Creamy chicken pasta is one of those dinners that feels both comforting and a little special.
As the chicken sears in the skillet and the pasta cooks on the stove, the kitchen quickly fills with the savory aroma of garlic, herbs, and sun-dried tomatoes.
When everything comes together, tender chicken and pasta are coated in a rich tomato cream sauce that’s smooth, flavorful, and incredibly satisfying.
The sun-dried tomatoes add a deep, slightly sweet flavor, while fresh spinach brings balance and color to the dish.
It’s the kind of cozy pasta dinner that feels restaurant-worthy, but it’s simple enough to make any night of the week.
For the Chicken and Pasta
- Boneless Skinless Chicken Breast – Cut into bite-size pieces so it cooks quickly and stays tender.
- Salt and Pepper – Simple seasonings that bring out the natural flavor of the chicken.
- Chicken Broth – Used to deglaze the skillet and add a subtle brightness to the sauce.
- Butter – Adds richness and helps build the base of the sauce.
- Garlic – Provides bold aromatic flavor that pairs perfectly with the creamy tomato sauce.
- Tomato Paste – Gives the sauce its deep tomato flavor and rich color.
- Flour – Helps thicken the sauce so it coats the pasta nicely.
- Sun-Dried Tomatoes – Add a concentrated tomato flavor with a slightly sweet, tangy taste.
- Parmesan Cheese – Melts into the sauce for a salty, nutty flavor and extra creaminess.
- Cream Cheese – Makes the sauce extra smooth and velvety.
- Spinach – Adds freshness and a pop of color to balance the richness of the sauce.
- Ziti Pasta – Holds the creamy sauce well, but other short pasta shapes work just as nicely.
For the Sauce
- Half and Half (or Heavy Cream) – This creates the rich, creamy base of the sauce and gives the pasta its smooth texture.
- Chicken Broth – Adds savory depth and helps balance the richness of the cream.
- Chicken Bouillon Cube – Boosts the overall flavor and gives the sauce a deeper chicken taste.
- Honey – Adds a subtle sweetness that balances the acidity of the tomatoes.
- Hot Sauce – Enhances the flavor of the sauce without making it noticeably spicy.
- Dijon Mustard – Brings a slight tang and complexity that helps round out the sauce.
- Onion Powder, Parsley, Dried Oregano, and Basil – These herbs and spices build the savory, Italian-inspired flavor of the dish.
Marry Me Chicken Pasta
Notes
Ingredients
Sauce- 1 ½ cups half and half, or heavy cream
- 1 ¼ cup chicken broth
- ½ chicken bouillon cube
- 2 teaspoons honey
- 1 teaspoon hot sauce, I use Frank’s
- 1 teaspoon Dijon mustard
- ¾ teaspoons EACH: onion powder, parsley, dried oregano, basil
- 1 pound boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white Chicken Broth
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons flour
- 1/3 cup sundried tomatoes, oil reserved
- ¾ cup parmesan cheese, freshly grated
- 4 tablespoons cream cheese, softened
- 2 cups packed spinach
- ¾ pound ziti
Instructions
- In a large measuring cup with a spout, combine all of the sauce ingredients and set the mixture aside. Pat the sundried tomatoes dry and roughly chop them. Measure the remaining ingredients before you start cooking.
- Slice the chicken breasts lengthwise so they form 2–3 thinner pieces. Place plastic wrap over the chicken and use a meat mallet to tenderize both sides. Pat the chicken dry, cut it into bite-size pieces, and season with salt and pepper.
- Heat 1–2 tablespoons of the reserved oil from the sundried tomatoes in a large skillet over medium-high heat. Add the chicken and cook until it develops a golden color on all sides, about 5–7 minutes. Remove the chicken from the skillet and set it aside.
- While continuing with the next steps, bring a large pot of water to a boil. Once boiling, add salt to the water (½ tablespoon Kosher salt is recommended).
- Pour the chicken broth into the same skillet used for the chicken and reduce the heat to medium. Use a silicone spatula to scrape up any bits from the bottom and sides of the pan. Allow the chicken broth to simmer until it reduces by half, about 3–4 minutes.
- Add the butter and minced garlic to the skillet and cook for 1 minute. Stir in the tomato paste and flour and continue stirring constantly for 2 minutes.
- Slowly pour in the sauce mixture prepared earlier, adding it in small splashes while stirring continuously.
- Stir in the chopped sundried tomatoes. Bring the sauce to a boil, then lower the heat. Add the cream cheese and let it warm and melt into the sauce.
- Let the sauce simmer partially covered while the pasta cooks. Prepare the ziti according to the package instructions until al dente, then drain.
- Gradually sprinkle the Parmesan cheese into the sauce while stirring. Add the spinach and allow it to wilt and heat through for about 1 minute.
- Return the cooked chicken to the skillet along with any juices that collected on the plate.
- Add the drained pasta gradually until you reach your preferred balance of pasta and sauce. (Using slightly less than ¾ pound is often ideal.) The sauce will continue thickening as it sits. Serve warm.
- Cream Cheese:
If the cream cheese is firm, soften it quickly by microwaving it in 10-second intervals on low power. It should soften but not melt. - Pasta Options:
Ziti works well, but other shapes such as penne, cavatappi, medium shells, farfalle, or rigatoni can also be used. - Sun-Dried Tomatoes:
Plain varieties are ideal since the sauce already contains herbs. Regular diced tomatoes can be used instead if desired. Olive oil can replace the oil from the jar. - Hot Sauce:
This ingredient enhances flavor but does not make the dish spicy. - Parmesan Cheese:
For the best melting and flavor, grate Parmesan from a block rather than using pre-shredded cheese.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months.
- The dish reheats well after freezing.
1. Can I use chicken thighs instead of chicken breast?
Absolutely! Chicken thighs work great here and tend to stay extra juicy. Just cut them into bite-size pieces the same way you would with chicken breast so they cook quickly and evenly.
2. What pasta shape works best for this recipe?
Short pasta shapes are the best because they grab onto the creamy sauce. Think penne, ziti, rigatoni, or cavatappi. That said, use whatever pasta you already have in the pantry – it’ll still be delicious.
3. Do I really need to grate Parmesan from a block?
If you can, yes. Freshly grated Parmesan melts smoothly into the sauce and gives it a much better texture. Pre-shredded cheese often doesn’t melt as nicely because of the anti-caking agents added to it.
4. What if my sauce gets too thick?
Easy fix! Just stir in a small splash of pasta cooking water, broth, or cream until the sauce loosens up. Pasta water works especially well because the starch helps keep the sauce silky.
