Creamy Chicken Pasta

5 from 37 votes

This creamy chicken pasta features tender, seasoned chicken breasts and al dente pasta in a rich, creamy parmesan garlic sauce. And it's all gluten-free!

Prep Time5

Cook Time30

Total Time35

Course: dinner, lunch, Main Course

Cuisine: American, Italian

Keyword: chicken pasta, creamy chicken, creamy chicken pasta, creamy pasta, gluten free pasta

Servings:

Calories: 952kcal

Author: Nicole Kendrick

Equipment

Ingredients

Seasoned Chicken

12 oz chicken breasts
2 teaspoon olive oil
½ teaspoon sun-dried tomato powder chopped
1 ½ teaspoon sweet smoked paprika
1 teaspoon oregano
1 ½ teaspoon garlic powder
¾ teaspoon thyme
½ teaspoon black pepper
½ teaspoon salt

Creamy Pasta

12 oz gluten free pasta
3 tablespoon butter
⅓ cup sun-dried tomatoes chopped
1 tablespoon dry shallots
1 tablespoon minced onion
2 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon salt
1 ½ tablespoon gluten free flour
½ cup chicken broth
3 cups heavy cream
10 oz parmesan shredded
¼ cup pasta water

Instructions

Chicken

Boil the pasta according to the package directions for al dente. Drain and set aside, reserving some of the pasta water.
Combine the chicken seasonings in a small bowl. Then, season the chicken breasts with it on both sides.
Sear the chicken in olive oil in a large skillet over medium heat for 5 minutes on each side. Then, flip the chicken, cover the pan with a lid, reduce the heat to medium-low, and continue cooking for an additional 10 to 12 minutes. The internal temperature should read 165 degrees.
Set the chicken aside on a cutting board and let it rest while you make the sauce.

Sauce

Melt the butter in the same pan and add the sun-dried tomatoes and the pasta seasonings. Saute, stirring constantly for about a minute.
Add the flour and cook for another minute.
Add the chicken broth and heavy cream and whisk until smooth.
Add the parmesan cheese and stir until melted. Then, continue to cook until the sauce reaches your desired consistency.
Add the pasta to the sauce and gently stir to coat. Thin out the sauce if necessary with a little reserved pasta water.
Slice the chicken and gently mix it into the pasta. Enjoy!

Video

Notes

Storage

Refrigerate leftovers for up to 3 days in an airtight container. Because the sauce is made with cream, freezing is not recommended.

To reheat, microwave individual portions at 1-minute intervals until heated through, or reheat the entire batch in a saucepan over medium-low heat.

Tips

Be sure to let your chicken rest for a few minutes before you slice it. It needs time for the juices to redistribute throughout the meat.
Your pasta should be cooked to al dente and no further. If it's too soft, it will break apart as you mix it into the sauce.
Cook your seasonings until fragrant, but not too long. You don't want to brown the garlic and make it bitter.
I like using a large, enameled skillet. I find it holds heat better.

Nutrition