Highlight
You know those cozy dinners that always seem like a treat but are actually super doable after a long day? That’s what you’re getting with this Chicken Garlic Parmesan Pasta. The chicken turns out juicy and golden, the sauce is creamy with just the right hit of garlicky flavor, and it all comes together with a nice layer of parmesan that feels fancy even when you’re short on time. My bunch always requests this when we want a meal that’s both satisfying and easy to whip up from what’s on hand.
The first time I threw this together on a Sunday to meal prep, everyone ended up grabbing a fork and eating right out of the skillet. Nothing made it to the fridge!
Inviting Ingredients
- Pasta water: Helps loosen up the sauce Save a scoop before draining
- Shredded parmesan cheese: Melty and salty Grate your own if you want that real melt
- Heavy cream: The real star for silky sauce Use fresh for best texture
- Gluten free 1 to 1 flour: This thickens up your sauce without lumps Go for a fine, white version
- Chicken broth: Makes everything taste rich Pick low sodium or homemade to keep flavors balanced
- Italian seasoning: The herb blend brings big flavor Mix with basil and rosemary is the best
- Dry shallots: Subtle onions vibes Usually right by the spices in most stores
- Butter: Sets up your sauce on a rich note Use real butter, always
- Gluten free farfalle pasta: Grabs onto the sauce just right Choose one that holds its bite
- Salt and garlic powder: Perfect for dialing up the taste at the end
- Salt: Brings out all the flavors Kosher gives more even coverage
- Black pepper: A little heat Fresh cracked is best
- Thyme: That earthy background taste Dried thyme is good if still fragrant
- Garlic powder: Sweet and punchy Use a fine powder so it mixes easily
- Oregano: Herb power in each bite Small bottles stay fresher longer
- Paprika: Smoky and colorful Fresh is best for flavor
- Chicken breast: Go for Springer Mountain Farms if you can Thinner pieces cook evenly and stay juicy
- Olive oil: Makes the chicken golden Plus bonus flavor—extra-virgin is the way to go
Easy Steps
- Slice and Combine Chicken:
- Cut your rested chicken into pieces and add them to the pasta Gently mix to blend everything together Serve warm
- Coat Pasta and Finish:
- Pile the drained pasta into the sauce Stir until every bowtie is coated Splash in reserved pasta water if needed
- Add Liquids and Cheese:
- Pour in chicken broth and cream Stir it all smooth Toss in parmesan and keep whisking until creamy and thick Warm gently so it doesn’t stick
- Thicken with Flour:
- Shake in your gluten free flour Scrape up all those tasty brown bits
- Build the Sauce:
- Still using the same skillet, melt your butter on low Drop in dry shallots, garlic powder, and Italian herbs Stir about a minute for that awesome smell
- Finish Cooking the Chicken:
- Turn over the chicken Lower heat Cover and let cook 10-12 minutes—until it hits 165° inside Then rest on a board so juices stay in
- Sear the Chicken:
- Heat up olive oil in a big skillet on medium Add the chicken, don’t move for 5 minutes Flip and cook the other side so it gets crusty
- Pound and Season the Chicken:
- Lay out the breasts and pound them so they’re all the same thickness Sprinkle with spices Pat in so it sticks
- Mix the Chicken Spices:
- In a small bowl, blend your paprika, oregano, garlic powder, thyme, salt, and pepper Make sure they’re all mixed up
- Prep the Pasta:
- Boil farfalle in salty water Check the box for perfect timing Save about a quarter cup of cooking water before draining
Highlight
If there’s just one thing you shouldn’t skip, it’s fresh parmesan. As soon as it hits the sauce, everything goes super smooth and creamy. The kitchen fills up with that cheesy, warm smell, and everyone crowds around hoping for a bite. It’s pure comfort food magic.
Storing Leftovers
Stash leftovers in an airtight box and keep chilled for up to three days. To reheat, add a splash of cream or chicken broth and warm it up gently so it’s creamy again. Froze it? Try storing the chicken and pasta apart—they come back together better that way.
Swap-In Ideas
No gluten free pasta in your cupboard? Use any short cut like rotini or penne instead. For a lighter spin, swap in half and half for the cream or grab a rotisserie chicken to save time. Grated pecorino romano can stand in for parmesan if you want something sharper.
Serving Up
This goes perfectly with roasted asparagus or some steamed broccoli if you want balance. Dress it up for parties with a big green salad. Scoop leftover sauce with some crusty gluten free bread, too.
Food Traditions Behind It
This creamy pasta gets its roots from American comfort food but takes cues from classic chicken parm and Italian Alfredo. It’s all about simple pantry stuff and tangy cheese coming together for big, homey flavors—the best of both worlds.
Recipe FAQs
- → What can I use instead of heavy cream?
You can swap in whole milk or half-and-half to make it lighter, but it won’t be as creamy as the original.
- → How should leftovers be stored?
Let it cool off first, then keep it in a sealed container in the fridge. It'll be good for 3 days—just warm it up slowly so it doesn't get weird.
- → How do I prevent the sauce from becoming too thick?
Keep some pasta water handy. Stir in a splash at a time until you get the thickness you want but still nice and creamy.
- → Can I substitute the gluten-free pasta with regular pasta?
Sure, use any noodles you like! Just check the box for how long to cook them and keep them a bit firm (that’s called al dente).
- → How do I keep the chicken breast juicy?
Take the chicken off the heat as soon as it hits 165°F. Let it sit for a bit before slicing so it stays nice and moist.