Marry Me Chicken Pasta Dish

This creamy marry me chicken pasta delivers the perfect Italian-inspired indulgence for weeknight dinners or special occasions. The rich sun-dried tomato sauce envelops tender chicken and gluten-free pasta for a meal that truly lives up to its name.

I first made this pasta when trying to recreate a restaurant dish that my partner couldn't stop talking about. Now it's become our special celebration meal that always brings a smile to their face.

Key Ingredients

• Boneless skinless chicken thighs: Create the most tender juicy base for this recipe; the dark meat adds richness. Choose organic if possible.
• Sun dried tomatoes: Packed in oil offer concentrated flavor. Use the oil for cooking the chicken to add extra depth.
• Heavy cream: Forms the luxurious base of the sauce. Look for grass fed for the richest flavor.
• Parmesan cheese: Freshly grated works best for the smoothest sauce. Avoid pre shredded varieties with anti caking agents.
• Gluten free farfalle pasta: Holds the sauce beautifully in its crevices. Any short pasta shape works well.
• Fresh spinach: Adds color and nutrition. Choose bright green crisp leaves.
• Italian seasoning blend: Saves time while delivering complex herb flavors.
• Smoked sweet paprika: Brings subtle smokiness that elevates the entire dish.

Step-by-Step Instructions

Prepare the Chicken:

Season chicken thighs generously with paprika, Italian seasoning, salt, and pepper, making sure to coat both sides completely. Heat sun dried tomato oil in a large skillet until shimmering, then place chicken in a single layer without crowding. Sear for exactly 3 minutes per side until golden brown before reducing heat and covering. The slow finish ensures juicy chicken that reaches the safe internal temperature of 165°F.

Create the Flavor Base:

Melt butter in the same pan used for chicken to capture all those browned bits of flavor. Add dried shallots, minced onion, garlic, sun dried tomatoes, and tomato paste along with seasonings. Cook gently for 2 minutes until everything becomes fragrant and slightly caramelized. This aromatic foundation gives the sauce its incredible depth.

Build the Creamy Sauce:

Sprinkle flour over the aromatics and stir constantly for 30 seconds to cook out the raw flavor. Gradually pour in chicken broth while whisking to prevent lumps, then add heavy cream. Allow sauce to simmer gently until it coats the back of a spoon. Add spinach and watch it wilt into the sauce, creating beautiful color contrast.

Bring Everything Together:

Fold diced chicken and cooked pasta into the thickened sauce ensuring every piece gets thoroughly coated. The heat should be low at this point to prevent the sauce from breaking. Garnish with fresh basil just before serving for a burst of color and aroma.

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The sun dried tomatoes are truly the secret weapon in this recipe. Their intense concentrated flavor permeates throughout the dish, reminding me of summers in Italy. My partner always picks out these bright red gems first, claiming they're the best part of the entire meal.

Storage and Reheating

This pasta dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or chicken broth to revitalize the sauce, which will have thickened in the refrigerator. Warm gently over medium low heat, stirring occasionally until heated through. Avoid microwave reheating if possible as it can make the sauce separate and the pasta rubbery.

Perfect Pasta Technique

The key to perfect gluten free pasta lies in the cooking time. Always test a minute before the package directions indicate as gluten free varieties can quickly go from perfect to mushy. Reserve a cup of pasta cooking water before draining, which contains starches that can help bind the sauce if needed. Rinse the pasta only if specifically directed on the package; a light coating of starch helps the sauce adhere better.

Make It Your Own

This versatile recipe welcomes adaptations based on what you have available. Try swapping the spinach for kale or arugula for a peppery twist. Mushrooms make an excellent addition, sautéed with the aromatics. For a lighter version, substitute half the cream with additional chicken broth. Those avoiding dairy can use full fat coconut milk and nutritional yeast, though the flavor profile will change significantly.

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Frequently Asked Questions

→ What kind of pasta works best for this dish?

Farfalle pasta works wonderfully for its texture and ability to hold the creamy sauce, but any pasta like penne or fusilli can also be used.

→ Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used. Just adjust the cooking time to ensure the meat stays tender and juicy.

→ How do I make this dish gluten-free?

Use gluten-free pasta and substitute the flour with gluten-free alternatives, such as Bob's Red Mill 1:1 Gluten-Free Flour.

→ Can I add other vegetables to the dish?

Absolutely! Vegetables like mushrooms, cherry tomatoes, or zucchini make great additions to enhance the dish.

→ What’s the best way to thicken the sauce?

The sauce thickens with a combination of gluten-free flour and parmesan cheese. You can also let it simmer gently to reach your desired consistency.

→ What can I use instead of heavy cream?

For a lighter version, you can use half-and-half or a dairy-free alternative like coconut milk or cashew cream.