Creamy Chicken Garlic Parmesan Pasta

A comforting and rich dish of seared chicken in a silky garlic-Parmesan cream sauce served with gluten-free farfalle pasta. Perfect for weeknight dinners and family-friendly.

Prep Time 15

Cook Time 30

Total Time 45

Serving Size servings

Ingredients

For the chicken

1.5 pounds Boneless and skinless chicken breasts Thighs can also be used.
2 tablespoons Olive oil Avocado oil can be used as a substitute.
1.5 teaspoons Paprika
1.5 teaspoons Oregano
1 teaspoon Garlic powder
0.5 teaspoon Thyme
0.5 teaspoon Salt Plus more for pasta water.
0.5 teaspoon Black pepper

For the pasta and sauce

12 ounces Gluten-free farfalle pasta Regular farfalle is fine if gluten is not an issue.
4 tablespoons Butter
2 teaspoons Dry shallots Or 1 small fresh shallot, minced.
2 teaspoons Italian seasoning
0.5 cups Chicken broth Low-sodium recommended.
2 tablespoons Gluten-free all-purpose flour Regular flour can be used if gluten is not an issue.
3 cups Heavy cream
12 ounces Shredded Parmesan cheese Freshly grated for best melt.
0.25 cups Reserved pasta water Add more as needed.

Instructions

Preparation

Bring a large pot of salted water to a boil and cook the gluten-free farfalle until al dente according to package directions. Reserve ¼ cup pasta water, then drain the pasta and set aside.
Pat the chicken dry. In a small bowl, mix paprika, oregano, garlic powder, thyme, salt, and pepper. Rub the spice mix over both sides of the chicken breasts.

Cooking

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When shimmering, add the chicken and sear for 4–6 minutes per side until golden and an instant-read thermometer reads 165°F (74°C). Transfer to a cutting board, let rest for 5 minutes, then dice into bite-sized pieces.
Reduce heat to medium. In the same skillet, add butter and melt. Add dry shallots and Italian seasoning; cook for 1–2 minutes until fragrant and softened, scraping up brown bits from the pan.
Sprinkle in the gluten-free flour and whisk constantly for about 1 minute to cook the flour and form a roux.
Slowly whisk in the chicken broth, then the heavy cream. Bring the mixture to a gentle simmer, stirring often, until it thickens slightly (about 3–5 minutes).
Remove from heat and whisk in shredded Parmesan a handful at a time until the sauce is smooth and creamy. Taste and adjust seasoning.

Assembly

Add the drained pasta and diced chicken to the skillet. Toss gently to combine. Add the reserved pasta water 1–2 tablespoons at a time to loosen the sauce and create a silky coating. Finish with a fresh grind of black pepper.
Serve immediately with extra Parmesan on the side.

Notes

For a lighter option, substitute half-and-half for heavy cream and add Greek yogurt at the end. This dish pairs well with a crisp salad, steamed vegetables, or crusty bread.