Effortless Chicken Garlic Parmesan Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
2 tablespoons olive oil
02 -
1 ½ lbs chicken breasts
03 -
½ teaspoon salt
04 -
½ teaspoon dried thyme
05 -
1 teaspoon garlic powder
06 -
½ teaspoon black pepper
07 -
1 ½ teaspoons dried oregano
08 -
1 ½ teaspoons smoked paprika
→ Pasta and Sauce
09 -
3 cups heavy cream
10 -
2 teaspoons minced dried shallots
11 -
12 oz gluten-free farfalle (bowtie) pasta
12 -
12 oz grated Parmesan cheese
13 -
½ cup chicken stock
14 -
2 teaspoons Italian herb blend
15 -
2 tablespoons gluten-free all-purpose flour
16 -
4 tablespoons unsalted butter
17 -
¼ cup reserved pasta water
18 -
½ teaspoon table salt
19 -
1 teaspoon garlic powder
# Instructions:
01 -
Cook farfalle in a big pot of salted water as per package directions, aiming for a chewy texture. Drain, saving some cooking water.
02 -
Combine all the chicken spices in one small bowl (salt, black pepper, garlic powder, thyme, oregano, and paprika). Flatten the chicken a bit for uniform cooking, and generously rub the spice mix on both sides of each piece.
03 -
Warm up the olive oil in a large pan over medium heat. Place the chicken in and cook for about 5 minutes per side until golden brown. Lower the heat, cover with a lid, and let it cook gently for 10-12 minutes, ensuring the internal temperature reaches 165°F (74°C).
04 -
Take the chicken out of the skillet and leave it on a cutting board to cool slightly before slicing.
05 -
Using the same skillet, melt butter over medium heat. Toss in the shallots, Italian seasoning, and garlic powder and sauté for about a minute, mixing often.
06 -
Sprinkle the flour into the skillet and stir until it blends with the butter, scraping up any stuck bits. Slowly pour in the cream and chicken broth, whisking until the sauce looks smooth.
07 -
Gradually add Parmesan cheese to the sauce, stirring until it’s completely dissolved and silky. Let it simmer while stirring now and then until it reaches the consistency you prefer.
08 -
Stir the cooked pasta into the sauce, ensuring everything is well coated. Add the reserved pasta water a little at a time if the sauce gets too thick.
09 -
Slice the chicken you set aside earlier and place it over the pasta. Gently toss everything together if you like, then dig in!
# Notes:
01 -
Keep some pasta water before draining. You can use it to loosen up the sauce if it turns out thicker than expected.
02 -
To lock in juices, give the cooked chicken a short break before carving it.