Marry Me Chicken Pasta is a creamy tomato-based pasta dish built on seasoned chicken thighs, sautéed bell peppers, and fresh spinach. Its rich, savory-sweet sauce and tender chicken thighs make it a restaurant-caliber weeknight meal.
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Chop the bell peppers and onion to yield 2 cups total of mixed vegetables. Set aside.
In a large bowl, combine the cut chicken thighs with 2 tablespoons of avocado oil.
Season the chicken with 1 tablespoon each of garlic powder, onion powder, Cajun seasoning, smoked paprika, dried rosemary, and 1 teaspoon of salt. Mix well to coat.
In a separate pot, bring 3 liters of water and 1 tablespoon of salt to a boil. Add the bowtie pasta and cook for 12-14 minutes, stirring occasionally.
While the pasta cooks, heat the remaining 2 tablespoons of avocado oil in a large skillet over medium-high heat.
Add the seasoned chicken to the hot skillet and cook for about 13-15 minutes, or until it reaches an internal temperature of 165°F. Let it cook undisturbed for the first 5 minutes before stirring.
Once cooked, remove the chicken from the skillet and set aside.
In the same skillet, add the 2 cups of chopped peppers and onions. Sauté for about 2 minutes until slightly softened.
Stir in the tomato paste and cook for another minute.
Pour in the half-and-half and stir to combine.
Add the remaining seasonings to the sauce: 1 tablespoon each of garlic powder, onion powder, Cajun seasoning, smoked paprika, dried rosemary, and 1 teaspoon of salt. Stir well.
Stir in the shredded Parmesan cheese until it melts and the sauce is smooth.
Return the cooked chicken to the skillet and stir to coat with the sauce.
Add the fresh spinach and stir until it wilts into the sauce.
Drain the cooked pasta and add it to the skillet. Stir everything together until the pasta is well-coated.
Serve immediately.
Store cooled pasta in an airtight container up to 2 days; reheat gently on the stovetop over low heat with a splash of cream or broth to restore sauce consistency.
Yes, but chicken thighs stay moister and more flavorful. If using breasts, reduce cooking time by 3–5 minutes and watch closely to avoid drying out.
Add cream slowly off heat or over low heat, and avoid boiling vigorously once cream is incorporated. Stir constantly.
Yes. Cook the chicken and sauce, cool, and refrigerate up to 2 days. Reheat gently on low heat with a splash of cream or broth, then toss with fresh bowtie pasta.
A simple green salad, garlic bread, or roasted broccoli balance the richness of the cream sauce.
Substitute bowtie pasta with gluten-free pasta (cook per package). The rest of the recipe is naturally gluten-free.
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