Description
A creamy, flavorful Marry Me Chicken Pasta featuring tender chicken thighs in a rich sun-dried tomato and parmesan sauce, served over perfectly cooked farfalle pasta. This hearty dish combines Italian herbs and smoky paprika for a comforting meal perfect for any night of the week.
Ingredients
Scale
Chicken Seasoning
- 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
- 12 oz farfalle pasta
Sauce Ingredients
- 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
Garnish
- Chopped fresh basil (for garnish)
Instructions
- Wash and Season Chicken: Wash the chicken thighs and pat them dry with paper towels. In a medium bowl, coat the chicken with 3/4 tbsp smoked sweet paprika, 1 tbsp Italian seasoning, 3/4 tsp salt, and 1/4 tsp black pepper evenly.
- Sear Chicken: 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 browned.
- Cook Chicken: Reduce heat to medium-low, cover the pan with a lid, and cook the chicken thighs for 6 to 10 minutes more until the internal temperature reaches 165°F (74°C).
- Rest Chicken: Remove chicken from the skillet and set aside to cool while preparing the rest of the dish.
- Cook Pasta: Meanwhile, boil 12 oz of farfalle pasta in salted water according to package directions until al dente. Drain and set aside.
- Sauté Aromatics: 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 2 minutes until fragrant.
- Add Flour: Stir in 3 tbsp gluten free flour until combined well with the sautéed ingredients.
- Add Liquids and Spinach: Gradually whisk in 2 cups chicken broth and 1 cup heavy cream. Add 1 cup diced spinach and cook until the sauce thickens and spinach wilts.
- Add Cheese: Stir in 1 cup shredded parmesan cheese until melted and creamy.
- Dice Chicken: Dice the cooled chicken into bite size pieces while the sauce is cooking.
- Combine Pasta and Chicken: Add the diced chicken and cooked pasta to the sauce in the skillet. Gently stir to combine and heat through.
- Garnish and Serve: Garnish with chopped fresh basil and serve immediately while warm.
Notes
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Use gluten free flour to keep this recipe gluten free.
- You can substitute farfalle with your favorite pasta shape.
- Adjust seasoning to taste, especially salt and paprika, depending on preference.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing, Boiling, Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 570 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
Keywords: Marry Me Chicken Pasta, gluten free chicken pasta, creamy chicken pasta, sun dried tomato pasta, Italian chicken pasta
