Description
Marry Me Chicken Pasta is a creamy, flavorful one-pan dish featuring tender seared chicken, sun-dried tomatoes, spinach, and Parmesan cheese in a luscious white wine cream sauce, served over al dente penne pasta. Ready in just 30 minutes, this comforting Italian-inspired recipe is perfect for an easy weeknight dinner that feels indulgent yet simple to make.
Ingredients
Scale
Chicken
- 1 lb boneless, skinless chicken breasts or thighs, cubed
- 1 tsp sea salt
- 1 tsp paprika
- 1 tsp onion powder
- ½ tsp black pepper
- 2 tbsp olive oil
Pasta
- 14 oz penne pasta
- Water for boiling
Sauce & Vegetables
- 2 tbsp salted butter
- 6 cloves garlic, minced
- 1 small red onion, thinly sliced
- ¼ cup dry white wine
- ¼ cup chicken stock
- ⅔ cup sun-dried tomatoes
- 1 ½ cups heavy cream
- ½ cup Parmesan cheese, finely grated
- 3 cups baby spinach leaves
Garnish
- Fresh parsley, chopped
- Crushed red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook it until al dente according to package instructions. Drain the pasta and set it aside.
- Season & Sear the Chicken: Toss the cubed chicken with sea salt, paprika, onion powder, and black pepper to evenly coat. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for about 8 minutes, flipping occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté Aromatics: In the same skillet, melt the salted butter over medium heat. Add the thinly sliced red onion and sauté for about 3 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Deglaze & Build the Sauce: Pour in the dry white wine and chicken stock to deglaze the pan, scraping any browned bits off the bottom. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
- Add Sun-Dried Tomatoes & Cream: Stir in the sun-dried tomatoes and cook for another 2 to 3 minutes. Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is smooth and creamy.
- Add Spinach & Combine Everything: Stir in the baby spinach leaves and cook until wilted. Return the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta and chicken are evenly coated with the creamy sauce.
- Serve & Garnish: Garnish the pasta with freshly chopped parsley and crushed red pepper flakes if desired. Serve hot and enjoy your delicious Marry Me Chicken Pasta.
Notes
- For extra flavor, use chicken thighs which remain juicy and tender.
- Substitute heavy cream with half-and-half for a lighter sauce, but it will be less rich.
- The sun-dried tomatoes add a tangy sweetness; you can soak them in warm water before adding if they are very dry.
- If you prefer a spicier dish, increase the crushed red pepper flakes according to taste.
- White wine can be replaced with additional chicken stock if you prefer a non-alcoholic version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
