Marry Me Chicken Pasta
A delightful dish combining tender chicken, creamy sauce, and flavorful ingredients, perfect for date nights and gluten-free diets.
Ingredients
Main Ingredients
- 2 pieces chicken thighs Boneless, skinless
- 8 oz gluten-free pasta Any preferred gluten-free pasta
- 2 cups spinach Fresh spinach, roughly chopped
- 1 cup sun-dried tomatoes, chopped Packed in oil, drained
- 1 cup heavy cream Or substitute with half-and-half or coconut cream
- 1 cup chicken broth Low-sodium preferred
- 1 tablespoon olive oil For cooking chicken
- to taste Salt and pepper For seasoning
- as needed Parmesan cheese for topping Grated, for serving
Instructions
Preparation
- Cook the gluten-free pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken thighs with salt and pepper, then add them to the skillet. Cook until browned and cooked through, about 6-7 minutes per side. Remove chicken and let rest.
Cooking
- In the same skillet, add sun-dried tomatoes and spinach, cooking until the spinach wilts.
- Pour in chicken broth and heavy cream, bringing the mixture to a simmer.
- Add the cooked pasta to the skillet, stirring to combine. Slice the chicken and place on top.
Notes
Serve hot, topped with Parmesan cheese. Pairs well with a side salad or crusty bread. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently.