Marry Me Chicken Pasta Recipe

Made in one pot, this dish is perfect for busy weeknights or a romantic dinner that won't take hours to prepare. Tender chicken breast pieces are bathed in a creamy tomato sauce bursting with the flavors of sun-dried tomatoes, garlic, and herbs. The addition of fresh spinach adds a touch of green and a nutritional boost, making this dish both satisfying and delightful.
Traditionally, Marry Me Chicken Pasta is a non-vegetarian dish featuring chicken as the main protein. However, you can easily adapt this recipe to be vegetarian by substituting the chicken with chickpeas, tofu, or lentils.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (reserve the oil)
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 5 ounces baby spinach
• Salt and freshly ground black pepper, to taste
• 12 ounces dried pasta (such as penne, rigatoni, or rotini)
• Fresh basil leaves, for garnish (optional)

Directions

1. Heat olive oil in a large Dutch oven or pot over medium-high heat. Add chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
2. Add garlic, sun-dried tomatoes, oregano, paprika, and red pepper flakes (if using) to the pot and cook for 1 minute, stirring constantly. Stir in flour and cook for another minute.
3. Gradually whisk in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 5 minutes.
4. Stir in heavy cream and Parmesan cheese. Season with salt and pepper to taste.
5. Add cooked chicken, spinach, and pasta to the pot. Toss to combine and cook for 2-3 minutes, or until pasta is al dente and spinach is wilted.
6. Serve immediately, garnished with fresh basil leaves (optional).