Marry Me Chicken Pasta

why make this recipe

This dish gives you a rich, creamy pasta with tender chicken and tangy sun-dried tomatoes. It cooks fast and feels a bit fancy. It is a great weeknight meal or a simple dish for guests.

introduction

Marry Me Chicken Pasta blends a creamy tomato sauce with seasoned chicken and spinach. The sauce is smooth and bright from sundried tomatoes and a splash of vinegar. If you prefer a slow-cooker method, try the crockpot version for an easy hands-off option.

how to make Marry Me Chicken Pasta

Start by seasoning and browning the chicken, then build the sauce in the same pot so it keeps flavor. Add cheeses and cream last to make a silky sauce, then toss the pasta in so it soaks up the sauce. You can also check the full recipe page for more ideas and photos.

Ingredients :

• 16 ounces pasta of choice (penne or rigatoni)
• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into pieces
• 2 teaspoons paprika
• 3 teaspoons granulated garlic, divided
• 3 teaspoons dried thyme, divided
• 1.5 teaspoons kosher salt, divided
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, small diced
• 1/4 teaspoon freshly ground pepper
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 1 cup chicken stock
• 1/3 cup sundried tomatoes in oil, drained and chopped
• 1/4 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 4 tablespoons cream cheese
• 1/2 teaspoon red wine vinegar
• 2 cups baby spinach

Directions :

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Carefully remove 1 cup of the cooking water and set aside. Drain the pasta.
2. While the pasta cooks, in a medium bowl combine the chicken with 2 teaspoons paprika, 2 teaspoons of the granulated garlic, 2 teaspoons of the thyme, and 1 teaspoon of the salt, tossing the chicken to coat evenly in the spices.
3. Heat a large, heavy-bottom pot such as a Dutch oven over medium-high heat. Add 1 tablespoon of the olive oil, then add the seasoned chicken and cook until golden on all sides but not quite cooked through, about 5 minutes. Transfer to a medium bowl and set aside.
4. To the same pan, add 1 tablespoon olive oil, the onion, 1 teaspoon of granulated garlic, 1 teaspoon of thyme, 1/4 teaspoon of salt, and 1/4 teaspoon black pepper. Cook until the onion is soft and translucent, about 5 minutes, stirring frequently.
5. Add the tomato paste and cook for 30 more seconds, stirring constantly.
6. Add the chicken stock, 1/4 teaspoon of salt, sugar, and sundried tomatoes to the pan. Bring to a strong simmer, scraping any browned bits from the bottom of the pan.
7. Add the chicken along with any accumulated juices, heavy cream, parmesan cheese, and cream cheese. Simmer over low heat and stir until the ingredients are incorporated, the sauce is smooth, and the chicken is cooked through, about 2 to 3 minutes.
8. Add the cooked pasta along with 1/4 cup of the pasta cooking water, tossing the pasta to coat in the sauce. Turn off the heat and add the spinach and vinegar, stirring to wilt the spinach. Taste and adjust seasonings if necessary, adding additional pasta water to thin the sauce if needed.

how to serve Marry Me Chicken Pasta

Serve hot in wide bowls so the sauce spreads around the pasta. Garnish with extra Parmesan or chopped parsley if you like. A simple green salad and crusty bread go well with this dish.

how to store Marry Me Chicken Pasta

Cool to room temperature, then put in an airtight container. Store in the fridge for up to 3 days. Reheat on the stove with a splash of water or cream to loosen the sauce, or microwave in short bursts, stirring between.

tips to make Marry Me Chicken Pasta

• Do not overcook the pasta; aim for al dente so it holds up when mixed with the sauce.
• Save pasta water to thin the sauce if it becomes too thick.
• Brown the chicken well for more flavor, but finish it in the sauce so it stays juicy.
• Use room-temperature cream cheese so it melts smoothly into the sauce.

variation (if any)

• Use sun-dried tomato pesto for a stronger tomato flavor.
• Swap spinach for kale or arugula for a different green.
• Use smoked paprika instead of regular paprika for a smoky note.
• Make it lighter by using half-and-half instead of heavy cream and reducing the cream cheese.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it first and pat dry before seasoning and cooking.

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

Q: How do I fix a sauce that is too thin?
A: Simmer it a few minutes to reduce, or stir in a little more Parmesan to thicken.

Q: Can I freeze this dish?
A: You can freeze it, but the texture may change. Freeze in small portions and thaw in the fridge before reheating.

Ellie

Marry Me Chicken Pasta

This rich, creamy pasta combines seasoned chicken, tangy sun-dried tomatoes, and a silky sauce, perfect for weeknight dinners or impressing guests.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 450

Ingredients Method Notes

Ingredients

  

Pasta and Chicken

• 16 ounces pasta of choice (penne or rigatoni)
• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into pieces

Seasoning

• 2 teaspoons paprika
• 3 teaspoons granulated garlic, divided
• 3 teaspoons dried thyme, divided
• 1.5 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground pepper

Sauce Base

• 2 tablespoons olive oil, divided
• 1 medium yellow onion, small diced
• 3 tablespoons tomato paste
• 1 teaspoon sugar
• 1 cup chicken stock
• 1/3 cup sundried tomatoes in oil, drained and chopped
• 1/4 cup heavy cream
• 1/3 cup grated Parmesan cheese
• 4 tablespoons cream cheese Use room temperature for easy melting
• 1/2 teaspoon red wine vinegar

Greens

• 2 cups baby spinach

Method

 

Cooking Pasta

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions.
2. Carefully remove 1 cup of the cooking water and set aside. Drain the pasta.

Preparing Chicken

1. In a medium bowl combine the chicken with 2 teaspoons paprika, 2 teaspoons of granulated garlic, 2 teaspoons of the thyme, and 1 teaspoon of the salt. Toss to coat evenly.
2. Heat a large, heavy-bottom pot over medium-high heat. Add 1 tablespoon of olive oil, then add the seasoned chicken and cook until golden, about 5 minutes. Transfer to a bowl and set aside.

Making the Sauce

1. To the same pan, add 1 tablespoon olive oil, the diced onion, 1 teaspoon of granulated garlic, 1 teaspoon of thyme, 1/4 teaspoon of salt, and black pepper. Cook until the onion is soft and translucent, about 5 minutes.
2. Add the tomato paste and cook for 30 seconds, stirring constantly.
3. Add chicken stock, 1/4 teaspoon salt, sugar, and sundried tomatoes. Bring to a strong simmer, scraping any browned bits.
4. Add the chicken, heavy cream, Parmesan cheese, and cream cheese. Simmer over low heat for 2-3 minutes until smooth and chicken is cooked through.

Combining Pasta and Serving

1. Add the cooked pasta along with 1/4 cup pasta cooking water, tossing to coat in the sauce.
2. Turn off the heat and add spinach and vinegar, stirring to wilt the spinach. Taste and adjust seasonings.
3. Serve hot in wide bowls and garnish if desired.

Notes

Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.