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Chicken Garlic Parmesan Pasta: A Creamy 30-Minute Masterpiece

Chicken Garlic Parmesan Pasta: A Creamy 30-Minute Masterpiece

This Chicken Garlic Parmesan Pasta is the ultimate comfort food solution for busy weeknights. We combine golden-seared chicken breast with a velvety, rich cream sauce and nutty Parmesan cheese to create a restaurant-quality meal in just 30 minutes. Using gluten-free farfalle ensures everyone can enjoy this decadent, garlic-forward dish without sacrifice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Pasta
  • 2 tbsp olive oil for searing
  • 1 1/2 lb chicken breast boneless skinless
  • 1 1/2 tsp paprika smoked preferred
  • 1 1/2 tsp oregano dried
  • 1 tsp garlic powder for seasoning
  • 12 oz gluten-free farfalle pasta dry
Garlic Parmesan Sauce
  • 4 tbsp butter unsalted
  • 3 cups heavy cream full fat
  • 12 oz shredded Parmesan cheese high quality

Equipment

  • Large Pot
  • Small Bowl
  • Meat Mallet
  • large skillet
  • whisk
  • tongs
  • Knife
  • Cutting board

Method
 

Main Instructions
  1. Bring a large pot of salted water to a boil and cook the gluten-free farfalle pasta according to the package directions until it reaches an al dente texture.
  2. Mix the paprika, oregano, and garlic powder in a small bowl to create your dry rub.
  3. Use a meat mallet to pound the chicken breasts to an even thickness before coating both sides thoroughly with the spice blend.
  4. Warm the olive oil in a large skillet over medium heat and sear the chicken for 5 minutes per side until a golden crust forms.
  5. Reduce the heat to low, cover the pan, and continue cooking for 10-12 minutes until the internal temperature of the chicken reaches 165°F.
  6. Remove the chicken to a plate to rest, then melt the butter in the same skillet to capture the flavorful brown bits.
  7. Whisk in the heavy cream and simmer gently, allowing the liquid to reduce slightly before stirring in the shredded Parmesan cheese.
  8. Continue whisking the sauce over low heat until the cheese is completely melted and the texture is glossy and smooth.
  9. Add the drained pasta into the skillet and toss well until every piece of farfalle is coated in the creamy garlic sauce.
  10. Slice the rested chicken into strips, arrange them over the pasta, and serve immediately while the sauce is hot.

Notes

For the best results, use freshly shredded Parmesan cheese rather than the canned variety to ensure a smooth melt. If the sauce becomes too thick while tossing, reserve a half-cup of pasta water to thin it out to your desired consistency. Store leftovers in an airtight container for up to three days, reheating gently on the stovetop with a splash of milk to bring the creaminess back to life.