Food has this way of making people feel loved, and marry me chicken pasta is one of those dishes that just gets it right. Between the creamy sauce, the tender chicken, and pasta that soaks up every bit of flavor, it's the kind of meal that feels special without being complicated.
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I like making this for date nights at home, but honestly, it's just as perfect for a busy weeknight dinner with the kids. Everyone always asks for seconds, and it's one of those recipes that makes the table feel full of warmth.
If you're into creamy pastas like this, you'll probably also love creamy tuscan chicken pasta - it has a similar cozy vibe.
What makes this pasta so good
This dish really hits all the notes:
- Juicy chicken: seasoned, seared, and still tender inside.
- Creamy garlic sauce: made rich with cream, butter, and parmesan.
- Sun-dried tomatoes: a tangy-sweet punch that balances the richness.
- Spinach: adds color and freshness without taking over.
- Pasta that holds sauce: penne is perfect here since the sauce clings to every bite.
It's indulgent but approachable - the kind of recipe you'll make again and again.
Ingredients you'll need
- 1-Pound boneless, skinless chicken breasts or thighs, cubed (I get my organic, pasture-raised chicken here)
- 14 Ounces penne pasta (I get my fresh pasta here - Code PEACE for $10 off your first order)
- 1 Teaspoon sea salt
- 1 Teaspoon paprika
- 1 Teaspoon onion powder
- ½ Teaspoon black pepper
- 2 Tablespoons olive oil (I use this brand - Code kyndraholley for $5 off)
- 2 Tablespoons salted butter
- 6 Cloves garlic, minced
- 1 Small red onion, thinly sliced (I get all of my produce here - Code Kyndra15 for 15% off)
- ¼ Cup dry white wine
- ¼ Cup chicken stock
- ⅔ Cup sun-dried tomatoes
- 1 ½ Cups heavy cream
- ½ Cup finely grated parmesan cheese
- 3 Cups baby spinach leaves
- Chopped fresh parsley, for garnish
- Crushed red pepper flakes, for garnish
Step-by-step instructions
Cook the pasta
Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
Season and cook the chicken
While the pasta cooks, season the chicken with salt, paprika, onion powder, and black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 8 minutes. Remove from the pan and set aside.
Build the sauce
In the same skillet, add the butter. Once melted, stir in the onion and cook until soft. Add garlic and sauté until fragrant, about 30 seconds.
Deglaze the pan with white wine and chicken stock, scraping up any bits stuck to the bottom. Stir in the sun-dried tomatoes and let them cook for 2-3 minutes.
Make it creamy
Pour in the heavy cream and bring to a gentle boil. Reduce the heat to low, then stir in parmesan until melted into the sauce. Taste and adjust seasoning as needed.
Finish the dish
Add the spinach and cook until just wilted. Return the chicken and pasta to the pan, tossing everything together until well coated.
Garnish and serve
Top with parsley, extra parmesan, and a sprinkle of red pepper flakes. Serve warm and enjoy!
Storage and reheating tips
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm gently in a skillet with a splash of cream or chicken stock to revive the sauce.
- Adjusting the sauce: Too thick? Add chicken stock. Too thin? Add more cream and parmesan.
FAQs
Yes! Thighs are actually juicier and add more depth of flavor.
Swap the heavy cream for coconut cream and use a dairy-free parmesan alternative.
Penne and fusilli work best since they hold onto the sauce.
Yes, but store the sauce separately from the pasta and combine just before serving for the best texture.
Recipes you may also like
📖 Recipe
Marry Me Chicken Pasta
This creamy and flavorful Marry Me Chicken Pasta brings together tender chicken, sun-dried tomatoes, baby spinach, and penne pasta in a rich garlic parmesan cream sauce. It's a cozy, crowd-pleasing meal perfect for date night or family dinners.
Ingredients
- 1 pound boneless, skinless chicken breasts or thighs, cubed
- 14 ounces penne pasta
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 6 cloves garlic, minced
- 1 small red onion, thinly sliced
- ¼ cup dry white wine
- ¼ cup chicken stock
- ⅔ cup sun-dried tomatoes
- 1 ½ cups heavy cream
- ½ cup finely grated parmesan cheese
- 3 cups baby spinach leaves
- Chopped fresh parsley, for garnish
- Crushed red pepper flakes, for garnish
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain and set aside.
- While the pasta cooks, season the chicken with salt, paprika, onion powder, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 8 minutes. Remove from the pan and set aside.
- In the same skillet, add butter and let it melt. Stir in the red onion and cook until soft. Add garlic and sauté until fragrant, about 30 seconds.
- Deglaze the pan with white wine and chicken stock, scraping up any bits from the bottom. Stir in sun-dried tomatoes and cook for 2–3 minutes.
- Pour in the heavy cream and bring to a gentle boil. Reduce heat to low and stir in parmesan until melted. Adjust seasoning to taste.
- Add spinach and cook until just wilted. Return the chicken and pasta to the pan, tossing everything until well coated.
- Top with parsley, extra parmesan, and crushed red pepper flakes. Serve warm and enjoy!
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet with a splash of cream or chicken stock. Adjust sauce as needed with more cream or stock to reach desired consistency.
Nutrition Information:
Serving Size:
1 plateAmount Per Serving: Calories: 670Total Fat: 35gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 145mgSodium: 780mgCarbohydrates: 52gFiber: 3gSugar: 5gProtein: 38g
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