Description
Experience delicious flavors with Marry Me Chicken Pasta! A creamy delight that’s easy to make—try this mouthwatering recipe tonight!
Ingredients
Scale
- 3 boneless skinless chicken thighs
- 3/4 tbsp smoked sweet paprika
- 1 tbsp Italian seasoning
- 3/4 tsp salt
- 1/4 tsp black pepper
- 12 oz farfalle pasta
- 1 tbsp sun-dried tomato oil (from the jar of sun-dried tomatoes)
- 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
- Chopped fresh basil (for garnish)
Instructions
- Cook the farfalle pasta in salted boiling water until al dente. Drain and set aside.
- In a skillet, heat sun-dried tomato oil over medium heat, season chicken thighs with smoked paprika, Italian seasoning, salt, and pepper, and cook until golden brown. Remove and slice.
- In the same skillet, add butter, shallots, garlic, and onion; sauté until fragrant. Stir in gluten-free flour to form a roux.
- Gradually whisk in chicken broth and heavy cream; bring to a simmer.
- Add parmesan cheese, sun-dried tomatoes, spinach, and additional seasonings; stir until combined.
- Toss cooked pasta with the sauce mixture and serve garnished with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 590
- Sugar: 5g
- Sodium: 820mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 130mg