Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken thighs cooked with smoked paprika and Italian seasoning, combined with farfalle pasta and a rich sauce made from sun dried tomato oil, shallots, garlic, chicken broth, heavy cream, parmesan, and spinach. This comforting and hearty meal is garnished with fresh basil for a bright finish.
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
Pasta and Sauce
- 12 oz 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 with paper towels. In a medium bowl, coat the chicken evenly 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. Once hot, sear the chicken thighs for 3 minutes on each side to develop a golden crust.
- Cook the chicken through: Reduce the heat to medium-low and cover the skillet with a lid. Cook the chicken thighs for an additional 10 minutes until the internal temperature reaches 165°F. Remove the chicken and set aside to cool.
- Cook the pasta: While the chicken cooks, bring a pot of salted water to a boil. Cook the farfalle pasta according to package instructions until al dente, then drain and set aside.
- Prepare the sauce base: In the same skillet, melt the butter over medium-low heat. Add dried shallots, minced onion, minced garlic, sun dried tomatoes, and tomato paste along with the Italian seasoning, salt, and smoked sweet paprika. Cook for 2 minutes until fragrant, stirring frequently.
- Add flour and liquids: Sprinkle the gluten free flour into the skillet and stir to combine, then slowly add the chicken broth and heavy cream while stirring continuously.
- Simmer the sauce: Cook the sauce on medium-low heat until it thickens and the spinach wilts.
- Add cheese: Stir in the shredded parmesan until the sauce becomes creamy and smooth.
- Slice the chicken: Dice the cooled chicken into bite-size pieces.
- Combine everything: Add the diced chicken and cooked pasta to the skillet with the sauce. Gently stir to combine and heat through.
- Garnish and serve: Sprinkle chopped fresh basil over the dish before serving to add a fresh, vibrant touch.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; avoid freezing as it may affect texture.
- Reheat leftovers slowly over medium-low heat in a skillet or microwave in 1-minute intervals to maintain creaminess.
- Cook pasta to al dente to avoid it becoming mushy when mixed into the sauce.
- Use an instant-read food thermometer for accurate chicken temperature checks to ensure safety and juiciness.
- Preheat the pan thoroughly before searing chicken for best browning results.
- Keep the sauce at a light simmer rather than a boil to prevent it from breaking or curdling.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
