Marry Me Chicken Pasta
Marry Me Chicken Pasta is a creamy, one-pan dinner made with tender chicken, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce. The pasta cooks directly in the broth, which helps build flavor while creating a silky sauce without extra steps or dishes.
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A Quick Look at the Recipe
✅ Recipe Name: Marry Me Chicken Pasta
🕒 Ready In: ~30 minutes
👪 Serves: 4 servings
🍽 Calories: ~520 per serving (estimated)
🥣 Main Ingredients: Chicken breast, penne pasta, sun-dried tomatoes, spinach, heavy cream, Parmesan
📖 Dietary Info: Comfort food; can be adapted for gluten-free pasta
👌 Difficulty: Easy - one pan, simple steps
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This version keeps the process simple and weeknight-friendly, with everything coming together in a single skillet. Finished with cream, spinach, and plenty of Parmesan, it's a comforting pasta dish that feels special enough to serve for guests but easy enough to make any night of the week.
If you enjoy creamy one-pan dinners like this, you may also like our New England Clam Chowder, Creamy Lemon Chicken, or Crockpot White Chicken Chili that come together easily and are great for busy weeknights.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love these Marry Me Chicken Pasta:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Marry Me Chicken Pasta:
- Recipe Notes & Tips:
- How to Store:
- Marry Me Chicken Pasta FAQs:
- More Pasta Recipes You'll Love
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- Marry Me Chicken Pasta
Why You'll Love these Marry Me Chicken Pasta:
One-pan and simple: Everything cooks in a single skillet, which keeps prep and cleanup easy.
Creamy without extra steps: Cooking the pasta directly in the broth helps create a rich, silky sauce without needing flour or a roux.
Classic Marry Me flavors: Sun-dried tomatoes, garlic, cream, and Parmesan come together for a comforting, savory pasta dish.
Weeknight-friendly: Ready in about 30 minutes, making it easy to fit into a busy dinner schedule.
Key Ingredients:
- chicken breast. Cubed chicken breast cooks quickly and stays tender as it simmers with the pasta and sauce. Cutting it into even pieces helps it cook evenly.
- penne pasta. Penne holds the creamy sauce well and cooks directly in the broth, which adds flavor and helps thicken the sauce naturally.
- chicken broth. Use Chicken Bone Broth to cook the pasta and build the base of the sauce, replacing the need for extra water or a separate pot.
Sun-dried tomatoes: Add rich, savory flavor and are a signature ingredient. Use Homemade Sun-Dried Tomatoes for the best flavor.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use chicken thighs: Boneless, skinless chicken thighs can be used instead of chicken breast for an even juicier result. Adjust cooking time slightly as needed.
- Swap the pasta shape: Short pasta like rotini, farfalle, or rigatoni works well if you don't have penne on hand.
- Make it lighter: Replace half of the heavy cream with half-and-half for a slightly lighter sauce.
- Add heat: Stir in red pepper flakes or a pinch of chili flakes for a subtle kick.
- Go gluten-free: Use your favorite gluten-free pasta and add a bit more broth if needed to help it cook through evenly.
How to Make Marry Me Chicken Pasta:
- Step 1: Add the cubed chicken and minced garlic to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through, and the garlic is fragrant.
- Step 2: Pour in the chicken broth and bring to a gentle boil. Add the penne pasta and Italian seasoning, stirring well. Let it cook for about 10 minutes, until the pasta is al dente and most of the broth has been absorbed.
- Step 3: Lower the heat to medium-low. Stir in the heavy cream, spinach, and sun-dried tomatoes, and cook until the spinach is wilted and the sauce begins to thicken.
- Step 4: Add the Parmesan cheese, stirring until everything is well combined and the cheese is melted. Remove from heat and serve.
Recipe Notes & Tips:
- Cut the chicken evenly: Keeping the chicken pieces similar in size helps them cook quickly and evenly without drying out.
- Stir the pasta occasionally: Stirring as the pasta cooks in the broth prevents sticking and helps release starch, which thickens the sauce.
- Adjust the sauce as needed: If the sauce seems too thick, add a splash of chicken broth. If it's too thin, let it simmer uncovered for a minute or two.
- Add the cheese off high heat: Lower the heat before stirring in the Parmesan so it melts smoothly into the sauce without clumping.
- Serving Suggestions: This pasta dish tastes best with sides like our Gluten-Free Focaccia or Italian Chopped Salad.
How to Store:
Refrigerator: Store leftover Marry Me Chicken Pasta in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it chills.
Reheating: Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce as it warms.
Freezer: Freezing is not recommended. Cream-based sauces can separate when frozen and reheated, which affects the texture.
Marry Me Chicken Pasta FAQs:
The sauce thickens naturally as the pasta cooks in the chicken broth and releases starch. If the sauce is still thinner than you like, let it simmer uncovered for a minute or two. If it becomes too thick, add a splash of chicken broth or cream to loosen it.
Marry Me Chicken Pasta can be made ahead, but it's best enjoyed fresh. When reheating, add a small amount of broth or cream to help restore the sauce's creamy texture.
Short pasta shapes like penne, rigatoni, or rotini work best because they hold the creamy sauce well and cook evenly in the pan.
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Marry Me Chicken Pasta
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 pound chicken breast, cubed
- 4 cups chicken broth
- 12 ounces penne pasta
- 1 teaspoon italian seasoning
- 1 cup heavy cream
- 1 cup fresh baby spinach
- 1 cup sun-dried tomatoes
- 1 cup parmesan cheese, shredded
Instructions
- In a large skillet or saucepan, heat olive oil and butter over medium-high heat until the butter is melted.
- Add the cubed chicken and minced garlic to the pan. Cook for 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through, and the garlic is fragrant.
- Pour in the chicken broth and bring to a gentle boil. Add the penne pasta and Italian seasoning, stirring well. Let it cook for about 10 minutes, stirring occasionally, until the pasta is al dente and most of the broth has been absorbed.
- Lower the heat to medium-low. Stir in the heavy cream, spinach, and sun-dried tomatoes, and cook for 2-3 minutes until the spinach is wilted and the sauce begins to thicken.
- Add the Parmesan cheese, stirring until everything is well combined and the cheese is melted.
Nutrition
Notes
- Cut the chicken evenly: Keeping the chicken pieces similar in size helps them cook quickly and evenly without drying out.
- Stir the pasta occasionally: Stirring as the pasta cooks in the broth prevents sticking and helps release starch, which thickens the sauce.
- Adjust the sauce as needed: If the sauce seems too thick, add a splash of chicken broth. If it's too thin, let it simmer uncovered for a minute or two.
- Add the cheese off high heat: Lower the heat before stirring in the Parmesan so it melts smoothly into the sauce without clumping.
- Serving Suggestions: This pasta dish tastes best with sides like our Gluten-Free Focaccia or Italian Chopped Salad.
Yum!
This was delicious. The great blend of flavors from the tomatoes and spinach reminds me of Tuscan cuisine. Stayed nice and juicy too with the sauce.