why make this recipe
This dish is creamy, tasty, and quick. It mixes chicken, sun dried tomatoes, and parmesan in a rich sauce. It feels fancy but is easy for weeknights. You can change ingredients to fit your pantry.
introduction
Marry Me Chicken Pasta blends cooked chicken with a creamy tomato sauce and pasta. It uses simple spices and sun dried tomatoes for deep flavor. For another simple guide, see this version.
how to make Marry Me Chicken Pasta
- Season the chicken thighs with 3/4 tbsp smoked sweet paprika, 1 tbsp Italian seasoning, 3/4 tsp salt, and 1/4 tsp black pepper.
- Heat 1 tbsp sun dried tomato oil in a pan. Cook chicken until done and brown. Remove and set aside.
- Boil 12 oz farfalle pasta until al dente. Drain and set aside.
- In the same pan, melt 2 tbsp butter. Add 2 tbsp dried shallots, 2 tbsp minced garlic, and 1 tbsp minced onion. Cook 1–2 minutes.
- Stir in 3 tbsp Bob’s Red Mill 1:1 gluten free flour. Cook 1 minute.
- Slowly add 2 cups chicken broth, stir to remove lumps. Add 1 cup heavy cream and heat until it thickens.
- Stir in 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, and 1/2 tsp salt. Mix well.
- Return chicken to the sauce and simmer a few minutes. Add cooked pasta and toss to coat. Heat until everything is warm.
For a slow cooker change, try the crock-pot version.
Ingredients :
- 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)
- 12 oz farfalle pasta
- 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)
Directions :
Chicken:
- Season chicken and brown in sun dried tomato oil. Cook through, about 6–8 minutes per side depending on thickness. Remove and keep warm.
Pasta:
- Cook pasta in salted boiling water until al dente. Drain and set aside.
Sauce and finish:
- Make roux with butter, shallots, garlic, and onion. Add flour, then broth and cream. Stir in parmesan, sun dried tomatoes, tomato paste, spinach, and spices. Return chicken and toss with pasta. Garnish with fresh basil.
how to serve Marry Me Chicken Pasta
Serve hot on plates. Add more parmesan and fresh basil on top. A simple side salad or garlic bread works well.
how to store Marry Me Chicken Pasta
Cool to room temperature. Put in an airtight container. Keep in the fridge for 3–4 days. Reheat gently in a pan with a splash of cream or broth.
tips to make Marry Me Chicken Pasta
- Pat chicken dry before seasoning so it browns well.
- Cook pasta a little firm; it will soften in the sauce.
- Use low heat when adding cream to avoid curdling.
- Taste and adjust salt at the end.
- Use fresh basil for a bright finish.
variation (if any)
- Use chicken breasts instead of thighs.
- Add red pepper flakes for heat.
- Swap farfalle for penne, rigatoni, or gluten-free pasta.
- For a lighter version, use half-and-half instead of heavy cream.
FAQs
Q: Can I make this gluten free?
A: Yes. Use gluten free flour and gluten free pasta. The recipe already lists Bob’s Red Mill 1:1 gluten free flour.
Q: Can I use jarred cooked chicken?
A: Yes. Add warmed cooked chicken to the sauce near the end so it does not dry out.
Q: How long does the sauce last in the fridge?
A: The sauce with chicken lasts 3–4 days in a closed container.
Q: Can I freeze this dish?
A: You can freeze, but cream sauces can change texture. Freeze in portions and add a bit of cream when reheating.
Conclusion
If you want more ideas and a different take on this dish, check this detailed recipe on Salt & Lavender. For another full recipe and notes, see The Recipe Critic.
Marry Me Chicken Pasta
Ingredients
Method
- Season the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper.
- Heat sun dried tomato oil in a pan and cook the chicken until done and browned, about 6–8 minutes per side.
- Remove the chicken and set aside.
- Boil the farfalle pasta in salted water until al dente, then drain and set aside.
- In the same pan, melt butter and add dried shallots, minced garlic, and minced onion. Cook for 1–2 minutes.
- Stir in the gluten free flour and cook for 1 minute.
- Slowly add chicken broth, stirring to remove lumps, then add heavy cream and heat until thickened.
- Stir in shredded parmesan, diced sun dried tomatoes, tomato paste, diced spinach, Italian seasoning, remaining smoked sweet paprika, and remaining salt. Mix well.
- Return the chicken to the sauce and simmer for a few minutes.
- Add the cooked pasta and toss to coat, heating until everything is warm.
- Serve hot on plates, adding more parmesan and fresh basil on top.