Description
This Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken thighs seasoned with smoked paprika and Italian herbs, served over farfalle pasta in a rich sauce of sun dried tomatoes, spinach, and parmesan cheese. Perfect for an impressive yet easy weeknight dinner.
Ingredients
Units
Scale
Chicken
- 3 boneless skinless chicken thighs
- 3/4 tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon sun dried tomato oil (from the jar of sun dried tomatoes)
Pasta and Sauce
- 12 ounces farfalle pasta
- 2 tablespoons butter
- 2 tablespoons dried shallots
- 2 tablespoons minced garlic
- 1 tablespoon minced onion
- 3 tablespoons Bob's Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1/4 cup diced sun dried tomatoes
- 2 tablespoons tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- 1/2 teaspoon smoked sweet paprika
- 1/2 teaspoon salt
- Chopped fresh basil for garnish
Instructions
- Prepare the chicken: Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure good searing.
- Season the chicken: In a medium bowl, coat the chicken with smoked sweet paprika, Italian seasoning, salt, and black pepper until evenly covered.
- Sear the chicken: Heat the sun dried tomato oil in a large skillet over medium heat. Add the chicken thighs and sear for 3 minutes on each side until nicely browned.
- Cook through: Reduce heat to medium-low, cover the pan with a lid, and cook the chicken for an additional 10 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
- Rest the chicken: Remove the chicken from the skillet and set aside to cool while preparing the pasta and sauce.
- Boil the pasta: Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sauté aromatics: In the same skillet, melt butter over medium-low heat. Add dried shallots, minced onion, minced garlic, diced sun dried tomatoes, and tomato paste along with Italian seasoning, smoked sweet paprika, and salt. Cook for 2 minutes until fragrant.
- Add flour and liquids: Stir in the gluten free flour until combined, then gradually add chicken broth and heavy cream while stirring to avoid lumps.
- Simmer sauce: Cook the sauce on medium-low heat until it begins to thicken and the spinach is wilted, about 4 to 5 minutes.
- Incorporate cheese: Stir in shredded parmesan until the sauce becomes creamy and smooth.
- Dice chicken: While the sauce simmers, dice the rested chicken into bite-sized pieces.
- Combine and serve: Add the diced chicken and cooked pasta to the skillet, stirring gently to coat everything evenly in the sauce. Garnish with chopped fresh basil before serving.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended as the cream sauce may separate.
- Reheat leftovers gently over medium-low heat in a skillet or microwave in 1-minute intervals to prevent sauce breaking.
- Cook pasta to al dente to maintain texture and prevent mushiness when mixed with sauce.
- Use a thermometer to ensure chicken reaches a safe internal temperature of 165°F for best results.
- Preheat the skillet before searing chicken to get a nice crust quickly and seal in juices.
- Maintain sauce at a light simmer to avoid boiling, which can cause the cream sauce to break or curdle.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
