why make this recipe
Marry Me Chicken Pasta is a delightful dish that combines the rich flavors of chicken, sun-dried tomatoes, creamy sauce, and pasta. This recipe is not just a meal; it’s an experience. The name itself suggests romance and warmth, making it a perfect choice for date nights or special occasions. The comforting combination of flavors will impress your loved ones and might even lead to a proposal!
how to make Marry Me Chicken Pasta
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:
Prepare the Chicken: Season the chicken thighs with smoked paprika, Italian seasoning, salt, and black pepper. In a large pan, heat the sun-dried tomato oil over medium heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken from the pan and set aside.
Cook the Pasta: In a pot, bring salted water to a boil and cook the farfalle pasta according to the package instructions. Drain and set aside.
Make the Sauce: In the same pan, melt butter over medium heat. Stir in dried shallots, minced garlic, and minced onion, cooking until fragrant. Add the gluten-free flour, stirring for about a minute.
Add Liquids: Gradually pour in the chicken broth, whisking to avoid lumps. Add the heavy cream, shredded parmesan, diced sun-dried tomatoes, and tomato paste. Stir until combined, then add the cooked chicken back into the pan.
Finish the Dish: Add the cooked pasta and spinach to the sauce, stirring until everything is well mixed. Season with additional Italian seasoning, smoked paprika, and salt to taste.
Serve: Garnish with chopped fresh basil before serving.
how to serve Marry Me Chicken Pasta
Marry Me Chicken Pasta is best served warm, straight from the pan. Pair it with a nice salad or garlic bread for an extra touch. A light white wine, such as Pinot Grigio, complements the flavors of the dish perfectly.
how to store Marry Me Chicken Pasta
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or in the microwave until heated through. You may need to add a splash of chicken broth or cream to restore the creamy texture.
tips to make Marry Me Chicken Pasta
- Chicken Thighs: Using chicken thighs keeps the meat juicy and tender. You can use chicken breasts if preferred, but they may dry out faster.
- Gluten-Free Option: This recipe uses Bob’s Red Mill 1:1 gluten-free flour to keep it suitable for gluten-free diets. Ensure all ingredients are gluten-free if you have dietary restrictions.
- Fresh Ingredients: Using fresh garlic, shallots, and basil enhances the flavor significantly.
variation
Feel free to add vegetables like bell peppers or mushrooms for extra nutrition and flavor. For a spicy kick, add red pepper flakes or a dash of hot sauce.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare this dish ahead of time. Cook it, let it cool, and store it in the refrigerator. Reheat gently before serving.
2. What can I use instead of heavy cream?
You can use half-and-half or a dairy-free alternative like coconut milk. However, the texture may vary slightly.
3. Can I freeze Marry Me Chicken Pasta?
Yes, you can freeze it for up to 2 months. Thaw in the refrigerator overnight and reheat on the stove, adding some liquid if necessary to restore creaminess.
Marry Me Chicken Pasta
Equipment
- Large skillet
- Cutting board
- Knife
Ingredients
Main Ingredients
- 2 large chicken breasts
- 8 oz cooked pasta
- 1.5 cups heavy cream
- 0.5 cup chicken broth
- 0.5 cup sun-dried tomatoes chopped
- 0.5 cup Parmesan cheese grated
- 2 cloves garlic minced
- 2 cups spinach
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp dried oregano
Garnish (Optional)
- Fresh basil chopped
Instructions
Cooking Instructions
- Season chicken breasts with salt, pepper, and oregano.
- Heat olive oil in a large skillet over medium-high heat, then cook chicken for 6-8 minutes per side until golden and cooked through.
- Remove chicken, let it rest, then slice or shred it.
- In the same skillet, sauté minced garlic for 1 minute.
- Stir in sun-dried tomatoes, heavy cream, and chicken broth; bring to a simmer.
- Add cooked pasta, Parmesan cheese, and spinach, tossing until spinach wilts.
- Return chicken to skillet, mix well, and serve hot.