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Creamy One-Pot Marry Me Chicken Pasta

Close-up of creamy marry me chicken pasta with rigatoni, chicken chunks, sun-dried tomatoes, and spinach.
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Make this restaurant-style Marry Me Chicken Pasta at home. It features tender chicken and sun-dried tomatoes in a rich Parmesan cream sauce, perfect for a quick weeknight dinner or a romantic date night meal.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup all-purpose flour (for dredging)
  • 1 tablespoon unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, drained and chopped
  • 1/2 cup dry white wine or chicken broth
  • 1 1/2 cups heavy cream
  • 1 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 8 ounces pasta (penne or rigatoni recommended)
  • 2 cups fresh spinach
  • Fresh basil, chopped (for garnish)

Instructions

  1. Season the chicken pieces with salt, pepper, and garlic powder. Lightly dredge the seasoned chicken in the flour, shaking off any excess.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the butter to the skillet. Once melted, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute until fragrant.
  4. Pour in the white wine or chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
  5. Stir in the heavy cream, chicken broth, Italian seasoning, and red pepper flakes (if using). Bring the sauce to a gentle simmer.
  6. Add the dry pasta to the simmering sauce. Stir well to coat. Cover the skillet and cook according to the pasta package directions, stirring occasionally, until the pasta is nearly tender (usually 10-12 minutes). If the sauce gets too thick, add a splash more broth or water.
  7. Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
  8. Return the cooked chicken to the skillet. Add the fresh spinach and stir until it wilts into the sauce, about 1 minute.
  9. Taste the sauce and adjust salt and pepper if needed. Serve immediately, garnished with fresh basil.

Notes

  • For a true one-pot method, cook the pasta directly in the sauce mixture, adding extra liquid as needed to keep it submerged while cooking.
  • If you skip the flour dredge for the chicken, you may need to add 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water at the end to thicken the sauce slightly.
  • Use good quality Parmesan cheese that you grate yourself for the best melting texture in the cream sauce.

Nutrition

Find it online: https://fooddexterity.com/marry-me-chicken-pasta-recipe/