Marry Me Chicken Pasta
Marry Me Chicken Pasta
Ingredients
For the Chicken Marinade
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 1/2 teaspoon black pepper
- 1 tablespoon water, or as needed to form a paste
- 1 teaspoon avocado oil
For the Chicken
- 1 chicken breast, sliced into 2 thinner pieces
- 1 tablespoon butter
For the Pasta and Sauce
- 1/3 pound farfalle pasta
- 1 tablespoon salt, for pasta water
- 1/2 onion, diced
- 1/2 cup sun dried tomatoes, diced
- 1 tablespoon oil from sun dried tomatoes
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 1 teaspoon chili flakes
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- 1 teaspoon chicken bouillon
- 5 ounces baby spinach
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1/2 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1/2 teaspoon black pepper, 1 tablespoon water (or as needed to form a paste), and 1 teaspoon avocado oil. Mix well to form a thick paste.
⏱️ 3 min
- 2
Take the chicken breast and butterfly it into 2 thinner pieces. Pour the prepared marinade over the chicken pieces. Use a brush or your hands to spread the marinade evenly on both sides of each chicken piece. Set aside.
⏱️ 2 min
- 3
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the boiling water. Add the farfalle pasta to the boiling water and cook according to package directions until al dente (typically 8-10 minutes). Before draining, reserve 2 cups of the cooked pasta water. Drain the pasta and set aside.
⏱️ 12 min•🌡️ 212
- 4
While the pasta cooks, melt 1 tablespoon butter in a large skillet or pan over medium-high heat. Place the marinated chicken breasts into the melted butter. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken from the pan and set aside on a plate.
⏱️ 14 min
- 5
In the same pan with the residual butter/oil from the chicken, add the diced onion, diced sun dried tomatoes, and 1 tablespoon of oil from the sun dried tomato jar. Sauté for 3-4 minutes until the onion softens and becomes translucent.
⏱️ 4 min
- 6
Add 2 tablespoons of tomato paste to the pan and stir, cooking for 1 minute to deepen its flavor.
⏱️ 1 min
- 7
Pour 2 cups of the reserved cooked pasta water into the pan and stir, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min
- 8
Add 2 cups of heavy cream to the pan and stir until well combined and the sauce starts to gently simmer and thicken.
⏱️ 3 min
- 9
Season the sauce with 1 teaspoon chili flakes, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon Italian herbs, and 1 teaspoon chicken bouillon. Stir thoroughly to incorporate all the seasonings.
⏱️ 1 min
- 10
Add the baby spinach to the sauce and stir until it wilts, about 1-2 minutes. Then, add the shredded mozzarella cheese and stir until it melts and is fully combined into the sauce, creating a creamy consistency.
⏱️ 2 min
- 11
Add the cooked pasta to the sauce in the pan. Mix well, ensuring all the pasta is coated with the creamy sauce.
⏱️ 2 min
- 12
Slice the cooked chicken breasts into strips. Serve the pasta onto plates and place the sliced chicken on top. Garnish with fresh chopped parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Pasta
For the Chicken Marinade
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1/2 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon chicken bouillon
- 1/2 teaspoon black pepper
- 1 tablespoon water, or as needed to form a paste
- 1 teaspoon avocado oil
For the Chicken
- 1 chicken breast, sliced into 2 thinner pieces
- 1 tablespoon butter
For the Pasta and Sauce
- 1/3 pound farfalle pasta
- 1 tablespoon salt, for pasta water
- 1/2 onion, diced
- 1/2 cup sun dried tomatoes, diced
- 1 tablespoon oil from sun dried tomatoes
- 2 tablespoons tomato paste
- 2 cups heavy cream
- 1 teaspoon chili flakes
- 1 teaspoon paprika powder
- 1 teaspoon garlic powder
- 1 teaspoon Italian herbs
- 1 teaspoon chicken bouillon
- 5 ounces baby spinach
- 1 cup mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a small bowl, combine 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1/2 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon chicken bouillon, 1/2 teaspoon black pepper, 1 tablespoon water (or as needed to form a paste), and 1 teaspoon avocado oil. Mix well to form a thick paste.
⏱️ 3 min - 2
Take the chicken breast and butterfly it into 2 thinner pieces. Pour the prepared marinade over the chicken pieces. Use a brush or your hands to spread the marinade evenly on both sides of each chicken piece. Set aside.
⏱️ 2 min - 3
Bring a large pot of water to a rolling boil. Add 1 tablespoon salt to the boiling water. Add the farfalle pasta to the boiling water and cook according to package directions until al dente (typically 8-10 minutes). Before draining, reserve 2 cups of the cooked pasta water. Drain the pasta and set aside.
⏱️ 12 min•🌡️ 212 - 4
While the pasta cooks, melt 1 tablespoon butter in a large skillet or pan over medium-high heat. Place the marinated chicken breasts into the melted butter. Cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Once cooked, remove the chicken from the pan and set aside on a plate.
⏱️ 14 min - 5
In the same pan with the residual butter/oil from the chicken, add the diced onion, diced sun dried tomatoes, and 1 tablespoon of oil from the sun dried tomato jar. Sauté for 3-4 minutes until the onion softens and becomes translucent.
⏱️ 4 min - 6
Add 2 tablespoons of tomato paste to the pan and stir, cooking for 1 minute to deepen its flavor.
⏱️ 1 min - 7
Pour 2 cups of the reserved cooked pasta water into the pan and stir, scraping up any browned bits from the bottom of the pan.
⏱️ 1 min - 8
Add 2 cups of heavy cream to the pan and stir until well combined and the sauce starts to gently simmer and thicken.
⏱️ 3 min - 9
Season the sauce with 1 teaspoon chili flakes, 1 teaspoon paprika powder, 1 teaspoon garlic powder, 1 teaspoon Italian herbs, and 1 teaspoon chicken bouillon. Stir thoroughly to incorporate all the seasonings.
⏱️ 1 min - 10
Add the baby spinach to the sauce and stir until it wilts, about 1-2 minutes. Then, add the shredded mozzarella cheese and stir until it melts and is fully combined into the sauce, creating a creamy consistency.
⏱️ 2 min - 11
Add the cooked pasta to the sauce in the pan. Mix well, ensuring all the pasta is coated with the creamy sauce.
⏱️ 2 min - 12
Slice the cooked chicken breasts into strips. Serve the pasta onto plates and place the sliced chicken on top. Garnish with fresh chopped parsley.
⏱️ 1 min