Marry Me Chicken Pasta

why make this recipe

This dish mixes tender chicken, creamy tomato sauce, and pasta. It tastes rich but stays easy to cook. You can make it on a weeknight or for guests. For a quick twist, see this easy Marry Me pasta version for ideas.

introduction

Marry Me Chicken Pasta pairs juicy chicken with a creamy, sun-dried tomato sauce and farfalle. The sauce is smooth and fills the pasta well. The dish uses simple spices and common pantry items. It comes together fast and feels special.

how to make Marry Me Chicken Pasta

1. Pat the 3 boneless skinless chicken thighs dry. Mix 3/4 tbsp smoked sweet paprika, 1 tbsp Italian seasoning, 3/4 tsp salt, and 1/4 tsp black pepper. Rub spice mix on both sides of the chicken.
2. Heat 1 tbsp sun dried tomato oil in a large skillet over medium-high heat. Add chicken. Cook 5–6 minutes per side until brown and cooked through. Remove chicken and slice or chop. Keep warm.
3. Boil 12 oz farfalle pasta in salted water until al dente. Drain and set aside.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add 2 tbsp dried shallots, 2 tbsp minced garlic, and 1 tbsp minced onion. Cook 1–2 minutes until soft.
5. Sprinkle 3 tbsp Bob’s Red Mill 1:1 gluten free flour into the skillet. Stir to coat the aromatics and cook 1 minute.
6. Slowly pour in 2 cups chicken broth while stirring. Add 1 cup heavy cream. Stir and bring to a low simmer.
7. Mix in 1 cup shredded parmesan, 1/4 cup diced sun dried tomatoes, and 2 tbsp tomato paste. Stir until cheese melts and sauce thickens.
8. Add 1 cup diced spinach, 1 tbsp Italian seasoning, 1/2 tsp smoked sweet paprika, and 1/2 tsp salt. Stir until spinach wilts.
9. Return sliced chicken to the sauce. Add cooked farfalle and toss to coat well. Heat 1–2 minutes so everything is hot.
10. Taste and adjust salt or pepper. Serve right away with chopped fresh basil on top.

For more slow-cooker ideas or a different method, check this crock-pot Marry Me Chicken.

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 (from the jar of sun dried tomatoes)
• 12 oz farfalle pasta
• 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
• 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)

Directions :

Chicken:

• Season the chicken thighs with paprika, Italian seasoning, salt, and pepper.
• Heat sun-dried tomato oil in a skillet. Cook chicken 5–6 minutes per side until done.
• Remove chicken and slice or chop.

Pasta and sauce:

• Cook farfalle until al dente, drain.
• In the skillet, melt butter and cook shallots, garlic, and onion.
• Stir in flour, then slowly add chicken broth and cream. Let simmer.
• Add parmesan, sun-dried tomatoes, tomato paste, and spinach. Season with Italian seasoning, smoked paprika, and salt.
• Return chicken to the skillet. Add pasta and toss to coat.

how to serve Marry Me Chicken Pasta

Serve hot in shallow bowls. Add extra parmesan and fresh basil on top. Pair with a simple green salad or steamed vegetables. Offer crusty bread if you like.

how to store Marry Me Chicken Pasta

Refrigerate: Cool to room temp, store in an airtight container for 3–4 days.
Freeze: Place in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently on the stove with a splash of cream or broth to loosen the sauce.

tips to make Marry Me Chicken Pasta

• Do not overcook the chicken; keep it juicy.
• Use pasta cooked al dente so it does not get mushy when mixed with sauce.
• If sauce is too thick, add a little chicken broth or cream.
• Grate fresh parmesan for a better melt and flavor.
• Save a small cup of pasta water before draining to help thin the sauce if needed.

variation (if any)

• Use chicken breasts instead of thighs. Cook times will change.
• Swap farfalle for penne, rigatoni, or fettuccine.
• Add mushrooms or roasted red peppers for extra flavor.
• Make it lighter by using half-and-half instead of heavy cream (sauce will be thinner).

FAQs

Q: Can I use chicken breasts instead of thighs?
A: Yes. Cook breasts until they reach 165°F. Slice and add to sauce.

Q: Can I make this gluten free?
A: The recipe uses Bob’s Red Mill 1:1 gluten free flour. Use gluten free pasta to keep it gluten free.

Q: How long does the sauce take to thicken?
A: After adding broth and cream, simmer 5–8 minutes until it thickens. Stir often.

Q: Can I make the sauce ahead?
A: Yes. Make sauce and chicken ahead, cool, and store in the fridge. Reheat and toss with cooked pasta before serving.

Conclusion

If you want another take on this dish, try the original recipe at Salt & Lavender Marry Me Chicken Pasta. For a well-tested version with clear steps, see The Recipe Critic Marry Me Chicken Pasta recipe.

Marry Me Chicken Pasta

A rich and creamy dish featuring tender chicken, farfalle pasta, and a flavorful sun-dried tomato sauce, perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

Chicken

• 3 pieces boneless skinless chicken thighs
• 3/4 tbsp smoked sweet paprika
• 1 tbsp Italian seasoning
• 3/4 tsp salt
• 1/4 tsp black pepper

Cooking Mixture

• 1 tbsp sun dried tomato oil from the jar of sun dried tomatoes
• 12 oz farfalle pasta
• 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
• 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
• to taste black pepper

Garnish

• Chopped fresh basil for garnish

Method

 

Chicken Preparation

1. Pat the chicken thighs dry.
2. Mix smoked sweet paprika, Italian seasoning, salt, and black pepper.
3. Rub spice mix on both sides of the chicken.
4. Heat sun-dried tomato oil in a skillet over medium-high heat.
5. Add chicken and cook for 5–6 minutes per side until brown and cooked through.
6. Remove chicken and slice or chop. Keep warm.

Pasta and Sauce Preparation

1. Boil farfalle pasta in salted water until al dente. Drain and set aside.
2. In the same skillet, melt butter over medium heat.
3. Add dried shallots, minced garlic, and minced onion. Cook for 1–2 minutes until soft.
4. Sprinkle gluten free flour into the skillet. Stir to coat the aromatics and cook for 1 minute.
5. Slowly pour in chicken broth while stirring. Add heavy cream. Stir and bring to a low simmer.
6. Mix in shredded parmesan, diced sun dried tomatoes, and tomato paste. Stir until cheese melts and sauce thickens.
7. Add diced spinach, Italian seasoning, smoked sweet paprika, and salt. Stir until spinach wilts.
8. Return sliced chicken to the sauce. Add cooked farfalle and toss to coat well. Heat for 1–2 minutes until everything is hot.
9. Taste and adjust salt or pepper as desired.

Notes

Serve hot in shallow bowls. Add extra parmesan and fresh basil on top. Pair with a simple green salad or steamed vegetables. Offer crusty bread if you like.