Marry Me Chicken Pasta

This marry me chicken pasta is just like the ever popular creamy chicken dish, but in the form of a pasta dish! The dish starts with diced seasoned chicken thighs, which are served in a creamy sun-dried tomato, baby spinach and parmesan sauce with penne pasta. Fresh basil leaves finish this pasta perfectly.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: Marry Me Chicken Pasta

Servings: servings

Calories: 900kcal

Ingredients

1 lb. penne pasta
4 skinless boneless chicken thighs cubed
1 1/2 tablespoons olive oil divided
2 teaspoons Italian seasoning
4 garlic cloves finely chopped or minced
1 cup chicken stock
1 cup heavy cream
3 cups lightly packed baby spinach leaves roughly chopped
1/2 cup sliced sun-dried tomatoes drained
1/4 cup grated parmesan cheese
Salt and pepper to taste
1/4 cup lightly packed fresh basil leaves finely chopped, for garnishing (optional)

Instructions

Cook the pasta in a large saucepan according to packet directions. Drain and set aside.
1 lb. penne pasta
Add the cubed chicken thighs, 1 tablespoon of the olive oil and the Italian seasoning to a large mixing bowl. Mix until well combined.
4 skinless boneless chicken thighs, 1 1/2 tablespoons olive oil, 2 teaspoons Italian seasoning
Heat the remaining 1/2 tablespoon of olive oil in a large skillet over a medium-high heat. Add the chicken thighs, in batches if necessary, and cook, stirring, until browned and no longer pink inside. Remove from the skillet and set aside.
Without cleaning the skillet, add the garlic and cook, stirring, for 1 minutes or until fragrant. Add the chicken stock and cream. Bring to a simmer for 3 minutes, or until slightly thickened, stirring often.
4 garlic cloves, 1 cup chicken stock, 1 cup heavy cream
Add the chopped spinach, sun-dried tomatoes and parmesan cheese to the skillet, along with the chicken and any resting juices. Simmer until the spinach has wilted and cheese has melted. Season to taste with salt and pepper.
3 cups lightly packed baby spinach leaves, 1/2 cup sliced sun-dried tomatoes, 1/4 cup grated parmesan cheese
Stir the cooked pasta through the sauce. Divide between serving bowls and top with the fresh basil leaves.
1/4 cup lightly packed fresh basil leaves

Nutrition