Go Back
–+ servings
Serving spoon of chicken penne pasta.
Print Recipe
No ratings yet

Easy Marry Me Chicken Pasta

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner Recipes
Cuisine: American
Servings: 4 servings
Calories: 785kcal
Author: Samantha Erb

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: 785kcal | Carbohydrates: 54g | Protein: 51g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 178mg | Sodium: 1839mg | Potassium: 1115mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1354IU | Vitamin C: 10mg | Calcium: 385mg | Iron: 3mg