I first made this creamy, tomato-kissed Marry Me Chicken Pasta on a rushed weeknight, and it immediately felt special enough for company. Tender, well-seasoned chicken thighs meld into a rich sun-dried tomato and parmesan cream sauce, tossed with farfalle for pockets of saucy goodness. It’s comfort food with a little grown-up flair — quick enough for a weeknight but impressive enough for a date night.
What makes this recipe special
This version leans into smoky sweet paprika and sun-dried tomato oil for depth, uses boneless skinless chicken thighs for juiciness, and thickens with a gluten-free 1:1 flour so the sauce clings beautifully to farfalle. It’s the kind of pasta that feels indulgent without being fussy.
“The sauce is velvety, the chicken stays juicy, and those sun-dried tomatoes give it a concentrated tomato-sweet punch — a full weeknight win.” — home cook review
Reasons to try it:
- Fast midweek dinner that still feels celebratory.
- Uses pantry-friendly ingredients (sun-dried tomatoes, tomato paste, dried shallots/garlic).
- Naturally adaptable for dietary needs (gluten-free flour already called for; swap pasta to GF).
How this recipe comes together
Step-by-step overview to set expectations:
- Season and sear the chicken thighs in sun-dried tomato oil until browned and cooked.
- Boil farfalle until al dente; reserve some pasta water.
- Make a quick roux with butter + gluten-free flour; build a creamy tomato-parmesan sauce with chicken broth, cream, tomato paste, and sundried tomatoes.
- Add spinach and shredded parmesan to finish the sauce; toss in pasta and return sliced chicken to coat everything.
- Garnish with chopped basil and serve.
This sequence keeps the chicken juicy and ensures the sauce finishes with glossy, clinging texture.
Gather these items
- 3 boneless skinless chicken thighs (about 1 to 1¼ lb)
- 3/4 tbsp smoked sweet paprika, divided (3/4 tbsp for chicken; 1/2 tsp later in sauce)
- 1 tbsp Italian seasoning, divided (1 tbsp for chicken; 1 tbsp for sauce)
- 3/4 tsp salt (for chicken)
- 1/4 tsp black pepper
- 1 tbsp sun dried tomato oil (oil from jar of sun-dried tomatoes)
- 12 oz farfalle pasta (use GF farfalle if you need gluten-free)
- 2 tbsp butter
- 2 tbsp dried shallots (or 2 tbsp fresh shallots, finely minced)
- 2 tbsp minced garlic (or 2 cloves fresh garlic, minced)
- 1 tbsp minced onion (or 1 small fresh shallot/onion)
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour (or all-purpose flour if not GF)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream
- 1 cup shredded parmesan (freshly grated tastes best)
- 1/4 cup diced sun dried tomatoes (drained; reserve oil)
- 2 tbsp tomato paste
- 1 cup diced spinach (or 2 cups baby spinach)
- 1 tbsp Italian seasoning (for sauce)
- 1/2 tsp smoked sweet paprika (for sauce)
- 1/2 tsp salt (for sauce, adjust to taste)
- Chopped fresh basil (for garnish)
Substitution notes inline:
- Chicken: boneless skinless breasts work — reduce sear time and watch internal temp.
- Flour: use regular AP flour if not gluten-free. For a grain-free thicken, use a slurry of cornstarch (1 tbsp cornstarch + 2 tbsp cold water) added near the end.
- Dairy-free: substitute cream with full-fat coconut milk and parmesan with nutritional yeast (flavor will shift).
- Pasta: any short pasta (penne, rigatoni) can replace farfalle.
Step-by-step instructions
(Chicken, Pasta)
- Prep: Pat the chicken thighs dry. Mix 3/4 tbsp smoked sweet paprika, 1 tbsp Italian seasoning, 3/4 tsp salt and 1/4 tsp black pepper. Rub evenly over the chicken.
- Boil pasta: Bring a large pot of salted water to a boil. Cook 12 oz farfalle to al dente per package instructions (usually 10–12 minutes). Before draining, reserve 1 cup of pasta water. Drain and set pasta aside.
- Sear chicken: Heat 1 tbsp sun-dried tomato oil in a large skillet over medium-high heat. Add chicken thighs and sear until golden, about 4–5 minutes per side, until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent with foil to rest.
- Aromatics: Reduce heat to medium. Add 2 tbsp butter to the skillet. Stir in 2 tbsp dried shallots, 2 tbsp minced garlic, and 1 tbsp minced onion. Cook 1–2 minutes until fragrant (don’t burn).
- Make the roux: Sprinkle 3 tbsp gluten-free flour into the butter and aromatics. Stir constantly 1–2 minutes to cook the flour.
- Build the sauce: Slowly whisk in 2 cups chicken broth, scraping any browned bits from the pan. Then add 1 cup heavy cream, 1/4 cup diced sun-dried tomatoes, and 2 tbsp tomato paste. Bring to a gentle simmer.
- Finish sauce: Stir in 1 cup shredded parmesan, 1 cup diced spinach, 1 tbsp Italian seasoning, 1/2 tsp smoked sweet paprika, and 1/2 tsp salt. Simmer 2–3 minutes until the sauce thickens. If it’s too thick, add reserved pasta water a few tablespoons at a time to loosen.
- Combine: Slice or chop the rested chicken. Add drained farfalle and chicken back into the skillet. Toss gently to coat everything in sauce and heat through for 1–2 minutes.
- Serve: Taste and adjust seasoning. Garnish with chopped fresh basil and a little extra parmesan.
Best ways to enjoy it
- Plating: Twirl farfalle into a shallow bowl, nestle sliced chicken on top, and spoon extra sauce over everything. Sprinkle basil and a final dusting of parmesan.
- Sides: Serve with a crisp green salad (lemon vinaigrette cuts the richness), garlic-roasted asparagus, or crusty bread to mop up sauce.
- Wine pairings: A medium-bodied white like Chardonnay or a light red like Pinot Noir pairs nicely with creamy tomato sauces.
- Make it a meal: Add a side of roasted Brussels sprouts or a citrusy arugula salad to balance the creaminess.
How to store & freeze
Storage and reheating tips:
- Refrigerate: Cool to room temperature and store in an airtight container within 2 hours. Keeps 3–4 days.
- Reheat: Gently rewarm on the stovetop over low heat, adding a splash of broth or reserved pasta water to loosen sauce. Reheat until internal temp hits 165°F (74°C).
- Freeze: Freeze in airtight containers up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can change texture after freezing; stirring in a little extra cream or broth while reheating helps restore silkiness.
- Food safety: Always refrigerate leftovers promptly and reheat thoroughly. Discard if stored beyond recommended times.
Pro chef tips
Helpful cooking tips:
- Sear for flavor: Don’t crowd the pan when browning chicken; give each thigh contact with the surface for a golden crust.
- Rest the chicken: Tent with foil for 5 minutes after cooking. Resting redistributes juices and prevents dryness when slicing.
- Control heat: Simmer sauces gently. Boiling cream can break the emulsion and cause graininess.
- Reserve pasta water: The starch in the water helps coax the sauce into a silky sheen and helps it cling to noodles.
- Parmesan tip: Use freshly grated parmesan. Pre-shredded cheese contains anti-caking agents that can affect melting.
- Thickness: If the sauce gets too thin, simmer uncovered to reduce. If too thick, add reserved pasta water or a splash of broth.
- Thermometer: Use an instant-read thermometer for perfectly cooked chicken (165°F).
Creative twists
Recipe variations to try:
- Spicy: Add 1/4–1/2 tsp red pepper flakes when sautéing aromatics.
- Mushroom & artichoke: Swap half the sun-dried tomatoes for sautéed mushrooms and artichoke hearts for an earthier version.
- Vegetarian: Replace chicken with roasted cauliflower or seared portobello slices and use vegetable broth.
- Lighter: Use half-and-half instead of heavy cream and increase chicken broth; reduce butter.
- Low-carb: Serve the sauce and chicken over zucchini noodles or spaghetti squash.
- Cheesy bake: Transfer the mixed pasta to a baking dish, top with extra parmesan and breadcrumbs, and broil until golden.
Your questions answered
Q: Can I use chicken breasts instead of thighs?
A: Yes. Chicken breasts will cook faster and can dry out if overcooked — sear 3–4 minutes per side and confirm 165°F internal temp.
Q: Is this recipe gluten free?
A: It can be. The recipe calls for Bob’s Red Mill 1:1 gluten free flour, but you must also use a gluten-free pasta to make the full dish GF.
Q: Can I make this ahead for guests?
A: You can prepare the sauce and cook the chicken earlier in the day; keep separate in the fridge and warm/stir together just before serving for best texture.
Q: How do I prevent the sauce from breaking?
A: Avoid high heat once cream is added. Stir gently and simmer — don’t boil. If it starts to separate, add a splash of cold cream or reserved pasta water and whisk off heat.
Q: How long does this keep in the fridge?
A: Store for 3–4 days in an airtight container. Reheat until steaming and reach 165°F.
Conclusion
If you want another take or inspiration for plating and ingredient ratios, this version sits well beside other cooks’ interpretations — see this detailed write-up on Marry Me Chicken Pasta • Salt & Lavender for a classic approach, and compare variations at Marry Me Chicken Pasta Recipe | The Recipe Critic for more serving ideas and tips.
Creamy Marry Me Chicken Pasta
This creamy, tomato-kissed Marry Me Chicken Pasta is a perfect balance of comfort food and gourmet flair, featuring tender chicken thighs in a rich sun-dried tomato and parmesan cream sauce, served with farfalle pasta.
Ingredients
For the Chicken
- 3 pieces boneless skinless chicken thighs (about 1 to 1¼ lb) Breasts can be used; reduce sear time and watch temperature.
- 3/4 tbsp smoked sweet paprika Divided: 3/4 tbsp for chicken; 1/2 tsp later in sauce.
- 1 tbsp Italian seasoning Divided: 1 tbsp for chicken; 1 tbsp for sauce.
- 3/4 tsp salt For chicken.
- 1/4 tsp black pepper
- 1 tbsp sun-dried tomato oil Oil from jar of sun-dried tomatoes.
For the Pasta and Sauce
- 12 oz farfalle pasta Use GF farfalle if you need gluten-free.
- 2 tbsp butter
- 2 tbsp dried shallots Or 2 tbsp fresh shallots, finely minced.
- 2 tbsp minced garlic Or 2 cloves fresh garlic, minced.
- 1 tbsp minced onion Or 1 small fresh shallot/onion.
- 3 tbsp Bob's Red Mill 1:1 gluten-free flour Or all-purpose flour if not gluten-free.
- 2 cups chicken broth Low-sodium preferred.
- 1 cup heavy cream
- 1 cup shredded parmesan Freshly grated tastes best.
- 1/4 cup diced sun-dried tomatoes Drained; reserve oil.
- 2 tbsp tomato paste
- 1 cup diced spinach Or 2 cups baby spinach.
- 1 tbsp Italian seasoning For sauce.
- 1/2 tsp smoked sweet paprika For sauce.
- 1/2 tsp salt For sauce, adjust to taste.
- 1 tbsp chopped fresh basil For garnish.
Instructions
Preparation
- Pat the chicken thighs dry and rub with 3/4 tbsp smoked sweet paprika, 1 tbsp Italian seasoning, 3/4 tsp salt, and 1/4 tsp black pepper.
- Boil pasta: Bring a large pot of salted water to a boil and cook 12 oz farfalle to al dente per package instructions (usually 10–12 minutes). Reserve 1 cup of pasta water before draining.
Cooking the Chicken
- Heat 1 tbsp sun-dried tomato oil in a skillet over medium-high heat. Sear chicken thighs until golden, about 4–5 minutes per side, until internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and tent with foil to rest.
Making the Sauce
- Reduce heat to medium. Add 2 tbsp butter to the skillet, stir in 2 tbsp dried shallots, 2 tbsp minced garlic, and 1 tbsp minced onion. Cook for 1–2 minutes until fragrant.
- Sprinkle in 3 tbsp gluten-free flour and stir constantly for 1–2 minutes to cook the flour.
- Slowly whisk in 2 cups chicken broth, scraping up any browned bits. Then add 1 cup heavy cream, 1/4 cup diced sun-dried tomatoes, and 2 tbsp tomato paste. Bring to a gentle simmer.
- Stir in 1 cup shredded parmesan, 1 cup diced spinach, 1 tbsp Italian seasoning, 1/2 tsp smoked sweet paprika, and 1/2 tsp salt, simmering for 2–3 minutes until thickened. If too thick, add reserved pasta water to loosen.
Combining
- Slice or chop the rested chicken and add drained farfalle and chicken back into the skillet. Toss gently to coat and heat through for 1–2 minutes.
- Taste and adjust seasoning, and garnish with chopped basil and extra parmesan before serving.
Notes
Store leftovers in an airtight container for 3–4 days and reheat gently. This dish can be frozen for up to 2 months.
