Ingredients
Scale
For the chicken:
- 3 boneless, skinless chicken thighs
- ¾ tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun-dried tomato oil (from the jar)
For the pasta:
- 12 oz farfalle pasta (or gluten-free alternative)
- 2 tablespoons butter
- 2 tablespoons dried shallots
- 2 tablespoons minced garlic
- 1 tablespoon minced onion
- 3 tablespoons gluten-free flour (Bob’s Red Mill 1:1)
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- ¼ cup diced sun-dried tomatoes
- 2 tablespoons tomato paste
- 1 cup diced fresh spinach
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked sweet paprika
- ½ teaspoon salt
- Fresh basil, chopped, for garnish
Instructions
- Prepare the chicken: Rinse and pat dry the chicken thighs. Rub with smoked paprika, Italian seasoning, salt, and pepper. Heat sun-dried tomato oil in a skillet and sear chicken 3 minutes per side. Reduce heat, cover, and cook 6–10 minutes until fully cooked. Remove, cool, then dice into bite-sized pieces.
- Cook the pasta: Prepare farfalle according to package directions until al dente. Drain and set aside.
- Make the sauce: In the same skillet, melt butter over medium-low heat. Add shallots, garlic, onion, sun-dried tomatoes, and tomato paste. Season with Italian seasoning, smoked paprika, and salt; sauté for 2 minutes. Sprinkle in flour and stir. Gradually add chicken broth and cream, whisking until thickened. Stir in spinach and Parmesan until creamy.
- Combine: Add diced chicken and pasta into the skillet. Stir until evenly coated. Garnish with fresh basil and serve hot.
Notes
- Use chicken breast instead of thighs if preferred.
- Substitute regular pasta for gluten-free if dietary restrictions aren’t needed.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop + Skillet
- Cuisine: Italian-Inspired