Marry me chicken pasta: creamy pasta with chicken, sun-dried tomatoes, and parmesan

Name: Marry me chicken pasta: creamy pasta with chicken, sun-dried tomatoes, and parmesan
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: En
Ingredients: 10.5 oz chicken breast; 6 oz short pasta: rigatoni, penne, fusilli, or tortiglioni; ⅓ cup sun-dried tomatoes in oil, drained; 2 small garlic cloves; Olive oil to taste; ½ tsp dried oregano; ½ tsp sweet paprika; 1 pinch chili flakes, optional; ⅓ cup chicken broth; ⅓ cup + 1 tbsp heavy cream; ⅓ cup freshly grated Parmesan; 2 cups baby spinach leaves; Salt to taste; Black pepper to taste

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Main Dish

Very Easy

35 min

874 Kcal

You’ve probably heard of the famous Marry Me Chicken: tender chicken coated in a creamy Parmesan and sun-dried tomato sauce. This pasta version makes it even more irresistible, with golden chicken, al dente pasta, spinach and a rich, velvety sauce. Creamy, comforting and full of flavor, this Marry Me Chicken Pasta is an easy chicken pasta recipe that’s perfect for a cozy dinner for two.

Materials

1 large pot
1 large sauté pan or deep skillet
1 colander
1 ladle or measuring cup
1 cutting board
1 knife
1 spatula or wooden spoon
1 cheese grater

Preparation

Preparation10 min

Cook time25 min

Cut the chicken into even pieces.
Slice the sun-dried tomatoes and finely chop the garlic.
Cook the pasta in a large pot of boiling salted water for 3 minutes less than the al dente cooking time indicated on the package. Before draining, set aside about 1 cup of the cooking water. Do not rinse the pasta.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the chicken, season lightly with salt and pepper, and cook until browned, about 5 to 6 minutes. It should be almost cooked through.
Remove it from the pan and set it aside.
Reduce the heat to medium. Add the sun-dried tomatoes, garlic, oregano, paprika, and, if desired, chili flakes to the same skillet. Sauté for 1 minute.
Pour in the broth. Scrape up the pan juices and let it reduce for 2 minutes.
Add the cream and let it simmer gently for 2 to 3 minutes. Then reduce the heat and gradually stir in the Parmesan until the sauce is smooth. Add 2 to 3 tablespoons of the cooking water if it seems too thick.
Return the chicken to the sauce and cook for 2 minutes over low heat, until it is cooked all the way through.
Add the pasta and about 3 tablespoons of the pasta cooking water. Stir for 1 to 2 minutes over low heat: the pasta will finish cooking while absorbing the sauce.
Add the spinach leaves and stir for about 1 minute, just until they wilt.
If the sauce seems too thick, add a little cooking liquid. Season generously with pepper and serve immediately with a little extra Parmesan, if desired.

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FAQ ❓

Why cook the pasta for 3 minutes less?

It finishes cooking directly in the sauce, which helps keep it al dente while allowing it to absorb the flavors.

Why save the pasta cooking water?

Its starch helps bind the sauce and make it creamier. Add about 50 ml at first, then adjust as needed.

How do you make the sauce really creamy?

Gradually add the Parmesan over low heat. If it gets too hot, the cheese may form small lumps.

What should you do if the sauce is too thick or too thin?

If it is too thick, add a little pasta cooking water. If it is too thin, let it simmer gently for a few moments.

Which pasta should you choose?

Rigatoni, penne, fusilli, or tortiglioni are ideal because they hold the sauce well.

Can you replace the chicken breast?

Yes, with boneless chicken thighs, which are juicier and less likely to dry out.

Nutrition

for 1 serving / for 100 g

Calories: 874Kcal

Carbo: 68.9g
Total fat: 34.3g
Saturated fat: 17.4g
Proteins: 62.4g
Fibers: 8.7g
Sugar: 15.7g
ProPoints: 22
SmartPoints: 27

Nutritional information for 1 serving (415g)

Cookware

burner

Attributes

Keep refrigerated

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Christelle Gary

As a fitness enthusiast and vegetarian, I love taking on a challenge: making plant-based meals that are packed with protein—without breaking the bank! My mission at Ptitchef? To prove that legumes can be delicious, creative, and truly irresistible. Chickpeas, lentils, and beans better watch out!

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