Quick and Easy Marry Me Chicken Pasta Recipe
This Quick and Easy Marry Me Chicken Pasta is a flavorful, creamy skillet dish featuring tender seared chicken thighs combined with farfalle pasta in a rich sun-dried tomato and parmesan sauce. Ready in just 30 minutes, it’s a perfect weeknight dinner that impresses with minimal effort and delicious Italian-inspired flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Chicken and Seasoning
- 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)
Pasta
- 12 oz farfalle pasta
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
Garnish
- Chopped fresh basil
Instructions
- Wash the chicken. Pat the chicken thighs dry with paper towels to prepare for seasoning.
- Season the chicken. In a medium bowl, coat the chicken evenly with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Sear the chicken. Heat sun dried tomato oil in a large skillet over medium heat. Place the chicken thighs in the skillet and sear each side for 3 minutes until nicely browned.
- Cook the chicken through. Reduce the heat to medium-low, cover the skillet with a lid, and cook the chicken thighs for 6 to 10 more minutes until the internal temperature reaches 165°F (74°C).
- Set chicken aside to cool. Remove the chicken from the skillet and let it cool while preparing the rest of the dish.
- Boil the pasta. Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.
- Sauté aromatics and seasonings. In the same skillet, melt butter over medium-low heat. Add dried shallots, minced onion, minced garlic, diced sun dried tomatoes, tomato paste, Italian seasoning, salt, and smoked paprika. Cook and stir for about 2 minutes until fragrant.
- Add flour and thicken. Stir in gluten free flour to combine well with the aromatics.
- Add liquids and spinach. Slowly pour in chicken broth and heavy cream, then add diced spinach. Cook, stirring occasionally, until the sauce thickens and the spinach wilts.
- Incorporate cheese. Stir shredded parmesan cheese into the sauce until it becomes creamy and smooth.
- Dice the chicken. While sauce cooks, dice the cooled chicken into bite-sized pieces.
- Combine pasta, chicken, and sauce. Add the cooked pasta and diced chicken into the skillet. Stir gently to coat everything evenly with the sauce.
- Garnish and serve. Sprinkle chopped fresh basil over the top and serve immediately while warm.
Notes
- Using chicken thighs keeps the meat juicy and flavorful, but you can substitute chicken breasts if preferred.
- Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C) for safety.
- For a dairy-free version, substitute heavy cream and parmesan with plant-based alternatives.
- Sun dried tomato oil adds extra flavor; if unavailable, substitute with olive oil but add extra diced sun dried tomatoes.
- To save time, cook the pasta while the chicken is searing and cooking.
- Leftovers can be stored covered in the refrigerator for up to 3 days.