Marry Me Chicken Pasta
A delightful dish featuring tender chicken thighs, creamy sauce, and flavorful pasta that’s sure to impress.
Equipment
- Large Skillet
- Pot
- Colander
Ingredients
- 3 pieces Boneless Skinless Chicken Thighs
- 0.75 tablespoon Smoked Sweet Paprika
- 1 tablespoon Italian Seasoning
- 0.75 teaspoon Salt
- 0.25 teaspoon Black Pepper
- 1 tablespoon Sun-Dried Tomato Oil From the jar of sun-dried tomatoes
- 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
- 0.25 cup Diced Sun-Dried Tomatoes
- 2 tablespoons Tomato Paste
- 1 cup Diced Spinach
- 1 tablespoon Italian Seasoning
- 0.5 teaspoon Smoked Sweet Paprika
- 0.5 teaspoon Salt
Instructions
- Season the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- In a large skillet, heat the sun-dried tomato oil over medium heat. Add the seasoned chicken and brown each side for about 4-5 minutes until golden crust forms.
- Once the chicken is cooked through, remove it from the skillet and set aside.
- In a pot, bring salted water to a boil and cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- In the same skillet, melt the butter over medium heat. Add the dried shallots, minced garlic, and minced onion, stirring for 2-3 minutes until fragrant.
- Sprinkle in the gluten-free flour, mixing well to create a roux, then slowly whisk in the chicken broth until smooth.
- Bring the mixture to a gentle simmer and cook for about 5 minutes. Stir in the heavy cream, shredded parmesan, diced sun-dried tomatoes, tomato paste, and spinach. Mix until well combined.
- Add the Italian seasoning, smoked sweet paprika, and salt to taste.
- Slice the cooked chicken and return it to the skillet along with the cooked pasta. Toss everything together, adding reserved pasta water if the sauce is too thick.
- Garnish with fresh basil before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.