Directions
- 1Cook your chicken in a touch of olive oil.
- 2Flip the chicken and then cover with the lid to cook through.
- 3Remove from the pan and tent with foil.
- 4Add a touch of butter to the pan.
- 5Sauté your shallot with salt, pepper, smoked paprika, onion powder, dried oregano, dried thyme, and cayenne pepper.
- 6Give that a stir and cook for a couple of minutes.
- 7Throw in your minced garlic.
- 8Stir again.
- 9Deglaze with white wine, scraping up any brown bits on the bottom of the pan.
- 10Pour in your chicken broth.
- 11Season again with salt and pepper.
- 12Pour in your uncooked bowtie pasta and give that a stir.
- 13Simmer for about 10 to 15 minutes, covered during the first half of the cooking process.
- 14Uncover it during the last half.
- 15Once the pasta is just about done, add in the cream.
- 16Give that a stir and let it simmer a little bit to thicken.
- 17Taste for seasonings.
- 18Finish with some lemon juice and freshly grated Parmesan.
- 19Add that chicken back into the pot to warm through along with its juices.
- 20Serve a couple of generous portions.
- 21Garnish with fresh parsley and more fresh Parmesan.
Ingredients
- 1 large chicken breast
- 1 tbsp olive oil
- 0.5 tsp smoked paprika
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp cayenne pepper
- 0.5 tsp dried oregano
- 0.5 tsp dried thyme
- salt
- black pepper
- 1 tbsp butter
- 1 medium shallot, finely diced
- 3 minced garlic cloves
- 0.5 cup dry white wine
- 2.5 cups chicken broth
- 8 oz bowtie pasta (farfalle)
- 0.25 cup heavy cream
- 1 cup freshly grated Parmesan
- 0.5 juice of lemon
- chopped parsley
Equipment
panlidfoilspatula
Tips
- Seasoning in layers is key
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