Marry Me Chicken Pasta (Print)
Creamy chicken pasta with sun-dried tomatoes, spinach, and parmesan for a comforting weeknight dinner.
# Ingredients:
→ Chicken
01 -
3 boneless, skinless chicken thighs
02 -
0.75 tablespoon smoked sweet paprika
03 -
1 tablespoon Italian seasoning
04 -
0.75 teaspoon salt
05 -
0.25 teaspoon ground black pepper
06 -
1 tablespoon sun-dried tomato oil
→ Pasta and Sauce
07 -
340 grams farfalle pasta (gluten free if preferred)
08 -
2 tablespoons unsalted butter
09 -
2 tablespoons dried shallots
10 -
2 tablespoons minced garlic
11 -
1 tablespoon minced onion
12 -
3 tablespoons gluten free flour
13 -
480 milliliters chicken broth
14 -
240 milliliters heavy cream
15 -
100 grams shredded parmesan cheese
16 -
60 milliliters sun-dried tomatoes, diced
17 -
2 tablespoons tomato paste
18 -
30 grams spinach, diced
19 -
1 tablespoon Italian seasoning
20 -
0.5 teaspoon smoked sweet paprika
21 -
0.5 teaspoon salt
22 -
Fresh basil, chopped, for garnish
# Steps:
01 -
Pat chicken thighs dry with paper towels. In a bowl, combine the chicken with smoked sweet paprika, Italian seasoning, salt, and black pepper, coating thoroughly.
02 -
Heat sun-dried tomato oil in a large skillet over medium heat. Sear chicken thighs for 3 minutes on each side. Reduce heat to medium-low, cover, and cook for 6-10 minutes until internal temperature reaches 74°C. Remove from pan and set aside to cool.
03 -
While chicken cooks, bring a large pot of salted water to a boil. Cook farfalle pasta according to package instructions until al dente. Drain using a colander and set aside.
04 -
In the same skillet used for the chicken, melt butter over medium-low heat. Sauté dried shallots, minced onion, minced garlic, sun-dried tomatoes, and tomato paste with Italian seasoning, salt, and smoked paprika for about 2 minutes until aromatic. Sprinkle in the gluten free flour and stir to combine.
05 -
Gradually add chicken broth and heavy cream to the skillet, stirring well. Add diced spinach and cook until spinach wilts and sauce thickens. Stir in parmesan cheese until fully melted and the sauce is creamy.
06 -
Dice cooled chicken into bite-sized pieces. Return chicken and pasta to the skillet with the sauce. Toss gently to coat all ingredients evenly.
07 -
Top the finished dish with chopped fresh basil. Serve immediately while hot.
# Notes:
01 -
Cook pasta just until al dente to maintain texture during mixing.
02 -
Keep the sauce at a gentle simmer to avoid curdling or separating.
03 -
Refrigerate leftovers in an airtight container for up to three days; reheating over medium-low heat preserves creaminess.
04 -
Freezing is not recommended due to dairy content.
05 -
An instant-read thermometer, such as ThermoPro Lightning, ensures perfect doneness for chicken.
06 -
Always preheat the skillet before searing chicken for golden, crisp exteriors.