Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender seared chicken thighs coated in aromatic spices, combined with farfalle pasta and a luscious sauce made from chicken broth, heavy cream, parmesan, sun dried tomatoes, and spinach. Garnished with fresh basil, this comforting meal is perfect for a cozy weeknight dinner.
Ingredients
Units
Scale
Chicken
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sun dried tomato oil (from the jar of sun dried tomatoes)
Pasta and Sauce
- 12 oz farfalle pasta
- 2 tablespoon butter
- 2 tablespoon dried shallots
- 2 tablespoon minced garlic
- 1 tablespoon minced onion
- 3 tablespoon Bob’s Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1/4 cup diced sun dried tomatoes
- 2 tablespoon tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon salt
Garnish
- Chopped fresh basil
Instructions
- Prepare the Chicken: Wash and pat dry the chicken thighs thoroughly. Coat them evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper. Heat a skillet over medium-high heat and add the sun dried tomato oil. Sear the chicken in the skillet until cooked through, about 5-7 minutes per side, until juices run clear. Remove chicken from skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to package instructions, usually 10-12 minutes. Drain the pasta and set aside.
- Sauté Aromatics: In the same skillet, melt butter over medium heat. Add dried shallots, minced garlic, and minced onion. Sauté until softened and fragrant, about 2-3 minutes.
- Make the Sauce: Sprinkle the gluten free flour over the sautéed aromatics, stirring constantly to make a roux. Cook for 1-2 minutes without browning. Slowly whisk in chicken broth and heavy cream to create a smooth sauce. Bring to a light simmer and let thicken for a few minutes.
- Add Flavorings and Veggies: Stir in shredded parmesan, diced sun dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked sweet paprika, and salt. Continue to stir until the parmesan melts and the spinach wilts, creating a creamy, flavorful sauce.
- Combine Pasta and Chicken: Slice the seared chicken into bite-sized pieces. Add the cooked pasta and chicken into the skillet with the sauce. Toss gently to coat everything evenly and heat through for 2-3 minutes.
- Garnish and Serve: Plate the pasta and garnish with chopped fresh basil. Serve immediately while warm.
Notes
- Storage: Refrigerate leftovers for up to 3 days. Freezing is not recommended as the cream-based sauce may separate.
- Reheat gently over low heat to prevent curdling of the sauce.
- Tips: Cook pasta al dente to maintain texture when combined with the sauce.
- Preheat the skillet before searing chicken to ensure a good sear and lock in juices.
- Keep the sauce at a light simmer to avoid burning and maintain creaminess.
