Ingredients
Scale
- 1 1/4 lbs Chicken breast (diced small)
- 1 3/4 tsp sweet smoked paprika
- 1 1/2 tsp oregano
- 1 1/2 tsp garlic powder
- 1/2 tsp thyme
- 1/2 tsp black pepper
- 1/2 tsp salt
- 12 oz gluten-free farfalle
- 4 tbsp dairy free butter
- 2 tbsp minced onion
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 2 cup chicken broth
- 1 2/3 tbsp gluten free 1:1 flour
- 2 cups dairy free heavy cream
- 2 cups chopped spinach
- 8 oz dairy free parmesan (shredded)
- 2 tbsp pasta water (as needed)
Instructions
- Boil the pasta in a large pot of water according to the package directions for al dente. Drain and set aside, reserving a bit of the pasta water.
- Add the chicken and seasonings to a small bowl and toss to coat the chicken evenly.
- Heat the olive oil over medium heat in a large skillet. Sear the chicken for 3 to 4 minutes on each side until the internal temperature reaches 165 degrees. Transfer the chicken to a plate.
- In the same skillet, add the butter and let it melt. Then, add all the sauce seasonings and simmer for about a minute.
- Sprinkle the flour into the skillet and mix well, scraping the bottom.
- Pour in the chicken broth and dairy free heavy cream. Add the spinach and whisk well. Simmer for 3 to 4 minutes until the sauce becomes rich and creamy.
- Add the dairy free parmesan cheese and stir until completely melted. Continue cooking and stirring until the sauce reaches your desired thickness.
- Toss the cooked pasta in the sauce until evenly coated. If needed, add a tablespoon of pasta water to thin the sauce.
- Gently stir in the chicken to coat it in the sauce. Enjoy your meal!
Notes
Season the chicken well for maximum flavor. Use fresh spinach for the best taste and nutrients. Adjust chicken broth for a thinner sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Italian
- Diet: Dairy Free