Marry Me Chicken Pasta
A creamy, flavorful chicken pasta dish with sun-dried tomatoes and spinach, perfect for a comforting meal.
Ingredients
Protein
- 1 lb boneless skinless chicken thighs (about 3-4 thighs)
- ¾ tbsp paprika
- 1 tbsp Italian seasoning
- ¾ tsp salt
- ¼ tsp black pepper
- 1 tbsp sun-dried tomato oil (from the jar of sun-dried tomatoes)
Pasta
- 12 oz farfalle pasta
- ½ cup reserved pasta cooking water (as needed)
Dairy & Broth
- 2 tbsp butter (salted)
- 2 tbsp dried shallots
- 2 tbsp minced garlic (jarred)
- 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 parmesan cheese (shredded)
- ¼ cup sun-dried tomatoes (diced)
- 2 tbsp tomato paste
- 1 cup diced spinach
- 1 tbsp Italian seasoning
- ½ tsp paprika
- ½ tsp salt
Garnish
- to taste fresh basil (chopped, for garnish)
Instructions
- Season chicken thighs with paprika, Italian seasoning, salt, and black pepper. Sear until cooked through and set aside.
- Cook pasta in salted boiling water until al dente. Reserve some pasta water and drain.
- In the same pan, melt butter, then sauté shallots, garlic, and onion until fragrant. Stir in flour, then add chicken broth, heavy cream, sun-dried tomatoes, and tomato paste. Simmer until thickened.
- Add cooked chicken, spinach, and Parmesan cheese to the sauce. Toss with cooked pasta, adding reserved pasta water to loosen if needed.
- Garnish with chopped fresh basil before serving.
Notes
For extra flavor, let the chicken rest after cooking before slicing.