Marry Me Chicken Pasta
If you like Marry Me Chicken, you’re going to love this easy Marry Me Chicken Pasta recipe. Saucy, savory and perfect for an easy weeknight dinner.
We love this easy pasta recipe because it comes together quickly but deliver huge on flavor. Marry Me Chicken is a crowd pleaser recipe so making a saucier version to serve with pasta just makes sense, right?
Ingredients and Substitutions
- Chicken. I used skinless boneless chicken breasts/chicken cutlets but boneless chicken thighs work just as well. You can make this with ground chicken too and turn it into Marry Me Chicken Meatballs.
- Extra virgin olive oil.
- Spices: I seasoned the chicken with paprika, dried oregano and garlic powder. Other herbs like thyme, basil or parsley will also be delicious. Red pepper flakes/chilli flakes,
- Onion. Shallot can be used too.
- Fresh garlic cloves.
- Fresh spinach.
- Sun-dried tomatoes.
- Chicken broth/chicken stock.
- Heavy cream/whipping cream.
- Milk mixed with cornstarch. I like to thicken the sauce with a little cornstarch.
- Parmesan cheese.
- Fresh basil.
- Salt and black pepper.
- Pasta. I used fettuccine but any pasta shape will work. Penne pasta, rigatoni, spaghetti, etc. will all be delicious.
How to make Marry Me Chicken Pasta
- Prepare the chicken: Flatten and sear seasoned chicken in a pan then set aside.
- Make the sauce: Saute onion and garlic in the same pan. Add spinach and sun-dried tomatoes. Deglaze with stock, add the cream, seasoning, lemon juice, Parmesan and basil.
- Cook the pasta: Cook pasta until al dente, reserve some of the water and drain.
- Serve: Toss pasta with sauce and a splash of reserved pasta water. Garnish with basil and parmesan.
Can I make this ahead?
Although this dish is definitely best served straight after cooking, any leftovers can be kept in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water until hot throughout.
Serving Suggestions
Pasta is always delicious served with garlic bread to mop up any excess sauce. A simple, lemony green salad will also be a welcome addition.
Servings: 6
Calories: 590kcal
Ingredients
- 1 lb (500g) chicken breasts boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- 2 tsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
For the sauce
- 1 small onion/shallot finely chopped
- 4 garlic cloves thinly sliced
- 10 sun-dried tomatoes in oil finely chopped
- 5 oz (150g) baby spinach roughly chopped
- 2 cups chicken broth / chicken stock
- 1 cup heavy cream / whipping cream
- ½ cup milk
- 2 tsp cornstarch
- 1-2 tsp lemon juice
- ½ cup grated Parmesan cheese
- 2 tbsp chopped basil
- salt and pepper to taste
- 1 lb (500g) pasta
Instructions
- Bring a large pot of salted water to the boil.
- Place the chicken breasts on a chopping board and cover with a piece of parchment paper.
- Flatten the chicken out slightly with a rolling pin or meat mallet.
- Drizzle with olive oil then season generously.
- In a large skillet or deep pan set over medium-high heat, add the chicken and cook for 4-5 minutes per side until golden brown on both sides.
- Remove from the pan and set aside.
- Add the pasta to the salted water and allow to cook until al dente. Reserve 1 cup of cooking water and drain the pasta.
- In the same pan, add the onions and garlic and cook until soft and fragrant.
- Add the spinach and sun-dried tomatoes and allow to cook until the spinach has welted.
- Pour in the chicken broth and scrape the brown bits from the bottom of the pan (this fond adds incredible flavor to the finished sauce).
- Allow to reduce for a few minutes then pour in the cream and the milk mixed with the cornstarch.
- Season with salt and black pepper and allow to simmer for 5 minutes until the sauce has thickened slightly.
- Stir in lemon juice, Parmesan cheese and basil.
- Chop or slice the chicken then add back to the sauce.
- Adjust the seasoning to taste.
- Toss the sauce with the drained pasta, stir in a few tablespoons of the reserve cooking water.
- Garnish with fresh basil and parmesan cheese then serve.
Nutrition
Calories: 590kcal | Carbohydrates: 65g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1362mg | Potassium: 664mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2979IU | Vitamin C: 15mg | Calcium: 169mg | Iron: 3mg
Tried this recipe?Let us know how it was!
Easy Chicken Pasta Recipes
