Description
This delectable Marry Me Chicken Pasta combines tender, seasoned chicken thighs with a rich and creamy sun-dried tomato and parmesan sauce, served over al dente gluten-free farfalle pasta. It’s an indulgent yet comforting dish perfect for special occasions or family dinners that will impress everyone at the table.
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, then coat them with smoked paprika, Italian seasoning, salt, and black pepper. Heat a skillet over medium-high heat, add sun-dried tomato oil, and sear the chicken until cooked through, about 6-8 minutes per side. Remove from skillet and let rest.
- Cook the pasta: Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente according to package instructions, about 10 minutes. Drain and set aside.
- Sauté aromatics: In the same skillet used for the chicken, add butter. Once melted, sauté dried shallots, minced garlic, and minced onion until fragrant, about 2 minutes.
- Make the sauce: Stir in gluten-free flour, cooking for 1 minute. Gradually add chicken broth, whisking constantly to prevent lumps. Add heavy cream, sun dried tomatoes, tomato paste, Italian seasoning, smoked paprika, and salt. Bring to a gentle simmer and cook until slightly thickened, about 5 minutes.
- Add greens and cheese: Stir in diced spinach and shredded parmesan, cooking until spinach wilts and cheese melts, about 2 minutes.
- Combine everything: Slice rested chicken thighs and add to the sauce. Add cooked pasta and toss gently to coat well. Heat through for 2-3 minutes.
- Serve: Garnish with chopped fresh basil and serve hot.
Notes
- Storage: Refrigerate leftovers for up to 3 days. Reheat gently over low heat.
- Tips: Cook pasta al dente, preheat pan before searing chicken, keep sauce at a light simmer to prevent burning.
Nutrition
- Serving Size: 1 serving
- 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
