Easy Marry Me Pasta Chicken (Printable Version)
Chicken, peppers, sun-dried tomatoes and creamy sauce tossed with pasta for a bold, flavorful meal.
# What You'll Need:
→ Chicken Marinade
01 -
500 g Boneless Chicken Thighs
02 -
2 tablespoons Olive Oil
03 -
1 tablespoon Garlic Powder
04 -
1 tablespoon Smoked Paprika Powder
05 -
1 teaspoon Chili Flakes
06 -
1 teaspoon Salt
07 -
½ teaspoon Black Pepper
→ Pasta Sauce
08 -
2 Red Peppers
09 -
1 Onion
10 -
100 g Sun-Dried Tomatoes
11 -
2 tablespoons Tomato Paste
12 -
500 ml Heavy Cream
13 -
300 g Pasta of Choice
14 -
1 tablespoon Garlic Powder
15 -
1 tablespoon Paprika Powder
16 -
1 teaspoon Chili Flakes
17 -
Salt & Pepper to taste
18 -
Fresh Parsley to Garnish
19 -
1 tablespoon All-Purpose Flour
# Steps to Follow:
01 -
Generously season the chicken thighs with olive oil, garlic powder, smoked paprika, chili flakes, salt, and black pepper. Let marinate overnight if possible.
02 -
Heat a skillet over medium-high heat and cook the chicken thighs for 7 minutes, or until fully cooked and golden brown. Remove from skillet and set aside.
03 -
In the same skillet, sauté diced red peppers and onion over medium heat for 7 minutes.
04 -
Add the tomato paste, sun-dried tomatoes, and spices. Stir well to combine.
05 -
Pour in the heavy cream and stir. Reintroduce the cooked chicken to the skillet and allow the mixture to simmer.
06 -
In a small bowl, mix together 1 tablespoon all-purpose flour with ¼ cup water to form a slurry. Remove the sauce from heat, add the slurry, and quickly mix to prevent lumps.
07 -
Add cooked al dente pasta to the skillet. Allow everything to simmer for 5 minutes until the sauce thickens to your preference.
08 -
Garnish with fresh parsley and serve immediately.
# Additional Notes:
01 -
Marinating the chicken overnight enhances flavor but is optional.
02 -
Ensure the pasta is cooked al dente for the best texture.