Marry Me Chicken Pasta

Marry me chicken pasta is an Italian-inspired dish that brings comforting flavors together in one skillet. This recipe combines juicy chicken thighs, gluten free pasta, and spinach in a rich sun dried tomato cream sauce for an easy dinner that feels special every time you make it.

My husband swears he knew it was his favorite after just one bite at our kitchen table. Now it is our go-to for gatherings when we want maximum comfort on the table without stress.

Ingredients

• Boneless skinless chicken thighs: provide extra juiciness and flavor for the sauce. Look for thighs that are plump and free of excess fat.
• Smoked sweet paprika: gives a subtle smoky heat that is key to depth in the sauce. Spanish paprika is my favorite for its deep color.
• Italian seasoning: blends up herbs that create the classic Italian flavor profile. Choose a fresh aromatic blend if possible.
• Sun dried tomato oil: from the tomato jar adds flavor to searing and pulls the sauce together.
• Farfalle pasta: works well for catching creamy sauce in each bite. Use high quality gluten free if you prefer.
• Butter: gives the sauce richness and helps everything meld together.
• Dried shallots and onion: build a mild sweetness and aroma that balance the tomato.
• Minced garlic: adds a savory backbone so use fresh if you can.
• Gluten free flour: thickens the sauce without clumping. Choose a 1 to 1 replacement blend for best results.
• Chicken broth: for a base that brings out all the savory notes.
• Heavy cream: ensures a lusciously silky sauce in every bite.
• Shredded parmesan: melts into the sauce and brings a nutty finish. Buy a wedge and grate it yourself for freshest flavor.
• Diced sun dried tomatoes: give bursts of sweet tart flavor throughout the dish.
• Tomato paste: intensifies all the tomato notes in the sauce.
• Spinach: brings a fresh color and gentle earthiness. Choose young leaves for tenderness.
• Chopped fresh basil for garnish: offers freshness and a classic Italian aroma.

Step-by-Step Instructions

Prepare the Chicken:

Wash the chicken pieces and dry well with paper towels for the best sear. Rub them all over with smoked paprika, Italian seasoning, salt, and black pepper so each piece is well coated.

Sear and Cook the Chicken:

Pour sun dried tomato oil into a large skillet and bring it to medium heat until it shimmers. Lay chicken thighs in a single layer without moving them for three minutes on each side. Lower heat to medium low and place a lid on top trapping in moisture. Cook chicken thighs until the center hits 165 degrees and juices run clear. Set aside to rest.

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil. Salt the water generously. Add farfalle pasta and cook as directed just until al dente so the pasta holds up in the sauce. Drain using a colander and set aside.

Build the Flavor Base:

Melt butter in your skillet over medium low heat. Add dried shallots minced onion minced garlic diced sun dried tomatoes tomato paste Italian seasoning salt and a bit of extra paprika. Stir and cook for two minutes until everything is fragrant and starting to caramelize. Sprinkle in gluten free flour and stir well to coat everything creating the roux.

Make the Sauce:

Pour in the chicken broth and heavy cream whisking as you go to blend in the flour. Add diced spinach and simmer gently until the leaves wilt and the sauce thickens. Stir in parmesan cheese and let it melt fully to make a creamy, glossy sauce.

Bring Everything Together:

Dice the rested chicken thighs into bite size pieces. Gently fold both the sliced chicken and cooked pasta into the sauce and toss so everything is coated in creaminess. Warm through briefly without boiling and top with chopped fresh basil right before serving.

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My favorite part of this dish is the way the sun dried tomatoes burst with sweet tang in each bite. My kids love when I sneak extra parmesan on top and there are never leftovers when this hits the table.

Storage Tips

Store any leftover pasta and sauce together in an airtight container for up to three days in the refrigerator. The creamy sauce will keep its texture if you reheat gently over low heat in a skillet or with short bursts in the microwave. This dish does not freeze well the sauce can separate after thawing and the pasta can become mushy.

Ingredient Substitutions

You can use boneless skinless chicken breast if thighs are not available but check for doneness early as breast cooks faster. If you cannot find farfalle use penne or fusilli to hold the creamy sauce. Fresh spinach can be replaced with baby kale or arugula for a twist.

Serving Suggestions

Serve marry me chicken pasta as a main course with a leafy green salad and crusty gluten free bread for sopping up sauce. You can also garnish with additional parmesan or a drizzle of good quality olive oil for even more flavor.

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Cultural Context

This dish is inspired by classic Italian flavors using the signature combination of creamy parmesan and sun dried tomatoes. While not traditional, the dish draws from Italian American traditions of combining pasta with a rich meat and cream sauce for pure comfort on busy weeknights.

Recipe FAQs

→ Can I use a different pasta type?

Yes, you can use any short pasta such as penne, rigatoni, or fusilli for a similar texture and sauce absorption.

→ Is there a substitute for chicken thighs?

Boneless chicken breasts work as an alternative; simply adjust cooking time to avoid drying out the meat.

→ Can I make this dairy-free?

You can use plant-based butter, cream, and cheese; keep in mind the final taste and texture may change slightly.

→ How can I store and reheat leftovers?

Refrigerate leftovers for up to three days. Gently reheat on the stove or in the microwave to retain creaminess.

→ How do I prevent the sauce from breaking?

Simmer the sauce gently and avoid boiling. Stir continuously when adding cream and cheese for a smooth consistency.