I still remember the first time I served this creamy, sun-dried-tomato-studded pasta for a friend — one bite, and the “marry me” jokes began. This version uses boneless skinless chicken thighs for extra juiciness, a touch of smoked sweet paprika for warmth, and Bob’s Red Mill 1:1 gluten-free flour so you can make it gluten-free without losing the silky sauce. It’s rich but simple, perfect for busy weeknights when you want something impressive with minimal fuss.
Why you’ll love this dish
This Marry Me Chicken Pasta hits a lot of sweet spots: it’s comforting, fast enough for weeknights, and flexible for dietary needs. Using chicken thighs keeps the meat tender and forgiving if you’re juggling dinner tasks. The sun-dried tomato oil and diced tomatoes give concentrated tomato flavor without needing fresh tomatoes, while the parmesan and cream make a sauce that clings beautifully to farfalle.
"A restaurant-quality pasta at home — creamy, tangy, and the chicken stays juicy every time."
When to make it: weeknight dinners, date nights at home, small dinner parties, or any evening you want a cozy, saucy pasta without a long ingredient hunt.
How this recipe comes together
- Season the chicken; sear in sun-dried tomato oil until browned and cooked through. Rest and slice.
- Boil farfalle until al dente; save a cup of pasta water.
- Build the sauce in the pan: butter + aromatics, whisk in gluten-free flour to make a roux, then add chicken broth and cream. Simmer until slightly thickened.
- Stir in parmesan, sun-dried tomatoes, tomato paste, spinach, and seasonings. Adjust texture with reserved pasta water.
- Toss pasta and sliced chicken in the sauce. Garnish and serve.
This high-level sequence helps you time the pasta and sauce so everything finishes hot and glossy.
What you’ll need
- 3 boneless skinless chicken thighs (about 1 to 1¼ lb)
- 3/4 tbsp smoked sweet paprika (divided)
- 1 tbsp Italian seasoning (divided)
- 3/4 tsp salt (for chicken)
- 1/4 tsp black pepper
- 1 tbsp sun-dried tomato oil (from the jar of sun-dried tomatoes) — substitute olive oil if unavailable
- 12 oz farfalle pasta (use gluten-free farfalle for GF)
- 2 tbsp butter
- 2 tbsp dried shallots (or 2 tbsp finely chopped fresh shallot)
- 2 tbsp minced garlic (about 6 cloves fresh)
- 1 tbsp minced onion (or 2 tbsp finely chopped fresh onion)
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour (or regular all-purpose flour if not GF)
- 2 cups chicken broth (low-sodium preferred)
- 1 cup heavy cream (for lighter option, use half-and-half and reduce simmer time)
- 1 cup shredded parmesan (freshly shredded melts best)
- 1/4 cup diced sun-dried tomatoes (packed in oil; drain and reserve oil)
- 2 tbsp tomato paste
- 1 cup diced spinach (or baby spinach leaves, roughly chopped)
- 1 tbsp Italian seasoning (additional for sauce)
- 1/2 tsp smoked sweet paprika (additional for sauce)
- 1/2 tsp salt (adjust to taste; parmesan adds saltiness)
- Chopped fresh basil (for garnish)
Notes: If you use jarred sun-dried tomatoes packed in oil, reserve that oil for searing the chicken — it adds flavor. Parmesan is salty; taste the sauce before adding all the salt.
Step-by-step instructions
- Prep: Pat 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.
- Sear chicken: Heat a large skillet over medium-high heat. Add 1 tbsp sun-dried tomato oil. Sear thighs 4–6 minutes per side until deeply browned and internal temperature reads 165°F (74°C). Transfer to a plate and let rest 5 minutes, then slice.
- Cook pasta: Bring a large pot of salted water to a boil. Cook 12 oz farfalle until al dente per package instructions (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
- Start the sauce: In the same skillet, reduce heat to medium. Add 2 tbsp butter. Sauté 2 tbsp dried shallots (or fresh shallots), 2 tbsp minced garlic, and 1 tbsp minced onion until fragrant, about 1–2 minutes.
- Make a roux: Sprinkle in 3 tbsp Bob’s Red Mill 1:1 gluten free flour. Stir constantly for 1 minute to cook the raw flour taste.
- Add liquids: Slowly whisk in 2 cups chicken broth until smooth. Then stir in 1 cup heavy cream. Bring to a gentle simmer and let thicken 3–5 minutes.
- Finish sauce: Whisk in 1 cup shredded parmesan until melted. Add 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, and 1/2 tsp salt. Simmer 1–2 minutes until spinach wilts.
- Combine: Add drained farfalle and sliced chicken to the pan. Toss gently to coat. Use reserved pasta water a few tablespoons at a time to loosen the sauce if needed. Taste and adjust seasoning.
- Serve: Plate with chopped fresh basil on top and extra parmesan at the table.
Chicken, Pasta — simple steps for a rich, restaurant-style finish.
Serving suggestions
- Best ways to enjoy it: serve hot in shallow bowls so the sauce stays with the pasta.
- Sides: garlicky roasted broccoli, a crisp Caesar or mixed green salad, or warm crusty bread (or GF bread) to mop up sauce.
- Wine pairings: a medium-bodied Chardonnay or a light Pinot Noir complements the cream and tomato notes.
- Garnishes: extra grated parmesan, a drizzle of the reserved sun-dried tomato oil, or toasted pine nuts for crunch.
Storage and reheating tips
- Refrigerate: Cool to room temperature within two hours and refrigerate in an airtight container for up to 3–4 days.
- Reheat on stove: Warm gently over low-medium heat with a splash of chicken broth or cream to revive the sauce. Stir frequently.
- Microwave: Reheat in 30–45 second bursts, stirring between, and add a teaspoon of water or broth if it looks dry.
- Freeze: Freeze in a shallow airtight container for up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can change texture after freezing; stirring and a bit of extra liquid helps.
Food safety: always reheat leftovers to 165°F (74°C) and never refreeze previously reheated portions.
Helpful cooking tips
- Use an instant-read thermometer to avoid overcooking the chicken. Thighs are forgiving but aim for 165°F.
- Toast the flour briefly to get rid of a raw flour taste, but don’t brown it — you want a light roux.
- Save pasta water — its starch helps the sauce cling to pasta and rescues a sauce that’s too thick.
- Grate parmesan fresh from a wedge; pre-grated cheese can contain anti-caking agents that affect melting.
- If you need a gluten-free pasta, pick one that holds shape when tossed with sauce (rice or corn blends often work best).
Creative twists
- Protein swaps: use boneless chicken breasts, shrimp (cook 2–3 minutes per side), or Italian sausage (remove casing and brown).
- Vegetarian: replace chicken with roasted cauliflower or mushrooms and swap cream for a cashew cream blend.
- Spicy: add 1/4–1/2 tsp red pepper flakes when sautéing garlic.
- Smoky bacon version: crisp chopped pancetta or bacon, stir in at the end for extra umami.
- Lighter: use half-and-half instead of heavy cream and reduce butter by 1 tbsp; finish with a squeeze of lemon for brightness.
Your questions answered
Q: How long does this take from start to finish?
A: Plan 30–40 minutes total. Searing and resting the chicken runs alongside boiling pasta and making the sauce, so it’s efficient.
Q: Can I make this gluten-free?
A: Yes. Use Bob’s Red Mill 1:1 gluten-free flour as listed and swap the farfalle for a certified gluten-free pasta. Check labels on broths and other packaged items for hidden gluten.
Q: Can I prep parts ahead?
A: You can season and sear chicken earlier (same day), and refrigerate. Reheat briefly before slicing. You can also dice sun-dried tomatoes and grate parmesan in advance. For best texture, cook pasta just before serving.
Q: My sauce is too thin — how do I thicken it?
A: Simmer a few more minutes uncovered to reduce. Alternatively, whisk in a small slurry of 1 tsp gluten-free flour + 1 tbsp cold water, then simmer until thickened.
Q: Is this safe to freeze?
A: Yes, but cream-based sauces may separate slightly. Freeze for up to 2 months and stir in a splash of broth or cream when reheating.
Conclusion
If you want a reliable, restaurant-style Marry Me Chicken Pasta to make at home, these steps keep the chicken juicy and the sauce silky. For more inspiration or alternate takes on the classic, see this Marry Me Chicken Pasta from Salt & Lavender’s Marry Me Chicken Pasta and this flavorful variation at The Recipe Critic’s Marry Me Chicken Pasta Recipe. Enjoy — and save a little extra sauce for the next-day lunch.
Marry Me Chicken Pasta
Ingredients
For the chicken
- 3 pieces boneless skinless chicken thighs about 1 to 1¼ lb
- 3/4 tbsp smoked sweet paprika divided for seasoning
- 1 tbsp Italian seasoning divided for seasoning
- 3/4 tsp salt for chicken
- 1/4 tsp black pepper for chicken
- 1 tbsp sun-dried tomato oil substitute with olive oil if unavailable
For the pasta and sauce
- 12 oz farfalle pasta use gluten-free farfalle for gluten-free version
- 2 tbsp butter
- 2 tbsp dried shallots or finely chopped fresh shallot
- 2 tbsp minced garlic about 6 cloves fresh
- 1 tbsp minced onion or 2 tbsp finely chopped fresh onion
- 3 tbsp Bob's Red Mill 1:1 gluten-free flour or regular all-purpose flour if not gluten-free
- 2 cups chicken broth low-sodium preferred
- 1 cup heavy cream for lighter option, use half-and-half and reduce simmer time
- 1 cup shredded parmesan freshly shredded melts best
- 1/4 cup diced sun-dried tomatoes packed in oil; drain and reserve oil
- 2 tbsp tomato paste
- 1 cup diced spinach or baby spinach leaves, roughly chopped
- 1 tbsp Italian seasoning additional for sauce
- 1/2 tsp smoked sweet paprika additional for sauce
- 1/2 tsp salt adjust to taste; parmesan adds saltiness
- Chopped fresh basil for garnish
Instructions
Preparation
- Pat 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.
Searing the Chicken
- Heat a large skillet over medium-high heat. Add 1 tbsp sun-dried tomato oil. Sear thighs 4–6 minutes per side until deeply browned and internal temperature reads 165°F (74°C). Transfer to a plate and let rest for 5 minutes, then slice.
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook 12 oz farfalle until al dente per package instructions (usually 9–11 minutes). Reserve 1 cup pasta water, then drain.
Making the Sauce
- In the same skillet, reduce heat to medium. Add 2 tbsp butter. Sauté 2 tbsp dried shallots (or fresh shallots), 2 tbsp minced garlic, and 1 tbsp minced onion until fragrant, about 1–2 minutes.
- Sprinkle in 3 tbsp Bob's Red Mill 1:1 gluten-free flour. Stir constantly for 1 minute to cook the raw flour taste.
- Slowly whisk in 2 cups chicken broth until smooth. Then stir in 1 cup heavy cream. Bring to a gentle simmer and let thicken for 3–5 minutes.
- Whisk in 1 cup shredded parmesan until melted. Add 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, and 1/2 tsp salt. Simmer for 1–2 minutes until spinach wilts.
Combining and Serving
- Add drained farfalle and sliced chicken to the pan. Toss gently to coat. Use reserved pasta water a few tablespoons at a time to loosen the sauce if needed. Taste and adjust seasoning.
- Plate with chopped fresh basil on top and extra parmesan at the table.
