Ingredients
Scale
- 2 tbsp olive oil
- 1 1/2 lb chicken breast
- 1 1/2 tsp paprika
- 1 1/2 tsp oregano
- 1 tsp garlic powder
- 12 oz gluten-free farfalle pasta
- 4 tbsp butter
- 3 cups heavy cream
- 12 oz shredded Parmesan cheese
Instructions
- Boil water in a large pot and cook the gluten-free farfalle pasta until al dente; drain and set aside.
- In a small bowl, mix paprika, oregano, garlic powder, thyme, salt, and black pepper. Pound chicken breasts to thin them out and season both sides.
- Heat olive oil in a skillet over medium heat and sear the chicken for about 5 minutes on each side until golden brown.
- Lower the heat, cover the skillet, and cook for an additional 10-12 minutes until chicken reaches an internal temperature of 165°F. Set aside.
- In the same skillet, melt butter; then add shallots, garlic powder, and Italian seasoning. Stir for one minute before whisking in gluten-free flour, chicken broth, and heavy cream until smooth.
- Gradually incorporate shredded Parmesan cheese into the sauce until melted.
- Toss cooked pasta with the sauce in the skillet until well-coated.
- Slice seared chicken and place it atop the pasta before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 730
- Sugar: 3g
- Sodium: 800mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 155mg