Description
A creamy, flavorful pasta dish with chicken, sun-dried tomatoes, and rich parmesan, perfect for weeknight dinners or special occasions.
Ingredients
- 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 of sun-dried tomatoes)
- 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 (to taste)
- Chopped fresh basil (for garnish)
Instructions
- Heat that sun-dried tomato oil in a skillet over medium heat. Season chicken thighs with smoked paprika, Italian seasoning, salt, and pepper. Cook for 6-7 minutes on each side until golden brown.
- Bring a pot of salted water to a boil and cook the farfalle pasta until al dente. Drain and set aside, saving some pasta water.
- Remove chicken from the skillet. Melt butter and sauté dried shallots, garlic, and minced onion for about 2 minutes.
- Sprinkle in gluten-free flour, stir, then whisk in chicken broth and heavy cream. Cook until thickened, about 3-4 minutes.
- Stir in parmesan, sun-dried tomatoes, tomato paste, spinach, additional seasonings, and adjust salt to taste.
- Add cooked chicken and pasta to the skillet, toss together, adding pasta water if needed. Warm through and serve garnished with fresh basil.
Notes
For extra creaminess, add more heavy cream or pasta water as needed. Use fresh ingredients for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American