Why You’ll Love Chicken Garlic Parmesan Pasta
Recipe
This dish uses simple pantry staples and basic ingredients you likely already have at home. It’s quick and easy to prepare, with succulent chicken and a creamy garlic sauce that clings beautifully to every strand of pasta. Families and guests alike will love its comforting flavor and satisfying texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
olive oil
chicken breast (boneless, skinless)
paprika
oregano
garlic powder
thyme
black pepper
salt
gluten‑free farfalle pasta (or your favorite pasta)
butter
dry shallots
Italian seasoning
chicken broth
gluten‑free flour or all‑purpose flour
heavy cream
shredded Parmesan cheese
reserved pasta water
Directions
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Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and reserve a bit of the pasta water.
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In a small bowl, mix paprika, oregano, garlic powder, thyme, salt, and pepper. Pound the chicken to even thickness and season both sides.
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Heat olive oil in a large skillet over medium heat. Sear the chicken for about 5 minutes per side until golden. Lower heat, cover, and cook until the internal temperature reaches 165°F (75°C). Transfer to a cutting board.
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In the same skillet, melt butter. Add dry shallots, garlic powder, and Italian seasoning, and simmer until fragrant.
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Stir in flour to form a roux, then slowly whisk in chicken broth and heavy cream until smooth and creamy.
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Add shredded Parmesan cheese and cook, stirring until the sauce thickens.
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Add the cooked pasta and toss to coat. Use reserved pasta water to loosen the sauce if needed.
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Slice the chicken and gently stir it into the pasta. Serve warm.
Servings and timing
This recipe makes approximately 10 servings and takes about 30 minutes from start to finish, including preparation and cook time.
Variations
• Use chicken thighs instead of breasts for a deeper, richer flavor.
• Add steamed broccoli, spinach, or peas for extra nutrients and color.
• For a spicy version, include red pepper flakes in the sauce.
• Use regular pasta if you don’t need the dish to be gluten-free.
• Add sautéed mushrooms or sun-dried tomatoes for an earthy twist.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave in short intervals, stirring occasionally to keep the sauce smooth and creamy. Add a splash of broth or milk if needed.
FAQs
What type of pasta works best for this dish?
Short, textured pasta like farfalle or penne works great as it holds the creamy sauce well.
Can I make this recipe gluten‑free?
Yes, use gluten-free pasta and gluten-free flour for the sauce to keep the dish entirely gluten-free.
How do I prevent the sauce from becoming too thick?
Use reserved pasta water a little at a time while mixing the pasta into the sauce to reach the desired consistency.
Can I use pre‑cooked or rotisserie chicken?
Yes, simply slice and add it to the finished pasta to warm through without overcooking.
Is this dish freezer‑friendly?
It’s not recommended to freeze as the cream-based sauce may separate. Refrigerate and eat within 3 days for best results.
Can I substitute heavy cream with milk?
Yes, but the sauce will be thinner. Combine milk with a bit of butter or cream cheese for better richness.
How do I make it dairy‑free?
Use dairy-free alternatives for butter, cream, and Parmesan cheese such as plant-based cream and vegan cheese.
What side dishes pair well with this pasta?
A crisp green salad, garlic bread, or roasted vegetables make great sides for this creamy pasta.
Can I add vegetables to the sauce?
Absolutely. Stir in spinach, broccoli, or mushrooms near the end of cooking for added flavor and nutrition.
How do I reheat leftovers without drying them out?
Reheat gently over low heat on the stove or in the microwave with a splash of milk or broth to keep the sauce from drying out.
Conclusion
Chicken Garlic Parmesan Pasta is a creamy, crowd-pleasing dish that’s easy enough for a weeknight but satisfying enough to serve guests. With tender chicken, flavorful garlic parmesan sauce, and perfectly cooked pasta, this meal brings comfort and flavor in every bite. It’s bound to become a regular favorite in your kitchen.
Chicken Garlic Parmesan Pasta
Creamy Chicken Garlic Parmesan Pasta is a rich and flavorful dish made with tender chicken breast, a creamy garlic parmesan sauce, and fettuccine noodles. It’s a comforting, restaurant-quality meal perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, diced
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 3 tablespoons butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 8 oz fettuccine or pasta of choice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta according to package instructions; drain and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Season diced chicken with salt, pepper, and Italian seasoning, then cook until golden and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1 minute until fragrant.
- Stir in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in chicken broth and heavy cream, bringing the mixture to a simmer.
- Add parmesan cheese and stir until melted and the sauce is smooth.
- Return chicken to the skillet and add cooked pasta. Toss everything together until well coated.
- Garnish with chopped parsley and serve warm.
Notes
- Use freshly grated parmesan for the best flavor and texture.
- You can substitute heavy cream with half-and-half for a lighter sauce.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 580mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0.5g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg
