One-Pot Marry Me Chicken Pasta
Recipe - Gourmet Garage Corporate
One-Pot Marry Me Chicken Pasta
Prep Time15 Minutes
Servings8
Cook Time25 Minutes
Ingredients
Bowl & Basket Bowtie Pasta
Wholesome Pantry Chicken Broth
1 ½ lbs boneless skinless chicken breast, cut into bite-sized pieces
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
Salt and pepper to taste
2 tablespoons butter
1 shallot, finely diced
1 tablespoon garlic, minced
2 tablespoons tomato paste
2 tablespoons all-purpose flour
1 cup half-and-half
½ cup sun-dried tomatoes, chopped
½ cup freshly grated Parmesan cheese
2 cups fresh spinach
Directions
- Cook the bowtie pasta according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and season with garlic powder, paprika, salt, and pepper. Cook for about 5–7 minutes until golden and cooked through. Leave the chicken in the pan.
- Reduce the heat to medium and add the butter. Once melted, add the shallot and cook for about 2 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant.
- Add the tomato paste and stir everything together.
- Sprinkle the flour over the chicken mixture and stir until everything is evenly coated. Slowly pour in the chicken broth while stirring continuously, scraping up all the flavorful browned bits from the bottom of the pan. Simmer for 2–3 minutes until the sauce begins to thicken.
- Reduce the heat to medium-low and stir in the half-and-half, sun-dried tomatoes. Gently simmer for 2–3 minutes without letting it come to a hard boil.
- Stir in the Parmesan cheese until melted and the sauce is smooth and creamy
- .Add the spinach and stir until just wilted.
- Add the cooked bowtie pasta directly to the pan and toss everything together until the pasta is completely coated in the creamy sauce.
- Remove from the heat and let cool and enjoy!
15 minutes
Prep Time
25 minutes
Cook Time
8
Servings
Directions
- Cook the bowtie pasta according to the package directions until al dente. Drain and set aside.
- Heat the olive oil in a large deep skillet over medium-high heat. Add the chicken and season with garlic powder, paprika, salt, and pepper. Cook for about 5–7 minutes until golden and cooked through. Leave the chicken in the pan.
- Reduce the heat to medium and add the butter. Once melted, add the shallot and cook for about 2 minutes until softened. Add the garlic and cook for about 30 seconds until fragrant.
- Add the tomato paste and stir everything together.
- Sprinkle the flour over the chicken mixture and stir until everything is evenly coated. Slowly pour in the chicken broth while stirring continuously, scraping up all the flavorful browned bits from the bottom of the pan. Simmer for 2–3 minutes until the sauce begins to thicken.
- Reduce the heat to medium-low and stir in the half-and-half, sun-dried tomatoes. Gently simmer for 2–3 minutes without letting it come to a hard boil.
- Stir in the Parmesan cheese until melted and the sauce is smooth and creamy
- .Add the spinach and stir until just wilted.
- Add the cooked bowtie pasta directly to the pan and toss everything together until the pasta is completely coated in the creamy sauce.
- Remove from the heat and let cool and enjoy!
