Description
Marry Me Chicken Pasta is a luscious, creamy dish featuring tender chicken thighs coated in spices, combined with al dente gluten-free pasta and a rich tomato and spinach sauce. Topped with fresh basil, this recipe delivers comforting flavors with a touch of elegance, perfect for a romantic dinner or family meal.
Ingredients
Units
Scale
Chicken
- 3 boneless skinless chicken thighs
- 3/4 tbsp 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
- 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
- 1/4 cup diced sun dried tomatoes
- 2 tablespoon 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. Coat them evenly with smoked paprika, Italian seasoning, salt, and black pepper. Sear in a skillet over medium heat until cooked through and golden brown, about 6-8 minutes per side. Remove and set aside.
- Cook the pasta: Bring a large pot of salted water to a boil. Add the farfalle pasta and cook until al dente, about 10-12 minutes. Drain and set 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 until fragrant, about 2-3 minutes.
- Make the sauce: Whisk in gluten-free flour to form a roux, cook for 1 minute. Gradually add chicken broth, stirring constantly to prevent lumps. Add heavy cream, sun dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked paprika, and salt. Simmer until slightly thickened, about 5-7 minutes.
- Combine ingredients: Slice the cooked chicken into strips and add to the sauce. Stir in cooked pasta and shredded Parmesan cheese. Cook for an additional 2-3 minutes until heated through and well coated.
- Garnish and serve: Top with chopped fresh basil. Serve hot garnished with extra Parmesan if desired.
Notes
- Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat to prevent sauce separation.
- Tips: Cook pasta al dente for the best texture. Preheat the skillet to ensure a good sear on the chicken. Keep the sauce at a gentle simmer to achieve creamy consistency.
Nutrition
- Serving Size: 1 serving (about 1 1/4 cups)
- Calories: 598 kcal
- Sugar: 3 g
- Sodium: 984 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 147 mg
