Marry Me Chicken Pasta
600kcal
Ingredients
Main 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
Seasoning and Aromatics
- 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
For Garnish
- 1/2 cup chopped fresh basil
Method
Preparation
- 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 and cook for 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, and cook for 1 minute until fragrant.
- Stir in the gluten-free flour and cook for about 1 minute to remove the raw flour taste.
Making the Sauce
- 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 for a few minutes until creamy and smooth.
Pasta and Serving
- Cook the farfalle pasta according to package directions, then 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.
Nutrition
Serving1gCalories600kcalCarbohydrates45gProtein30gFat35gSaturated Fat20gSodium800mgFiber3gSugar5g
Notes
Serve hot on plates or in a large bowl. Add extra parmesan and fresh basil if desired. A simple side salad or garlic bread pairs well with it. Cool the pasta within two hours and store in an airtight container in the fridge for 3–4 days. Reheat gently with a splash of cream or broth to loosen the sauce.