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Creamy Marry Me Chicken Pasta: A Weeknight Showstopper

Close-up of creamy marry me chicken pasta featuring sliced, seared chicken breast over rigatoni pasta, spinach, and sun-dried tomatoes.
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Make this restaurant-style Marry Me Chicken Pasta for a rich, flavorful dinner that comes together quickly. It features tender chicken in a luscious sun-dried tomato Parmesan cream sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, sliced horizontally into thin cutlets
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 cup all-purpose flour (for dredging)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1/2 cup dry white wine (like Pinot Grigio or use chicken broth)
  • 1 1/2 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 ounces pasta (like penne or rigatoni)
  • 2 cups fresh spinach
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. In a shallow dish, mix the salt, pepper, garlic powder, and Italian seasoning. Dredge the thin chicken cutlets lightly in the seasoned flour, shaking off any excess.
  3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown and cooked through. Remove the chicken and set it aside on a plate.
  4. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until fragrant.
  5. Pour in the white wine (or broth substitute) and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
  6. Stir in the chicken broth, heavy cream, dried basil, and red pepper flakes (if using). Bring the sauce to a gentle simmer.
  7. Whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce seems too thick, add a splash of the reserved pasta water.
  8. Return the cooked chicken to the skillet. Add the fresh spinach and let it wilt into the sauce, about 1-2 minutes.
  9. Add the cooked pasta to the skillet and toss everything together until the pasta is fully coated in the rich garlic sauce. If the sauce needs thinning, add more reserved pasta water until you reach your desired consistency.
  10. Stir in the fresh parsley. Serve immediately with extra grated Parmesan cheese on top.

Notes

  • For a richer flavor, use the oil from the sun-dried tomato jar instead of olive oil for searing the chicken.
  • If you skip the wine, add a teaspoon of white wine vinegar to the broth mixture to brighten the sauce flavor.
  • This dish tastes best when the sauce is made fresh; leftovers may thicken considerably.

Nutrition

Find it online: https://spoonsprout.com/marry-me-chicken-pasta-recipe-easy-dinner/