Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken, penne pasta, sun-dried tomatoes, and spinach all enveloped in a rich parmesan and heavy cream sauce. This recipe combines simple ingredients to create a comforting yet elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp black pepper
- 2 tbsp olive oil
Pasta
- 14 oz penne pasta
- Water for boiling
Sauce and Vegetables
- 2 tbsp salted butter
- 6 cloves garlic, minced
- 1 small red onion, thinly sliced
- ¼ cup dry white wine
- ¼ cup chicken stock
- â…” cup sun-dried tomatoes
- 1 ½ cups heavy cream
- ½ cup Parmesan cheese, finely grated
- 3 cups baby spinach leaves
Garnish
- Fresh parsley, chopped
- Crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
- Season & Sear the Chicken: Toss cubed chicken with sea salt, paprika, onion powder, and black pepper to coat evenly. Heat olive oil in a skillet over medium-high heat and cook the chicken for about 8 minutes, flipping occasionally until golden brown and cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the salted butter. Add thinly sliced red onions and sauté for 3 minutes until softened. Stir in minced garlic and cook for 30 seconds until fragrant.
- Deglaze & Build the Sauce: Pour in the dry white wine and chicken stock, scraping the bottom of the pan to release browned bits. Let the mixture simmer for 2-3 minutes to reduce slightly.
- Add Sun-Dried Tomatoes: Stir in sun-dried tomatoes and cook for another 2-3 minutes to infuse flavor.
- Add Cream and Cheese: Lower heat to low and pour in heavy cream. Add grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes smooth and creamy.
- Add Spinach & Combine Everything: Stir in baby spinach leaves until wilted. Return the cooked chicken and drained pasta to the skillet and toss everything together to coat well in the sauce.
- Serve & Garnish: Garnish the dish with freshly chopped parsley and crushed red pepper flakes if desired. Serve hot and enjoy your Marry Me Chicken Pasta.
Notes
- For a lighter option, substitute heavy cream with half-and-half or use a reduced-fat cheese.
- You can omit the white wine and substitute with additional chicken stock for a non-alcoholic version.
- Sun-dried tomatoes packed in oil can add more richness; if using dry-packed, consider rehydrating in warm water before adding.
- Feel free to use gluten-free pasta to make the dish gluten-free.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid breaking the cream sauce.
