Description
A creamy and rich pasta dish with tender chicken, sun-dried tomatoes, and a velvety sauce that brings comfort and warmth to any table.
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
- Begin by seasoning the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper. Let them sit for a few minutes to absorb the flavors.
- In a large pot, heat the sun-dried tomato oil over medium heat until shimmering. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from the pot and set aside.
- In the same pot, add the butter. Once melted, stir in the dried shallots, minced garlic, and minced onion. Sauté for about 2-3 minutes, until fragrant and translucent.
- Sprinkle in the gluten-free flour, stirring to create a roux. Slowly pour in the chicken broth, whisking constantly. The broth will thicken as it simmers.
- Lower the heat and stir in the heavy cream, shredded Parmesan, diced sun-dried tomatoes, and tomato paste. Mix until you have a velvety sauce.
- Cook the farfalle pasta according to package instructions. Drain and add it directly to the sauce, tossing gently to coat.
- Toss in the diced spinach, Italian seasoning, smoked sweet paprika, and salt. Return the cooked chicken to the pot, combining everything into a luscious, creamy masterpiece.
- Serve warm, garnished with chopped fresh basil for a pop of freshness and color.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg