Directions
- 1Boil pasta according to package directions until al dente.
- 2Mix chicken seasonings in a small bowl.
- 3Pound chicken to thin slightly and season both sides with seasoning mix.
- 4Sear chicken in a large skillet with olive oil over medium heat for 5 minutes per side.
- 5Reduce heat to medium-low, cover, and cook for 10-12 more minutes until internal temp reaches 165 degrees.
- 6Remove chicken from pan, set aside on a cutting board.
- 7Melt butter in the pan, add seasoning mix, and simmer for 1 minute.
- 8Add flour and stir well, scraping the bottom of the pan.
- 9Pour in chicken broth and heavy cream, whisk until creamy.
- 10Stir in Parmesan until melted, cook until desired consistency is reached.
- 11Add pasta and toss to coat, adding pasta water 1 tbsp at a time to thin sauce if needed.
- 12Slice chicken and add to pasta, stir gently, and serve.
Ingredients
- 2 tbsp olive oil
- 1.5 lb Springer Mountain Farms chicken breast
- 1.5 tsp sweet smoked paprika
- 1.5 tsp oregano
- 1 tsp garlic powder
- 0.5 tsp thyme
- 0.5 tsp black pepper
- 0.5 tsp salt
- 12 oz gluten free pasta (farfalle)
- 4 tbsp butter
- 2 tsp dry shallots
- 2 tsp Italian seasoning
- 0.5 cup chicken broth
- 2 tbsp gluten free flour
- 3 cups heavy cream
- 12 oz shredded Parmesan
- 0.25 cup pasta water
- 0.5 tsp salt
Equipment
large potsmall bowllarge skilletcutting board
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