Marry Me Chicken Pasta Recipe

Introduction

Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken thighs with sun-dried tomatoes, spinach, and a rich parmesan sauce. This comforting pasta is perfect for a weeknight dinner but impressive enough to serve for guests.

Ingredients

• 3 boneless skinless chicken thighs
• 3/4 tbsp smoked sweet paprika
• 1 tbsp Italian seasoning
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sun dried tomato oil (from the jar of sun dried tomatoes)
• 12 oz farfalle pasta
• 2 tbsp butter
• 2 tbsp dried shallots
• 2 tbsp minced garlic
• 1 tbsp minced onion
• 3 tbsp Bob’s Red Mill 1:1 gluten free flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded parmesan
• 1/4 cup diced sun dried tomatoes
• 2 tbsp tomato paste
• 1 cup diced spinach
• 1 tbsp Italian seasoning
• 1/2 tsp smoked sweet paprika
• 1/2 tsp salt
• Chopped fresh basil (for garnish)

Instructions

1. Step 1: Wash the chicken and pat it dry with paper towels.
2. Step 2: In a medium bowl, coat the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper.
3. Step 3: Heat the sun dried tomato oil in a large skillet over medium heat. Sear the chicken thighs for 3 minutes on each side until browned.
4. Step 4: Reduce the heat to medium-low, cover the skillet with a lid, and cook the chicken for an additional 6 to 10 minutes, or until the internal temperature reaches 165°F (74°C).
5. Step 5: Remove the chicken from the skillet and set aside to cool.
6. Step 6: While the chicken cooks, boil the farfalle pasta according to the package directions until al dente. Drain and set aside.
7. Step 7: In the same skillet, melt the butter over medium-low heat. Add dried shallots, minced onion, minced garlic, diced sun dried tomatoes, tomato paste, Italian seasoning, salt, and smoked sweet paprika. Sauté for about 2 minutes until fragrant.
8. Step 8: Stir in the gluten free flour to combine, then gradually add the chicken broth, heavy cream, and diced spinach. Cook until the sauce thickens and the spinach wilts.
9. Step 9: Add the shredded parmesan cheese and stir until the sauce becomes creamy.
10. Step 10: Dice the cooled chicken into bite-size pieces.
11. Step 11: Add the diced chicken and cooked pasta to the skillet. Gently stir to combine all ingredients thoroughly.
12. Step 12: Garnish with chopped fresh basil and serve immediately.

Tips & Variations

• Use chicken breasts if you prefer leaner meat, but adjust cooking time accordingly to avoid dryness.
• Swap farfalle with penne or rigatoni for a different pasta texture.
• Add a pinch of red pepper flakes with the spices for a subtle heat.
• For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened. This dish does not freeze well due to the cream sauce.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, you can use any pasta shape you like such as penne, rigatoni, or fusilli. Just make sure to cook it al dente before combining with the sauce.

Is there a dairy-free alternative for the sauce?

To make a dairy-free version, substitute the heavy cream with coconut cream and use a dairy-free parmesan alternative or nutritional yeast for the cheesy flavor.

Marry Me Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 91 reviews

This creamy, flavorful Marry Me Chicken Pasta features juicy seared chicken thighs simmered in a rich sauce made with sun dried tomatoes, Parmesan, and spinach, all tossed with tender farfalle pasta. It’s a delightful one-pan dinner that combines Italian seasonings and smoky paprika, delivering a comforting and elegant meal perfect for any weeknight or special occasion.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken

• 3 boneless skinless chicken thighs
• 3/4 tbsp smoked sweet paprika
• 1 tbsp Italian seasoning
• 3/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp sun dried tomato oil (from the jar of sun dried tomatoes)

Pasta

• 12 oz farfalle pasta

Sauce

• 2 tbsp butter
• 2 tbsp dried shallots
• 2 tbsp minced garlic
• 1 tbsp minced onion
• 3 tbsp Bob’s Red Mill 1:1 gluten free flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded parmesan
• 1/4 cup diced sun dried tomatoes
• 2 tbsp tomato paste
• 1 cup diced spinach
• 1 tbsp Italian seasoning
• 1/2 tsp smoked sweet paprika
• 1/2 tsp salt

Garnish

• Chopped fresh basil

Instructions

1. Prepare the Chicken: Wash the chicken thighs under cold water and pat them dry thoroughly with paper towels to ensure a good sear and even seasoning distribution.
2. Season the Chicken: In a medium bowl, coat the chicken thighs evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper, ensuring each piece is well flavored before cooking.
3. Sear the Chicken: Heat the sun dried tomato oil in a large skillet over medium heat until shimmering. Add the chicken thighs and sear for about 3 minutes on each side until they develop a golden-brown crust.
4. Cook the Chicken Thoroughly: Reduce the heat to medium-low, cover the skillet with a lid, and cook the chicken for an additional 6 to 10 minutes, or until the internal temperature reaches 165°F (74°C) ensuring juicy and safe-to-eat chicken.
5. Set Chicken Aside to Cool: Remove the chicken from the skillet and set it aside to cool slightly. This rest time helps retain juices and makes it easier to dice for the pasta.
6. Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain well and set aside.
7. Sauté Aromatics and Tomatoes: In the same skillet used for chicken, melt butter over medium-low heat. Add dried shallots, minced onion, minced garlic, diced sun dried tomatoes, tomato paste, Italian seasoning, smoked paprika, and salt. Sauté for about 2 minutes until fragrant and the flavors meld.
8. Create the Sauce Base: Stir in the gluten free flour to the sautéed vegetables, combining thoroughly to form a roux that will thicken the sauce.
9. Add Liquids and Spinach: Gradually whisk in chicken broth and heavy cream, stirring constantly to prevent lumps. Add diced spinach and cook until the sauce thickens and the spinach wilts, about 3-5 minutes.
10. Incorporate Parmesan Cheese: Stir in the shredded Parmesan cheese until the sauce becomes creamy and smooth, coating the ingredients beautifully.
11. Dice the Chicken: While the sauce simmers, dice the cooled chicken into bite-sized pieces for easy mixing.
12. Combine Pasta and Chicken: Add the drained farfalle pasta and diced chicken back into the skillet with the sauce. Stir gently to combine all components evenly and warm through.
13. Garnish and Serve: Sprinkle chopped fresh basil over the pasta for a fresh herbal finish, then serve immediately and enjoy this rich, comforting dish.

Notes

• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Sun dried tomato oil imparts extra flavor—reserve it from the jar or substitute with olive oil if unavailable.
• For gluten-free diets, Bob’s Red Mill 1:1 gluten free flour works well to thicken the sauce.
• Farmer’s market fresh spinach can be used instead of frozen for better texture and flavor.
• This recipe makes great leftovers and can be reheated gently on the stovetop or microwave.
• You can substitute heavy cream with half-and-half or a dairy-free cream for a lighter or dairy-free variation.

Keywords: Marry Me Chicken Pasta, creamy chicken pasta, sun dried tomato chicken, farfalle pasta recipe, gluten free pasta dish, one skillet pasta dinner