Garlic Parmesan Chicken Pasta is an easy one-pot dinner, made with basic ingredients like gluten free pasta cooked in chicken broth and cream, with chicken and shredded parmesan, ready in 30 minutes!
In a dutch oven, heat olive oil and butter over medium heat. Add chicken and cook until almost done, stirring often, about 5 minutes. Season chicken with salt, pepper, oregano, and paprika.
Push the chicken to one side and add the chopped raw garlic. Let the garlic cook for another 2-3 minutes before stirring everything together.
Add the broth, half and half, and pasta, stirring everything together. Bring to a boil, then reduce to a simmer. Place the lid on the pot and cook for 5 minutes, or until pasta is al dente.
When time is up, remove the lid and stir in parmesan cheese. Top with additional parmesan and fresh parsley before serving.
Notes
Click on the time in the instructions to start a timer!StorageRefrigerate for 2-3 days. Reheat in a saucepan with a splash of cream.Freeze for 2-3 months. You may need to add a tablespoon of half and half or a bit of water as it's re-heating.Cooking Tips
When cooking the pasta, after stirring gently press any rogue pieces down so they are in the cooking liquid.
The pasta should be al dente, so check it before putting the lid on the pot. If it's closer, then you might want to give it a stir in 2-3 minutes to make sure it doesn't over-cook. The pasta will finish cooking from the heat of the finished dish.
Cut the chicken pieces on the smaller side, and try to keep them all just about the same size. This way, they'll all finish cooking at the same time. Chicken thighs do better finishing at a higher heat, so don't worry about boiling them afterwards.