Marry Me Chicken Pasta Weeknight Favorite

Table of Contents

why make this recipe

This dish gives you a creamy, flavorful weeknight meal fast. It uses simple pantry items and cooks in one pot after the pasta is ready. The sauce is rich but not heavy. You can change ingredients to fit what you have on hand.

introduction

Marry Me Chicken Pasta Weeknight Favorite mixes tender chicken, sun-dried tomatoes, cheese, and cream into a quick sauce. It tastes like a special meal but takes little time. If you want a light side, try our bright fresh pasta salad for busy weeknights to round out the plate.

how to make Marry Me Chicken Pasta Weeknight Favorite

1. Cook the pasta in salted boiling water until al dente. Save 1 cup of the pasta water, then drain the pasta.
2. Toss the chicken pieces with paprika, most of the garlic and thyme, and part of the salt.
3. Heat oil in a heavy pot over medium-high heat. Sear the chicken until golden, about 5 minutes. Remove and set aside.
4. Add more oil if needed. Cook the diced onion with the last garlic, thyme, salt, and pepper until soft, about 5 minutes.
5. Stir in tomato paste and cook 30 seconds.
6. Pour in chicken stock, the small salt amount left, sugar, and chopped sun-dried tomatoes. Scrape browned bits and bring to a simmer.
7. Add the chicken back, then stir in heavy cream, Parmesan, and cream cheese. Simmer on low until smooth and chicken is done, 2–3 minutes.
8. Toss in the cooked pasta and 1/4 cup reserved pasta water. Turn off the heat and stir in spinach and red wine vinegar until the spinach wilts. Taste and adjust seasoning.

Ingredients :

16 ounces pasta of choice (penne or rigatoni), 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1.5-inch pieces, 2 teaspoons paprika, 3 teaspoons granulated garlic, divided, 3 teaspoons dried thyme, divided, 1.5 teaspoons kosher salt, divided, 2 tablespoons olive oil, divided, 1 medium yellow onion, small diced, 1/4 teaspoon freshly ground pepper, 3 tablespoons tomato paste, 1 teaspoon sugar, 1 cup chicken stock, 1/3 cup sundried tomatoes in oil, drained and chopped, 1/4 cup heavy cream, 1/3 cup grated Parmesan cheese, 4 tablespoons cream cheese, 1/2 teaspoon red wine vinegar, 2 cups baby spinach

Directions :

1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Carefully remove 1 cup of the cooking water and set aside. Drain the pasta.
2. In a medium bowl, combine the chicken with 2 teaspoons paprika, 2 teaspoons of garlic, 2 teaspoons of thyme, and 1 teaspoon of salt, tossing to coat evenly.
3. Heat a large heavy-bottom pot (Dutch oven) over medium-high heat. Add 1 tablespoon olive oil; add the chicken and cook until golden on all sides, about 5 minutes. Transfer to a bowl and set aside.
4. In the same pan, add 1 tablespoon olive oil, onion, 1 teaspoon garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper. Cook until the onion is soft, about 5 minutes.
5. Add the tomato paste and cook for 30 seconds, stirring.
6. Add the chicken stock, 1/4 teaspoon salt, sugar, and sun-dried tomatoes. Bring to a simmer, scraping browned bits from the pan.
7. To the sauce, add the chicken, heavy cream, Parmesan, and cream cheese. Simmer on low until smooth and chicken is cooked through, about 2-3 minutes.
8. Add the cooked pasta and 1/4 cup reserved pasta water, tossing to coat. Turn off heat, stir in spinach and vinegar until wilted. Adjust seasonings as needed.

how to serve Marry Me Chicken Pasta Weeknight Favorite

Serve hot in bowls with extra Parmesan on top. A green salad or crusty bread fits well. For a fresh side, consider pairing it with delicious chicken salad recipes if you want lighter fare another night.

how to store Marry Me Chicken Pasta Weeknight Favorite

Cool the pasta to room temperature within two hours. Put it in an airtight container and refrigerate up to 3 days. Reheat gently on low heat with a splash of water or milk to loosen the sauce. Do not freeze the dish with cream; thawed cream sauces can separate.

tips to make Marry Me Chicken Pasta Weeknight Favorite

• Use chicken thighs if you want juicier meat.
• Save pasta water to help the sauce stick to the pasta.
• Taste and add salt at the end so you do not over-season.
• Chop sun-dried tomatoes small so they spread flavor through the sauce.

variation (if any)

• Make it lighter: swap half-and-half for heavy cream and reduce cream cheese.
• Make it spicy: add red pepper flakes when cooking the onion.
• Make it vegetarian: replace chicken with mushrooms and use vegetable stock.

FAQs

Q: Can I use pre-cooked chicken?
A: Yes. Add pre-cooked chicken in step 7 and heat until warmed through.

Q: Can I use a different pasta shape?
A: Yes. Any short pasta like penne, rigatoni, or fusilli works well.

Q: How do I keep the sauce from breaking when reheating?
A: Reheat slowly on low with a little water or milk. Stir gently and do not boil.

Q: Can I make this dairy-free?
A: You can try dairy-free cream and cheese substitutes, but the texture and taste will change.

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