Description

Marry Me Chicken Pasta is a creamy, comforting dish featuring tender chicken breast cubes cooked in a rich sauce of chicken broth, heavy cream, sundried tomatoes, and parmesan cheese, tossed with your favorite pasta and fresh baby spinach. Enhanced with garlic, herbs, and a gentle kick of red pepper flakes, this recipe serves a delightful family meal perfect for weeknights or special occasions.

Ingredients

Scale

Pasta

1 lb. pasta (your choice of shape)

Chicken and Aromatics

2 tablespoons butter
1/2 onion, finely diced
1 1/2 lbs. chicken breast, cut into cubes
1 teaspoon salt
1 teaspoon pepper
4 garlic cloves, finely minced

Sauce

1 1/2 cups chicken broth
2 cups heavy cream
2/3 cup sundried tomatoes (in oil), chopped
1/4 to 1/2 teaspoon red pepper flakes
1 cup fresh baby spinach, chopped
4 ounces parmesan cheese, grated
1 teaspoon Italian seasoning (optional)

Garnish

5-6 fresh basil leaves
Extra parmesan cheese for serving

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Instructions

Cook Pasta: Bring a large pot of well-salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining the pasta, then set pasta aside.
Cook Chicken and Aromatics: In a large skillet, heat butter over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes. Season cubed chicken with salt and pepper, add to skillet, and cook until lightly golden and fully cooked through, approximately 5 minutes per side. Add minced garlic and cook for 30 seconds until fragrant.
Build the Sauce: Pour in chicken broth, scraping up any browned bits from the skillet to incorporate flavor. Allow the sauce to simmer gently for a few minutes to reduce and slightly thicken. Stir in chopped sundried tomatoes, heavy cream, and red pepper flakes. Let simmer for an additional 5 minutes to meld flavors and thicken the sauce.
Add Spinach and Cheese: Stir in chopped baby spinach and grated parmesan cheese. Cook until the parmesan melts completely into the sauce, creating a creamy texture.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and toss well to coat. If the sauce seems too thick, add reserved pasta water a little at a time until desired consistency is reached. Taste and adjust seasoning with additional salt, pepper, and optional Italian seasoning. Stir in fresh basil leaves for herbal brightness.
Serve: Plate the pasta and garnish with extra parmesan cheese and thin ribbons of basil leaves. Serve warm for a comforting, flavorful meal.

Notes

You can use any pasta shape you prefer such as penne, fettuccine, or rigatoni.
Chopping the spinach before adding helps it incorporate better into the sauce.
Adjust red pepper flakes to taste depending on your preferred spice level.
Reserve pasta water is key for adjusting sauce consistency.
For a lighter version, substitute heavy cream with half-and-half or a lower fat cream alternative.
Fresh basil should be stirred in at the end to maintain its fresh flavor and vibrancy.