I absolutely love sharing this Marry Me Chicken Pasta Recipe because it feels like a special secret between friends—rich, comforting, and packed with so much flavor that your taste buds will be singing. It’s perfect for those weeknights when you want to treat yourself without too much fuss or for dinner parties when you want to impress without breaking a sweat.
When I first tried this recipe, I was blown away by how the creamy sun-dried tomato sauce wrapped the tender chicken and pasta in a silky hug. You’ll find that the combination of smoked paprika and Italian seasoning adds a subtle smoky depth that sets it apart. Trust me, once you make this, it often becomes a favorite go-to in your meal rotation!
Why You’ll Love This Recipe
- Simple Yet Fancy: It looks and tastes like a restaurant dish but comes together quickly and easily at home.
- Flavor-Packed Sauce: The creamy, tangy tomato sauce with sun-dried tomatoes is impossible not to love.
- Family Favorite: My family goes crazy for this pasta – it’s a definite crowd-pleaser.
- Versatile Meal: It’s perfect for cozy dinners but also works great for entertaining guests.
Ingredients You’ll Need
Each ingredient in this Marry Me Chicken Pasta Recipe plays an important role in creating that luscious sauce and tender chicken that you’ll want seconds of. I find that using good quality sun-dried tomato oil and freshly shredded parmesan really amp up the flavor.
- Chicken thighs: I love boneless, skinless thighs here because they stay juicy and absorb the spice rub really well.
- Smoked sweet paprika: Adds a smoky warmth that’s subtle but makes a huge difference.
- Italian seasoning: A classic herb mix that brightens the dish beautifully.
- Salt and black pepper: Simple seasoning that enhances everything else.
- Sun-dried tomato oil: The secret ingredient that gives the sauce a rich, savory depth—make sure to get the oil from the jar for this.
- Far…falle pasta: Bow-tie pasta holds the sauce nicely and adds a fun texture.
- Butter: For sautéing the aromatics and adding richness.
- Dried shallots: Adds a mild, sweet onion flavor when fresh isn’t handy.
- Minced garlic and onion: Fresh aromatics that bring the sauce to life.
- Gluten-free flour (Bob’s Red Mill 1:1): This helps thicken the sauce gently without lumps.
- Chicken broth: Adds savory depth, better than water every time.
- Heavy cream: The key to that silky smooth sauce everyone raves about.
- Shredded parmesan: Use fresh if you can—it melts beautifully and adds umami.
- Diced sun-dried tomatoes: These pop with tangy sweetness in the creamy sauce.
- Tomato paste: Concentrated tomato flavor that balances richness.
- Diced spinach: Adds color and a bit of healthy green without overpowering flavors.
Variations
I love that this Marry Me Chicken Pasta Recipe is flexible—you can easily swap out ingredients or add your own spin to make it truly your own. I’ve tried different veggies and protein swaps that worked like a charm, so don’t hesitate to experiment a little.
- Protein Swap: I once used large chicken breasts instead of thighs and it turned out great; just be careful not to overcook so it stays juicy.
- Vegetarian Version: Replace the chicken with mushrooms or tofu for a meaty texture in the sauce.
- Dairy-Free: Swap heavy cream and parmesan for coconut cream and nutritional yeast for a creamy vegan twist.
- Spice It Up: If you’re a fan of heat, add a pinch of red chili flakes to the sauce—it gives it a lovely kick.
How to Make Marry Me Chicken Pasta Recipe
Step 1: Season and Sear the Chicken
Start by washing and patting dry the chicken thighs—this helps the spice rub stick better. Mix the smoked paprika, Italian seasoning, salt, and pepper, then coat each piece evenly. Heat the sun-dried tomato oil in your skillet over medium-high heat until shimmering before adding the chicken. Sear for about 4-5 minutes per side until golden and cooked through. Don’t rush this step; a good sear locks in flavor and juices. Once done, set the chicken aside and cover loosely to keep warm.
Step 2: Cook the Pasta and Sauté Aromatics
While your chicken cooks, bring a large pot of salted water to a boil and cook the farfalle pasta according to package instructions, aiming for al dente. Drain and set aside, but don’t rinse—the pasta starches help thicken your sauce. In the same skillet, melt butter over medium heat, then add dried shallots, minced garlic, and onion. Sauté these until fragrant and soft—about 2-3 minutes. This builds the flavor base for your sauce, so don’t skip or rush.
Step 3: Build the Creamy Sauce
Next, sprinkle the gluten-free flour over the aromatics and stir well to coat everything—this is what thickens the sauce. Slowly whisk in the chicken broth and heavy cream to prevent lumps. Keep the sauce at a gentle simmer and add the diced sun-dried tomatoes, tomato paste, diced spinach, and a pinch of Italian seasoning, paprika, and salt. Let the sauce cook for a few minutes until it thickens slightly and becomes luscious. Stir in the shredded parmesan last for that rich, cheesy finish.
Step 4: Combine and Serve
Slice the cooked chicken into bite-sized pieces and add them along with the cooked pasta to the sauce. Toss everything gently so the pasta is coated fully and the chicken gets reheated through. Give it a taste and adjust salt or seasoning if needed. Garnish with plenty of chopped fresh basil just before serving, and get ready to wow everyone at your table.
Pro Tips for Making Marry Me Chicken Pasta Recipe
- Preheat Your Pan: I discovered this trick when I realized chicken sticks if the pan isn’t hot enough; a hot skillet means a perfect sear.
- Cook Pasta Al Dente: It’ll finish cooking in the sauce, so you’ll avoid mushy pasta every time.
- Keep Sauce Simmering Lightly: Boiling will break sauce texture and cause it to separate.
- Don’t Overcrowd the Pan: Sear chicken in batches if needed to ensure even browning and juicy results.
How to Serve Marry Me Chicken Pasta Recipe
Garnishes
I love topping this dish with fresh chopped basil because it adds a vibrant freshness that cuts through the creamy richness. Sometimes, I add a sprinkle of extra parmesan or even a little cracked black pepper on top for some contrasting texture and flavor.
Side Dishes
My go-to sides are a simple arugula salad with lemon vinaigrette or roasted asparagus for a bit of crispness. Garlic bread also pairs beautifully here, perfect for soaking up any leftover sauce on your plate.
Creative Ways to Present
For a special occasion, I like to serve this Marry Me Chicken Pasta Recipe in shallow bowls and drizzle a little extra sun-dried tomato oil around the edges for that restaurant vibe. Adding edible flowers or a few whole basil leaves gives it a pretty, Instagram-worthy touch.
Make Ahead and Storage
Storing Leftovers
I recommend storing any leftovers in an airtight container in the fridge for up to three days. When I do this, the flavors actually meld nicely overnight, making it taste even better the next day.
Freezing
Freezing this dish isn’t my favorite because creamy sauces can separate when thawed. If you do freeze it, be sure to stir well when reheating to bring it back together, but fresh is definitely best to enjoy this recipe as intended.
Reheating
The best way I’ve found to reheat leftover Marry Me Chicken Pasta is gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce. Microwaves can get the job done, but low heat on the stove keeps that creamy texture silky and smooth.
FAQs
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Can I use chicken breast instead of chicken thighs for the Marry Me Chicken Pasta Recipe?
Absolutely! Chicken breast works fine but keep an eye on cooking time to prevent it from drying out. I recommend pounding the breasts slightly to even thickness and searing them over medium heat until just cooked through for juicy results.
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Can I make this recipe gluten-free?
Yes! Using gluten-free flour, like Bob’s Red Mill 1:1 blend as noted in the recipe, and gluten-free pasta makes this dish friendly for gluten-sensitive diets without sacrificing flavor or texture.
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What can I substitute for sun-dried tomato oil if I don’t have it?
If you don’t have sun-dried tomato oil, olive oil is a good stand-in, but keep in mind you’ll miss some of that distinctive tomatoey richness. You could also gently infuse olive oil with chopped sun-dried tomatoes before cooking to mimic the flavor.
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Is this recipe freezer-friendly?
Because the sauce contains heavy cream, freezing isn’t ideal as it can separate and become grainy. If you want to freeze leftovers, do so with the chicken and pasta separately and thaw gently, adding fresh sauce when reheating if possible.
Final Thoughts
To me, the Marry Me Chicken Pasta Recipe is one of those magic dishes that feels just as comforting as it does impressive. I always find myself coming back to it when I want dinner to be effortlessly delicious and a little indulgent. I can’t wait for you to try it and hear what you think—prepare yourself for compliments and requests to “marry” you back right in the kitchen!
Print
Marry Me Chicken Pasta Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Description
This Marry Me Chicken Pasta recipe features tender seared chicken thighs coated in a smoky paprika and Italian seasoning blend, served over farfalle pasta tossed in a creamy, flavorful sauce with sun dried tomatoes, spinach, and parmesan. This quick and comforting dish is perfect for an easy weeknight dinner that will impress with its rich taste and balanced textures.
Ingredients
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 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
- 1/4 cup diced sun dried tomatoes
- 2 tablespoons 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 thoroughly pat dry the chicken thighs with paper towels. In a bowl, coat the chicken evenly with smoked sweet paprika, Italian seasoning, salt, black pepper, and the sun dried tomato oil to infuse flavor. Preheat a skillet over medium-high heat and sear the chicken thighs for about 5-6 minutes on each side or until they are cooked through and have a beautiful golden crust. Remove from heat and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil, then add the farfalle pasta. Cook the pasta according to package instructions until al dente, usually around 10-12 minutes. Drain and set aside, reserving a cup of pasta water for later if needed.
- Make the Sauce Base: In the same skillet used for chicken, melt butter over medium heat. Add dried shallots, minced garlic, and minced onion, sautéing until fragrant and soft, about 2-3 minutes. Sprinkle in the gluten-free flour and stir continuously for 1-2 minutes to form a roux.
- Add Liquids and Seasonings: Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Add the heavy cream and bring the mixture to a gentle simmer. Stir in shredded parmesan, diced sun dried tomatoes, tomato paste, Italian seasoning, smoked sweet paprika, and salt. Let the sauce cook for 3-5 minutes until thickened and flavorful.
- Combine Pasta, Chicken, and Sauce: Add the cooked pasta, diced seared chicken, and diced spinach into the skillet with the sauce. Toss everything together gently, allowing the spinach to wilt and the flavors to meld. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
- Garnish and Serve: Remove from heat and garnish with freshly chopped basil leaves for a bright, aromatic finish. Serve immediately and enjoy your delicious Marry Me Chicken Pasta.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing this dish is not recommended as the creamy sauce may separate upon thawing.
- Reheating: Reheat gently on the stovetop over low heat to prevent the sauce from curdling.
- Tips: Cook pasta al dente to maintain texture when mixed with sauce. Preheat your pan well before searing chicken to ensure a nice crust. Keep the sauce at a light simmer to avoid curdling and to help thicken properly.
