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