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.
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)
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.
Notes
Use chicken breast instead of thighs for a leaner option.
Make it vegetarian by substituting chicken with mushrooms or chickpeas.
Penne, rotini, or rigatoni all work well in place of farfalle.
Add red pepper flakes for a spicier kick.
For dairy-free, use cashew cream and vegan Parmesan.
Store leftovers in the fridge for up to 3 days; reheat gently with added cream or broth.
Not recommended for freezing due to cream sauce separation.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 843
- Sugar: 6g
- Sodium: 940mg
- Fat: 45g
- Saturated Fat: 21g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 165mg
