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The Ultimate Creamy 30-Minute Marry Me Chicken Pasta

Close-up of creamy marry me chicken pasta featuring penne tubes coated in orange sauce and topped with sliced, seared chicken breast.
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Make this rich, restaurant-style Marry Me Chicken Pasta at home in under 30 minutes. It features tender seared chicken coated in a luscious, creamy sun-dried tomato Parmesan sauce tossed with your favorite pasta.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup sun-dried tomatoes, drained and roughly chopped
  • 4 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 1/2 cups heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon red pepper flakes (optional)
  • 12 ounces penne or rigatoni pasta
  • 2 cups fresh spinach
  • Fresh basil, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. Season the thin chicken cutlets evenly with smoked paprika, garlic powder, oregano, salt, and pepper. Lightly dredge the seasoned chicken in the flour, shaking off any excess.
  3. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
  4. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the chopped sun-dried tomatoes and cook for 1 minute until fragrant. Add the minced garlic and cook for 30 seconds more until aromatic.
  5. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
  6. Pour in the heavy cream and stir in the Italian seasoning and red pepper flakes, if using. Bring the sauce to a gentle simmer, stirring occasionally. Do not let it boil rapidly.
  7. Stir 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 until you reach your desired consistency. Taste and adjust salt and pepper.
  8. Add the fresh spinach to the sauce and stir until it wilts, about 1 minute.
  9. Return the cooked chicken to the skillet. Add the drained pasta and toss everything gently to coat evenly in the creamy sauce.
  10. Serve immediately. Top each serving with extra grated Parmesan cheese and fresh chopped basil.

Notes

  • For a one-pot method, cook the pasta directly in the broth and cream mixture, adding extra liquid as needed until the pasta is tender.
  • If you prefer a richer flavor, use chicken thighs instead of breasts.
  • You can substitute sun-dried tomatoes packed in oil, but drain them well before chopping.

Nutrition

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