Description
This creamy Marry Me Chicken Pasta is a weeknight dream! Tender chicken, sun-dried tomatoes, and a rich sauce make it utterly irresistible for any dinner.
Ingredients
Scale
- Main Players:
- 1.5 lbs boneless, skinless chicken breasts, sliced into 1/2-inch cutlets
- 2 tbsp olive oil, plus more for cooking
- 8 cloves garlic, minced (or more, if you’re like me!)
- 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped (reserve a little oil)
- 4 cups low-sodium chicken broth
- 1.5 cups heavy cream
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 5 oz fresh spinach
- 12 oz linguine or fettuccine
- Flavor Boosters:
- 2 tbsp all-purpose flour
- 2 tsp Italian seasoning, divided
- 1/2 tsp red pepper flakes (or more, if you dare!)
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Optional Extras:
- A splash of white wine for deglazing
- Extra Parmesan for sprinkling
Instructions
- Prep Your Chicken & Pasta:: First things first, let’s get that chicken ready. Pat your chicken breasts dry with paper towels; this is crucial for a good sear. Then, slice them into thinner cutlets, about 1/2-inch thick. Season them generously with salt, pepper, and a pinch of Italian seasoning. While that’s happening, get a large pot of salted water boiling for your pasta. Honestly, I always forget to salt the water enough, and then I’m kicking myself later. Don’t be like me! Cook your linguine or fettuccine according to package directions until al dente. Drain it, but definitely reserve about a cup of that starchy pasta water – it’s a lifesaver for our sauce later.
- Sear the Chicken to Golden Perfection:: Heat a large skillet, preferably a cast iron or a heavy-bottomed pan, over medium-high heat. Add a good drizzle of olive oil. Once shimmering, add your seasoned chicken cutlets in a single layer, making sure not to overcrowd the pan. You might need to do this in batches. Sear for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. This step is where all that amazing flavor develops, so don’t rush it! Transfer the cooked chicken to a plate and set it aside; we’ll add it back in later to finish our Marry Me Chicken Pasta.
- Build the Flavor Base:: Reduce the heat to medium. In the same skillet (don’t clean it! Those browned bits are pure gold!), add a little more olive oil if needed. Toss in your minced garlic and the sun-dried tomatoes (with a little of their oil). Sauté for about 1-2 minutes, until the garlic is fragrant – oh, the smell! It’s absolutely heavenly. Don’t let the garlic burn; that’s a mistake I’ve made, and it turns bitter. Stir in the red pepper flakes and the remaining Italian seasoning. This is where the foundation of our incredible Marry Me Chicken Pasta sauce really comes to life.
- Create the Velvety Sauce:: Sprinkle the flour over the garlic and sun-dried tomato mixture. Stir it well and cook for about 1 minute, letting the flour cook out a bit. Then, slowly pour in the chicken broth, whisking constantly to avoid any lumps. Bring it to a gentle simmer, letting it thicken slightly. Next, stir in the heavy cream and a generous handful of that freshly grated Parmesan cheese. Keep stirring until the cheese is melted and the sauce is smooth and creamy. If it feels too thick, now’s the time to add a splash of that reserved pasta water – it works wonders!
- Combine & Wilt the Spinach:: Return the seared chicken to the skillet, nestling it into the creamy sauce. Add the fresh spinach, handful by handful, stirring until it wilts down into the sauce. This usually takes just a couple of minutes. The vibrant green of the spinach against the creamy sauce is just beautiful, and it adds a lovely freshness to our Marry Me Chicken Pasta. Taste the sauce here and adjust seasonings if needed – maybe a little more salt, pepper, or a pinch more red pepper flakes if you’re feeling spicy!
- Final Touches for Your Marry Me Chicken Pasta:: Finally, add the cooked linguine or fettuccine to the skillet, tossing everything together until the pasta is beautifully coated in that luscious sauce. If it seems a little dry, another splash of pasta water will loosen it right up. Serve immediately, garnished with a sprinkle of fresh chopped parsley and a little extra Parmesan cheese. The finished Marry Me Chicken Pasta should be wonderfully creamy, with tender chicken and bursts of flavor from the sun-dried tomatoes. It’s truly a dish that makes you feel special.