Introduction

Marry Me Chicken Pasta is a creamy, flavorful dish that combines tender chicken, sun-dried tomatoes, and cheesy goodness with perfectly cooked pasta. It’s a comforting meal sure to impress family and friends with its rich sauce and balanced spices.

A large black pan filled with creamy pasta made of farfalle noodles mixed with pieces of browned chicken and small bits of spinach, all coated in a rich light orange sauce with visible herbs and some small red specks. The pan's silver handle points toward the bottom left corner, resting on a white marbled surface with scattered spinach leaves around it. Nearby, there is a rustic wooden board with two bright red tomatoes on top and a striped blue and white cloth to the left. A wooden spoon is partially hidden inside the pasta on the right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 boneless skinless chicken thighs
3/4 tbsp smoked sweet paprika
1 tbsp Italian seasoning
3/4 tsp salt
1/4 tsp black pepper
1 tbsp sun dried tomato oil (from the jar of sun dried tomatoes)
12 oz farfalle pasta
2 tbsp butter
2 tbsp dried shallots
2 tbsp minced garlic
1 tbsp minced onion
3 tbsp Bob’s Red Mill 1:1 gluten free flour
2 cups chicken broth
1 cup heavy cream
1 cup shredded parmesan
1/4 cup diced sun dried tomatoes
2 tbsp tomato paste
1 cup diced spinach
1 tbsp Italian seasoning
1/2 tsp smoked sweet paprika
1/2 tsp salt
Chopped fresh basil (for garnish)

Instructions

Step 1: Wash the chicken thighs and pat them dry with paper towels. In a medium bowl, coat the chicken evenly with 3/4 tbsp smoked sweet paprika, 1 tbsp Italian seasoning, 3/4 tsp salt, and 1/4 tsp black pepper.
Step 2: Heat 1 tbsp sun dried tomato oil in a large skillet over medium heat. Sear the chicken thighs for 3 minutes on each side until golden brown.
Step 3: Reduce the heat to medium-low, cover the skillet with a lid, and cook the chicken for an additional 6 to 10 minutes until the internal temperature reaches 165°F. Remove the chicken from the pan and set aside to cool.
Step 4: While the chicken is cooking, boil 12 oz farfalle pasta according to the package directions until al dente. Drain and set aside.
Step 5: In the same skillet, melt 2 tbsp butter over medium-low heat. Add 2 tbsp dried shallots, 1 tbsp minced onion, 2 tbsp minced garlic, 1/4 cup diced sun dried tomatoes, and 2 tbsp tomato paste along with 1 tbsp Italian seasoning, 1/2 tsp smoked sweet paprika, and 1/2 tsp salt. Sauté for about 2 minutes until fragrant.
Step 6: Sprinkle 3 tbsp gluten free flour into the skillet and stir to combine with the vegetables and seasonings.
Step 7: Slowly pour in 2 cups chicken broth and 1 cup heavy cream, stirring constantly. Add 1 cup diced spinach. Continue cooking until the sauce thickens and the spinach wilts.
Step 8: Stir in 1 cup shredded parmesan cheese until the sauce becomes creamy and smooth.
Step 9: Dice the cooled chicken thighs into bite-sized pieces and add them to the skillet along with the cooked pasta. Stir gently to combine and heat through.
Step 10: Garnish with chopped fresh basil before serving. Enjoy your Marry Me Chicken Pasta!

Tips & Variations

Use chicken breasts instead of thighs if you prefer leaner meat, but watch the cooking time to avoid drying out the chicken.
Substitute spinach with kale or arugula for a different green twist.
For extra flavor, add a splash of white wine when sautéing the shallots and garlic.
Try adding crushed red pepper flakes for a slight kick.
If you don’t have sun dried tomato oil, use olive oil and add extra diced sun dried tomatoes.

Storage

Store leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth or cream if the sauce has thickened too much.

How to Serve

A black pan filled with creamy pasta featuring three visible layers: the bottom layer is orange cream sauce mixed thoroughly with the second layer of light orange bow-tie pasta, sprinkled evenly with green spinach pieces, and the top layer shows browned bits of chicken and herbs mixed in. A wooden spoon is inserted on the right side, stirring the pasta. Surrounding the pan, there are bright red tomatoes attached to green stems on a wooden board, a small white bowl filled with green salad on the upper right, and scattered spinach leaves on a white marbled table. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, farfalle works well, but you can substitute with penne, rigatoni, or rotini depending on your preference.

Is this recipe gluten free?

Using Bob’s Red Mill 1:1 gluten free flour keeps the sauce gluten free, but ensure your pasta is also labeled gluten free if needed.