Description

Marry Me Chicken Pasta, also known as Tuscan Chicken Pasta, is a creamy, flavorful dish featuring tender chicken, sun-dried tomatoes, spinach, and parmesan in a rich heavy cream sauce, perfectly paired with penne pasta. This comforting Italian-inspired recipe comes together in under 30 minutes, making it ideal for a satisfying weeknight dinner.

Ingredients

Chicken & Seasoning

1 pound boneless, skinless chicken breasts or thighs, cubed
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon onion powder
1/2 teaspoon black pepper

Pasta

14 ounces penne pasta

Sauce & Veggies

2 tablespoons olive oil
2 tablespoons salted butter
6 cloves garlic, minced
1 small red onion, thinly sliced
1/4 cup dry white wine
1/4 cup chicken stock
2/3 cup sun-dried tomatoes
1 1/2 cups heavy cream
1/2 cup finely grated parmesan cheese
3 cups baby spinach leaves
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish

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Instructions

Cook the pasta: Prepare the penne pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken: While the pasta cooks, season the cubed chicken breasts with sea salt, paprika, onion powder, and black pepper on all sides.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden brown on both sides, about 8 minutes. Remove the chicken from the pan and set aside.
Sauté onions and garlic: In the same skillet, add butter and melt it. Add thinly sliced red onions and sauté until tender. Then add minced garlic and cook until fragrant, being careful not to burn it.
Deglaze the pan: Pour in the dry white wine and chicken stock to deglaze the skillet. Scrape up any browned bits stuck to the bottom to incorporate into the sauce.
Add sun-dried tomatoes: Stir in the sun-dried tomatoes and cook for 2 to 3 minutes to release their flavor into the sauce.
Make the cream sauce: Pour in the heavy cream and bring the mixture to a slow boil. Reduce heat to low and simmer gently, then stir in grated parmesan cheese until fully melted and the sauce is creamy. Taste and adjust seasoning with salt and pepper if needed.
Wilt the spinach: Add baby spinach leaves to the sauce and cook until wilted and tender, stirring occasionally.
Combine everything: Return the seared chicken and cooked pasta to the skillet. Toss well to coat the pasta and chicken evenly with the creamy sauce.
Garnish and serve: Sprinkle chopped fresh parsley, extra parmesan cheese, and crushed red pepper flakes over the top before serving for added flavor and color.

Notes

Use boneless skinless chicken thighs for a juicier texture if preferred.
If you don’t have dry white wine, substitute with extra chicken stock and a splash of white wine vinegar.
Sun-dried tomatoes packed in oil can be drained or used with oil for extra richness.
For a lighter version, substitute heavy cream with half-and-half or a mixture of milk and cream.
Leftovers keep well refrigerated for up to 3 days and reheat nicely on stovetop or microwave.