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.