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Whip up this rich, cheesy pasta with chicken and you’ll have a meal that blows away anything from a restaurant, all without leaving home.
Frequently Asked Questions
- → Can I use regular pasta instead of gluten-free?
Absolutely! Go with any pasta you like and just check the package for how long to cook it so it’s the right texture.
- → How can I make this dish lighter?
If you want it lighter, swap in half-and-half for cream, cut down on parmesan, and use more broth. Using chicken thighs instead of breast adds flavor but you won’t need much extra fat.
- → Can I prepare any components ahead of time?
You can cook and season the chicken up to two days early and keep it in the fridge. The sauce is at its best when you make it fresh, though. If you make the whole thing, warm it up later with some milk or broth to make it saucy again.
- → What sides pair well with this pasta dish?
Try a simple salad with light dressing to go with it. Roasted veggies like broccoli, asparagus, or even some tomatoes taste great on the side too.
- → How do I store and reheat leftovers?
Pop leftovers in a sealed container in the fridge for up to 3 days. Warm it gently on the stove with a little splash of milk or broth, and keep stirring so nothing sticks.
- → Can I freeze this pasta dish?
Most creamy pastas don’t freeze so well since the sauce can split. If you have to freeze, keep the pasta and chicken separate from the sauce for better luck when it’s time to reheat.