Description
Marry Me Chicken Pasta is a creamy, flavorful weeknight dinner made with tender chicken, sun-dried tomatoes, and a rich tomato-based sauce tossed with pasta and fresh spinach. This recipe combines simple pantry staples with bold seasonings like paprika, garlic, and thyme to create a comforting and elegant Italian-inspired dish in just 25 minutes.
Ingredients
Pasta
- 16 ounces pasta of choice (such as penne or rigatoni)
Chicken and Seasonings
- 1 ½ pounds boneless, skinless chicken breasts (or thighs), cut into 1 ½ inch pieces
- 2 teaspoons paprika
- 3 teaspoons granulated garlic, divided
- 3 teaspoons dried thyme, divided
- 1 ½ teaspoons kosher salt, divided
- ¼ teaspoon freshly ground black pepper
Sauce
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, small diced
- 1 (6-ounce) can tomato paste
- 1 teaspoon sugar
- 1 cup chicken stock
- ⅓ cup sundried tomatoes in oil, drained and chopped
- ¼ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 4 tablespoons cream cheese
- ½ teaspoon red wine vinegar
- 2 cups baby spinach
Instructions
- Cook the pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente following package directions. Carefully remove 1 cup of the pasta cooking water and set aside, then drain the pasta.
- Season the chicken: In a medium bowl, combine the chicken pieces with 2 teaspoons paprika, 2 teaspoons granulated garlic, 2 teaspoons dried thyme, and 1 teaspoon kosher salt. Toss well to coat the chicken evenly in the spices.
- Sear the chicken: Heat a large heavy-bottom pot or Dutch oven over medium-high heat. Add 1 tablespoon olive oil, then add the seasoned chicken. Cook until golden on all sides but not completely cooked through, about 5 minutes. Transfer the chicken to a bowl and set aside.
- Sauté the aromatics: Without cleaning the pot, add the remaining 1 tablespoon olive oil, diced onion, 1 teaspoon granulated garlic, 1 teaspoon dried thyme, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper. Cook, stirring frequently, until the onion is soft and translucent, about 5 minutes.
- Add tomato paste: Stir in the tomato paste and cook for 30 seconds, stirring constantly to develop the flavor.
- Simmer the sauce: Pour in the chicken stock, add the remaining ¼ teaspoon salt, sugar, and chopped sun-dried tomatoes. Bring the mixture to a strong simmer, scraping the bottom of the pot to release any browned bits.
- Finish the sauce with cheese and chicken: Add the seared chicken with any juices back into the pot along with the heavy cream, Parmesan cheese, and cream cheese. Simmer gently over low heat, stirring until the sauce is smooth and the chicken is cooked through, about 2-3 minutes.
- Toss pasta and spinach: Add the drained pasta and ¼ cup of the reserved pasta cooking water to the sauce. Toss well to coat the pasta in the sauce. Turn off the heat and stir in the baby spinach and red wine vinegar, allowing the spinach to wilt. Adjust seasonings to taste and add more pasta water to thin the sauce if needed.
Notes
- Use chicken thighs instead of breasts for juicier meat.
- If you do not have sundried tomatoes in oil, rehydrate dry ones in warm water before chopping.
- Reserve pasta water to adjust sauce consistency easily.
- This dish pairs well with a crisp green salad or crusty bread.
- For a lighter version, substitute heavy cream with half-and-half or omit cream cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
