Marry Me Chicken Pasta

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This Marry Me Chicken Pasta recipe features chicken, sun-dried tomatoes, heavy cream, parmesan cheese, and pasta in a rich, flavorful sauce. It’s a simple one-pan creamy chicken pasta that’s an easy dinner recipe!

Prep Time10

Cook Time20

Course: Lunch or Dinner

Cuisine: Italian

Keyword: marry me chicken pasta, marry me pasta

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

1 lb. Pasta (your choice of shape)
2 Tablespoons Butter
1/2 Onion (finely diced)
1 1/2 lbs. Chicken Breast (cut into cubes)
1 teaspoon Salt
1 teaspoon Pepper
4 Garlic Cloves (finely minced)
1 1/2 cups Chicken Broth
2 cups Heavy Cream
2/3 cup Sundried Tomatoes (in oil) (chopped)
1/4 to 1/2 teaspoon Red Pepper Flakes
1 cup Fresh Baby Spinach
4 ounces Parmesan Cheese (grated)
5-6 Fresh Basil Leaves
1 teaspoon Italian Seasoning (optional)

Instructions

Cook the pasta separately. Bring a large pot of well-salted water to a boil and cook your pasta according to package instructions. Reserve about 1/2 cup of pasta water, then drain and set aside.
Cook chicken. Heat butter in a large skillet over medium heat. Add finely diced onion and sauté until soft and translucent, about 5 minutes. Season chicken with salt and pepper then add it to the skillet. Cook until it is lightly golden on the outside and fully cooked through, about 5 minutes per side. Add garlic and cook for 30 seconds.
Pour in the chicken broth, scraping up any browned bits from the pan (that’s flavor!). Let the sauce gently simmer for a few minutes to thicken slightly. Stir in sundried tomatoes, heavy cream, and red pepper flakes. Let simmer for 5 minutes.
Stir in baby spinach (I like to chop the spinach leaves ahead of time) and parmesan cheese. Let parmesan cheese completely melt.
Add in cooked pasta and stir together. Add in some of the reserved pasta water if you desire a thinner sauce. Season with more salt and pepper, if needed and optional italian seasoning, and fresh basil.
Serve with extra parmesan and basil ribbons.

Notes

Can I use milk instead of heavy cream? Heavy cream is recommended for the richest sauce, but half-and-half can work for a lighter option. Milk may make the sauce too thin.

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