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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 25 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

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

  1. 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.
  2. Season the chicken: Pat the chicken breasts dry and season both sides generously with salt, pepper, and Italian seasoning to enhance the flavor.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.