Introduction

Marry Me Chicken Pasta is a creamy, comforting dish that combines tender chicken with sun-dried tomatoes and spinach in a luscious parmesan sauce. Perfect for a weeknight dinner or special occasion, this recipe promises rich flavors with simple ingredients.

A close-up of a silver pan filled with creamy pasta that has three main layers: yellowish penne pasta, light brown cooked chicken pieces, and bright green spinach leaves mixed throughout. There are also dark red sun-dried tomato strips scattered evenly in the creamy sauce that coats everything. A wooden spoon is scooping up some pasta, spinach, and chicken from the bottom right side of the pan. The pan rests on a white marbled surface with a green and white striped cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil (or oil from the sun-dried tomatoes jar)
2 cloves garlic (minced)
16 ounces chicken broth
8 ounces penne pasta
1 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes
4 ounces sun-dried tomatoes in oil (julienne cut, drained)
2 ounces fresh baby spinach
6 ounces heavy cream
1 cup fresh grated parmesan cheese

Instructions

Step 1: Carefully slice chicken breasts in half lengthwise to create four thin pieces (like butterflying but slicing all the way through), or pound thick chicken breasts down to 1 inch thickness. Season all sides with salt and pepper.
Step 2: Heat 2 tablespoons of olive oil in a sauté pan over medium heat. When hot, add chicken and cook, flipping halfway through, until cooked through to 165℉. Remove from pan, loosely cover, and set aside.
Step 3: Add minced garlic to the pan and cook for about 30 seconds until fragrant and lightly browned.
Step 4: Pour in chicken broth, then add penne pasta, Italian seasoning, and red pepper flakes. Stir to combine, bring to a simmer, cover, and reduce heat to low. Cook pasta to al dente according to package instructions.
Step 5: While pasta cooks, slice the cooked chicken into bite-sized pieces.
Step 6: Remove the lid from the pan and add the diced chicken, sun-dried tomatoes, baby spinach, heavy cream, and parmesan cheese. Stir until the spinach wilts, about 1 to 2 minutes.
Step 7: Remove from heat and serve. If the sauce seems thin, let it rest for up to 5 minutes to thicken before serving.

Tips & Variations

Use oil from the sun-dried tomatoes jar instead of olive oil for extra flavor while cooking the chicken.
Swap penne pasta for rigatoni or fettuccine if preferred.
For a lighter version, substitute half-and-half for heavy cream.
Add a handful of fresh basil or parsley for a fresh herbal note.
Adjust red pepper flakes to control the spice level to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened too much.

How to Serve

A close-up view of a large stainless steel pan filled with creamy pasta, featuring three main visible layers: the bottom layer is made up of smooth, beige creamy sauce evenly coating the contents, the middle layer consists of al dente penne pasta in light yellow tone, and the top layer includes tender pieces of pale chicken, dark green spinach leaves, and scattered sun-dried tomatoes with deep red hues and wrinkled textures. The pan is set on a white marbled surface with a folded green and white checkered cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken instead of fresh?

Yes, just be sure to thaw the chicken completely before cooking to ensure even cooking and proper food safety.

Is it possible to make this dish gluten-free?

Absolutely! Substitute the penne pasta with a gluten-free variety and verify that other ingredients, like the chicken broth, are gluten-free as well.