Description
A creamy and comforting pasta dish featuring tender chicken, rich Parmesan cheese, and a delightful kick of garlic.
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 pasta water
- 1/2 tsp salt
- 1 tsp garlic powder
Instructions
- Boil the gluten-free farfalle pasta according to the box instructions until al dente.
- In a small bowl, combine chicken seasonings: paprika, oregano, garlic powder, thyme, salt, and black pepper.
- Pound the chicken breasts to flatten, season both sides with the spice mix.
- In a large skillet, heat olive oil over medium heat and sear chicken for 5 minutes on each side.
- Reduce heat, cover, and cook for an additional 10-12 minutes until internal temperature reaches 165°F.
- Remove chicken from skillet and set aside.
- Add butter to skillet, melt, then add shallots, garlic powder, and Italian seasoning. Simmer for a minute.
- Incorporate Gluten Free 1:1 Flour, stir to scrape skillet bottom.
- Gradually pour in chicken broth and heavy cream, whisk until smooth.
- Stir in Parmesan until melted and creamy; adjust with reserved pasta water as needed.
- Add pasta to sauce, toss to coat evenly.
- Slice chicken and gently fold into pasta.
- Serve hot and enjoy.
Notes
For extra flavor, consider adding spinach, sun-dried tomatoes, or red pepper flakes. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian