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.

Marry Me Chicken Pasta

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 Needed

  • Chicken. I used skinless boneless chicken breasts/chicken cutlets but boneless chicken thighs work just as well.
  • 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.
Ingredients for marry me chicken pasta

How to make Marry Me Chicken Pasta

  1. Prepare the chicken: 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.
  2. Make the sauce: In the same pan, add the onions and garlic and cook over medium heat 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. Season with salt and black pepper and allow to simmer for 5 minutes until the cream has reduced slightly. Stir in lemon juice, Parmesan cheese and basil. Slice or chop the chicken and add back to the sauce along with any resting juices.
  3. Cook the pasta: Bring a large pot of salted water to the boil while the sauce is cooking then add the pasta and cook until al dente. Reserve a cup of the pasta water and drain.
  4. Serve: Toss the creamy sauce with the cooked pasta and a splash of the reserved cooking water then garnish with fresh basil leaves and plenty of grated Parmesan cheese before serving.

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.

Marry Me Chicken Pasta

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.

Easy Chicken Pasta Recipes

Marry Me Chicken Pasta

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.
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Course: Dinner
Cuisine: American
Keyword: Marry me chicken, marry me chicken pasta, marry me chicken pasta recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: 590kcal
Author: Alida Ryder
Servings: 6

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

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