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Creamy Garlic Parmesan Chicken Pasta (gluten-free)

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5 from 3 reviews

This Creamy Garlic Parmesan Chicken Pasta is one of our favorite healthy comfort food dishes. Ready in under 30 minutes, this dish packs in protein, flavor and always is our go-to for weeknight meal.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins

Yield: Serves 4

Ingredients

Scale

For the chicken:

  • 1 lb boneless chicken breasts
  • Sea salt and lack pepper to taste
  • 1 teaspoon each garlic powder, onion powder, dried basil
  • 2 tablespoons extra virgin olive oil, divided

Pasta:

  • 8 ounces pasta of choice (I used this gluten-free one)
  • 1 cup reserved pasta water
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • 1 shallot, finely chopped
  • 1 13.5-ounce can full-fat coconut milk
  • 1 cup grated parmesan cheese
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil

Instructions

  1. In a large mixing bowl, season the chicken with spices and 1 tablespoon of olive oil
  2. Warm a large skillet with the other tablespoon of oil and add the seasoned chicken and cook until browned and cooked through (about 6 to 7 minutes on each side). Internal temp of chicken should be 165 degrees F
  3. Remove the chicken from skillet and set aside
  4. Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente (reserve 1 cup of pasta water then drain)
  5. In same skillet used for chicken, melt butter over medium heat
  6. Add the chopped garlic and shallot and cook for about 2 minutes
  7. Poor in 1/2 cup reserved pasta water, coconut milk and bring mixture to a low boil
  8. Let the sauce cook for 3 to 5 minutes then add in the parmesan cheese and mix until melted
  9. Add in the spices and stir to combine
  10. Then mix the pasta and mix all together
  11. Slice the chicken then add to the pasta and toss to combine
  12. Serve while warm with extra parmesan cheese if desired

Notes

*Store leftovers in fridge for 5 days. Reheat with splash of water or broth if needed

  • Author: Rachel

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