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Marry Me Chicken Pasta

This comes together in ~30 minutes with a rich, creamy sauce that coats tender chicken and pasta. The sun-dried tomatoes and fresh basil cut through the cream; the lemon juice keeps it from feeling heavy.
prep time20 minutes
cook time30 minutes
total time50 minutes
Print Recipe

Ingredients

Ingredients (~4 servings)

  • 1 lb boneless, or thighs, skinless chicken breasts
  • 1 1/2 Tbsp olive oil
  • 1 tsp Diamond Crystal kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp Italian seasoning
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 1/2 Tbsp unsalted butter
  • 3/4 cup grated Parmesan cheese, packed
  • 2 tsp lemon juice
  • 1/3 cup sun-dried tomatoes, packed
  • 4 cloves garlic, minced
  • 1 small shallot, minced
  • 2 tsp flour
  • 1/2 tsp Italian seasoning
  • 1/4 cup thinly sliced basil leaves
  • 2 oz spinach, chopped
  • 1/4 tsp crushed red pepper flakes, optional
  • 1/2 tsp salt, more to taste
  • Black pepper to taste
  • 8 oz pasta, penne, spaghetti, or fettuccine
  • 2 Tbsp salt for pasta water
  • Fresh basil for garnish

Instructions

  • Bring salted water to boil in a large pot and cook 8 oz pasta according to package directions until al dente, then drain and set aside.
  • Cut 1 lb chicken into bite-sized pieces and season with 1 tsp salt, 1/4 tsp black pepper, 1/2 tsp Italian seasoning, and 1/2 tsp smoked paprika.
  • Heat a large skillet over medium-high heat, add 1 1/2 Tbsp olive oil, then cook half the chicken in a single layer for 6-8 minutes per side until golden brown.
  • Remove first batch and repeat with remaining chicken, then set all chicken aside.
  • Reduce heat to medium-low, add minced shallot and cook 2-3 minutes until translucent.
  • Add 4 cloves minced garlic and 1/4 tsp red pepper flakes, cook 30 seconds until fragrant.
  • Add 1 1/2 Tbsp butter, then stir in 2 tsp flour and cook 1-2 minutes.
  • Pour in 1 cup chicken broth, 1 cup heavy cream, 1/3 cup sun-dried tomatoes, and 3/4 cup Parmesan cheese, then simmer 2-3 minutes until thickened.
  • Season with 1/2 tsp salt, black pepper, and 2 tsp lemon juice.
  • Stir in 2 oz chopped spinach until wilted, then add chicken back to skillet and cook 3-5 minutes until chicken reaches 165F.
  • Add drained pasta to the skillet and toss to coat, adding pasta water if needed.
  • Toss in 1/4 cup sliced basil and serve hot with extra Parmesan and fresh basil.

Notes

Chicken can be cut into larger pieces if preferred; adjust cooking time accordingly.