Description
A creamy and flavorful Easy Marry Me Chicken Pasta featuring tender seared chicken breasts, penne pasta, sun-dried tomatoes, spinach, and a rich parmesan cream sauce, perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 2 boneless skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tsp Italian seasoning
- 2 tbsp olive oil
- 1 tbsp butter
Pasta & Sauce
- 8 oz penne pasta
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 2 cups fresh spinach
Garnish
- Fresh basil, for garnish (optional)
- Extra parmesan cheese (optional)
- Extra red pepper flakes (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente. Drain the pasta and reserve 1/2 cup of the pasta cooking water for later use.
- Season Chicken: Season the chicken breasts evenly with salt, black pepper, and Italian seasoning on both sides to enhance flavor.
- Sear Chicken: In a large skillet, heat olive oil and butter over medium heat. Sear the chicken breasts for 5 to 6 minutes per side until golden brown and cooked through. Remove from skillet and let rest to maintain juiciness.
- Sauté Garlic and Sun-Dried Tomatoes: Using the same skillet, sauté minced garlic for 1 minute until fragrant. Add chopped sun-dried tomatoes and cook for an additional minute to release their flavors.
- Deglaze Pan: Pour in the chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom to incorporate rich flavor into the sauce.
- Make Cream Sauce: Add heavy cream and bring the mixture to a gentle simmer. Stir in grated parmesan cheese and red pepper flakes (if using). Continue cooking for 3 to 5 minutes until the sauce slightly thickens.
- Add Spinach: Add fresh spinach to the sauce and cook until it wilts, incorporating vibrant greens and nutrients.
- Combine Chicken with Sauce: Slice the rested chicken breasts and return them to the skillet. Let everything simmer together for a few minutes to meld flavors.
- Toss Pasta in Sauce: Add the cooked penne pasta to the skillet and toss to coat evenly in the creamy sauce. Add reserved pasta water as needed to adjust the sauce consistency.
- Garnish and Serve: Garnish with extra parmesan cheese, red pepper flakes, and fresh basil leaves before serving for an aromatic finish.
Notes
- For a spicier dish, increase the amount of red pepper flakes or add a pinch of cayenne pepper.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftover sauce can be stored in the refrigerator for up to 3 days and reheated gently before serving.
- Substitute chicken breasts with thighs for a juicier texture.
- Make sure not to overcook the pasta; al dente texture ensures the best mouthfeel.
