Ingredients

Method

1. 1

   Dice one whole white onion and set aside.

2. 2

   Slice 2 chicken breasts in half horizontally to create 4 thinner cutlets. Place them on parchment paper.

3. 3

   Drizzle olive oil over the chicken cutlets. Season both sides with salt, pepper, onion powder, garlic powder, smoked paprika, Italian seasoning, and crushed red pepper flakes. Rub the seasonings into the chicken.

4. 4

   Heat a large skillet or pan over medium-high heat. Add the seasoned chicken and cook for a few minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).

5. 5

   Remove the cooked chicken from the pan and set it aside on a plate.

6. 6

   In the same pan, melt the butter over medium heat.

7. 7

   Add the diced onion and cook until softened. Then add the minced garlic and cook for another minute until fragrant. Season with salt and pepper.

8. 8

   Pour in the heavy whipping cream and stir to combine with the onions and pan drippings.

9. 9

   In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the sauce while stirring to thicken.

10. 10

    Season the sauce with paprika and onion powder.

11. 11

    Stir in the chopped parsley and grated Parmesan cheese until the cheese is melted and the sauce is smooth.

12. 12

    While the sauce is simmering, bring a large pot of salted water to a boil. Add the mini farfalle pasta and cook according to package directions.

13. 13

    Drain the cooked pasta and add it to the skillet with the creamy sauce. Stir well to coat all the pasta.

14. 14

    Slice the cooked chicken breasts.

15. 15

    To serve, plate a portion of the creamy pasta. Top with the sliced chicken. Garnish with additional grated Parmesan cheese and chopped parsley.