Description
Marry Me Chicken Pasta is a comforting one-pot meal featuring tender chicken pieces simmered with sun-dried tomatoes, garlic, and aromatic spices, combined with perfectly cooked pasta in a creamy sauce enriched with spinach and Parmesan cheese. This easy, flavorful dish is perfect for quick weeknight dinners or cozy gatherings.
Ingredients
Units
Scale
Chicken and Seasoning
- 650 g (1.4 lb) Boneless &; skinless chicken breast, about 4 breasts, cut into bite-sized pieces
- 1 tbsp Olive oil
- 3 Garlic cloves, peeled and crushed
- 170 g (6 oz) Sun dried tomatoes, drained and very finely chopped
- 1 tsp Oregano
- 2 tsp Paprika
- Freshly ground black pepper to taste
Pasta and Sauce
- 250 g (9 oz) Dried pasta
- 650 ml (2.75 cups) Chicken stock
- 150 ml (0.75 cups) Double cream
- 50 g (2 oz) Parmesan, grated
- 120 g (4 oz) Spinach
Instructions
- Cook the Chicken: In a large, deep frying pan, heat the olive oil over medium heat. When hot, add the chicken pieces along with a generous sprinkling of freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until all sides begin to turn golden brown and the chicken starts to color.
- Sauté Garlic and Spices: Reduce the heat to low-medium and add the crushed garlic, finely chopped sun-dried tomatoes, oregano, and paprika to the pan. Stir continuously for 3-5 minutes until the garlic softens and the spices are fragrant.
- Add Pasta and Stock: Pour in the dried pasta and chicken stock. Stir well to combine all the ingredients evenly. Cover the pan with a lid and cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed by the pasta and chicken.
- Add Spinach and Cream: Lower the heat to the lowest setting. Add the spinach and double cream to the pan and stir thoroughly. Cook for 1-3 minutes until the spinach wilts and the cream is heated through. Verify the chicken is fully cooked, then season further with salt and pepper as needed.
- Finish with Parmesan: Turn off the heat and stir in the grated Parmesan cheese until it melts into the sauce, creating a rich, creamy texture.
Notes
- Use boneless, skinless chicken breasts for quick cooking and easy bite-sized pieces.
- If preferred, substitute double cream with heavy cream or half-and-half for a lighter sauce.
- Sun-dried tomatoes in oil can be used but drain well to avoid excess oil in the dish.
- Any short pasta such as penne, fusilli, or rigatoni works well in this recipe.
- Chicken stock can be substituted with vegetable stock for a milder flavor.
- Stir occasionally to prevent the pasta from sticking and ensure even cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 44 g
- Cholesterol: 110 mg
