Marry Me Chicken Pasta

Name: Marry Me Chicken Pasta with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 2 boneless, skinless chicken breasts (about 1 lb); 1/2 cup all-purpose flour; 1 tsp paprika; 1 tsp dried Italian seasoning; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp salt; 1/2 tsp black pepper; 2 tbsp olive oil; 2 tbsp butter; 3 cloves garlic, minced; 2 cups fresh spinach; 1/2 cup sun-dried tomatoes in oil, chopped; 1 cup chicken broth; 1 cup heavy cream; 1/2 cup grated Parmesan cheese, plus more for garnish; 1/4 tsp red pepper flakes; 1 lb pasta, cooked

Marry Me Chicken Pasta is a creamy Italian-American dish featuring pan-seared chicken breasts in a rich sauce of sun-dried tomatoes, spinach, garlic, and Parmesan cheese. The standout trait is its restaurant-quality sauce that comes together in one pan in under 30 minutes.

🌍Italian-American 🏷️Marry me chicken 🏷️Chicken pasta 🏷️Creamy pasta 🏷️Sun-dried tomato Spinach

🏷️

🏷️Parmesan

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TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$32–$53

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 boneless, skinless chicken breasts (about 1 lb)
1/2 cup all-purpose flour
1 tsp paprika
1 tsp dried Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
2 tbsp butter
3 cloves garlic, minced
2 cups fresh spinach
1/2 cup sun-dried tomatoes in oil, chopped
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1/4 tsp red pepper flakesoptional
1 lb pasta, cooked

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Instructions

1
In a shallow bowl, combine flour, paprika, 1 tsp Italian seasoning, garlic powder, onion powder, salt, and black pepper.
2
Dredge the chicken breasts in the seasoned flour, shaking off any excess.
3
In a large skillet over medium-high heat, add olive oil. Pan-fry the chicken for about 3 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
4
In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
5
Add the spinach to the skillet and cook until it wilts.
6
Stir in the sun-dried tomatoes.
7
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer and reduce slightly.
8
Reduce the heat and stir in the heavy cream and grated Parmesan cheese.
9
Season the sauce with additional Italian seasoning, paprika, and red pepper flakes if using. Stir until the sauce is smooth and slightly thickened.
10
Return the cooked chicken to the skillet, nestling it into the sauce to warm through.
11
Serve the chicken and creamy sauce over cooked pasta. Garnish with additional Parmesan cheese if desired.

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Tips & Notes

Pro tips

Pound chicken breasts to even thickness (about 3/4 inch) so they cook uniformly and stay tender.
Do not skip the dredging step; the flour coating creates a light crust that helps the chicken stay moist and gives the pan fond more texture for the sauce.
Simmer the sauce on medium to medium-low heat after adding cream to prevent it from breaking or separating.
Reserve 1 cup of starchy pasta cooking water before draining; use it to loosen the sauce if it becomes too thick.

Substitutions

Sun-dried tomatoes → roasted red peppers or fresh diced tomatoes (use 1/2 cup fresh tomatoes; reduce liquid slightly)
Spinach → arugula or kale (add at the very end for arugula; cook kale for 2 minutes before serving)
Parmesan → Pecorino Romano (more assertive; use the same amount)
Butter → heavy cream or additional olive oil (reduces richness slightly)

Storage & make-ahead

Refrigerate chicken and sauce together in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of pasta water or cream if needed. Do not store pasta with sauce; cook fresh pasta when reheating.

Common Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Thighs take 2–3 minutes longer to cook through and stay more moist. Check that internal temperature reaches 165°F.

How do I know when the chicken is done?

The chicken is done when it reaches 165°F at the thickest point, or when juices run clear and there is no pink inside.

Can I make this ahead of time?

Yes. Prepare the sauce and cooked chicken up to 2 days ahead and refrigerate separately. Reheat gently on the stovetop before serving over fresh pasta.

What pasta shapes work best?

Fettuccine, penne, or rigatoni hold the creamy sauce well. Avoid very thin or delicate shapes that may break under the weight of the sauce.

Can I freeze leftovers?

Yes. Store the chicken and sauce together in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop with a splash of cream or pasta water.