Description
A cozy, creamy pasta dish that warms the heart with tender chicken and rich flavors, perfect for family gatherings.
Ingredients
Scale
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sun-dried tomato oil (from the jar)
- 12 oz farfalle pasta
- 2 tbsp butter
- 2 tbsp dried shallots
- 2 tbsp minced garlic
- 1 tbsp minced onion
- 3 tbsp Bob’s Red Mill 1:1 gluten-free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan
- 1/4 cup diced sun-dried tomatoes
- 2 tbsp tomato paste
- 1 cup diced spinach
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
- Chopped fresh basil (for garnish)
Instructions
- Prepare the chicken by seasoning with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Cook the farfalle pasta in boiling salted water according to package instructions until al dente, then drain.
- Sear the chicken thighs in a large skillet with sun-dried tomato oil for 5–6 minutes per side until golden brown. Remove and set aside.
- Sauté the dried shallots, minced garlic, and minced onion in butter until fragrant, about 2-3 minutes.
- Make the sauce by adding gluten-free flour and stirring for about a minute, then whisk in chicken broth and heavy cream until smooth.
- Combine shredded parmesan, diced sun-dried tomatoes, tomato paste, diced spinach, and seasonings into the creamy mixture.
- Finish cooking the chicken by adding it back to the skillet, simmering for about 10 minutes.
- Toss in the farfalle pasta, coating it in the sauce, adding reserved pasta water if necessary to reach desired consistency.
- Serve the dish garnished with freshly chopped basil.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 3g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 140mg