Description
This Marry Me Chicken Pasta recipe features tender, juicy chicken thighs seasoned with smoked paprika and Italian herbs, seared to perfection, then combined with a creamy parmesan and sun-dried tomato sauce over farfalle pasta. Ready in just 25 minutes, it’s a flavorful and comforting weeknight dinner that will soon become a family favorite.
Ingredients
Chicken
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sun dried tomato oil (from the jar of sun dried tomatoes)
Pasta & Sauce
- 12 oz farfalle pasta
- 2 tbsp butter
- 2 tbsp dried shallots
- 2 tbsp minced garlic
- 1 tbsp minced onion
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan
- 1/4 cup diced sun dried tomatoes
- 2 tbsp tomato paste
- 1 cup diced spinach
- 1 tbsp Italian seasoning
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
Garnish
- Chopped fresh basil
Instructions
- Prepare Chicken: Wash the chicken thighs and pat them dry thoroughly with paper towels to ensure proper searing.
- Season Chicken: In a medium bowl, coat the chicken evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Sear Chicken: Heat the sun dried tomato oil in a large skillet over medium heat. Place the chicken thighs in the pan and sear for about 3 minutes on each side until nicely browned.
- Cook Chicken: Reduce the heat to medium-low, cover the pan with a lid, and cook the chicken for an additional 6 to 10 minutes until the internal temperature reaches 165°F (75°C).
- Cool Chicken: Remove the chicken from the skillet and set aside to cool while preparing the rest of the dish.
- Boil Pasta: Bring a pot of salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In the same skillet used for the chicken, melt the 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 about 2 minutes until fragrant.
- Add Flour: Stir in the gluten free flour until well combined to create a roux base for the sauce.
- Add Liquids & Spinach: Gradually pour in the chicken broth and heavy cream while stirring, then add the diced spinach. Cook until the sauce thickens and the spinach wilts.
- Add Cheese: Stir in the shredded parmesan cheese until the sauce becomes creamy and smooth.
- Dice Chicken: While the sauce is cooking, cut the cooled chicken into bite-sized pieces.
- Combine Ingredients: Add the diced chicken and cooked pasta into the skillet with the sauce. Gently stir everything together to combine and heat through.
- Garnish and Serve: Sprinkle chopped fresh basil over the top for a fresh, aromatic finish and serve immediately.
Notes
- For the best flavor, use sun dried tomato oil from the jar of sun dried tomatoes.
- Ensure chicken is cooked to an internal temperature of 165°F for food safety.
- Use gluten free pasta and flour to keep the dish gluten free.
- You can substitute spinach with kale or arugula for a different leafy green option.
- Leftovers keep well refrigerated for up to 3 days and reheat deliciously.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
