What’s “Marry Me Chicken Pasta”?
Marry Me Chicken Pasta is a savory, hearty Italian-inspired dish that’s simple to make and sure to impress. This meal gets its name from how its ingredients blend seamlessly, creating harmonious flavors. Soft chicken thighs, fresh spinach, and gluten-free pasta are mixed with a rich, creamy sun-dried tomato sauce, making it a perfect choice for any occasion.
Why this Marry Me Chicken Pasta?
There’s something comforting about the combination of chicken, pasta, and a creamy sauce. Recipes like Chicken and Mushroom Pasta with Bacon have been a favorite in my family for years. They’re fast to make and always a crowd pleaser. This recipe offers the same rich flavors and simplicity, making it a must-have dish for all pasta lovers.
You will fall head over heels for this Marry Me Chicken Pasta simply because:
- Easy and elegant: Easy and effortless to prepare with simple ingredients present in any grocery store.
- Classic taste: Beautiful combination of sun-dried tomatoes, fresh spinach, creamy sauce, and Italian spices.
- Impressive and filling: This hearty dish is perfect for feeding a hungry family, leaving everyone full and happy.
Ingredients for this Marry Me Chicken Pasta:
For the Chicken:
- 3 boneless skinless chicken thighs.
- ¾ tablespoon smoked paprika.
- 1 tablespoon Italian seasoning.
- ¾ teaspoon salt.
- ¼ teaspoon black pepper.
- 1 tablespoon sun-dried tomato oil from the sun-dried tomato jar.
For the Pasta:
- 12 oz farfalle pasta.
- 2 tablespoons butter.
- 2 tablespoons dried shallots.
- 2 tablespoons minced garlic.
- 1 tablespoon minced onion.
- 3 tablespoons Bob’s Red Mill 1:1 gluten-free flour.
- 2 cups chicken broth.
- 1 cup heavy cream.
- 1 cup shredded parmesan.
- ¼ cup diced sun-dried tomatoes.
- 2 tablespoons tomato puree.
- 1 cup cut spinach.
- 1 tablespoon Italian seasoning.
- ½ teaspoon smoked sweet paprika.
- ½ teaspoon salt.
- Chopped fresh basil for garnish.
How to make this Marry Me Chicken Pasta?
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Sear the chicken:
After washing the chicken tights and drying them, add them to a bowl and season them with salt, pepper, Italian seasoning, and smoked paprika.
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Coat and cook the chicken:
Season the chicken tights on both sides in sun-dried tomato oil. Heat the oil in a large skillet on medium heat, then add the chicken thighs and sear for 4–5 minutes per side, lower the heat to 165 degrees and let them cook until golden brown.
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Prepare the pasta:
Boil salted water and cook the pasta according to the package instructions, drain and set aside.
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Prepare the sauce:
In the same pan where we cooked the chicken, cook the shallots and add onions, tomato paste, and butter. Then add the chicken broth, heavy cream, and chopped spinach and let the sauce cook until it thickens. Add some parmesan cheese for taste and more flavor.
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Combine everything:
Cut the chicken into pieces and add it to the sauce, then add cooked pasta, and gently stir to coat everything evenly with the sauce.
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Serve:
Garnish with fresh basil and extra Parmesan if desired.
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Tools:
- Thermometer.
- Large skillet.
- Large pot.
- Colander.
- Flat dish or bowl.
- Measuring cups and spoons.
- Cutting board.
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Tips:
- Make sure to cook the pasta to avoid it from breaking apart when added to the dish.
- You can store the dish in the refrigerator for up to 3 days in an airtight container. Easy to reheat over medium-low heat.
What to Serve with this Marry Me Chicken Pasta?
- Fresh vegetable salad.
- Garlic bread or bread sticks.
- Dessert: Some fruits, sweet cheesecake.
Enjoy your delicious Marry Me Chicken Pasta!
Frequently asked questions:
Q: Are dried tomatoes dried in the sun?
A: Yes, they used to be dried in the sun, but now we can dry them in a dehydrator or the oven.
Q: Why was my cream sauce grainy?
A: A grainy sauce is often caused by overheating the cream, adding parmesan too quickly, or there is not enough liquid.
Marry Me Chicken Pasta
Notes
Ingredients
For the Chicken:
- 3 boneless skinless chicken thighs.
- ¾ tablespoon smoked paprika.
- 1 tablespoon Italian seasoning.
- ¾ teaspoon salt.
- ¼ teaspoon black pepper.
- 1 tablespoon sun-dried tomato oil from the sun-dried tomato jar.
For the Pasta:
- 12 oz farfalle pasta.
- 2 tablespoons butter.
- 2 tablespoons dried shallots.
- 2 tablespoons minced garlic.
- 1 tablespoon minced onion.
- 3 tablespoons Bob's Red Mill 1:1 gluten-free flour.
- 2 cups chicken broth.
- 1 cup heavy cream.
- 1 cup shredded parmesan.
- ¼ cup diced sun-dried tomatoes.
- 2 tablespoons tomato puree.
- 1 cup cut spinach.
- 1 tablespoon Italian seasoning.
- ½ teaspoon smoked sweet paprika.
- ½ teaspoon salt.
- Chopped fresh basil for garnish.
Instructions:
Chicken
- Clean and pat dry chicken. Season with paprika, Italian seasoning, salt and pepper.
- Heat sun-dried tomato oil in a skillet; sear chicken for 3 minutes on both sides.
- Heat sun-dried tomato oil in a skillet; sear chicken for 3 minutes on each side. Cover and cook over medium-low heat for 6 to 10 minutes, until the internal temperature reaches 165°F.
- Put aside to cool.
Pasta
- Cook pasta until al dente, drain, and set aside.
- Fry shallots, onion, garlic, sun-dried tomatoes, tomato paste, and seasonings in melted butter for 2 minutes. Stir in flour.
- Add chicken broth, heavy cream, and spinach; cook until thickened and spinach wilts. Add Parmesan until creamy.
- Finely dice the chicken and toss with the pasta in the sauce. Garnish with basil and serve.
