Marry Me Chicken Pasta
This Marry Me Chicken Pasta features a rich, creamy sun-dried tomato sauce loaded with chicken, spinach, and gluten-free pasta.
Equipment
Ingredients
Chicken
- 3 boneless skinless chicken thighs
- ¾ tbsp smoked sweet paprika
- 1 tablespoon Italian seasoning
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon sun dried tomato oil from the jar of sun dried tomatoes
Pasta
- 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
- ¼ cup diced sun dried tomatoes
- 2 tablespoon tomato paste
- 1 cup diced spinach
- 1 tablespoon Italian seasoning
- ½ teaspoon smoked sweet paprika
- ½ teaspoon salt
- Chopped fresh basil for garnish
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels.
- In a medium bowl, coat the chicken with paprika, Italian seasoning, salt, and pepper.
- Heat the sun dried tomato oil in a large skillet over medium heat. Then, sear the chicken for 3 minutes on both sides.
- Reduce the heat to medium-low and place a lid on the pan. Then, cook the chicken thighs for 6 to 10 more minutes until the internal temperature reaches 165 degrees.
- Set the chicken aside to cool while you make the rest of the dish.
Pasta
- While the chicken is cooking, boil the pasta according to the package directions for al dente. Then, drain it and set is aside.
- Then, melt the butter in the pan and sauté the dried shallots, minced onion, minced garlic, sun dried tomatoes, and tomato paste with the pasta seasonings: Italian seasoning, salt, and paprika on medium-low heat for 2 minutes until fragrant. Then, add the flour and stir to combine.
- Add the chicken broth, heavy cream, and spinach to the skillet.
- Cook until the sauce begins to thicken and the spinach is wilted. Then, add the parmesan cheese and stir until creamy.
- Dice the cooled chicken into bite size pieces while the sauce cooks.
- Add the diced chicken and the pasta to the skillet and stir gently. Garnish with fresh basil and enjoy!
Notes
- Refrigerate leftovers for up to 3 days in an airtight container.
- Like any cream-based sauce, this recipe does not freeze well.
- Ensure your pasta is cooked to al dente and no further. Overcooked pasta will break apart when mixed into the sauce.
- The best way to know that your chicken is perfectly cooked is to use a meat thermometer.
- Add some red pepper flakes or cayenne for a kick of heat!
Nutrition
Calories: 843kcalCarbohydrates: 81gProtein: 42gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 182mgSodium: 1733mgPotassium: 970mgFiber: 6gSugar: 9gVitamin A: 2809IUVitamin C: 12mgCalcium: 442mgIron: 5mg
Tried this recipe?Let us know how it was!