Directions
- 1Boil pasta according to package directions until al dente.
- 2Mix all chicken seasonings in a small bowl.
- 3Pound chicken to slightly thin it out and season both sides.
- 4Sear chicken in a large skillet with olive oil over medium heat for 5 minutes per side.
- 5Flip chicken, lower heat to medium-low, cover, and cook for 10-12 more minutes until internal temperature reaches 165 degrees.
- 6Remove chicken, place on a cutting board, and set aside.
- 7Melt butter in the same skillet, add the mixed seasonings, and simmer for one minute.
- 8Stir in flour, scraping the bottom of the pan.
- 9Pour in chicken broth and heavy cream, whisking until a creamy sauce forms.
- 10Add Parmesan cheese and stir until melted.
- 11Cook, stirring occasionally, until desired consistency is reached.
- 12Add pasta and toss to coat.
- 13Add pasta water, one tablespoon at a time, to thin the sauce.
- 14Slice 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 potlarge skilletsmall bowlcutting board
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