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
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 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.
