It really is true that marry me chicken is made so much better with the addition of pasta. This is Marry Me Chicken Pasta. The name “marry me chicken” came from a viral tiktok that walked us all through a chicken recipe that was so good, anyone would ate it would ask you to marry them. Yes, it really is that good.
The marry me chicken recipe is a creamy sauce with garlic and sun-dried tomatoes, so what better to add to it than pasta? The sauce is so tasty but so simple, coming together in one pan and then you just need one other pan to cook the pasta. That’s it. The other great part of this recipe is the addition of spinach in the sauce. It wilts down a lot but you know that this dinner does have a few greens in it too. I think it makes a great weeknight supper and it’s definitely one that everyone around the table will love.
I use penne here but you can use whatever shape you like. I think short pastas are best here as you can get a piece of chicken, spinach and pasta all in one mouthful which can be harder with long pasta. Rigatoni or paccheri would be great shapes for a marry me chicken pasta.
Other weeknight pastas to try
Quick Lentil Bolognese with Pouch Lentils
Spicy Nduja Pasta Recipe with Double Cream
Easy Creamy Sausage and Fennel Pasta
Creamy Ricotta Pasta Recipe with Lemon
Creamy Boursin Pasta with Artichokes
Marry Me Chicken Pasta
Creamy sundried tomato, garlic, spinach, and chicken tossed with pasta, parmesan, fresh basil. This is your next go-to pasta recipe.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 2
Ingredients
- 2 boneless & skinless chicken breasts, (about 400g) cut into bite-sized pieces
- 1 tbsp olive oil,
- 2 garlic cloves, peeled and crushed
- 150 g sun-dried tomatoes, drained and sliced
- 1 tbsp tomato puree
- 1 tsp oregano
- 1 tsp paprika
- 225g dried pasta (I like penne for this but any pasta shape will work)
- 150ml pasta cooking water (or chicken stock)
- 250 ml double cream (heavy cream)
- 60 g parmesan, grated
- 60 g spinach
- Maldon salt and black pepper
- handful of basil leaves
Instructions
- Cook the water in boiling salty water until al dente – you want it to still have quite a bit of a bite as you finish cooking it in the sauce
- While the pasta is cooking, take a large, deep frying pan and add the olive oil. Once it’s hot, add the chopped chicken. Season well and cook for 6 -8 minutes stirring occasionally until the chicken is golden brown and cooked through. Remove from the pan.
- Reduce the heat and then in the same pan you cooked the chicken in, add the garlic and cook for 30 seconds before adding the sun-dried tomatoes, tomato paste, oregano and paprika. Cook for a few minutes to allow the sun tomatoes to soften.
- Pour in the double cream and the pasta cooking water, tossing well and allow to bubble for a few minutes so the cream can thicken.
- Add the chicken and the cooked pasta to the sauce along with the spinach and stir well. After a minute the spinach should have wilted and the pasta will be perfectly cooked. Add more pasta cooking water if you think it needs it – it should be loose and glossy not stodgy.
- Turn off the heat and stir in the parmesan and basil leaves. Scoop into bowls, top with more parmesan, fresh basil leaves, fresh black pepper and enjoy!
Notes
If you like a bit of heat, add a pinch of chilli flakes alongside the oregano and paprika.
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