Ingredients

1 ¼ lbs chicken breast, diced small

1 ¾ teaspoon sweet smoked paprika

1 ½ teaspoon oregano

1 ½ teaspoon garlic powder

½ teaspoon thyme

½ teaspoon black pepper

½ teaspoon salt

12 oz gluten-free farfalle pasta

4 tablespoon dairy-free butter

2 tablespoon minced onion

2 teaspoon Italian seasoning

1 teaspoon garlic powder

½ teaspoon salt

2 cup chicken broth

1 ⅔ tablespoon gluten-free 1:1 flour

2 cups dairy-free heavy cream

2 cups chopped spinach

8 oz dairy-free parmesan, shredded

2 tablespoon reserved pasta water, as needed

Instructions

Step 1: Cook the gluten-free farfalle in a large pot of salted boiling water according to package directions until al dente. Drain, reserving a bit of the pasta water, and set pasta aside.

Step 2: In a small bowl, toss the diced chicken with smoked paprika, oregano, garlic powder, thyme, black pepper, and salt to coat evenly.

Step 3: Heat olive oil in a large skillet over medium heat. Add the seasoned chicken and sear for 3 to 4 minutes on each side until cooked through and the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside.

Step 4: In the same skillet, melt dairy-free butter over medium heat. Add minced onion, Italian seasoning, garlic powder, and salt. Sauté and simmer for about one minute to release the flavors.

Step 5: Sprinkle gluten-free 1:1 flour into the skillet and stir well, scraping the bottom to combine and prevent lumps.

Step 6: Slowly whisk in chicken broth and dairy-free heavy cream. Stir in chopped spinach. Continue whisking and simmer the sauce for 3 to 4 minutes until thick and creamy.

Step 7: Add shredded dairy-free parmesan to the sauce, stirring constantly until fully melted and the sauce reaches your preferred thickness.

Step 8: Add cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time to adjust consistency.

Step 9: Return the seared chicken to the skillet and gently stir to combine all ingredients evenly. Serve immediately.

Tips & Variations

Use gluten-free 1:1 flour to ensure the sauce thickens properly without gluten.

Reserve pasta water before draining to help adjust the sauce’s consistency as needed.

Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.

Dairy-free alternatives like almond or cashew heavy cream work well in this recipe.

Substitute spinach with kale or other greens for a different twist.

For added brightness, add a splash of lemon juice to the sauce before serving.

FAQs

Can I use regular pasta instead of gluten-free?

Yes, you can substitute regular pasta if you do not need to avoid gluten. Cook it according to package instructions and proceed with the recipe as directed.

What dairy-free cream alternatives work best?

Almond and cashew-based heavy creams are excellent choices for this recipe. They provide a rich texture and mild flavor that closely mimic traditional heavy cream.