Marry Me Chicken Pasta

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 lb boneless skinless chicken thighs (about 3-4 chicken thighs)

¾ tbsp paprika

1 tbsp Italian seasoning

¾ tsp salt

¼ tsp black pepper

1 tbsp sun-dried tomato oil (from the jar of sun-dried tomatoes)

12 oz farfalle pasta

½ cup reserved pasta cooking water (as needed)

2 tbsp butter (salted butter)

2 tbsp dried shallots

2 tbsp minced garlic (jarred)

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 parmesan cheese (shredded)

¼ cup sun-dried tomatoes (diced)

2 tbsp tomato paste

1 cup diced spinach

1 tbsp Italian seasoning

½ tsp paprika

½ tsp salt

fresh basil (chopped, for garnish)

Directions

Chicken

Prep

Remove chicken thighs from the package and pat them dry with paper towels. Do not rinse raw chicken.

Season

In a medium bowl, coat the chicken thighs with ¾ tbsp paprika, 1 tbsp Italian seasoning, ¾ tsp salt, and ¼ tsp pepper.

Sear

In a large skillet, heat 1 tablespoon sun-dried tomato oil over medium-high heat. Then, sear the chicken thighs for 3 minutes on each side.

Cook

Reduce the heat to medium-low and place a lid on the skillet. Then, cook the chicken thighs for 6 to 10 more minutes until the internal temperature reaches 165°F (74°C).

While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water. Drain and set the pasta aside.

Cool

Carefully transfer the chicken to a plate. Set it aside while you build the sauce in the same large skillet.

Pasta

Saute

In the same skillet used to cook the chicken, melt 2 tbsp butter over medium-low heat. Add 2 tbsp dried shallots, 1 tbsp minced onion, 2 tbsp minced garlic, 1/4 cup sun-dried tomatoes, and 2 tbsp tomato paste with the pasta seasonings: 1 tbsp Italian seasoning, 3/4 salt, and 1/2 tsp paprika. Sauté for 2 minutes, stirring occasionally, until fragrant. Then, add 3 tbsp flour and stir until combined.

Add the 2 cups chicken broth, 1 cup heavy cream, and 1 cup diced spinach to the skillet. Stir well to combine, scraping up any browned bits from the bottom of the skillet.

Cook

Simmer the sauce until it begins to thicken and the spinach is wilted. Add 1 cup Parmesan cheese and stir until melted and creamy.

Dice

While the sauce simmers, cut the cooked chicken thighs into bite-sized pieces.

Combine

Add the diced chicken and cooked pasta to the skillet. Gently toss until everything is evenly coated in the sauce. If needed, stir in a splash of the reserved pasta water to loosen the sauce. Garnish with fresh basil and serve immediately.

Nutrition

• Calories: 881 kcal
• Total Fat: 41 g
• Saturated Fat: 23 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.3 g
• Cholesterol: 209 mg
• Sodium: 1820 mg
• Total Carbohydrate: 82 g
• Dietary Fiber: 7 g
• Total Sugars: 9 g
• Protein: 47 g