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Marry Me Chicken Pasta

Marry Me Chicken Pasta

By Chef K pour Katrine @kpourkatrine
Published on October 23, 2024
A creamy, flavourful farfalle pasta dish with shredded chicken, sun-dried tomatoes, and a hint of spice. This comforting meal comes together quickly with gluten-free or regular pasta, making it a versatile choice for any family dinner!
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 350 g gluten-free or regular farfalle pasta
  • 2 tbsp (30 ml) olive oil
  • 3 cloves garlic, minced
  • 1 tbsp (15 ml) dried oregano
  • 1 tsp (5 ml) paprika
  • ½ tsp (2.5 ml) crushed red pepper flakes
  • 1 tsp (5 ml) salt
  • 1 tbsp (15 ml) tomato paste
  • 3 tbsp (45 ml) red wine vinegar
  • ¾ cup (180 ml) chopped sun-dried tomatoes
  • 3 cups (750 ml) shredded rotisserie chicken
  • 1 cup (250 ml) chicken broth
  • 1 cup (250 ml) Belsoy soy cream or 35% cream
  • 3 tbsp (45 ml) nutritional yeast or parmesan
  • 1 cup pasta cooking water
  • ½ cup (20 g) finely chopped fresh basil + 2 tbsp (30 ml) for garnish
  • Pepper, to taste

Directions

  1. Step 1

    In a large pot of salted boiling water, cook the pasta according to the package instructions. Reserve 1½ cups (375 ml) of pasta cooking water before draining.

  2. Step 2

    Meanwhile, in a large non-stick skillet, heat the olive oil over medium heat and sauté the garlic, oregano, paprika, crushed red pepper flakes, and salt for 2 minutes, stirring.

  3. Step 3

    Add the tomato paste, red wine vinegar, sun-dried tomatoes, and shredded chicken, and mix well. Cook for 2 minutes.

  4. Step 4

    Add the chicken broth, Belsoy cream, pasta cooking water, and nutritional yeast, and let simmer, stirring occasionally. Allow to simmer for another 5 minutes and serve immediately, garnished with a few basil leaves.