Chicken Parmesan Garlic (Print)
Juicy chicken, garlic, and parmesan pair with gluten-free pasta and a creamy sauce for a speedy comfort meal.
# Ingredients:
→ Chicken Prep
01 -
2 tablespoons olive oil
02 -
½ teaspoon salt
03 -
½ teaspoon ground black pepper
04 -
½ teaspoon dried thyme
05 -
1 teaspoon garlic powder
06 -
1 ½ teaspoons dried oregano
07 -
1 ½ teaspoons paprika
08 -
680 g chicken breast
→ Pasta and Creamy Mixture
09 -
½ teaspoon salt
10 -
60 ml pasta water (hold back for later)
11 -
340 g shredded parmesan cheese
12 -
710 ml heavy cream
13 -
120 ml chicken broth
14 -
2 tablespoons gluten free 1:1 flour
15 -
1 teaspoon garlic powder
16 -
2 teaspoons Italian seasoning
17 -
2 teaspoons dried shallots
18 -
4 tablespoons unsalted butter
19 -
340 g gluten free farfalle pasta
# Steps:
01 -
Toss your cooked pasta back into the creamy sauce, then slice up the rested chicken and gently stir it in so everything's coated evenly. You're ready to dish up.
02 -
Let shredded parmesan fall in and mix until melted. If it's too thick, splash a bit of pasta water—one spoon at a time—till it loosens up. Toss some salt in at the end.
03 -
Slowly pour in heavy cream and chicken broth, whisking non-stop. That keeps it smooth, no clumps.
04 -
Sprinkle in the gluten free flour, scraping any good browned bits up from the pan as you mix it in.
05 -
With the pan on medium-low, melt the butter. Add Italian seasoning, the dried shallots, and the leftover garlic powder. Stir just till you can really smell those herbs.
06 -
Heat olive oil in a big skillet over medium. Sear chicken about 5 minutes per side, then flip. Drop temperature, cover with a lid, and cook another 10 to 12 minutes. Wait for the chicken to hit 74°C (165°F), then take it off to rest.
07 -
Pound chicken breasts flat for even cooking. Generously sprinkle spices over both sides.
08 -
Fetch a small bowl, stir together paprika, oregano, thyme, 1 teaspoon garlic powder, black pepper, and half a teaspoon salt.
09 -
Fill a big pot with salty water and bring it to a bubbling boil. Drop in farfalle and cook until just right—follow what it says on the box. Drain out the pasta but save a bit of water for later.
# Notes:
01 -
Add a splash or two of pasta water if your sauce feels too thick to toss.
02 -
Toss a good handful of salt into boiling water before you dump the pasta in. It makes it taste better.
03 -
Turn the burner down before adding in butter so you don't burn it or end up with a weird chunky sauce.
04 -
Once chicken's off the heat, let it chill out for a few minutes before cutting it up. It's juicier that way.