Marry Me Chicken Pasta

Discover the ultimate recipe for creamy, indulgent Marry Me Chicken Pasta—a perfect blend of tender chicken, rich sundried tomato sauce, and ziti pasta. This easy-to-follow recipe delivers restaurant-quality results, making it ideal for date nights or comforting family dinners. Learn tips, variations, and serving suggestions to customize this crowd-pleaser, whether you prefer gluten-free options, vegetarian twists, or additional herbs for extra flavor. Perfectly seasoned and packed with Parmesan and spinach, this dish guarantees to become a weeknight favorite. Save and share this recipe for a winning pasta dish everyone will love!

Ingredients

For the Sauce:

• 1 ½ cups half-and-half or heavy cream
• 1 ¼ cups chicken broth
• ½ chicken bouillon cube
• 2 teaspoons honey
• 1 teaspoon hot sauce (e.g., Frank’s)
• 1 teaspoon Dijon mustard
• ¾ teaspoon each: onion powder, parsley, dried oregano, basil

For the Chicken and Pasta:

• 1 pound boneless, skinless chicken breasts
• Salt and pepper, to taste
• ½ cup dry white wine (see notes)
• 3 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 2 tablespoons flour
• 1/3 cup sundried tomatoes, roughly chopped (reserve oil)
• ¾ cup Parmesan cheese, freshly grated
• 4 tablespoons cream cheese, softened
• 2 cups packed spinach
• ¾ pound ziti (see notes)

Instructions

1. Prepare the Sauce:
   • In a large measuring cup, combine the sauce ingredients and set aside. Pat the sundried tomatoes dry and roughly chop them. Gather and measure all remaining ingredients before starting.
2. Prepare the Chicken:
   • Slice the chicken breasts in half lengthwise to create thinner pieces. Cover with plastic wrap and tenderize each side using a meat mallet. Pat the chicken dry, then cut into bite-sized pieces. Season with salt and pepper.
3. Cook the Chicken:
   • Heat 1 to 2 tablespoons of the reserved sundried tomato oil in a large skillet over medium-high heat. Add the chicken and sauté until golden brown on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside.
4. Boil the Pasta:
   • While preparing the sauce, bring a large pot of salted water to a boil. (Use about ½ tablespoon of kosher salt.) Cook the pasta until al dente according to package instructions. Drain and set aside.
5. Deglaze the Pan:
   • Return the skillet to medium heat and add the white wine. Use a silicone spatula to scrape up any browned bits from the bottom of the pan. Simmer until the wine reduces by half, about 3-4 minutes.
6. Build the Sauce Base:
   • Add the butter and minced garlic to the skillet. Cook for 1 minute until fragrant. Stir in the tomato paste and flour, cooking for 2 minutes while stirring continuously.
7. Finish the Sauce:
   • Gradually add the prepared sauce mixture to the skillet, stirring constantly to incorporate. Add the sundried tomatoes and bring the sauce to a boil. Reduce the heat to low, then stir in the cream cheese until fully melted and combined. Partially cover the skillet and let the sauce simmer while the pasta cooks.
8. Add Final Ingredients:
   • Gradually sprinkle the Parmesan cheese into the sauce, stirring until smooth. Add the spinach and let it wilt for about 1 minute. Return the cooked chicken (along with any juices) to the skillet.
9. Combine Pasta and Sauce:
   • Gradually mix the cooked and drained pasta into the sauce, adding just enough to reach your desired pasta-to-sauce ratio. Allow the dish to sit for a few minutes to thicken slightly before serving. Enjoy!

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Why You’ll Love This Recipe

• Creamy and Flavorful: The combination of cream, Parmesan, and sundried tomatoes creates a rich and indulgent sauce.
• Restaurant-Quality at Home: This dish is fancy enough for date nights but simple enough for weeknight dinners.
• Customizable: Easily adapt the recipe with your favorite vegetables or proteins.
• Family-Friendly: A comforting and satisfying meal that everyone will enjoy.

Tips

• Tender Chicken: Tenderize the chicken and pat it dry to ensure even cooking and better seasoning absorption.
• Perfect Pasta: Cook the pasta al dente and add it gradually to avoid an overly saucy or dry dish.
• Fresh Parmesan: Use freshly grated Parmesan for the best flavor and smooth sauce consistency.
• Deglaze Thoroughly: Scrape the pan well when adding wine to capture all the flavorful bits.

Variations and Substitutions

• Protein Swap: Use shrimp, turkey, or even tofu instead of chicken.
• Vegetarian Option: Omit the chicken and add more spinach or roasted vegetables.
• Gluten-Free: Substitute gluten-free pasta and flour.
• Herb Variations: Experiment with fresh herbs like basil or thyme for a fresh twist.

FAQs

Q: Can I make this ahead of time?
Yes, prepare the sauce and chicken in advance. Store separately, then reheat and combine with freshly cooked pasta before serving.

Q: What can I use instead of white wine?
Substitute chicken broth with a splash of lemon juice for acidity.

Q: How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with garlic bread or a fresh side salad for a complete meal.
• Serve with a light white wine, such as Sauvignon Blanc or Pinot Grigio.
• Garnish with extra Parmesan and fresh parsley for a beautiful presentation.

Suggestions

• Batch Cooking: Double the recipe and freeze portions of the sauce for quick meals later.
• Meal Prep: Divide into individual servings for easy lunches or dinners throughout the week.
• Custom Garnishes: Add crushed red pepper flakes or a drizzle of olive oil for extra flavor.