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Cook the farfalle pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, pat the chicken breasts dry and season generously on both sides with 1 teaspoon of the dark red spice blend, salt, and pepper. Season the shrimp with the remaining 1 teaspoon of dark red spice blend, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 6-8 minutes per side, or until deeply browned and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest.
Add the seasoned shrimp to the same skillet. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
Reduce heat to medium. Add the butter to the skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted and bubbling, add the garlic powder, onion powder, dried Italian seasoning, and all-purpose flour. Stir continuously for 1-2 minutes to form a fragrant roux.
Gradually whisk in the chicken broth, stirring until smooth. Then, slowly pour in the heavy cream, whisking constantly until the sauce begins to thicken. Bring to a gentle simmer.
Remove the skillet from the heat and stir in the grated Parmesan cheese until completely melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of the reserved pasta water.
Slice the rested chicken breasts into bite-sized pieces or strips. Add the cooked farfalle pasta, sliced chicken, and cooked shrimp to the skillet with the sauce. Toss gently to ensure everything is well coated.
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.
Cook the farfalle pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, pat the chicken breasts dry and season generously on both sides with 1 teaspoon of the dark red spice blend, salt, and pepper. Season the shrimp with the remaining 1 teaspoon of dark red spice blend, salt, and pepper.
Heat the olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts. Cook for 6-8 minutes per side, or until deeply browned and cooked through (internal temperature reaches 165°F). Remove chicken from the skillet and set aside on a cutting board to rest.
Add the seasoned shrimp to the same skillet. Cook for 2-3 minutes per side, or until pink and opaque. Remove shrimp from the skillet and set aside.
Reduce heat to medium. Add the butter to the skillet, scraping up any browned bits from the bottom of the pan. Once the butter is melted and bubbling, add the garlic powder, onion powder, dried Italian seasoning, and all-purpose flour. Stir continuously for 1-2 minutes to form a fragrant roux.
Gradually whisk in the chicken broth, stirring until smooth. Then, slowly pour in the heavy cream, whisking constantly until the sauce begins to thicken. Bring to a gentle simmer.
Remove the skillet from the heat and stir in the grated Parmesan cheese until completely melted and the sauce is smooth and creamy. Taste and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of the reserved pasta water.
Slice the rested chicken breasts into bite-sized pieces or strips. Add the cooked farfalle pasta, sliced chicken, and cooked shrimp to the skillet with the sauce. Toss gently to ensure everything is well coated.
Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.