Creamy Chicken Parmesan Pasta

Ingredients

• 12 tablespoon olive oil(27g)
• 21.5 lb chicken breast(680g)
• 31.5 teaspoon sweet smoked paprika(4g)
• 41.5 teaspoon oregano(2g)
• 51 teaspoon garlic powder(3g)
• 60.5 teaspoon thyme(1g)
• 70.5 teaspoon black pepper(1g)
• 81 teaspoon salt(6g)
• 912 oz gluten free pasta (farfalle)(340g)
• 104 tablespoon butter(57g)
• 112 teaspoon dry shallots(4g)
• 122 teaspoon Italian seasoning(2g)
• 130.5 cup chicken broth(120g)
• 142 tablespoon gluten free flour(16g)
• 153 cup heavy cream(720g)
• 1612 oz shredded Parmesan cheese(340g)
• 170.25 cup pasta water(60g)
• 180.5 teaspoon salt(3g)

Instructions

1. 1Boil pasta in a large pot according to package directions for al dente. Reserve 1/4 cup of pasta water.
2. 2In a small bowl, mix together sweet smoked paprika, oregano, garlic powder, thyme, black pepper, and 1/2 teaspoon salt.
3. 3Pound chicken breasts to thin them slightly. Season both sides with the prepared seasoning mix.
4. 4Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 5 minutes on each side.
5. 5Lower heat to medium-low, cover the skillet, and cook chicken for an additional 10-12 minutes, until internal temperature reaches 165°F (74°C). Remove chicken and set aside.
6. 6Add butter to the same skillet and let it melt. Add dry shallots and Italian seasoning, stir and simmer for 1 minute.
7. 7Add gluten free flour and stir well, scraping the bottom of the pan.
8. 8Pour in chicken broth and heavy cream. Whisk until a creamy sauce forms.
9. 9Add shredded Parmesan cheese and stir until melted and sauce thickens.
10. 10Add cooked pasta to the sauce and toss to coat evenly. Add reserved pasta water, one tablespoon at a time, to thin the sauce as needed.
11. 11Slice the cooked chicken breasts and add them to the pasta. Stir gently to combine.
12. 12Serve hot.