Cozy Marry Me Chicken Pasta Recipe
There’s something deeply comforting about a warm bowl of pasta, especially when it’s as creamy and rich as this Marry Me Chicken Pasta. I can still remember the first time I tried a similar dish at a little Italian trattoria on a chilly autumn evening. The sun was setting, casting a golden glow, while we talked and laughed around the table, savoring every bite. It was one of those meals that just wrapped you in a cozy hug of flavors, making everything feel right in the world.
This easy weeknight dinner brings all those heartwarming memories back. The blend of tender chicken thighs, sun-dried tomatoes, and creamy sauce creates an irresistible comfort food that you won’t soon forget. Imagine curling up on the sofa with a plate of this delectable pasta, the kind of dish that you wish would never end. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Crowd-Pleasing: This is a dish that will have everyone at the table asking for seconds. It’s perfect for gatherings or cozy dinners at home.
- Easy Weeknight Dinner: With simple ingredients and clear steps, making this delicious pasta is a breeze, even for busy weeknights.
- Comforting & Creamy: The heavy cream and Parmesan create a luscious sauce that clings to each piece of pasta, making each bite feel indulgent.
- Customizable: You can easily add in your favorite veggies or proteins to make this dish your own.
- Gluten-Free Option: Using Bob’s Red Mill gluten-free flour ensures that everyone can enjoy this meal without worry.
Gather These Simple 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)
How to Make Marry Me Chicken Pasta
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Begin by seasoning the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper. Let them sit for a few minutes to absorb the flavors.
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In a large pot, heat the sun-dried tomato oil over medium heat until shimmering. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from the pot and set aside.
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In the same pot, add the butter. Once melted, stir in the dried shallots, minced garlic, and minced onion. Sauté for about 2-3 minutes, until fragrant and translucent.
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Sprinkle in the gluten-free flour, stirring to create a roux. Slowly pour in the chicken broth, whisking constantly. The broth will thicken as it simmers.
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Lower the heat and stir in the heavy cream, shredded Parmesan, diced sun-dried tomatoes, and tomato paste. Mix until you have a velvety sauce.
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Cook the farfalle pasta according to package instructions. Drain and add it directly to the sauce, tossing gently to coat.
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Toss in the diced spinach, Italian seasoning, smoked sweet paprika, and salt. Return the cooked chicken to the pot, combining everything into a luscious, creamy masterpiece.
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Serve warm, garnished with chopped fresh basil for a pop of freshness and color.
Fun Ways to Customize It
- Add Veggies: Throw in some sautéed bell peppers or mushrooms for an extra layer of flavor and texture.
- Use Different Proteins: Try swapping the chicken for shrimp or sautéed turkey bacon for a delightful twist.
- Spice it Up: Add red pepper flakes for a zesty kick that livens up the creamy sauce.
- Cheesy Topping: Top with additional Parmesan and broil for a few minutes to create a bubbly, cheesy crust.
Chef Emma’s Helpful Tips
- Make Ahead: You can prepare the sauce a day ahead. Just reheat and add freshly cooked pasta when you’re ready to serve!
- Swap Ingredients: Don’t have farfalle? Any pasta shape will do! Just adjust the cooking time as needed.
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess.
- Slicing Chicken: Let the chicken rest for a few minutes after cooking before slicing. This helps keep it juicy.
Nutrition Information per Serving
- Serving Size: 1 plate
- Calories: 540
- Carbohydrates: 45g
- Sugar: 2g
- Fat: 30g
- Protein: 28g
- Sodium: 800mg
Frequently Asked Questions
Can I make this ahead?
Yes! Prepare the sauce a day in advance and reheat it before serving.
Can I use different ingredients?
Absolutely! Feel free to customize it with your favorite vegetables or proteins.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
How long does it last?
Enjoy leftovers within 3 days for the best flavor and texture.
A Cozy Closing Note
This Marry Me Chicken Pasta is more than just a dish; it’s a heartwarming experience that brings loved ones together over a table filled with warmth, laughter, and delectable flavors. I hope this recipe wraps you in the same coziness it brings to my home. Save this Marry Me Chicken Pasta to your cozy evenings board, so it’s ready when you need a comforting treat! Happy cooking!
Cozy Marry Me Chicken Pasta
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Comfort Food
Description
A creamy and rich pasta dish with tender chicken, sun-dried tomatoes, and a velvety sauce that brings comfort and warmth to any table.
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)
Instructions
- Begin by seasoning the chicken thighs with smoked sweet paprika, Italian seasoning, salt, and black pepper. Let them sit for a few minutes to absorb the flavors.
- In a large pot, heat the sun-dried tomato oil over medium heat until shimmering. Add the seasoned chicken thighs and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove from the pot and set aside.
- In the same pot, add the butter. Once melted, stir in the dried shallots, minced garlic, and minced onion. Sauté for about 2-3 minutes, until fragrant and translucent.
- Sprinkle in the gluten-free flour, stirring to create a roux. Slowly pour in the chicken broth, whisking constantly. The broth will thicken as it simmers.
- Lower the heat and stir in the heavy cream, shredded Parmesan, diced sun-dried tomatoes, and tomato paste. Mix until you have a velvety sauce.
- Cook the farfalle pasta according to package instructions. Drain and add it directly to the sauce, tossing gently to coat.
- Toss in the diced spinach, Italian seasoning, smoked sweet paprika, and salt. Return the cooked chicken to the pot, combining everything into a luscious, creamy masterpiece.
- Serve warm, garnished with chopped fresh basil for a pop of freshness and color.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain creaminess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
