Description
A creamy and comforting chicken pasta dish perfect for weeknight dinners or 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
- 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 tbsp Italian seasoning
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
- Chopped fresh basil (for garnish)
Instructions
- Prepare the chicken: Season the chicken thighs with smoked paprika, Italian seasoning, salt, and black pepper. Let it rest for about 10 minutes.
- Cook the pasta: Bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sauté the chicken: In a large skillet, heat the sun-dried tomato oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides (about 5-7 minutes per side). Remove from the pan and let rest before slicing.
- Make the sauce: In the same skillet, melt the butter. Add the dried shallots, minced garlic, and onion. Sauté for about 2-3 minutes until fragrant. Sprinkle in the gluten-free flour and stir for another minute.
- Add liquid: Gradually pour in the chicken broth, stirring well. Bring to a gentle boil before adding the heavy cream. Stir in parmesan, sun-dried tomatoes, tomato paste, spinach, additional seasoning, smoked paprika, and salt. Simmer for about 5 minutes.
- Combine and serve: Add the cooked pasta and sliced chicken back to the skillet. Toss until well-coated. If too thick, add reserved pasta water.
- Garnish: Serve hot, topped with freshly chopped basil.
Notes
This dish can be made ahead of time and stored for up to 3 days in the fridge. It freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg