Name: Marry Me Chicken Pasta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 pieces boneless skinless chicken thighs; 12 oz farfalle pasta; 1 tbsp sun dried tomato oil ((from the jar of sun dried tomatoes)); 1 cup heavy cream; 1 cup shredded parmesan; 1 cup diced spinach; 1/4 cup diced sun dried tomatoes; 1 tbsp tomato paste; 2 cups chicken broth; 3/4 tbsp smoked sweet paprika; 1 tbsp Italian seasoning; 3/4 tsp salt; 1/4 tsp black pepper; 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; 1/2 cup chopped fresh basil

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Start with a warm, short line that tells what this dish is and why people love it.

introduction

Marry Me Chicken Pasta is a rich, creamy pasta dish with seared chicken and sun-dried tomatoes. It feels special but cooks fast. Try it when you want a simple, tasty dinner. For another quick chicken noodle idea, see chicken lo mein.

why make this recipe

This dish gives big flavor with little fuss. The sauce is creamy and tangy from sun-dried tomatoes and parmesan. You can make it on a weeknight and still feel like you made something special. It uses easy pantry ingredients and cooks in about 30–40 minutes.

how to make Marry Me Chicken Pasta

Pat the chicken dry and season both sides with smoked sweet paprika, Italian seasoning, salt, and black pepper.
Heat the sun-dried tomato oil in a large skillet over medium heat. Add the chicken. Cook 5–7 minutes per side until golden and cooked through. Remove chicken and set aside.
In the same skillet, melt the butter. Add dried shallots, minced garlic, and minced onion. Cook a minute until fragrant.
Stir in the gluten-free flour and cook about 1 minute to remove raw flour taste.
Gradually pour in the chicken broth and heavy cream while stirring. Bring to a gentle simmer so the sauce thickens.
Mix in shredded parmesan, diced sun-dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked sweet paprika, and salt. Let it simmer a few minutes until creamy and smooth.
Cook the farfalle pasta according to package directions. Drain and add the pasta to the sauce. Toss to coat.
Slice the chicken and place on top of the pasta and sauce. Garnish with chopped fresh basil and serve.

For a similar creamy sun-dried tomato pasta idea, check this creamy sun-dried tomato and chicken fettuccine.

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
1/2 tsp smoked sweet paprika
1/2 tsp salt
Chopped fresh basil (for garnish)

how to serve Marry Me Chicken Pasta

Serve hot on plates or in a large bowl. Put sliced chicken on top so it looks nice. Add extra parmesan and fresh basil if you like. A simple side salad or garlic bread goes well with it.

how to store Marry Me Chicken Pasta

Cool the pasta to room temperature within two hours. Put in an airtight container and keep in the fridge up to 3–4 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce. You can freeze in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.

tips to make Marry Me Chicken Pasta

Pat chicken dry so it browns well.
Use the oil from sun-dried tomatoes for more flavor.
Stir the sauce often so it does not stick.
Add broth or cream if the sauce gets too thick.
Taste and adjust salt near the end.
For a different meal with leftovers, try turning slices into a quick stir fry like this chicken ramen stir fry.

variation (if any)

Use chicken breasts instead of thighs.
Swap farfalle for penne, rigatoni, or fettuccine.
Add mushrooms or roasted red peppers for more texture.
Use half-and-half instead of heavy cream for a lighter sauce.
Make it gluten-free by using the listed gluten-free flour and gluten-free pasta.

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Cook time may change. Cook until the internal temp reaches 165°F (74°C).

Q: Can I make this dairy-free?
A: You can try dairy-free cream and a dairy-free parmesan substitute, but the flavor will change.

Q: Do I have to use sun-dried tomatoes?
A: They add the tangy, rich flavor. You can use roasted tomatoes, but the taste will be different.

Q: Can I make the sauce ahead of time?
A: Yes. Make the sauce and store it separate from pasta and chicken. Reheat and combine when ready to eat.

Conclusion

If you want the original inspiration, read the Marry Me Chicken Pasta • Salt & Lavender recipe for one version of this dish: Marry Me Chicken Pasta • Salt & Lavender. For another take and more tips, see Marry Me Chicken Pasta Recipe | The Recipe Critic. You can also compare with the classic Marry Me Chicken at Little Sunny Kitchen: Marry Me Chicken – Little Sunny Kitchen.

Marry Me Chicken Pasta