Name: Marry Me Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
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; 12 oz farfalle pasta; 2 tbsp butter; 2 tbsp dried shallots; 2 tbsp minced garlic; 1 tbsp minced onion; 3 tbsp 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)

Description

A delicious dish combining tender chicken thighs and flavorful pasta in a creamy sauce with sun-dried tomatoes and spinach, perfect for family dinners or special occasions.

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
12 oz farfalle pasta
2 tbsp butter
2 tbsp dried shallots
2 tbsp minced garlic
1 tbsp minced onion
3 tbsp 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)

Cook Mode Prevent your screen from going dark

Instructions

Season the chicken thighs with smoked paprika, Italian seasoning, salt, and black pepper.
In a large skillet, heat the sun-dried tomato oil over medium heat. Add the chicken and cook for about 5-7 minutes on each side until golden brown and cooked through. Remove the chicken and set it aside.
In the same skillet, melt the butter. Add dried shallots, minced garlic, and minced onion, stirring until fragrant.
Sprinkle the gluten-free flour into the skillet and stir well. Gradually pour in the chicken broth, whisking until smooth.
Pour in the heavy cream and bring to a simmer, then lower the heat.
Add the shredded parmesan, diced sun-dried tomatoes, tomato paste, diced spinach, Italian seasoning, smoked paprika, and salt. Stir until combined.
Cook the farfalle pasta according to the package directions. Drain it and add it to the skillet with the sauce.
Slice the chicken thighs and nestle them into the pasta.
Cook everything together for a few minutes until warm, and serve garnished with fresh basil.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or cream to keep the sauce creamy.

Prep Time: 15
Cook Time: 30
Category: Main Course
Method: Skillet
Cuisine: Italian