Marry Me Chicken Pasta
A creamy and flavorful pasta dish featuring tender chicken thighs, sun-dried tomatoes, and a rich sauce that’s perfect for impressing loved ones.
Ingredients
For the Chicken
- 3 pieces boneless skinless chicken thighs Juicy and flavorful; this cut of chicken stays tender in the sauce.
- 3/4 tablespoon smoked sweet paprika Adds a warm, smoky flavor that enhances the dish’s depth.
- 1 tablespoon Italian seasoning A blend of herbs that brings a Mediterranean flair.
- 3/4 teaspoon salt Essential for heightening all the flavors!
- 1/4 teaspoon black pepper A pinch of spice to awaken your taste buds.
- 2 tablespoons butter A touch of richness that creates a beautiful sauce.
For the Pasta and Sauce
- 12 oz farfalle pasta The delightful shape holds the creamy sauce perfectly.
- 2 cups chicken broth Homemade or store-bought adds a wholesome element.
- 1 cup heavy cream It creates the luscious creaminess we adore.
- 1 cup shredded parmesan For that cheesy goodness!
- 1/4 cup diced sun-dried tomatoes Bursting with concentrated flavor; they’re a must!
- 1 tablespoon sun-dried tomato oil Infuses richness into the sauce.
- 2 tablespoons dried shallots They melt into the sauce and contribute a sweet onion flavor.
- 2 tablespoons minced garlic You can never have too much garlic in my kitchen!
- 1 tablespoon minced onion Adds extra depth of flavor; sweet and fragrant!
- 3 tablespoons Bob's Red Mill 1:1 gluten-free flour A fantastic option for those adapting to gluten-free diets.
- 2 tablespoons tomato paste Intensifies the tomato flavor in your sauce.
- 1 cup diced spinach A nutritious touch that adds vibrant color.
- 1/2 teaspoon smoked sweet paprika To enhance that smoky warmth even more.
- 1/2 teaspoon salt Adjust based on taste!
- Chopped fresh basil (for garnish) A refreshing finish to your masterpiece.
Instructions
Preparation
- Start by seasoning your chicken thighs with smoked paprika, Italian seasoning, salt, and pepper.
- In a large skillet over medium heat, melt the butter. As it begins to bubble, add the seasoned chicken and let it sizzle.
- Cook for about 5-7 minutes on each side until they’re golden brown and cooked through.
Cooking Pasta
- While your chicken is cooking, bring a large pot of salted water to a boil.
- Add the farfalle pasta and cook until al dente, about 8-10 minutes.
- Remember to save about a cup of pasta water before draining.
Making the Sauce
- Once the chicken is cooked, remove it from the skillet and set it aside.
- In the same pan, add the shallots, garlic, and minced onion, stirring until they become fragrant, about 2 minutes.
- Add the gluten-free flour and stir to create a roux, cooking for an additional minute until it’s golden.
- Pour in the chicken broth, followed by the heavy cream, and keep stirring.
Combining Everything
- Add in your shredded parmesan, sun-dried tomatoes, and spinach, letting it all meld together.
- Return the chicken to the skillet and let everything simmer for about 5 minutes.
- Toss in the cooked pasta, and if the sauce feels too thick, splash in some reserved pasta water to achieve your desired consistency.
Notes
Cook pasta al dente and garnish generously with fresh basil for aromatic touch.