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Tasty Marry Me Chicken Pasta

Tender chicken and pasta in a creamy sun-dried tomato sauce with Parmesan and fresh spinach make this satisfying dinner ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast cut into bite-sized pieces
  • 8 oz pasta penne or rigatoni works best
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 3 cloves garlic minced
  • 1/2 cup sun-dried tomatoes drained and chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup Parmesan cheese freshly grated
  • 1 cup fresh spinach
  • Salt and pepper to taste
  • Fresh basil chopped, for garnish

Equipment

  • large pot
  • large skillet
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of the pasta water.
  2. While the pasta is cooking, season the chicken pieces generously with salt and pepper on all sides.
  3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook for 3-4 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove the chicken and set aside.
  4. Reduce heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for 1 minute, stirring constantly until fragrant but not browned.
  5. Stir in the sun-dried tomatoes, dried oregano, and red pepper flakes. Cook for 1-2 minutes to let the flavors bloom.
  6. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  7. Stir in the Parmesan cheese gradually until melted and the sauce begins to thicken. If too thick, add reserved pasta water as needed.
  8. Add the fresh spinach and stir until wilted, about 1-2 minutes.
  9. Return the cooked chicken and drained pasta to the skillet. Toss everything together until the pasta is thoroughly coated in the sauce.
  10. Taste and adjust seasoning with salt and pepper. Garnish with fresh basil and serve immediately.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water, milk, or chicken broth to loosen the sauce. Reheat in a skillet over medium-low heat or microwave at 70% power in 1-minute intervals. Make-Ahead: Cut and season chicken, mince garlic, and chop sun-dried tomatoes up to a day in advance. Substitutions: Use chicken thighs for more juiciness, or substitute heavy cream with half-and-half mixed with cornstarch for a lighter version. For vegetarian, use mushrooms, zucchini, and roasted red peppers instead of chicken.