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Marry Me Chicken Pasta Recipe

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★★★★★

4.6 from 59 reviews

Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken thighs seasoned with smoked paprika and Italian herbs, served with farfalle pasta in a luscious sun-dried tomato and parmesan sauce enhanced with spinach and fresh basil garnish. This comforting meal combines sautéed chicken with a rich, cheesy sauce that’s perfect for a satisfying weeknight dinner.

Ingredients

Scale

Chicken

  • 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)

Pasta and Sauce

  • 12 oz farfalle pasta
  • 2 tbsp butter
  • 2 tbsp dried shallots
  • 1 tbsp minced onion
  • 2 tbsp minced garlic
  • 1/4 cup diced sun dried tomatoes
  • 2 tbsp tomato paste
  • 3 tbsp Bob’s Red Mill 1:1 gluten free flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded parmesan cheese
  • 1 cup diced spinach
  • 1 tbsp Italian seasoning
  • 1/2 tsp smoked sweet paprika
  • 1/2 tsp salt

Garnish

  • Chopped fresh basil

Instructions

  1. 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.
  2. Cook the Chicken: Heat the sun dried tomato oil in a large skillet over medium heat. Sear the chicken thighs for 3 minutes on each side until nicely browned. Reduce heat to medium-low, cover the pan with a lid, and cook for an additional 6 to 10 minutes, or until the chicken’s internal temperature reaches 165°F. Remove the chicken from the skillet and set aside to cool.
  3. Cook the Pasta: While the chicken cooks, bring a pot of salted water to boil. Add the farfalle pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
  4. Prepare the Sauce Base: In the same skillet used for the chicken, melt the butter over medium-low heat. Add dried shallots, minced onion, minced garlic, diced sun dried tomatoes, and tomato paste along with Italian seasoning, salt, and smoked paprika. Sauté the mixture for about 2 minutes until fragrant.
  5. Thicken the Sauce: Sprinkle the gluten free flour over the sautéed ingredients and stir well to combine, cooking for about 1 minute to eliminate the raw flour taste.
  6. Add Liquids and Spinach: Slowly pour in the chicken broth and heavy cream while stirring continuously to prevent lumps. Add the diced spinach and cook until the sauce thickens and the spinach wilts.
  7. Incorporate Cheese: Stir in the shredded parmesan cheese until the sauce becomes creamy and smooth.
  8. Dice the Chicken: While the sauce simmers, dice the cooled chicken into bite-sized pieces.
  9. Combine Everything: Add the diced chicken and cooked pasta to the skillet. Gently stir to coat everything evenly with the sauce.
  10. Garnish and Serve: Sprinkle chopped fresh basil over the top for a fresh, herbaceous finish. Serve immediately and enjoy your Marry Me Chicken Pasta!

Notes

  • Use chicken thighs for juicier, more flavorful meat compared to chicken breasts.
  • Sun dried tomato oil adds depth, but you can substitute with olive oil if unavailable.
  • To keep the recipe gluten free, use Bob’s Red Mill 1:1 gluten free flour as thickening agent.
  • Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
  • Farfallle pasta can be substituted with any bite-size pasta shape such as penne or rotini.
  • For a lighter version, substitute heavy cream with half-and-half or a dairy-free cream alternative.

Keywords: Marry Me Chicken, Creamy Chicken Pasta, Gluten Free Pasta Recipe, Sun Dried Tomato Sauce, Italian Seasoned Chicken

Find it online: https://lieblingsmahlzeit.com/marry-me-chicken-pasta-recipe/