Description
This Marry Me Chicken Pasta recipe features tender, seasoned chicken thighs seared to perfection and tossed with farfalle pasta in a rich, creamy sauce infused with sun dried tomatoes, parmesan, and fresh spinach. It’s a flavorful, comforting dish perfect for an impressive weeknight dinner that’s sure to win anyone’s heart.
Ingredients
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
- 12 oz farfalle pasta
Sauce
- 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
Garnish
- Chopped fresh basil
Instructions
- Prepare the Chicken: Wash and pat dry the chicken thighs thoroughly. Coat each thigh evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper to infuse them with robust flavors.
- Sear the Chicken: Heat a skillet over medium-high heat and add the sun dried tomato oil. Place the seasoned chicken thighs in the skillet and sear for about 5-7 minutes per side, or until fully cooked and juices run clear. Remove the chicken from the skillet and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to the package instructions, typically 10-12 minutes, until al dente. Drain the pasta and set it aside.
- Sauté Aromatics: In the same skillet used for the chicken, melt butter over medium heat. Add dried shallots, minced garlic, and minced onion. Sauté for 2 to 3 minutes until they are softened and fragrant, creating the flavor base for the sauce.
- Make the Roux and Sauce Base: Sprinkle the gluten free flour over the sautéed aromatics, stirring constantly for 1-2 minutes to cook the flour without browning. Gradually whisk in the chicken broth followed by the heavy cream until smooth. Bring the mixture to a gentle simmer and let it thicken slightly, forming a creamy sauce.
- Add Flavorings and Vegetables: Stir in shredded parmesan cheese, diced sun dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked sweet paprika, and salt. Continue stirring until the parmesan melts completely and the spinach wilts, enriching the sauce with vibrant flavor and texture.
- Combine Pasta and Chicken: Slice the cooked chicken into bite-sized pieces. Add both the drained pasta and sliced chicken back into the skillet with the sauce. Toss gently to coat everything evenly and allow to heat through for 2-3 minutes.
- Garnish and Serve: Plate the creamy chicken pasta and garnish generously with chopped fresh basil. Serve immediately while warm for the best flavor experience.
Notes
- Use gluten free flour to keep the dish gluten free as specified.
- Sear chicken thoroughly to ensure it is cooked through and moist.
- Adjust seasoning to taste, especially salt and paprika, based on your preference.
- Fresh basil garnish adds brightness and balances the creamy sauce.
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream alternative.
