Marry Me Chicken Pasta
This Marry Me Chicken Pasta recipe brings together tender chicken, a creamy, flavorful sauce, and perfectly cooked pasta in a combination that feels both indulgent and comforting. It's the kind of recipe that wins over anyone who takes a bite and is irresistibly good. With a blend of rich ingredients like sun-dried tomatoes, parmesan, and Italian Seasoning, this dish offers a restaurant-quality meal that's easy to make.
Servings 5 servings
Calories 649kcal
Ingredients
- 1 teaspoon olive oil
- 1 ½ pounds skinless chicken breasts or thighs Diced into ½-1 inch chunks.
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- 1 teaspoon Italian Seasoning
- salt and pepper to taste
Marry Me Tuscan-Style Cream Sauce
- 2-3 cups chicken broth
- 1 cup heavy whipping cream
- 3-4 garlic cloves Minced.
- ¼ cup diced sundried tomatoes
- ½-1 teaspoon Italian Seasoning
- salt and pepper to taste
- 8 oz pasta I used Malfaldine. Fettuccine and spaghetti also work well.
- 1 ½ cups grated Parmesan Reggiano cheese
- 3-4 cups fresh spinach
Instructions
- Place a skillet, pot, or Dutch oven on the stove at medium heat. Add the olive oil, diced chicken, onion powder, smoked paprika, Italian Seasoning, salt, and pepper to taste.1 teaspoon olive oil, 1 ½ pounds skinless chicken breasts or thighs, ½ teaspoon onion powder, ½ teaspoon smoked paprika, 1 teaspoon Italian Seasoning, salt and pepper to taste
- Stir and cook for 4-5 minutes until the chicken has seared on both sides. Remove the chicken and set it aside.
- Adjust the heat on the pan/pot to medium-high and add the broth, heavy cream, garlic, sundried tomatoes, Italian Seasoning, salt, and pepper to the pot. Start with 2 cups of broth. Taste the sauce repeatedly and add salt and additional spices as necessary to suit your taste.2-3 cups chicken broth, 1 cup heavy whipping cream, 3-4 garlic cloves, ¼ cup diced sundried tomatoes, ½-1 teaspoon Italian Seasoning, salt and pepper to taste
- Once the mixture begins to boil and bubble add in the pasta. The pasta should wilt down without the need to break it.
- Once the pasta has wilted and is fully covered in the sauce, adjust the heat to low and cover the pot. If the pasta isn’t completely submerged in sauce, add additional broth as needed.8 oz pasta
- Simmer the pasta for 10-15 minutes or until the pasta is al dente.
- Sprinkle in the Parmesan cheese and spinach. Fold to combine and toss in the chicken.1 ½ cups grated Parmesan Reggiano cheese, 3-4 cups fresh spinach
- Serve.
Notes
I love to add a squeeze of fresh lemon and Cajun Seasoning for additional flavor to the sauce.
You can use any pasta you prefer in the recipe: linguine, fettuccine, spaghetti, penne, etc. Use thin pasta like spaghetti if you know you like your pasta really creamy.
You can use half and half or milk instead of heavy cream, but it will alter the texture of the sauce. It won’t be as thick and may turn out watery.
You can use whatever type of cheese you prefer in this recipe. I always recommend you grab blocks of cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents, such as potato starch or cellulose, to prevent clumping and make it last longer in the store. These coatings interfere with the cheese’s ability to melt smoothly and affect the texture of your dishes. When you grate your cheese fresh, it doesn’t have these additives and preservatives, resulting in a more velvety and evenly melted cheese.
Use thin pasta like spaghetti if you know you like your pasta really creamy.
The sauce will thicken up a lot as it stands. Add additional broth, cream, or milk to smooth out the sauce when needed, especially when reheating leftovers. You can also use the oil from the jarred sundried tomatoes.
Nutrition
Serving: 1serving | Calories: 649kcal | Carbohydrates: 40g | Protein: 51g | Fat: 32g