Marry Me Chicken Pasta Recipe
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken thighs cooked in a rich sun-dried tomato and parmesan cream sauce, tossed with farfalle pasta and fresh spinach. This comforting meal comes together on the stovetop with a perfect balance of Italian seasonings and smoked paprika, making it an irresistible dinner option.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
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
- 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
- Wash and Dry Chicken: Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure proper searing.
- Season Chicken: In a medium bowl, coat the chicken thighs evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Sear Chicken: Heat sun dried tomato oil in a large skillet over medium heat. Add the chicken thighs and sear for 3 minutes on each side to develop a golden crust.
- Cook Chicken: Reduce heat to medium-low, cover the skillet with a lid, and cook the chicken thighs for an additional 6 to 10 minutes until the internal temperature reaches 165°F (74°C).
- Set Chicken Aside: Remove the chicken from the skillet and set aside to cool while preparing the pasta and sauce.
- Boil Pasta: While the chicken cooks, boil farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: 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 paprika. Sauté for about 2 minutes until fragrant.
- Add Flour: Sprinkle the gluten free flour into the skillet, stirring constantly to combine and form a roux.
- Add Liquids and Spinach: Slowly pour in chicken broth and heavy cream while stirring. Add diced spinach and cook until the sauce thickens and spinach wilts.
- Add Parmesan: Stir in the shredded parmesan cheese until the sauce becomes creamy and smooth.
- Dice Chicken: Cut the cooled chicken into bite-sized pieces for easy mixing.
- Combine Pasta and Chicken: Add the diced chicken and cooked pasta into the skillet with the sauce. Gently stir everything together to combine flavors thoroughly.
- Garnish and Serve: Sprinkle chopped fresh basil over the top as a garnish. Serve immediately and enjoy this creamy, flavorful Marry Me Chicken Pasta.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F for safety.
- Use gluten free flour as indicated to keep the dish gluten free.
- Adjust seasoning to taste, especially salt and paprika for personal preference.
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat cream alternative.
- Fresh basil garnish adds a bright, herbaceous finish—do not skip.
Keywords: Marry Me Chicken Pasta, creamy chicken pasta, gluten free pasta recipe, sun dried tomato chicken pasta, Italian chicken pasta, one pan dinner
Find it online: https://platedbyemma.com/marry-me-chicken-pasta-recipe-2/
