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Marry Me Chicken Pasta

A creamy and savory chicken pasta dish that brings warmth and flavor to any table, perfect for family gatherings or romantic dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces Chicken Breasts Lean protein that cooks beautifully and absorbs the flavors.
  • 8 ounces Pasta (Penne or Fettuccine) Your choice! Works best for capturing the creamy sauce.
  • 1 cup Heavy Cream For that rich, velvety texture.
  • 1 cup Parmesan Cheese Freshly grated for a nutty kick; can substitute with nutritional yeast for a dairy-free option.
  • 4 cloves Garlic Adds aromatic warmth; opt for fresh cloves or pre-minced.
  • 1/2 cup Sun-Dried Tomatoes Bursting with flavor, bringing tanginess to the dish.
  • 2 cups Fresh Baby Spinach Adds color and nutrition.
  • To taste Salt and Pepper For seasoning.
  • 1-2 tablespoons Olive Oil For cooking.

Method
 

Cooking
  1. In a large pot, boil salted water. Add pasta and cook according to package instructions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, add a drizzle of olive oil. Season chicken breasts with salt and pepper, then place them in the skillet. Sear until golden brown on both sides, about 5-7 minutes. Remove and set aside.
  3. In the same skillet, add more olive oil if needed. Toss in minced garlic and sauté until fragrant (about 1 minute). Add the sun-dried tomatoes and stir for another 2 minutes.
  4. Pour in the heavy cream, stirring to combine. Gradually add in the parmesan cheese until melted and the sauce is creamy and smooth.
  5. Nestle the chicken back into the sauce and add the spinach. Allow it to wilt slightly.
  6. Toss the drained pasta into the skillet, ensuring each piece is well-coated with the creamy goodness. Serve immediately, garnished with extra parmesan if desired.

Notes

Feel free to get creative with this recipe! Add veggies like bell peppers or broccoli, toss in fresh basil or parsley, or add red pepper flakes for a kick. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.