Some nights I don’t have the energy to think too hard about dinner, but I still want it to feel like I tried. That’s exactly where this pasta comes in. It’s got tender chicken, a rich parmesan cream sauce, and just enough sun-dried tomato flavor to make it feel special without any real effort. My husband asked what the occasion was the first time I made it, and I had to laugh, because the occasion was Tuesday.
Thank you for reading this post, don't forget to subscribe!This one comes together in about half an hour, mostly because you’re cooking the pasta and the sauce at the same time instead of waiting on one before starting the other. It’s the kind of dinner that looks like you spent more time on it than you did.
Why You’ll Love This Dinner
The sauce is the real star here. Heavy cream, parmesan, and the oil from the sun-dried tomatoes come together into something silky that clings to every piece of pasta. It’s rich without being heavy, if that makes sense.
It’s also just one skillet for the sauce and chicken, plus a pot for the pasta, so cleanup stays manageable. The ingredients are things most of us already have on hand or can grab in one trip to the store. And if you’ve made Crock Pot Marry Me Chicken before, you’ll recognize a lot of these same cozy flavors, just turned into a pasta dinner instead.
Leftovers hold up well too, which matters a lot on weeks when I’m cooking for more than one night.
Ingredients
You’ll need pasta in whatever shape you like best. Penne, rigatoni, or fettuccine all work fine, since the goal is just something the sauce can cling to. Chicken breast gets cubed and browned right in the same skillet as the sauce, so there’s no extra pan to wash.
A few notes worth mentioning: freshly grated parmesan melts into the sauce much more smoothly than the pre-shredded kind. Oil-packed sun-dried tomatoes give more flavor than the dry ones, so I’d stick with those if you can find them.
Full ingredient list:
- 1 lb. pasta (your choice of shape)
- 2 tablespoons butter
- 1/2 onion, finely diced
- 1 1/2 lbs. chicken breast, cut into cubes
- 1 teaspoon salt
- 1 teaspoon pepper
- 4 garlic cloves, finely minced
- 1 1/2 cups chicken broth
- 2 cups heavy cream
- 2/3 cup sun-dried tomatoes (in oil), chopped
- 1/4 to 1/2 teaspoon red pepper flakes
- 1 cup fresh baby spinach
- 4 ounces parmesan cheese, grated
- 5-6 fresh basil leaves
- 1 teaspoon Italian seasoning (optional)
Step-by-Step Instructions
Start with the pasta. Bring a large pot of well-salted water to a boil and cook the pasta according to the package directions. Before draining, scoop out about 1/2 cup of the pasta water and set it aside. This little bit of starchy water comes in handy later if the sauce needs loosening.
While the pasta cooks, heat the butter in a large skillet over medium heat. Add the diced onion and let it soften, about 5 minutes, until it looks soft and slightly see-through. Season the chicken with the salt and pepper, then add it to the skillet. Let it cook until golden on the outside and cooked through, roughly 5 minutes per side. Stir in the garlic for about 30 seconds, just until it smells fragrant.
Pour in the chicken broth, scraping up the browned bits stuck to the bottom of the pan. Those bits carry a lot of flavor, so don’t skip that step. Let the broth simmer for a few minutes so it thickens slightly, then stir in the sun-dried tomatoes, heavy cream, and red pepper flakes. Let everything simmer together for about 5 minutes. The sauce should start to look glossy and slightly thickened by this point.
Add the spinach and parmesan cheese, stirring until the cheese has fully melted into the sauce. I like to chop the spinach leaves ahead of time so they wilt in quickly and evenly.
Fold in the cooked pasta. If the sauce feels thicker than you’d like, splash in some of that reserved pasta water until it loosens up. Taste and adjust the salt and pepper, add the Italian seasoning if you’re using it, and finish with the fresh basil.
Serve right away with extra parmesan on top and a few more basil leaves for good measure.
What to Serve With It
A simple green salad is really all this needs alongside it, since the pasta itself is rich. Garlic bread is always a good call too, especially for scooping up any extra sauce left in the bowl. On cooler nights I’ll sometimes add steamed broccoli on the side just to round things out.
If you’re in the mood for another creamy chicken pasta with a similar cozy feel, my Chicken Garlic Parmesan Pasta is another one worth keeping in the rotation.
Variations
You can use chicken thighs instead of breast if that’s what you have, they just take a bit longer to cook through. Half-and-half will work in place of heavy cream, though the sauce won’t be quite as rich or thick. Mushrooms or a handful of peas are both nice additions if you want to bulk it up with more vegetables.
For a lighter spin, you can skip the italian seasoning and lean on just basil and parmesan for flavor. It still tastes plenty comforting either way.
Storage
Leftovers keep well in the refrigerator for 3 to 5 days in an airtight container. The sauce firms up a bit once it’s cold, so when you reheat it, add a splash of cream, milk, or broth on the stove or in the microwave to bring it back to that silky texture. It’s not really a freezer-friendly dish, since cream sauces tend to separate once thawed.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Heavy cream gives you the richest sauce. Half-and-half can work if you want something a little lighter, but milk on its own tends to make the sauce too thin.
Can I make this ahead of time?
It’s really at its best fresh, but if you do make it ahead, reheat it gently with a little extra cream or broth to loosen the sauce back up.
Can I add more vegetables?
Definitely. Mushrooms, zucchini, or peas all pair well with the creamy sauce without overpowering it.
What pasta shape works best?
Anything the sauce can cling to works well here, like penne, rigatoni, farfalle, or fettuccine.
Why is my sauce too thick?
That reserved pasta water is your best friend. A splash at a time will loosen the sauce right back up without watering down the flavor.
Can I use chicken thighs instead of chicken breast?
Yes, thighs work fine here. Just keep an eye on the cook time since they can take a little longer than breast meat.
How do I know the chicken is fully cooked?
The chicken should no longer be pink in the middle and should reach an internal temperature of 165°F.
If you’re looking for another cozy chicken pasta to add to the lineup, the One-Pan Creamy Chicken Marsala Orzo is worth a try too.
This has turned into one of those dinners I come back to whenever I want something comforting without a long list of steps. I hope it earns a spot in your regular rotation too.
Marry Me Chicken Pasta
Equipment
- Large pot
- Large skillet
Ingredients
- 1 lb. Pasta your choice of shape
- 2 tablespoons Butter
- 1/2 Onion finely diced
- 1 1/2 lbs. Chicken Breast cut into cubes
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 cloves Garlic finely minced
- 1 1/2 cups Chicken Broth
- 2 cups Heavy Cream
- 2/3 cup Sundried Tomatoes in oil, chopped
- 1/4 to 1/2 teaspoon Red Pepper Flakes
- 1 cup Fresh Baby Spinach
- 4 ounces Parmesan Cheese grated
- 5-6 Fresh Basil Leaves
- 1 teaspoon Italian Seasoning optional
Instructions
- Cook the pasta separately. Bring a large pot of well-salted water to a boil and cook your pasta according to package instructions. Reserve about 1/2 cup of pasta water, then drain and set aside.
- Cook chicken. Heat butter in a large skillet over medium heat. Add finely diced onion and sauté until soft and translucent, about 5 minutes. Season chicken with salt and pepper then add it to the skillet. Cook until it is lightly golden on the outside and fully cooked through, about 5 minutes per side. Add garlic and cook for 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the pan. Let the sauce gently simmer for a few minutes to thicken slightly. Stir in sundried tomatoes, heavy cream, and red pepper flakes. Let simmer for 5 minutes.
- Stir in baby spinach and parmesan cheese. Let parmesan cheese completely melt.
- Add in cooked pasta and stir together. Add in some of the reserved pasta water if you desire a thinner sauce. Season with more salt and pepper if needed, optional Italian seasoning, and fresh basil.
- Serve with extra parmesan and basil ribbons.
