Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken thighs and farfalle pasta in a rich sauce made with sun dried tomatoes, spinach, Parmesan, and Italian seasonings. This comforting one-pan meal combines smoky paprika-spiced chicken with a luscious tomato-cream sauce and is garnished with fresh basil for a restaurant-quality dinner you can make at home.
Ingredients
Units
Scale
Chicken
- 3 boneless skinless chicken thighs
- 0.75 tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sun dried tomato oil from the jar of sun dried tomatoes
Pasta & Sauce
- 12 ounces farfalle pasta
- 2 tablespoons butter
- 2 tablespoons dried shallots
- 2 tablespoons minced garlic
- 1 tablespoon minced onion
- 3 tablespoons Bob's Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 0.25 cup diced sun dried tomatoes
- 2 tablespoons tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- 0.5 teaspoon smoked sweet paprika
- 0.5 teaspoon salt
- Chopped fresh basil for garnish
Instructions
- Prepare the Chicken: Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure a good sear. In a medium bowl, evenly coat the chicken with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Sear the Chicken: Heat the sun dried tomato oil in a large skillet over medium heat until hot. Add the chicken thighs and sear them for 3 minutes on each side to develop a golden crust.
- Finish Cooking Chicken: Reduce the heat to medium-low, cover the skillet with a lid, and continue cooking the chicken for an additional 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Remove chicken from the skillet and set aside to cool.
- Cook Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package directions until al dente. Drain and set aside.
- Make Sauce Base: In the same skillet used for the chicken, melt 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 2 minutes until fragrant.
- Add Flour and Liquids: Sprinkle the gluten free flour into the skillet and stir to combine, cooking briefly. Gradually pour in chicken broth and heavy cream while stirring to prevent lumps, then add diced spinach.
- Simmer Sauce: Cook the sauce on medium-low heat, stirring occasionally, until it thickens and the spinach wilts. Stir in shredded Parmesan cheese until the sauce becomes creamy and smooth.
- Combine Chicken and Pasta: Dice the cooled chicken into bite-sized pieces. Add the chicken and cooked pasta back into the skillet with the sauce. Gently toss everything together until well coated and heated through.
- Garnish and Serve: Sprinkle chopped fresh basil over the top for a fresh aroma and flavorful finish. Serve the Marry Me Chicken Pasta warm and enjoy your delicious homemade meal.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days to maintain freshness.
- Freezing is not recommended as the creamy sauce may separate upon thawing.
- Reheat leftovers gently over medium-low heat in a skillet or microwave in 1-minute increments to prevent overcooking or sauce breaking.
- Cook pasta to al dente to avoid mushy texture when combined with sauce later.
- Preheat the skillet well before searing chicken to achieve a nicely browned exterior.
- Keep the sauce at a light simmer; do not let it boil to prevent curdling or breaking.
- A good instant-read thermometer helps ensure perfectly cooked chicken thighs.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
