Marry Me Chicken Pasta
A creamy one-pan chicken pasta with sun-dried tomatoes and parmesan that's easy enough for a weeknight dinner.
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.
Notes
Heavy cream is recommended for the richest sauce, but half-and-half can work for a lighter option. Milk may make the sauce too thin. Store in the refrigerator in an airtight container for 3-5 days. Reheat gently on the stove or microwave, adding a splash of cream, milk, or chicken broth to loosen the sauce.
