Description
A creamy and dreamy pasta dish with tender chicken, sun-dried tomatoes, and parmesan, perfect for cozy dinners.
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 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
- Chopped fresh basil (for garnish)
Instructions
- Season the chicken: Pat the chicken thighs dry and season with smoked sweet paprika, Italian seasoning, salt, and black pepper. Let them sit for a few minutes to absorb the flavors.
- Cook the pasta: In a large pot of boiling salted water, cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sear the chicken: In a large skillet, heat the sun-dried tomato oil over medium heat. Sear the seasoned chicken thighs for about 5-7 minutes on each side until golden brown and cooked through. Remove from the skillet and let rest.
- Sauté the aromatics: In the same skillet, melt the butter and add the dried shallots, minced garlic, and minced onion. Sauté until fragrant and translucent, about 2-3 minutes.
- Make the sauce: Sprinkle the gluten-free flour over the sautéed mixture, stirring to combine. Slowly pour in the chicken broth, scraping up any bits from the skillet. Bring to a simmer, then stir in the heavy cream, shredded parmesan, diced sun-dried tomatoes, tomato paste, diced spinach, and Italian seasoning. Cook until the sauce thickens, about 5 minutes.
- Combine everything: Slice the chicken thighs and return them to the skillet, along with the cooked pasta. Toss to combine, ensuring every noodle is coated in that luscious sauce.
- Serve and garnish: Serve the pasta warm, garnished with chopped fresh basil to add a touch of brightness.
Notes
This dish can be made ahead of time by preparing the sauce and chicken in advance. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 670mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 80mg