Rich, Creamy Marry Me Chicken Pasta
A comforting and indulgent pasta dish featuring tender chicken thighs, a rich creamy sauce with parmesan, and a delightful blend of spices, perfect for weeknight dinners or gatherings.
Ingredients
For the Chicken
- 3 pieces boneless skinless chicken thighs tender texture
- ¾ tbsp smoked sweet paprika adds a subtle smoky flavor
- 1 tbsp Italian seasoning herb blend for warmth
- ¾ teaspoon salt enhances all flavors
- ¼ teaspoon black pepper adds mild heat
- 1 tbsp sun dried tomato oil rich, savory oil
For the Pasta
- 12 oz farfalle pasta forms the hearty base
For the Sauce
- 2 tbsp butter adds richness and creaminess
- 2 tbsp dried shallots adds sweetness and depth
- 2 tbsp minced garlic infuses strong flavor
- 1 tbsp minced onion mild flavor and sweetness
- 3 tbsp Bob’s Red Mill 1:1 gluten free flour thickening agent
- 2 cups chicken broth provides moisture and flavor
- 1 cup heavy cream adds a rich, velvety texture
- 1 cup shredded parmesan for creaminess and salty flavor
- ¼ cup diced sun dried tomatoes adds tangy sweetness
- 2 tbsp tomato paste deepens tomato flavor
- 1 cup diced spinach adds greenery and nutrients
- 1 tbsp Italian seasoning herb blend for warmth
- ½ teaspoon smoked sweet paprika layer of smokiness
- ½ teaspoon salt enhances all flavors
- to taste chopped fresh basil for garnish freshness and aroma
Instructions
Preparation
- Season the chicken thighs by combining smoked sweet paprika, Italian seasoning, salt, and black pepper in a bowl. Rub the mixture on both sides of each chicken thigh.
- In a large skillet, heat sun dried tomato oil over medium heat and add the seasoned chicken thighs. Cook for about 5 minutes on each side until golden brown.
- Remove the chicken and set aside. In the same skillet, add butter, dried shallots, minced garlic, and minced onion. Sauté for 2–3 minutes until fragrant and translucent.
- Sprinkle gluten-free flour over the onion mixture and cook for about a minute to eliminate the raw flour taste.
- Gradually whisk in the chicken broth, stirring until the mixture is smooth and begins to thicken (2–3 minutes).
- Pour in heavy cream and bring to a gentle simmer, stirring frequently.
- Stir in the shredded parmesan until melted. Add diced sun dried tomatoes and tomato paste, mixing well.
- Add diced spinach to the skillet and cook for 1-2 minutes until wilted.
- Return the chicken to the skillet and cook together for about 5 minutes.
- Meanwhile, cook farfalle pasta according to package instructions. Drain and reserve some pasta water.
- Add cooked pasta to the skillet with the chicken and sauce. Toss to coat the pasta evenly.
- Serve in bowls garnished with chopped fresh basil.
Notes
This dish is perfect for various occasions. Serve it as a family dinner or share it at gatherings. Leftovers are great for lunch or brunch the next day.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 4g
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