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Marry Me Pasta Recipe

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4 from 66 reviews

Marry Me Pasta is a creamy, flavorful pasta dish featuring tender chicken, sun-dried tomatoes, and a rich parmesan cream sauce infused with garlic and Italian seasoning. Ready in just 30 minutes, this comforting meal combines tender ziti pasta with sautéed chicken and vibrant fresh spinach, making it perfect for a satisfying weeknight dinner.

Ingredients

Pasta

  • 10 Ounces ziti pasta

Chicken

  • 1 Pound chicken breast (boneless skinless, cut into 1-inch pieces)
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper (freshly cracked)
  • 1 Tablespoon olive oil

Sauce

  • 3 Tablespoons butter
  • 3 Cloves garlic (minced)
  • 2 Tablespoons all purpose flour
  • 2 Cups chicken broth
  • 1 Cup heavy cream
  • ½ Cup parmesan cheese (freshly grated)
  • 1 Cup sun-dried tomatoes (drained)
  • 1 Teaspoon Italian seasoning
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper (freshly cracked)

Vegetables & Garnish

  • 2 Cups baby spinach (packed)
  • Fresh basil (finely chopped, for garnish)

Instructions

  1. Cook pasta: Cook the ziti pasta according to package instructions until al dente. Drain thoroughly and set aside to keep warm.
  2. Season chicken: Season the chicken breast pieces with ½ teaspoon salt and ½ teaspoon freshly cracked black pepper evenly.
  3. Cook chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until cooked through and lightly browned. Transfer the chicken to a plate and set aside.
  4. Prepare roux: In the same skillet, melt 3 tablespoons butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in 2 tablespoons all-purpose flour to form a paste and cook for about 1 minute to remove the raw flour taste.
  5. Make sauce: Gradually whisk in 2 cups chicken broth and 1 cup heavy cream, stirring constantly to avoid lumps. Add ½ cup freshly grated parmesan cheese and stir until the cheese melts and the sauce becomes smooth.
  6. Add flavorings: Stir in the drained 1 cup sun-dried tomatoes, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon freshly cracked black pepper. Simmer the sauce gently for 5 to 7 minutes until it thickens to a creamy consistency.
  7. Combine chicken and pasta: Return the cooked chicken pieces to the skillet along with the drained pasta. Stir well to coat the chicken and pasta evenly with the creamy sauce.
  8. Wilt spinach: Add 2 cups packed baby spinach to the skillet. Cook for 1 to 2 minutes, stirring gently, until the spinach wilts down and integrates into the sauce.
  9. Garnish and serve: Remove from heat, garnish with freshly chopped basil leaves and additional grated parmesan cheese if desired. Serve immediately for the best flavor and texture.

Notes

  • To save time, use pre-cooked rotisserie chicken and skip step 3.
  • If sun-dried tomatoes are oil-packed, drain well to avoid excess oil in the sauce.
  • For a lower-fat version, substitute heavy cream with half-and-half, but expect a thinner sauce.
  • Adding a pinch of red pepper flakes can give this pasta a nice spicy kick.
  • Gluten-free pasta and flour can be used to make this dish gluten-free.

Find it online: https://justsosavory.com/marry-me-pasta-recipe/