This Marry Me Pasta with Chicken, also known as Creamy Tuscan Chicken Pasta, is a simple and flavorful dish that’s ready in just 30 minutes. It features perfectly seasoned, pan-seared chicken breasts simmered in a rich, velvety sauce with sun-dried tomatoes, spinach, garlic, red onions, heavy cream, and parmesan cheese. Tossed with penne pasta, this quick meal is sure to become a family favorite.
INGREDIENTS
- 1 pound boneless, skinless chicken breasts or thighs, cubed (I use organic, pasture-raised chicken)
- 14 ounces penne pasta (I prefer fresh pasta)
- 1 teaspoon sea salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 2 tablespoons olive oil (I recommend this brand)
- 2 tablespoons salted butter
- 6 cloves garlic, minced
- 1 small red onion, thinly sliced (I buy all my produce here)
- 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
- Cook the pasta according to package instructions. While the pasta cooks, season the chicken on both sides with salt, paprika, onion powder, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear on both sides until golden brown, about 8 minutes. Remove the chicken from the pan and set it aside.
- In the same pan, add the butter. Once melted, add the sliced onions and sauté until tender. Add the garlic and sauté until fragrant.
- Deglaze the pan with white wine and chicken stock, scraping up any bits stuck to the bottom of the pan with a rubber spatula.
- Stir in the sun-dried tomatoes and cook for 2–3 minutes.
- Pour in the heavy cream, bring to a gentle boil, then reduce the heat to low and simmer. Stir in the parmesan cheese until it melts into the sauce. Taste and adjust the seasoning with more salt and pepper if needed.
- Add the spinach and cook until wilted and tender.
- Return the chicken and cooked, drained pasta to the pan. Toss everything together to combine.
- Garnish with fresh parsley, extra parmesan, and a sprinkle of red pepper flakes.
NOTES
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat on the stovetop in a pan, adding a splash of cream and chicken stock to revive the sauce.
- Sauce Tips: If the sauce is too thick, add a little extra chicken stock. If it’s too thin, stir in more heavy cream and parmesan cheese to thicken it.
