Description
This Marry Me Chicken Pasta is a flavorful and comforting dish featuring tender seared chicken thighs coated in smoky paprika and Italian seasoning, combined with a creamy, cheesy pasta sauce loaded with sun-dried tomatoes, spinach, and savory aromatics. Perfectly cooked farfalle pasta is tossed with the rich sauce and garnished with fresh basil, creating a dish that’s both impressive and easy to prepare in just 25 minutes.
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 tablespoon butter
- 2 tablespoon dried shallots
- 2 tablespoon minced garlic
- 1 tablespoon minced onion
- 3 tablespoon 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 tablespoon 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 pat dry the chicken thighs thoroughly. In a bowl, coat the chicken evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Sear the chicken: Heat sun dried tomato oil in a skillet over medium-high heat. Add the seasoned chicken thighs and sear each side until cooked through and golden brown, about 5-7 minutes per side depending on thickness. Remove from skillet and set aside to rest.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain and set aside.
- Sauté aromatics: In the same skillet used for chicken, melt the butter over medium heat. Add dried shallots, minced garlic, and minced onion. Sauté until fragrant and softened, about 2-3 minutes.
- Make the sauce: Sprinkle the gluten-free flour over the aromatics and stir constantly for 1-2 minutes to cook out the raw flour taste. Gradually whisk in the chicken broth to avoid lumps, then add the heavy cream. Bring the sauce to a light simmer while stirring.
- Add remaining sauce ingredients: Stir in the shredded parmesan cheese, diced sun dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked sweet paprika, and salt. Let the sauce simmer gently until it thickens slightly and the spinach wilts, about 3-5 minutes.
- Combine pasta and chicken: Slice or dice the rested chicken thighs into bite-sized pieces. Add the cooked pasta and chicken pieces back into the skillet with the sauce. Toss everything together until the pasta is fully coated and heated through.
- Garnish and serve: Sprinkle freshly chopped basil over the top before serving to add a fresh, aromatic finish.
Notes
- Storage: Refrigerate leftovers for up to 3 days. Freezing is not recommended as the cream sauce may separate.
- Reheat gently over low heat on the stovetop to prevent the sauce from breaking.
- Tips: Cook pasta al dente to maintain texture when mixed with sauce. Preheat the pan well before searing chicken for a better crust. Keep the sauce at a light simmer to avoid curdling or burning the cream.
