Ingredients
Scale
- 2 tbsp olive oil
- 1 1/2 lb chicken breast, cut into bite-sized pieces
- 12 oz gluten-free farfalle pasta
- 4 tbsp unsalted butter
- 3 cups heavy cream
- 1 cup grated Parmesan cheese
- 1 1/2 tsp paprika
- 1 1/2 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 2 tsp dried minced shallots
- 2 cloves garlic, minced
- 2 tsp Italian seasoning
- 1/2 cup low-sodium chicken broth
- 2 tbsp gluten-free 1:1 baking flour
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season chicken with paprika, oregano, garlic powder, thyme, black pepper, and salt. Sear until golden brown; remove from skillet.
- Lower the heat and add butter to the same skillet. Sauté shallots and garlic until fragrant.
- Stir in gluten-free flour to form a roux. Gradually whisk in chicken broth, then simmer until slightly reduced.
- Pour in heavy cream while whisking continuously until thickened. Stir in Italian seasoning and Parmesan cheese until smooth.
- Cook gluten-free farfalle according to package instructions; drain while reserving some pasta water.
- Combine chicken and pasta with the sauce in the skillet, adding reserved pasta water as needed for desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 690
- Sugar: 3g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 26g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 145mg