Imagine the moment when you take that first bite of creamy, flavorful pasta, and it feels like a warm hug on a chilly evening. Marry Me Chicken Pasta is an exquisite dish that combines tender chicken thighs with rich cream and sun-dried tomatoes over al dente farfalle pasta. This delightful meal takes just about 30 minutes to make, and it effortlessly brings together comforting flavors that feel both elegant and homey.
This recipe is perfect for anyone looking to impress a loved one with a romantic dinner or simply to elevate their weeknight meal. Whether you’re hosting friends or preparing dinner for a cozy night in, this dish will make the moment special. It stores well, making leftovers an ideal option for lunch the next day.
Why You’ll Love This Recipe
- Tender chicken thighs add a rich flavor that enhances the entire dish.
- Creamy sauce coats the pasta perfectly for a satisfying bite.
- The combination of sun-dried tomatoes and spinach creates a delightful explosion of color and taste.
- It’s quick and easy, taking about 30 minutes from start to finish.
What You’ll Need
Here’s everything you’ll need to create this delicious pasta dish.
For the Chicken
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp sun dried tomato oil (from the jar of sun dried tomatoes)
For the Pasta
- 12 oz farfalle pasta
For the Sauce
- 2 tbsp butter
- 2 tbsp dried shallots
- 2 tbsp minced garlic
- 1 tbsp minced onion
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan
- 1/4 cup diced sun dried tomatoes
- 2 tbsp tomato paste
- 1 cup diced spinach
- 1 tbsp Italian seasoning
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
For Serving
- Chopped fresh basil (for garnish)
Use fresh basil for the best flavor.
Substitutions & Swaps
- Chicken thighs can be swapped for chicken breasts.
- Heavy cream can be replaced with coconut milk for a lighter version.
- Farfalle pasta can be substituted with any pasta type.
- Gluten-free pasta can be used for a gluten-sensitive option.
How to Make It
Let’s get cooking!
1. Prepare Chicken
Season the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper. Heat sun-dried tomato oil in a skillet over medium-high heat and cook the chicken until browned, about 5-7 minutes per side.
2. Cook Pasta
Boil salted water in a separate pot and cook farfalle pasta according to package instructions until al dente, typically around 10-12 minutes. Drain pasta and set aside.
3. Create Sauce
In the same skillet used for the chicken, melt butter over medium heat. Add dried shallots, garlic, and onion, cooking for about 2-3 minutes until fragrant.
4. Thicken the Sauce
Sprinkle gluten-free flour over the mixture, stirring constantly for about 1 minute to cook it. Gradually whisk in chicken broth and heavy cream, bringing the mixture to a simmer.
5. Add Cheese and Veggies
Stir in shredded parmesan, diced sun-dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked sweet paprika, and salt. Cook for 3-4 minutes until the spinach has wilted and the sauce thickens.
6. Combine Pasta and Chicken
Slice the cooked chicken and add it back to the sauce along with the cooked pasta, stirring to coat everything well. Cook for an additional 2-3 minutes to heat through.
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, cream-based sauces don’t freeze well.
Reheat: Microwave on high for 2-3 minutes or until heated through.
Tips for Best Results
- For extra richness, add a splash of white wine to the sauce before adding chicken broth.
- Stir continuously when thickening the sauce for even consistency.
- Adjust seasoning to taste before serving for a personalized flavor.
Serving Suggestions
- Pair with a crisp green salad and garlic bread.
- Serve with a side of roasted vegetables for added nutrition.
- Enjoy with a glass of white wine for a complete meal.
