Creamy Marry Me Chicken Pasta
Inspired by the famous ‘Marry Me Chicken,’ this creamy pasta version features tender chicken in a luscious Parmesan sauce with sun-dried tomatoes, garlic, and Italian herbs — the ultimate date-night or family dinner!
Equipment
- large skillet or sauté pan
- large pot for pasta
- wooden spoon
- colander
- measuring cups and spoons
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
- to taste salt and black pepper
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- 1 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 8 oz penne or rigatoni pasta
- 2 cups baby spinach leaves
- for garnish fresh basil or parsley
Instructions
- Cook pasta in salted boiling water according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
- In a large skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper, then cook 5–6 minutes until golden and cooked through. Remove and set aside.
- In the same pan, add garlic and sun-dried tomatoes; sauté 1 minute until fragrant. Stir in Italian seasoning and red pepper flakes.
- Pour in chicken broth and bring to a simmer. Stir in heavy cream and Parmesan cheese, whisking until smooth and creamy.
- Return chicken to the pan and add spinach. Simmer for 2–3 minutes until spinach wilts and sauce thickens slightly.
- Add cooked pasta to the skillet and toss to coat in sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve warm, garnished with fresh basil or parsley and extra Parmesan.
Notes
Use short pasta like penne or rigatoni to catch all the creamy sauce. For extra richness, add a sprinkle of freshly grated Parmesan before serving. You can substitute half-and-half for the heavy cream for a lighter version. Leftovers reheat beautifully — just add a splash of milk to loosen the sauce.