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–+ servings
Serving spoon of chicken penne pasta.

Easy Marry Me Chicken Pasta

Samantha Erb
My Marry Me Chicken pasta is a creamy, one-skillet meal made with tender chicken, sun-dried tomatoes, plenty of Parmesan, heavy cream, and a dash of spinach. It's quick and comforting, and it just may garner a marriage proposal!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner Recipes
Cuisine American
Servings 4 servings
Calories 785 kcal

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1¼ pound boneless skinless chicken breasts diced (about 565g)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • 1 tablespoon sun-dried tomato oil from the jar
  • ½ cup red onions diced
  • 3 cups chicken broth
  • ½ pound penne pasta
  • 1 cup heavy cream
  • 1 cup Parmesan cheese grated
  • ¼ cup sun-dried tomatoes finely sliced
  • Handful of fresh spinach

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Then add the diced chicken. While they cook, season them with salt, pepper, garlic powder, onion powder, Italian seasoning, and paprika. Cook the chicken for about 5-6 minutes until it turns golden brown and is cooked through. Remove it from the pan and set it aside.
  • In the same skillet, add a tablespoon of oil from the sun-dried tomato jar and then add the diced onions and cook them for 2 minutes until they become soft. Pour in the chicken broth, cover, and bring to a boil over medium-high heat. Add the penne pasta and cook, stirring occasionally, for 10-12 minutes until it is al dente.
  • Stir in heavy cream and Parmesan cheese. Let the sauce thicken for a few minutes. Add the sun-dried tomatoes, fresh spinach as well as the cooked chicken back into the skillet and stir until the spinach is wilted, about 1 minute.
  • Serve with extra Parmesan cheese on top!

Notes

  • Use the same skillet — and don’t wipe it down. The browned bits left behind from the chicken and onions add so much flavor to the sauce!
  • Searing the chicken breast in a single layer results in the best color and texture.
  • Let the sauce simmer for at least a few minutes after adding the heavy cream and parm to help thicken it.
  • Add the spinach at the very end so it doesn’t get too mushy.
  • Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat leftovers gently on the stovetop with a splash of heavy cream or chicken broth is best, but the microwave works too in 30-second increments.

Nutrition

Calories: 785kcalCarbohydrates: 54gProtein: 51gFat: 41gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.02gCholesterol: 178mgSodium: 1839mgPotassium: 1115mgFiber: 4gSugar: 8gVitamin A: 1354IUVitamin C: 10mgCalcium: 385mgIron: 3mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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