Marry Me Chicken Pasta
Juicy chicken simmered in a creamy sun-dried tomato sauce with garlic, Italian seasoning, parmesan, and spinach, all tossed with tender pasta. It’s one of those dinners that feels special (hence the name) but comes together easily.
Servings 4
Calories 837kcal
Ingredients
- 1.5 lb chicken breasts cut into bite-sized pieces
- 3/4 cup sun-dried tomatoes sliced (packed in oil, drained)
- 1 cup parmesan cheese grated
- ½ cup onion diced
- 2 cloves garlic minced
- 1.5 cups half and half
- 1.5 cups chicken broth
- 1 tablespoon tomato paste
- 12 ounces pasta penne or any short pasta
- salt and pepper to taste
- 2 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- 2 cups baby spinach chopped roughly (about 2oz)
Optional:
- extra parmesan for serving
Instructions
- Get prepped: Cut 1.5 lb chicken breasts into bite-sized pieces. Slice 3/4 cup sun-dried tomatoes. Dice ½ cup onion. Mince 2 cloves garlic. Grate 1 cup parmesan cheese. Measure out 1.5 cups chicken broth, 1.5 cups half and half, and 1 tablespoon tomato paste. Bring a large pot of salted water to a boil for the pasta.
- Cook the pasta: Cook 12 ounces pasta according to package directions until al dente. Drain, reserving about ½ cup pasta water. Set aside.
- Cook the chicken: Season 1.5 lb chicken breasts with salt and pepper. Heat 1 tablespoon of 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside.
- Make the sauce: In the same skillet, add another tablespoon of 2 tablespoons olive oil. Sauté the onions til softened, then add 3/4 cup sun-dried tomatoes, 2 cloves garlic, and 1 teaspoon Italian seasoning. Stir for 1 minute to release flavor. Add 1 tablespoon tomato paste and 1.5 cups chicken broth, stirring until smooth. Reduce heat to medium-low.
- Make it creamy: Pour in half and half and stir until the sauce is well combined. Add parmesan cheese and stir until melted and smooth.
- Add the greens: Stir in chopped 2 cups baby spinach until wilted.
- Combine everything: Add chicken and pasta back to the skillet. Toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce. Taste and season with additional salt and pepper, if needed.
- Serve: Scoop into bowls, top with extra parmesan and devour.extra parmesan
Notes
- Cut chicken evenly so it cooks quickly and evenly.
- Don’t skip the tomato paste - it gives the sauce depth.
- Reserve pasta water to adjust the sauce consistency.
- Stir parmesan in slowly so it melts smoothly.
- Add spinach at the end so it stays bright and fresh.
Nutrition
Calories: 837kcal | Carbohydrates: 84g | Protein: 60g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 163mg | Sodium: 725mg | Potassium: 1894mg | Fiber: 6g | Sugar: 15g | Vitamin A: 2180IU | Vitamin C: 18mg | Calcium: 457mg | Iron: 5mg
