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Easy Marry Me Chicken Pasta

This comforting and flavorful pasta dish features tender pan-seared chicken in a rich, creamy sauce with sun-dried tomatoes, garlic, and fresh spinach, all tossed with your favorite pasta. It's surprisingly easy to make and guaranteed to impress!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts about 1.5 lbs total, sliced horizontally to 1/2-inch thickness
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
For the Pasta
  • 8 oz pasta e.g., fettuccine, penne, rigatoni
  • 1 tbsp olive oil
  • pinch salt for pasta water
For the Marry Me Sauce
  • 1 tbsp olive oil or reserved oil from sun-dried tomatoes
  • 1/2 cup sun-dried tomatoes packed in oil, drained and chopped
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 1/4 tsp red pepper flakes optional
  • 4 oz fresh spinach
  • to taste salt
  • to taste black pepper
  • fresh basil or parsley chopped, for garnish (optional)

Equipment

  • Large Skillet
  • Large Pot
  • Tongs
  • Whisk
  • Cutting Board
  • Chef's Knife

Method
 

Prepare the Chicken
  1. Slice chicken breasts horizontally into thinner cutlets (about 1/2 inch thick). Pat dry with paper towels.
  2. In a small bowl, combine garlic powder, onion powder, oregano, salt, and black pepper. Season both sides of the chicken cutlets evenly with this mixture.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add chicken cutlets and cook for 3-5 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from skillet and set aside on a plate.
Cook the Pasta
  1. While chicken cooks, bring a large pot of salted water to a rolling boil. Add 1 tablespoon of olive oil to prevent sticking. Add pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. Drain pasta and set aside.
Make the Marry Me Sauce
  1. Using the same skillet (do not clean it, the browned bits add flavor), reduce heat to medium. Add 1 tablespoon of olive oil (or sun-dried tomato oil if preferred) and the chopped sun-dried tomatoes. Sauté for 2 minutes until fragrant.
  2. Add minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
  3. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let it reduce slightly for 1-2 minutes.
  4. Stir in the heavy cream and red pepper flakes (if using). Bring the sauce to a gentle simmer, then reduce heat to low.
  5. Gradually whisk in the grated Parmesan cheese until smooth and melted. Season with salt and pepper to taste.
  6. Add the fresh spinach to the sauce and cook until wilted, about 1-2 minutes.
Combine and Serve
  1. Return the cooked chicken cutlets to the skillet with the sauce. You can slice them or keep them whole.
  2. Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss gently to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
  3. Serve immediately, garnished with extra Parmesan cheese and fresh basil or parsley, if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce. For extra flavor, consider marinating the chicken for 15-30 minutes before cooking.