Ingredients

Method

1. 1

   Place the chicken breasts in a bowl and season them generously with the chicken seasoning blend, ensuring all pieces are well-coated.

2. 2

   Heat olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat.

3. 3

   Carefully place the seasoned chicken breasts into the hot pan in a single layer.

4. 4

   Cook the chicken for about 3-4 minutes per side, until golden brown and cooked through.

5. 5

   Once cooked, remove the chicken from the pan and set it aside.

6. 6

   Reduce the heat to medium. Add the butter to the same pan, allowing it to melt into the chicken drippings.

7. 7

   Add the minced shallot, thyme, rosemary, and garlic powder to the melted butter. Sauté for 1-2 minutes until fragrant.

8. 8

   Sprinkle the flour over the mixture and stir to form a paste (roux). Cook for about one minute.

9. 9

   Slowly pour in the chicken broth, whisking continuously to break up any lumps and deglaze the pan.

10. 10

    Pour in the heavy cream and stir until the sauce is smooth.

11. 11

    Gradually stir in the shredded parmesan cheese until it has melted and the sauce is creamy. Season with salt and pepper to your liking.

12. 12

    While the sauce is simmering, cook the mafalda pasta in a separate pot of boiling salted water according to package directions until al dente.

13. 13

    Drain the cooked pasta and add it directly to the sauce in the pan. Toss well to coat the noodles completely.

14. 14

    Return the cooked chicken breasts to the pan, placing them on top of the pasta.

15. 15

    Garnish the dish with additional grated parmesan cheese and freshly chopped chives before serving.