Set a pot of water on the stove to boil for the pasta.

In a 12-inch skillet or 5-6 quart Dutch oven, melt the butter and oil together. Add the gluten-free flour and stir until combined. Pour in the thyme, red pepper flakes, garlic powder, oregano, and basil.

Pour in about 1 cup of chicken broth and stir into the flour mixture. Continue to stir using the chicken broth to loosen the flour mixture. As you stir, you’ll incorporate the flour into the liquid to avoid clumps. Once thoroughly incorporated, pour in the remaining chicken broth and stir.

Cook the pasta for 2 minutes less than the package directions. Drain the pasta and set aside.

Stir in the cream, parmesan cheese, sundried tomatoes, and chicken. Cook over medium heat until it’s simmering.

Gently stir in the cooked pasta. Salt and pepper to taste.

Transfer to a casserole dish. If you’re using a Dutch oven, you can skip this step.

Bake in the oven for 20-30 minutes until bubbling.

Serve.