Marry Me Chicken Pasta

Indulging in a rich and creamy dish is always a delightful experience, and the moment you take your first bite of Marry Me Chicken Pasta, you’ll understand why this recipe has become a household favorite. With its comforting flavors and satisfying textures, this dish takes about 30 minutes to prepare and exemplifies the beauty of simple, yet elevated home cooking.

This recipe is perfect for busy weeknights or special occasions when you want to impress your loved ones. It can be made ahead of time with leftovers that store wonderfully.

Why You’ll Love This Recipe

• The combination of tender chicken thighs and al dente pasta creates a satisfying meal.
• Rich, creamy sauce envelops every bite, delivering ultimate comfort.
• The sun-dried tomatoes add a burst of flavor and color, enhancing the visual appeal.
• It’s versatile, making it suitable for both casual dinners and romantic evenings.

What You’ll Need

Gather the following ingredients for a delicious meal:

For the 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)

For the Pasta

• 12 oz farfalle pasta

For the Sauce

• 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)

Use fresh herbs for the best flavor.

Substitutions & Swaps

• Chicken thighs can be replaced with chicken breasts.
• Farfalle pasta can be substituted with any favorite pasta.
• Heavy cream can be swapped for coconut cream for a dairy-free version.
• Sun-dried tomatoes can be omitted if not available.

How to Make It

Create this delightful dish with the following steps.

Sear the Chicken

Start by seasoning the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper. Heat the sun-dried tomato oil in a large pan over medium heat, then place the chicken in the pan. Cook for 5-7 minutes on each side until browned and cooked through, then remove from the pan and set aside.

Cook the Pasta

In the same pan, add the farfalle pasta to boiling salted water and cook according to package instructions, approximately 8-10 minutes, until al dente. Drain and set aside.

Make the Sauce

Melt butter in the pan, adding dried shallots, minced garlic, and minced onion. Sauté for about 2-3 minutes until fragrant. Stir in Bob’s Red Mill gluten-free flour and cook for another minute. Gradually stir in chicken broth and heavy cream, bringing the mixture to a gentle simmer.

Combine Ingredients

Add shredded parmesan, diced sun-dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked paprika, and salt into the sauce. Cook for 5 minutes until the sauce thickens and the spinach wilts.

Finish the Dish

Slice the cooked chicken and add it back to the sauce along with the drained pasta. Toss to coat everything evenly and heat through for an additional 2-3 minutes.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the cream may separate.
Reheat: Microwave for 1-2 minutes until warm.

Tips for Best Results

• Brown the chicken well for depth of flavor.
• Use freshly grated parmesan for superior taste and texture.
• Don’t overcook the pasta; it should be al dente to absorb the sauce effectively.
• Adjust seasonings to your preference during cooking.

Serving Suggestions

• Serve with a side of garlic bread for an extra treat.
• Pair with a light salad to balance the richness of the dish.
• Enjoy with a glass of white wine for a perfect dinner.