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 pasta until al dente. Drain and set aside.
- In a small bowl, mix paprika, oregano, garlic powder, salt, and black pepper.
- Pound chicken breasts to slightly thin, season both sides with spice mixture.
- Heat olive oil in a skillet over medium heat. Sear chicken 5 minutes per side until golden brown.
- Lower heat, cover, and cook an additional 10–12 minutes until internal temperature reaches 165°F. Remove chicken and set aside.
- In the same skillet, melt butter and add garlic powder and Italian seasoning. Simmer for 1 minute.
- Stir in gluten-free flour, then whisk in chicken broth and heavy cream until smooth.
- Gradually incorporate Parmesan cheese until melted into the sauce.
- Toss cooked pasta with the sauce until well-coated.
- Slice seared chicken and place on top of pasta before serving warm.
Notes
- Serve immediately for best flavor and texture.
- Pairs well with a crisp salad or steamed vegetables.
- Adjust seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian