Marry Me Chicken Pasta (Print Version)
# Ingredients:
→ Chicken
01 -
3 boneless skinless chicken thighs
02 -
¾ tbsp smoked sweet paprika
03 -
1 tablespoon Italian seasoning
04 -
¾ teaspoon salt
05 -
¼ teaspoon black pepper
06 -
1 tablespoon sun dried tomato oil from the jar of sun dried tomatoes
→ Pasta
07 -
12 oz farfalle pasta
08 -
2 tablespoon butter
09 -
2 tablespoon dried shallots
10 -
2 tablespoon minced garlic
11 -
1 tablespoon minced onion
12 -
3 tablespoon gluten-free flour
13 -
2 cups chicken broth
14 -
1 cup heavy cream
15 -
1 cup shredded parmesan cheese
16 -
¼ cup diced sun dried tomatoes
17 -
2 tablespoon tomato paste
18 -
1 cup diced spinach
19 -
1 tablespoon Italian seasoning
20 -
½ teaspoon smoked sweet paprika
21 -
½ teaspoon salt
22 -
Chopped fresh basil for garnish
# Instructions:
01 -
Wash the chicken and pat it dry with paper towels. In a medium bowl, coat the chicken with paprika, Italian seasoning, salt, and pepper. Heat the sun dried tomato oil in a large skillet over medium heat. Sear the chicken for 3 minutes on both sides. Reduce the heat to medium-low, cover the pan, and cook for 6 to 10 minutes until the internal temperature reaches 165°F. Set the chicken aside to cool.
02 -
While the chicken is cooking, boil the pasta in a large pot according to the package directions for al dente. Drain and set aside.
03 -
Melt the butter in the skillet and sauté the dried shallots, minced onion, minced garlic, sun dried tomatoes, tomato paste, and seasonings (Italian seasoning, salt, and paprika) over medium-low heat for 2 minutes until fragrant. Add the flour and stir to combine.
04 -
Add the chicken broth, heavy cream, and spinach to the skillet. Cook until the sauce begins to thicken and the spinach is wilted. Add the parmesan cheese and stir until creamy.
05 -
Dice the cooled chicken into bite-sized pieces. Add the diced chicken and the cooked pasta to the skillet. Stir gently to combine and garnish with fresh basil before serving.