Description
This Easy Marry Me Chicken Pasta is a creamy, flavorful one-pan dish combining tender seared chicken breasts with a rich parmesan and sun-dried tomato sauce, tossed with al dente penne pasta and fresh spinach. Perfect for a satisfying weeknight dinner that feels special with minimal effort.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 tbsp butter
Pasta and Sauce
- 8 oz penne pasta
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/2 cup chicken broth
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh spinach
Garnish
- Fresh basil, for garnish (optional)
- Extra parmesan cheese (optional)
- Additional 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, about 9-11 minutes. Drain the pasta, reserving 1/2 cup of pasta water for later use.
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning to enhance the flavor.
- Sear the chicken: In a large skillet, heat olive oil and butter over medium heat. Add the seasoned chicken breasts and cook for 5-6 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and let it rest to keep it juicy.
- Sauté garlic and sun-dried tomatoes: Using the same pan, add minced garlic and sauté for about 1 minute until fragrant. Then add the chopped sun-dried tomatoes and cook for another minute to release their flavor.
- Deglaze the pan: Pour in the chicken broth and scrape the bottom of the pan with a wooden spoon to lift the browned bits, creating a flavorful base for the sauce.
- Make the cream sauce: Add the heavy cream and bring the mixture to a gentle simmer. Stir in the grated parmesan cheese and red pepper flakes (if using). Continue cooking for 3-5 minutes until the sauce slightly thickens.
- Add spinach: Toss in the fresh spinach leaves and allow them to wilt in the warm sauce, which will add a nutritious and fresh flavor.
- Combine chicken and sauce: Slice the rested chicken breasts into strips and return them to the skillet. Let everything simmer together for a few minutes to meld the flavors.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet and toss it well to coat every piece with the creamy sauce. If the sauce seems too thick, stir in a splash of reserved pasta water to reach your desired consistency.
- Garnish and serve: Finish the dish by garnishing with extra parmesan cheese, more red pepper flakes if desired, and fresh basil leaves for a burst of color and herbal aroma. Serve immediately.
Notes
- Use boneless skinless chicken thighs instead of breasts for a juicier result.
- Sun-dried tomatoes packed in oil will give a richer flavor than dry-packed varieties.
- If you prefer less spice, omit the red pepper flakes.
- Fresh spinach can be substituted with kale or arugula for different flavors.
- Reserve pasta water is key to adjust sauce consistency without watering it down.
- This recipe can be doubled easily for larger gatherings.
