Marry Me Chicken Pasta

why make this recipe

Marry Me Chicken Pasta is rich, creamy, and full of flavor. It cooks fast and feels special. You can make it for a weeknight dinner or for guests. For a simple, quick version you can look at this easy recipe for ideas: easy marry me pasta with chicken.

introduction

This dish combines pan-seared chicken with a creamy tomato and Parmesan sauce. It has sun-dried tomatoes and spinach for color and taste. The pasta soaks up the sauce. The result is comforting and tasty.

how to make Marry Me Chicken Pasta

Cook the pasta first and set it aside. Brown seasoned chicken in a skillet and set the chicken aside. Make the sauce in the same pan with garlic, chicken broth, cream, sun-dried tomatoes, and Parmesan. Simmer until the sauce thins and the cheese melts. Add spinach and the cooked pasta. Slice the chicken and return it to the skillet. Stir and heat for a few minutes, then serve.

Ingredients :

• 2 boneless, skinless chicken breasts
• 8 oz pasta (e.g., fettuccine or penne)
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup sun-dried tomatoes, chopped
• 1 cup spinach, fresh
• 1 cup Parmesan cheese, grated
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Olive oil, for cooking

Directions :

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning, then cook until browned and cooked through, about 6-7 minutes per side. Remove chicken and set aside.
3. In the same skillet, add garlic and cook for about 30 seconds until fragrant. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Stir to combine.
4. Bring the mixture to a simmer, then add the spinach and cooked pasta. Slice the chicken and return it to the skillet.
5. Stir everything together and cook for an additional 3-4 minutes until heated through. Serve warm.

how to serve Marry Me Chicken Pasta

Serve it hot from the skillet. Add extra grated Parmesan on top. A side salad or garlic bread pairs well. A light drizzle of olive oil or fresh basil also helps.

how to store Marry Me Chicken Pasta

Cool the dish to room temperature. Put it in an airtight container. Store in the fridge for 3 to 4 days. Reheat gently on the stove with a splash of milk or cream so the sauce loosens. You can freeze for up to 2 months, but texture may change.

tips to make Marry Me Chicken Pasta

• Pound the chicken to even thickness so it cooks evenly.
• Use fresh grated Parmesan for the best melt and flavor.
• Don’t overcook the pasta; al dente is best because it will warm in the sauce.
• If the sauce gets too thick, add a little pasta water or chicken broth.
• For a hands-off option, try a crock-pot version to adapt this recipe.

variation (if any)

• Swap spinach for arugula or kale.
• Use sun-dried tomato pesto instead of chopped sun-dried tomatoes.
• Try chicken thighs instead of breasts for more flavor.
• Make it with gluten-free pasta if needed.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully before cooking for best results.

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner and less rich. Add a bit of flour or reduce more to thicken.

Q: How do I make it spicier?
A: Add crushed red pepper flakes when you add the garlic or use spicy sun-dried tomatoes.

Q: Can I make this vegetarian?
A: Yes. Replace chicken with roasted mushrooms or tofu and use vegetable broth.

Conclusion

For another take and extra tips, see this detailed version at Marry Me Chicken Pasta • Salt & Lavender. You can also compare notes with the version from Marry Me Chicken Pasta Recipe | The Recipe Critic.

Marry Me Chicken Pasta

Rich and creamy, this Marry Me Chicken Pasta combines flavorful pan-seared chicken with a delicious tomato and Parmesan sauce, making it perfect for weeknight dinners or special occasions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 650

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 pieces boneless, skinless chicken breasts Pound to even thickness for even cooking.
• 8 oz pasta (e.g., fettuccine or penne) Cook al dente as it will warm in the sauce.
• 1 cup heavy cream Fresh cream for richer flavor.
• 1 cup chicken broth
• 1 cup sun-dried tomatoes, chopped Can substitute sun-dried tomato pesto.
• 1 cup fresh spinach Can replace with arugula or kale.
• 1 cup Parmesan cheese, grated Use fresh for best melt.
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• to taste Salt and pepper
• as needed Olive oil, for cooking

Method

 

Preparation

1. Cook the pasta according to package instructions, then drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning.
3. Cook the chicken until browned and cooked through, about 6-7 minutes per side. Remove chicken and set aside.

Cooking

1. In the same skillet, add garlic and cook for about 30 seconds until fragrant.
2. Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Stir to combine.
3. Bring the mixture to a simmer, then add the spinach and cooked pasta.
4. Slice the chicken and return it to the skillet. Stir everything together and cook for an additional 3-4 minutes until heated through.

Notes

Would pair well with a side salad or garlic bread. For storing, cool to room temperature, transfer to an airtight container, and refrigerate for 3-4 days. Reheat gently on the stove. Can freeze for up to 2 months, but texture may change. For added spice, include crushed red pepper flakes.