Marry Me Chicken Pasta
A creamy, tangy pasta dish featuring juicy chicken thighs and sun-dried tomatoes, perfect for weeknight dinners and special occasions.
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.
Notes
If using jarred sun-dried tomatoes packed in oil, reserve that oil for searing the chicken to add flavor. Parmesan is salty; taste the sauce before adding all salt.