Description
This Marry Me Chicken Pasta is a creamy, flavorful one-pot meal featuring tender chicken, sun-dried tomatoes, and spinach tossed with pasta in a rich parmesan-infused sauce. Ready in just 30 minutes, it’s an easy and comforting dish perfect for weeknight dinners.
Ingredients
Protein & Vegetables
- 650 g Boneless & skinless chicken breast (about 4 breasts, cut into bite-sized pieces)
- 3 Garlic cloves (peeled and crushed)
- 170 g Sun dried tomatoes (drained and very finely chopped)
- 120 g Spinach
Spices & Seasonings
- 1 tsp Oregano
- 2 tsp Paprika
- Freshly ground black pepper (to taste)
Pasta & Liquids
- 250 g Dried pasta
- 650 ml Chicken stock
- 150 ml Double cream
Other
- 1 tbsp Olive oil
- 50 g Parmesan (grated)
Instructions
- Cook the chicken: In a large, deep frying pan, heat the olive oil over medium heat. Once hot, carefully add the bite-sized chicken pieces along with a good sprinkling of freshly ground black pepper. Cook the chicken for 5 minutes, stirring occasionally until all sides start to brown and color.
- Sauté aromatics and spices: Reduce the heat and add the crushed garlic, finely chopped sun dried tomatoes, oregano, and paprika to the pan. Stir the ingredients together and cook for 3 to 5 minutes until the garlic softens and the flavors meld.
- Add pasta and stock: Pour in the dried pasta and chicken stock, giving everything a thorough stir to combine. Cover the pan with a lid and cook for 15 to 20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed by the pasta and chicken mixture.
- Finish with cream and spinach: Reduce the heat to the lowest setting. Add the fresh spinach and double cream, stirring continuously for 1 to 3 minutes until the spinach wilts and the cream heats through evenly. Check that the chicken pieces are fully cooked. Season with additional salt and pepper if needed.
- Incorporate parmesan and serve: Turn off the heat and stir in the grated parmesan cheese thoroughly to create a creamy sauce. Serve immediately while hot.
Notes
- Use olive oil for a mild, fruity base flavor. You may substitute with a neutral oil if preferred.
- Choose your favorite dried pasta; shorter shapes like penne or fusilli work well in this one-pot recipe.
- Chicken stock adds savory depth; you can use low sodium stock to control saltiness.
- Double cream can be substituted with heavy cream or half-and-half for a lighter option, but texture and richness may vary.
- This recipe works best cooked in a deep pan or skillet with a lid to trap steam and cook the pasta evenly.
