Name: Marry Me Chicken Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: American
Ingredients: 3 boneless skinless chicken thighs; ¾ tbsp smoked sweet paprika; 1 tbsp Italian seasoning; ¾ tsp salt; ¼ tsp black pepper; 1 tbsp sun-dried tomato oil (from the jar); 12 oz farfalle pasta; 2 tbsp butter; 2 tbsp dried shallots; 2 tbsp minced garlic; 1 tbsp minced onion; 3 tbsp gluten-free all-purpose flour (or regular flour); 2 cups chicken broth; 1 cup heavy cream; 1 cup shredded Parmesan cheese; ¼ cup diced sun-dried tomatoes; 2 tbsp tomato paste; 1 cup diced fresh spinach; 1 tbsp Italian seasoning; ½ tsp smoked sweet paprika; ½ tsp salt; Chopped fresh basil (for garnish)

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A rich, creamy pasta dish that’s both comforting and impressively flavorful, Marry Me Chicken Pasta is the kind of meal I turn to when I want something that feels indulgent but comes together with ease. Tender, seasoned chicken thighs meet sun-dried tomatoes, spinach, and a velvety Parmesan cream sauce—all tossed with perfectly cooked pasta. It’s a dish that feels fancy but fits seamlessly into any weeknight dinner plan.

Marry Me Chicken Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 boneless skinless chicken thighs

¾ tablespoon smoked sweet paprika

1 tablespoon Italian seasoning

¾ teaspoon salt

¼ teaspoon black pepper

1 tablespoon sun-dried tomato oil (from the jar)

12 oz farfalle pasta (or your preferred short pasta)

2 tablespoon butter

2 tablespoon dried shallots

2 tablespoon minced garlic

1 tablespoon minced onion

3 tablespoon gluten-free all-purpose flour (or regular flour if not gluten-free)

2 cups chicken broth

1 cup heavy cream

1 cup shredded Parmesan cheese

¼ cup diced sun-dried tomatoes

2 tablespoon tomato paste

1 cup diced fresh spinach

1 tablespoon Italian seasoning

½ teaspoon smoked sweet paprika

½ teaspoon salt

Chopped fresh basil (for garnish)

Directions

I start by patting the chicken thighs dry, then seasoning them with paprika, Italian seasoning, salt, and pepper.

In a large skillet, I heat the sun-dried tomato oil over medium heat and sear the chicken for about 3 minutes per side. After that, I reduce the heat to medium-low, cover the pan, and cook for another 6–10 minutes until the chicken is fully cooked. Once done, I set the chicken aside to rest.

While the chicken cooks, I boil the pasta in salted water until al dente. Then I drain it and set it aside.

In the same skillet, I melt the butter and add the shallots, garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, and salt. I sauté everything for about 2 minutes until it’s aromatic.

I sprinkle in the flour, stirring to create a roux, then slowly add the chicken broth and heavy cream, whisking to form a smooth sauce.

I stir in the spinach until it wilts and the sauce starts to thicken. Then I mix in the Parmesan cheese until it melts into a creamy consistency.

I chop the rested chicken into bite-sized pieces and return it to the skillet along with the drained pasta. After a gentle toss to coat everything in the sauce, I finish with fresh basil on top.

Servings and timing

Servings: 4

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Calories per serving: Approximately 843 kcal

Variations

I sometimes swap the chicken thighs for chicken breast if I’m after a leaner option, though thighs give more flavor.

To make it vegetarian, I skip the chicken and add sautéed mushrooms or roasted chickpeas.

I’ve tried using penne, rotini, and even rigatoni instead of farfalle—all work beautifully.

For a spicy kick, I add crushed red pepper flakes when sautéing the aromatics.

If dairy-free is needed, I use a cashew cream base and vegan Parmesan substitutes with great results.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.

When reheating, I do it gently on the stove with a splash of broth or cream to loosen up the sauce.

Microwaving works too, though I prefer stirring halfway through to ensure even heating.

I don’t recommend freezing this dish since the cream sauce can separate and change texture.

FAQs

How can I make this dish gluten-free?

I use gluten-free all-purpose flour and gluten-free pasta. Both work seamlessly and keep the dish satisfying for those avoiding gluten.

Can I use chicken breast instead of thighs?

Yes, I’ve swapped in boneless, skinless chicken breast before. I just make sure not to overcook it to keep it tender.

What’s a good substitute for heavy cream?

If I’m out of heavy cream, I use a mix of whole milk and a bit of cream cheese or Greek yogurt for a creamy texture.

Can I prepare this ahead of time?

I like to make the sauce and chicken ahead, but I cook the pasta fresh and combine everything when ready to serve. It helps the pasta keep its texture.

What vegetables can I add?

Besides spinach, I sometimes toss in sautéed mushrooms, roasted red peppers, or steamed broccoli for more color and nutrients.

Conclusion

Marry Me Chicken Pasta has become one of my go-to comfort meals when I want something hearty, flavorful, and easy to throw together. It’s the kind of dish that impresses without trying too hard, and with just one pan and simple ingredients, it never fails to satisfy. Whether I’m cooking for guests or just craving something cozy, this pasta delivers every time.

Recipe:

Marry Me Chicken Pasta

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Marry Me Chicken Pasta is a rich and creamy pasta dish featuring tender chicken thighs, sun-dried tomatoes, spinach, and a velvety Parmesan cream sauce, all tossed with farfalle for a comforting and flavorful meal that comes together easily.

Instructions

Pat the chicken thighs dry and season with paprika, Italian seasoning, salt, and black pepper.
Heat sun-dried tomato oil in a large skillet over medium heat. Sear chicken for 3 minutes per side.
Reduce heat to medium-low, cover, and cook chicken for an additional 6–10 minutes or until fully cooked. Remove and let rest.
Meanwhile, cook pasta in salted boiling water until al dente. Drain and set aside.
In the same skillet, melt butter and sauté shallots, garlic, onion, sun-dried tomatoes, tomato paste, Italian seasoning, paprika, and salt for 2 minutes until aromatic.
Add flour and stir to form a roux. Gradually whisk in chicken broth and heavy cream until smooth.
Add spinach and cook until wilted. Stir in Parmesan cheese until melted and creamy.
Chop the rested chicken into bite-sized pieces and return to the skillet along with the cooked pasta. Toss everything together until well coated.
Garnish with fresh chopped basil and serve warm.