Description
Marry Me Chicken Pasta, perfect for cozy January nights! Get our easy recipe for creamy sauce, tender chicken, and sun-dried tomatoes. Pure comfort.
Ingredients
Scale
- Main Stars:
- 1.5 lbs boneless, skinless chicken breasts (about 2 large), sliced into cutlets
- 12 oz fettuccine or linguine pasta
- 1.5 cups heavy cream
- 1 cup low-sodium chicken broth
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 5 oz fresh spinach
- Flavor Keepers:
- 2 tbsp olive oil
- 5–6 cloves garlic, minced (or more, I won’t judge!)
- 1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced (reserve some oil!)
- Seasoning Magic:
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes (or to taste)
- Salt and freshly ground black pepper, to taste
- Finishing Touch:
- 1/4 cup fresh basil, chopped, for garnish
Instructions
- Sear the Chicken:: First things first, pat those chicken breasts super dry. Seriously, it’s a game-changer for getting a good sear. Season them generously with salt and pepper. Heat a large skillet over medium-high heat with a splash of olive oil. Once it’s shimmering, carefully add the chicken. Let it get beautifully golden brown, about 5-7 minutes per side. You want that crust! This is where so much flavor for our Marry Me Chicken Pasta starts. Don’t rush it, even if you’re starving; good things take time. Once done, pull it out, let it rest on a cutting board, and then slice it up.
- Sauté the Aromatics:: In that same skillet (don’t clean it, those browned bits are flavor!), reduce the heat to medium. Add a little more olive oil if needed. Toss in your minced garlic and the drained, sliced sun-dried tomatoes. Sauté for about 2-3 minutes until the garlic is fragrant and the tomatoes are softening, but don’t let that garlic burn! I’ve been there, hon, and it’s a sad, bitter mess. If it starts to get too dark, pull it off the heat for a second. This step builds the aromatic base for our creamy Marry Me Chicken Pasta sauce.
- Build the Creamy Sauce:: Pour in the chicken broth and scrape up any delicious browned bits from the bottom of the pan—that’s called deglazing, and it’s a secret weapon! Let it simmer for a minute or two, then stir in the heavy cream, dried oregano, and red pepper flakes. Bring it to a gentle simmer, then reduce the heat to low and let it thicken slightly while you cook your pasta. It should smell absolutely divine, a rich, herby aroma filling your kitchen. This is the heart of our Marry Me Chicken Pasta.
- Cook the Pasta:: While the sauce is doing its thing, cook your pasta according to package directions in a separate pot of generously salted boiling water. Seriously, salt the water! It’s your only chance to season the pasta itself, and bland pasta is just…sad. Cook it until al dente, meaning still a little firm to the bite. Before draining, grab about a cup of that starchy pasta water. It’s magic for adjusting the sauce later, trust me. I always forget this part, then I’m scrambling for water later, haha!
- Combine and Stir:: Once the pasta is drained, add it directly to the skillet with the creamy sauce. Toss it all together, making sure every strand is coated. Stir in the fresh spinach and about half of the grated Parmesan cheese. The spinach will wilt down quickly, adding a lovely fresh green color. Add a splash or two of that reserved pasta water if the sauce seems too thick; it helps everything cling beautifully to the noodles. This is where the Marry Me Chicken Pasta really starts to come together.
- Final Touches and Serve:: Return the sliced chicken to the skillet, nestling it into the pasta. Stir gently to combine everything and let the chicken warm through for a minute or two. Taste and adjust seasoning with more salt and pepper if needed. Serve immediately, garnished with the remaining Parmesan cheese and fresh basil. The Marry Me Chicken Pasta should be glistening, creamy, and utterly irresistible. Honestly, it’s a showstopper and smells like pure comfort!