Description
Marry Me Chicken Pasta is a comforting one-pot meal combining tender chicken breast, sun-dried tomatoes, and spinach in a creamy Parmesan sauce over perfectly cooked pasta. This easy-to-make dish comes together quickly, perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
Units
Scale
Chicken and Seasonings
- 650 g (1.4 lb) Boneless &; skinless chicken breast, about 4 breasts, cut into bite-sized pieces
- 1 tbsp Olive oil
- 3 Garlic cloves, peeled and crushed
- 170 g (6 oz) Sun dried tomatoes, drained and very finely chopped
- 1 tsp Oregano
- 2 tsp Paprika
- Freshly ground black pepper, to taste
Pasta and Sauce
- 250 g (9 oz) Dried pasta (such as penne or rigatoni)
- 650 ml (2.75 cups) Chicken stock
- 150 ml (0.75 cups) Double cream
- 50 g (2 oz) Parmesan cheese, grated
- 120 g (4 oz) Fresh spinach
Instructions
- Cook the chicken: In a large, deep frying pan, heat the olive oil over medium heat. When hot, add the bite-sized chicken pieces and sprinkle generously with freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken pieces start to brown on all sides.
- Add aromatics and spices: Reduce heat to low-medium and add the crushed garlic, finely chopped sun-dried tomatoes, oregano, and paprika to the chicken. Stir frequently for 3-5 minutes until the garlic has softened and the spices are fragrant.
- Add pasta and stock: Pour in the dried pasta and chicken stock. Stir everything together well to combine. Cover the pan with a lid and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Finish the sauce and add spinach: Lower the heat to the lowest setting. Add the fresh spinach leaves and double cream to the pan, stirring consistently for 1-3 minutes until the spinach is wilted and the cream is warmed through. Ensure the chicken is fully cooked by checking a piece is no longer pink inside. Adjust seasoning with salt and pepper if needed.
- Add Parmesan and serve: Turn off the heat and stir in the grated Parmesan cheese until fully melted and combined, creating a creamy sauce. Serve immediately for best flavor and texture.
Notes
- This recipe is designed as a one-pot dish, minimizing cleanup.
- Use dried pasta that holds up well to cooking in liquid like penne, rigatoni, or fusilli.
- Adjust the amount of chicken stock if necessary depending on your pasta’s absorption rate.
- For a lighter version, substitute double cream with half-and-half or milk, though the sauce will be less rich.
- Sun-dried tomatoes add a tangy sweetness, but you can reduce the quantity if preferred.
- Freshly grated Parmesan brings depth of flavor; avoid pre-grated varieties for best melting and taste.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 590 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 43 g
- Cholesterol: 110 mg
