Name: Marry Me Chicken Pasta Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
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

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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.

A black pan is filled with creamy farfalle pasta mixed with cooked ground meat and fresh green spinach leaves, all coated evenly in a light orange creamy sauce with a slightly grainy texture; a light wooden spoon is seen stirring on the right side of the pan, and the background is a white marbled textured surface with a hint of blue cloth and some blurred ingredients. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Wash the chicken and pat it dry with paper towels.
Step 2: In a medium bowl, coat the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper.
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.
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).
Step 5: Remove the chicken from the skillet and set aside to cool.
Step 6: While the chicken cooks, boil the farfalle pasta according to the package directions until al dente. Drain and set aside.
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.
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.
Step 9: Add the shredded parmesan cheese and stir until the sauce becomes creamy.
Step 10: Dice the cooled chicken into bite-size pieces.
Step 11: Add the diced chicken and cooked pasta to the skillet. Gently stir to combine all ingredients thoroughly.
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

A large black pan filled with creamy farfalle pasta mixed with bits of green spinach and browned pieces of meat, all coated in a light orange sauce. A wooden spoon rests inside the pan on the right side. Around the pan on a white marbled surface, there are bright red vine tomatoes on a wooden cutting board, fresh green spinach leaves scattered, and a white bowl containing mixed salad greens. Photo taken with an iphone --ar 4:5 --v 7

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.