Chicken Garlic Parmesan Pasta

Chicken Garlic Parmesan Pasta makes the perfect weeknight meal or Sunday meal
prep. With minimal pantry staples, this Parmesan pasta dish comes together in under
30 minutes!

4.98 from 178 votes

PREP TIME COOK TIME TOTAL TIME

10 mins 20 mins 30 mins

COURSE CUISINE
dinner, lunch, Main Course American

SERVINGS CALORIES
10 servings 521 kcal

INGREDIENTS
2 tablespoon olive oil Costabile Brand (use code 15GOLDENGK for 15% off)
1 ½ lb Springer mountain farms chicken breast
1 ½ teaspoon paprika OliveNation
1 ½ teaspoon oregano
1 teaspoon garlic powder OliveNation
½ teaspoon thyme
½ teaspoon black pepper
½ teaspoon salt
12 oz gluten free farfalle pasta
4 tablespoon butter
2 teaspoon dry shallots (use code 15GOLDENGK for 15% off)
2 teaspoon Italian seasoning

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 ½ cup chicken broth
2 tablespoon Gluten Free 1:1 Flour
3 cups heavy cream
12 oz shredded parmesan
¼ cup pasta water
½ teaspoon salt

INSTRUCTIONS
1. In a large pot, boil pasta according to the directions on the box for al dente.
2. Place all chicken seasonings into a small bowl and mix. Paprika, oregano, garlic
powder, thyme, salt, and pepper.
3. Pound chicken down to thin out slightly.
4. Then season the chicken on both sides with seasoning.
5. In a large skillet, heat the olive oil on medium heat.
6. Once hot, sear the chicken for 5 minutes on each side.
7. Once both sides are seared, flip the chicken and lower the heat slightly to
medium low.
8. Place a lid on the pan and cook for an additional 10-12 minutes.
9. Once the internal temperature is 165 degrees, remove the chicken from the pan
and place onto a cutting board.
10. Place the butter into the pan and allow it to melt.
11. Once the butter is melted, add the pasta seasonings: shallots, and Italian
seasoning.
12. Stir well and simmer for one minute.
13. Next, add in the flour and stir well, scraping the bottom of the pan.
14. Pour in the chicken broth and heavy cream.
15. Whisk well until a smooth and creamy sauce has been formed.
16. Pour in the Parmesan cheese and stir together until completely melted.
17. Allow it to cook, stirring occasionally until desired consistency is met.
18. Pour in the pasta and toss well to coat evenly.
19. Add pasta water one tablespoon as a time to thin out the sauce.
20. Once that is done, slice the chicken breast and add them to the pasta.

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 21. Carefully stir, then serve!

NOTES
Top Tips:

If your sauce is too thick at the end, use the reserved pasta water to thin it out.
Always salt your pasta water prior to boiling the water.
Make sure you have lowered the heat before adding the butter to the pan. You
don’t want the butter to burn.
Be sure to remove the chicken from the heat as soon as it reaches the internal
temperature of 165 ℉. Do not cut the chicken while it is still hot to allow it to
preserve moisture.
Nutrition:

Nutrition information is automatically calculated and should only be used as an

approximation. The owner of this site is not responsible for nutrition facts.

NUTRITION
Serving: 1serving Calories: 521kcal Carbohydrates: 29g
Protein: 21g Fat: 36g Saturated Fat: 20g
Polyunsaturated Fat: 2g Monounsaturated Fat: 10g Trans Fat: 0.2g
Cholesterol: 137mg Sodium: 413mg Potassium: 420mg
Fiber: 2g Sugar: 3g Vitamin A: 1375IU
Vitamin C: 1mg Calcium: 74mg Iron: 1mg

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