Description
A creamy and flavorful Marry Me Chicken Pasta featuring tender seared chicken thighs in a rich sun dried tomato and parmesan sauce, tossed with farfalle pasta and fresh spinach, garnished with basil.
Ingredients
Units
Scale
Chicken
- 3 boneless skinless chicken thighs
- 0.75 tablespoon smoked sweet paprika
- 1 tablespoon Italian seasoning
- 0.75 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon sun dried tomato oil from the jar of sun dried tomatoes
Pasta & Sauce
- 12 oz farfalle pasta
- 2 tablespoon butter
- 2 tablespoon dried shallots
- 2 tablespoon minced garlic
- 1 tablespoon minced onion
- 3 tablespoon Bob's Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 0.25 cup diced sun dried tomatoes
- 2 tablespoon tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- 0.5 teaspoon smoked sweet paprika
- 0.5 teaspoon salt
- Chopped fresh basil for garnish
Instructions
- Prepare chicken: Wash the chicken thighs and pat dry with paper towels. In a medium bowl, coat the chicken with smoked sweet paprika, Italian seasoning, salt, and black pepper evenly.
- Sear chicken: Heat sun dried tomato oil in a large skillet over medium heat. Sear chicken thighs for 3 minutes on each side until browned.
- Cook chicken through: Reduce heat to medium-low, cover skillet with a lid, and cook chicken for an additional 10 minutes or until the internal temperature reaches 165°F. Remove chicken from skillet and set aside to cool.
- Cook pasta: While chicken cooks, boil 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, tomato paste, Italian seasoning, salt, and smoked paprika. Sauté for 2 minutes until fragrant.
- Add flour and liquids: Stir in gluten free flour to coat aromatics, then gradually add chicken broth and heavy cream, stirring constantly to prevent lumps.
- Simmer sauce: Cook sauce until it thickens slightly and spinach is wilted, stirring occasionally.
- Incorporate cheese: Stir in shredded parmesan until the sauce becomes creamy and smooth.
- Prepare chicken and combine: Dice cooled chicken into bite-sized pieces. Add diced chicken and cooked pasta to the skillet. Gently stir to combine everything evenly.
- Garnish and serve: Sprinkle chopped fresh basil on top as garnish. Serve warm and enjoy your Marry Me Chicken Pasta.
Notes
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Freezing this dish is not recommended as the texture of the cream sauce and pasta may be affected.
- Reheat leftovers gently over medium-low heat in a skillet or microwave in 1-minute increments to avoid breaking the sauce.
- Cook pasta to al dente to maintain texture when combined with the sauce.
- Preheat the skillet well before searing chicken to achieve a good sear and lock in juices.
- Keep the sauce at a gentle simmer and avoid boiling to prevent the cream from breaking.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 130 mg
