Marry Me Chicken Pasta

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1.5 lb boneless skinless chicken breasts
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp Italian seasoning
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1 tbsp tomato paste
• 1 cup chicken broth
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 12 oz penne or rigatoni pasta
• 2 cups baby spinach

Instructions

1. 1Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente, about 9–11 minutes; reserve pasta water, then drain and set aside.
2. 2While the water heats, pat the chicken breasts dry and slice each into 2–3 thinner cutlets. Season both sides evenly with salt, pepper, and the Italian seasoning.
3. 3Heat olive oil and butter in a large deep skillet over medium-high heat until the butter foams. Add the chicken in a single layer and sear 4–5 minutes per side until deep golden and cooked through to 165°F; transfer to a plate and tent loosely with foil.
4. 4Reduce heat to medium and add the remaining oil and butter. Stir in the minced garlic and sun-dried tomatoes; cook 60–90 seconds until fragrant but not browned.
5. 5Add the tomato paste and red pepper flakes; cook 1 minute, stirring constantly, until the paste darkens slightly. Pour in the chicken broth and scrape up any browned bits from the pan bottom.
6. 6Stir in the heavy cream and remaining salt and pepper. Bring to a gentle simmer and cook 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
7. 7Reduce heat to low and whisk in the Parmesan until fully melted and smooth. If the sauce seems too thick, loosen with a splash of reserved pasta water.
8. 8Return the seared chicken and any juices to the skillet, nestling the pieces into the sauce. Add the drained pasta and spinach; toss gently for 1–2 minutes until the spinach wilts and everything is coated and hot.
9. 9Taste and adjust seasoning with extra salt, pepper, or red pepper flakes. Scatter the fresh basil over the top, give one final toss, and serve immediately in shallow bowls while the sauce is still glossy.