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Creamy Marry Me Chicken Pasta

Creamy Marry Me Chicken Pasta with tender chicken, sun-dried tomatoes, and a silky garlic-parmesan cream sauce tossed with penne. The pasta gets coated after a short simmer so everything clings to every bite.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Penne pasta and chicken
  • 12 oz penne pasta
  • 2 chicken breasts Boneless, skinless; slice into cutlets or thin pieces for even cooking.
  • 1 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Creamy sauce
  • 3 garlic Minced.
  • 0.5 cup sun-dried tomatoes Chopped.
  • 1.5 cups heavy cream
  • 1 cup chicken broth
  • 0.75 cup Parmesan cheese Freshly grated.
  • 2 cups fresh spinach
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook pasta
  1. Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente.
  2. Drain the pasta and set it aside so it can be tossed into the sauce later.
Season and cook chicken
  1. Season the sliced chicken breasts evenly with paprika, Italian seasoning, salt, and black pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  3. Cook the chicken until golden and fully cooked, about 5–6 minutes per side, then remove and set aside.
Build the creamy garlic sauce
  1. Add the garlic and sun-dried tomatoes to the skillet and sauté for 1 minute until fragrant.
  2. Pour in the chicken broth and heavy cream, then simmer for 3–4 minutes to thicken slightly.
  3. Stir in the Parmesan cheese until melted and smooth.
  4. Add the spinach and cook until wilted.
Combine and finish
  1. Return the cooked chicken to the skillet.
  2. Add the cooked pasta and toss to coat the pasta in the creamy sauce.
  3. Simmer for 2 minutes to heat through and help the sauce cling to the penne.
  4. Garnish with fresh basil and extra Parmesan before serving.

Notes

For the silkiest sauce, stir the Parmesan in over a gentle simmer and keep the heat at a steady low-medium so it doesn’t split. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop with a splash of broth or cream. Freezing is not recommended because cream sauces can separate. For a lower-fat option, use half-and-half instead of heavy cream (the sauce will be slightly thinner).