Description
Marry Me Chicken Pasta is a delicious and romantic dish that brings the flavors of Italy to your dinner table. This creamy pasta combines tender chicken thighs with sun-dried tomatoes and a rich sauce, all served over gluten-free farfalle. Whether you’re cooking for a special date night or a cozy family dinner, this recipe is sure to impress with its vibrant flavors and elegant presentation.
Ingredients
Scale
- 3 boneless skinless chicken thighs
- 12 oz gluten-free farfalle pasta
- 2 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded parmesan cheese
- 1/4 cup diced sun-dried tomatoes
- Fresh basil (for garnish)
- 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 cup diced spinach
- 1 tbsp Italian seasoning
- 1/2 tsp smoked sweet paprika
- 1/2 tsp salt
Instructions
- Gather and prep all ingredients: chop vegetables, measure spices.
- Cook the farfalle pasta in salted boiling water until al dente; drain and set aside.
- In a skillet, season the chicken thighs with spices and sear until golden brown on both sides. Remove from skillet.
- In the same skillet, melt butter, sauté shallots, garlic, and onion, then add gluten-free flour before gradually whisking in chicken broth.
- Stir in heavy cream, parmesan, sun-dried tomatoes, spinach, and cooked pasta until well-combined.
- Slice the chicken and serve on top of the pasta; garnish with fresh basil.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 590
- Sugar: 4g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 135mg