Description
This Marry Me Chicken Pasta is a creamy, flavorful weeknight dinner combining tender chicken, sun-dried tomatoes, and a rich tomato paste-based sauce with a touch of cream and fresh spinach. Ready in just 25 minutes, it offers a hearty but not heavy meal that’s perfect for busy nights.
Ingredients
Main Ingredients
- 16 ounces pasta of choice (such as penne or rigatoni)
- 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
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, small diced
- ¼ teaspoon freshly ground black pepper
- 1 (6-ounce) can tomato paste
- 1 teaspoon sugar
- 1 cup chicken stock
- ⅓ cup sun-dried tomatoes in oil, drained and chopped
To Add at the End
- ¼ cup heavy cream
- ⅓ cup grated Parmesan cheese
- 4 tablespoons cream cheese
- ½ teaspoon red wine vinegar
- 2 cups baby spinach
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Carefully remove 1 cup of pasta cooking water and set aside. Drain the pasta.
- Season Chicken: In a medium bowl, combine chicken pieces with 2 teaspoons paprika, 2 teaspoons granulated garlic, 2 teaspoons dried thyme, and 1 teaspoon kosher salt. Toss to coat the chicken evenly with the spices.
- Sear Chicken: Heat a large heavy-bottomed 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 fully cooked through, about 5 minutes. Transfer chicken to a medium bowl and set aside.
- Sauté Aromatics: In the same pot, add the remaining 1 tablespoon olive oil, diced onion, remaining 1 teaspoon granulated garlic, 1 teaspoon dried thyme, ¼ teaspoon salt, and ¼ teaspoon freshly ground black pepper. Cook until the onion becomes soft and translucent, about 5 minutes, stirring frequently.
- Add Tomato Paste: Stir in the tomato paste and cook for 30 seconds more, stirring constantly to enhance flavor.
- Build Sauce: Add chicken stock, ¼ teaspoon salt, sugar, and chopped sun-dried tomatoes to the pot. Bring sauce to a strong simmer while scraping browned bits from the bottom of the pan.
- Combine and Simmer: Return the chicken along with any juices to the sauce. Stir in heavy cream, grated Parmesan, and cream cheese. Simmer over low heat, stirring until sauce is smooth and chicken is cooked through, about 2-3 minutes.
- Toss Pasta and Finish: Add cooked pasta and ¼ cup reserved pasta water to the pot. Toss to coat pasta evenly in the sauce. Turn off heat, then stir in baby spinach and red wine vinegar until spinach is wilted. Taste and adjust seasoning if needed. Add extra pasta water to thin sauce if desired.
Notes
- Use chicken thighs instead of breasts for juicier, more flavorful meat.
- Reserve pasta water to adjust sauce consistency and help it cling to pasta.
- Sun-dried tomatoes in oil add deeper flavor; drain and chop before using.
- For a lighter version, substitute half-and-half for heavy cream.
- This dish reheats well and makes great leftovers.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
