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Marry Me Pasta Recipe

Creamy sun-dried tomato pasta with seared chicken and spinach for an irresistible, weeknight-friendly dinner.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 3 cups uncooked rotini or casarecce pasta
  • 1 lb chicken breasts (about 2 medium, halved widthwise to make 4 pieces)
  • salt to taste; 1 tbsp added to pasta water
  • black pepper to taste
  • 1.5 teaspoons Italian seasoning divided
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon minced garlic about 3 cloves
  • 1 cup reduced-sodium chicken broth
  • 1 cup heavy cream
  • 3/4 cup Parmesan cheese, freshly grated plus extra for serving
  • 1/2 cup sun-dried tomatoes in oil, coarsely chopped
  • 4 cups packed baby spinach
  • 1/4 cup basil pesto optional
  • 2 tablespoons finely chopped flat-leaf parsley or basil for serving

Instructions

  • Slice each chicken breast in half widthwise to make 4 thinner pieces and lightly pound to even thickness; season both sides with salt, pepper, and half of the Italian seasoning.
  • Bring 12 cups of water to a boil in a large pot, add 1 tablespoon salt, and cook the pasta 1 minute less than package instructions; reserve 1 cup pasta cooking water, then drain the pasta.
  • Heat 2 tablespoons butter in a large heavy-bottomed skillet over high heat; add the chicken in a single layer and sear 2–3 minutes per side until cooked through (160°F) and juices run clear, drizzling about 1 tablespoon oil from the sun-dried tomato jar over the chicken as you flip; transfer chicken to a plate and tent with foil.
  • Reduce heat to medium and add the remaining 1 tablespoon butter; when melted, add the minced garlic and cook 30 seconds until fragrant.
  • Pour in 1/2 cup chicken broth and scrape up browned bits; when mostly evaporated, add the remaining 1/2 cup broth and stir.
  • Stir in the heavy cream, grated Parmesan, chopped sun-dried tomatoes, and the remaining Italian seasoning; simmer gently for 3–5 minutes until slightly thickened.
  • While the sauce thickens, dice or shred the cooked chicken.
  • Add the spinach, cooked chicken (with any juices), and drained pasta to the sauce; toss with tongs 1–2 minutes until spinach wilts and the sauce coats the pasta, adding a splash of reserved pasta water if the sauce is too thick.
  • Stir in the pesto if using, toss again, then taste and adjust seasoning as needed.
  • Serve immediately topped with extra grated Parmesan and the chopped parsley or basil.

Equipment

  • Large Pot
  • Colander
  • Large heavy-bottomed skillet
  • measuring cup
  • Tongs
  • Knife
  • Cutting Board

Notes

  • Grate Parmesan from a block for best flavor and accurate measuring.
  • Roughly chopping spinach helps it mix in and makes bites easier to eat.
  • Use refrigerated basil pesto for best flavor; if omitted, add 1/4 cup extra cream and a pinch more salt and Italian seasoning.
  • Reserve pasta water to loosen the sauce if needed.