I still remember the first time I made this creamy chicken garlic Parmesan pasta: a hectic weeknight that needed something fast, comforting, and impressive. The result was silky, garlicky sauce clinging to bow-tie pasta and tender, well-seasoned chicken — comfort food that felt a little elevated. This dish works when you want a quick family dinner, a cozy meal for two, or something to bring to a potluck (it reheats well). It’s rich without being fussy, and with gluten-free farfalle and a few brand choices, it’s pantry-friendly and reliably delicious. If you like bold garlic + cheesy sauces with a juicy seared chicken, this is the one to keep in rotation. For more easy chicken crowd-pleasers, try this buffalo chicken dip with cottage cheese for game day sides.
Why you’ll love this dish
This pasta hits a sweet spot: fast enough for weeknights, pleasing enough for guests. The reasons to make it now:
- Creamy, cheesy sauce that coats every piece of pasta — Parmesan gives a sharp, savory backbone.
- Simple technique: sear chicken, make a quick roux, add cream and cheese, toss with pasta.
- Kid-friendly and customizable (add veggies, swap protein).
- Naturally adaptable to gluten-free diets using gluten-free farfalle and 1:1 GF flour.
- Uses a few quality ingredients (Springer Mountain Farms chicken and a good olive oil) for noticeably better flavor.
The cooking process explained
Step-by-step overview so you know what’s coming:
- Season and pound the chicken, then sear it until golden and finish cooking gently until 165°F.
- Boil the gluten‑free farfalle to al dente and reserve some pasta water.
- Make the sauce in the skillet: melt butter, cook dry shallots and seasonings, stir in GF flour to thicken.
- Add chicken broth and heavy cream; whisk until smooth.
- Stir in Parmesan until melted, then toss pasta into the sauce using reserved pasta water to loosen if needed.
- Slice the rested chicken and fold it into the pasta. Serve hot.
What you’ll need
- 2 tbsp olive oil (Costabile Brand (use code 15GOLDENGK for 15% off))
- 1 1/2 lb Springer mountain farms chicken breast
- 1 1/2 tsp paprika (OliveNation)
- 1 1/2 tsp oregano
- 1 tsp garlic powder (OliveNation)
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz gluten free farfalle pasta
- 4 tbsp butter
- 2 tsp dry shallots (use code 15GOLDENGK for 15% off)
- 2 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tbsp Gluten Free 1:1 Flour
- 3 cups heavy cream
- 12 oz shredded Parmesan
- 1/4 cup reserved pasta water
- 1/2 tsp salt
- 1 tsp garlic powder
Ingredient notes and substitutions:
- Heavy cream: for a lighter sauce, use half-and-half + 1 tbsp flour, but texture will be thinner. For dairy-free, use canned coconut milk plus nutritional yeast (flavor will change).
- Parmesan: freshly grated melts best. Pre-shredded can be used but may need more time to incorporate.
- Gluten-free farfalle: cook to al dente to avoid mush. If you prefer regular pasta, any short pasta works.
- Chicken: boneless breasts are specified for speed; thighs work and add more flavor.
Step-by-step instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free farfalle according to package directions until al dente. Before draining, scoop out 1/4 cup pasta water and set aside. Drain the pasta.
- In a small bowl, mix the chicken seasonings: paprika, oregano, 1 tsp garlic powder, thyme, 1/2 tsp salt, and 1/2 tsp black pepper.
- Pound each chicken breast slightly so they are an even thickness. This helps them cook evenly.
- Season both sides of the chicken with the spice mix.
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
- Sear the chicken 5 minutes on the first side without moving it, until golden.
- Flip the chicken and lower the heat to medium-low. Cover the pan and cook for another 10–12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and transfer to a cutting board to rest.
- Add 4 tbsp butter to the same skillet and let it melt over medium heat.
- Stir in 2 tsp dry shallots, 1 tsp garlic powder, and 2 tsp Italian seasoning. Cook, stirring, for about 1 minute to bloom the flavors.
- Sprinkle in 2 tbsp gluten-free 1:1 flour and stir well, scraping any browned bits off the bottom. Cook for 30–45 seconds.
- Pour in 1/2 cup chicken broth and 3 cups heavy cream. Whisk continuously until the sauce is smooth.
- Add 12 oz shredded Parmesan a handful at a time, stirring until it fully melts into the sauce.
- Let the sauce simmer gently, stirring occasionally, until it reaches your desired thickness.
- Add the cooked farfalle to the skillet and toss to coat evenly. Add reserved pasta water one tablespoon at a time to loosen the sauce if it’s too thick.
- Slice the rested chicken breasts and tuck the slices into the pasta. Stir gently to combine.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
What to serve it with
Best ways to enjoy it:
- A crisp green salad (arugula or baby spinach with lemon vinaigrette) cuts the richness.
- Roasted or steamed broccoli or asparagus for color and texture contrast.
- Crunchy garlic bread or a simple baguette to mop up sauce.
- Wine pairing: a unoaked Chardonnay or dry Sauvignon Blanc complements the creaminess.
- Garnishes: extra grated Parmesan, a squeeze of lemon, or chopped parsley for brightness.
Storage and reheating tips
Storage and reheating tips:
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Freezer: Freeze without pasta for best texture (freeze sauce and chicken separately) for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stove over low heat. Add a splash of milk, cream, or reserved pasta water to loosen the sauce and prevent drying. Microwave in short bursts, stirring between intervals.
- Food safety: Reheat leftovers to at least 165°F (74°C) before serving. Do not refreeze once fully thawed.
Helpful cooking tips
Pro chef tips for consistent results:
- Use an instant-read thermometer to confirm chicken reaches 165°F. This avoids undercooking or overcooking.
- Don’t skip resting the chicken; it keeps juices locked in.
- Reserve pasta water — the starch helps emulsify and thin the sauce without watering it down.
- Grate your own Parmesan for a silkier melt and better flavor.
- If your sauce separates, whisk in a tablespoon of cold water or cream off heat to bring it back together.
- For crisp edges on the chicken, sear in a hot skillet and finish covered on lower heat.
- For a lighter version, swap one cup of heavy cream for whole milk. For more protein, add sautéed mushrooms or spinach. For another creamy pasta idea, see this cottage cheese pasta recipe for a different texture and protein approach.
Creative twists
Recipe variations to try:
- Lemon Garlic Parmesan: add 1–2 tbsp lemon juice and zest for brightness.
- Spinach & Sun-dried Tomato: fold in baby spinach and chopped sun-dried tomatoes for color and tang.
- Mushroom & Thyme: sauté sliced cremini mushrooms before making the sauce.
- One-pan bake: assemble in an ovenproof dish, top with extra Parmesan, and bake 10 minutes at 375°F for a bubbly finish.
- Dairy-free: use full-fat coconut milk + nutritional yeast for cheesiness (flavor will differ).
- Vegetarian swap: replace chicken with roasted cauliflower steaks or pan-seared tofu.
Common questions
Q: How long does this take from start to finish?
A: Plan for about 35–45 minutes total: 10–12 minutes active for sauce and pasta, plus searing and finishing the chicken (about 20–30 minutes including resting).
Q: Can I use pre-cooked or rotisserie chicken?
A: Yes. If using pre-cooked chicken, add it to the sauce at the very end to warm through. Skip the searing and adjust cook time accordingly.
Q: Is this recipe gluten-free as written?
A: Yes, when you use the specified gluten-free farfalle and a gluten-free 1:1 flour. Always check labels on broths and seasonings for hidden gluten.
Q: Can I prep parts of this ahead?
A: You can season the chicken and grate the Parmesan a day ahead. The sauce is best fresh, but you can make it and reheat gently, adding more cream or pasta water to revive it.
Q: Will the sauce thicken too much on standing?
A: It can. Keep a bit of reserved pasta water or cream handy to thin it when reheating.
Conclusion
If you want extra inspiration or a different technique for garlic Parmesan chicken and pasta, this one-pan version is a great companion to compare methods: Garlic Parmesan Chicken and Pasta (One-Pan). For another take on garlic-Parmesan flavors with family-friendly steps, see this helpful guide: Garlic Parmesan Chicken Pasta · Easy Family Recipes.
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Creamy Chicken Garlic Parmesan Pasta
- Total Time: 45
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and comforting dish with creamy garlic Parmesan sauce clinging to gluten-free farfalle and tender seared chicken.
Ingredients
- 2 tbsp olive oil
- 1 1/2 lb Springer Mountain Farms chicken breast
- 1 1/2 tsp paprika
- 1 1/2 tsp oregano
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz gluten-free farfalle pasta
- 4 tbsp butter
- 2 tsp dry shallots
- 2 tsp Italian seasoning
- 1/2 cup chicken broth
- 2 tbsp gluten-free 1:1 flour
- 3 cups heavy cream
- 12 oz shredded Parmesan
- 1/4 cup reserved pasta water
- 1/2 tsp salt
- 1 tsp garlic powder
Instructions
- Bring a large pot of salted water to a boil. Cook the gluten-free farfalle according to package directions until al dente. Before draining, scoop out 1/4 cup pasta water and set aside. Drain the pasta.
- In a small bowl, mix the chicken seasonings: paprika, oregano, 1 tsp garlic powder, thyme, 1/2 tsp salt, and 1/2 tsp black pepper.
- Pound each chicken breast slightly so they are an even thickness. This helps them cook evenly.
- Season both sides of the chicken with the spice mix.
- Heat 2 tbsp olive oil in a large skillet over medium heat until shimmering.
- Sear the chicken 5 minutes on the first side without moving it, until golden.
- Flip the chicken and lower the heat to medium-low. Cover the pan and cook for another 10–12 minutes, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and transfer to a cutting board to rest.
- Add 4 tbsp butter to the same skillet and let it melt over medium heat.
- Stir in 2 tsp dry shallots, 1 tsp garlic powder, and 2 tsp Italian seasoning. Cook, stirring, for about 1 minute to bloom the flavors.
- Sprinkle in 2 tbsp gluten-free 1:1 flour and stir well, scraping any browned bits off the bottom. Cook for 30–45 seconds.
- Pour in 1/2 cup chicken broth and 3 cups heavy cream. Whisk continuously until the sauce is smooth.
- Add 12 oz shredded Parmesan a handful at a time, stirring until it fully melts into the sauce.
- Let the sauce simmer gently, stirring occasionally, until it reaches your desired thickness.
- Add the cooked farfalle to the skillet and toss to coat evenly. Add reserved pasta water one tablespoon at a time to loosen the sauce if it’s too thick.
- Slice the rested chicken breasts and tuck the slices into the pasta. Stir gently to combine.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
For a lighter sauce, use half-and-half + 1 tbsp flour. For a dairy-free option, try canned coconut milk plus nutritional yeast.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Cooking
- Cuisine: Italian