Description
Marry Me Chicken Pasta is a creamy, flavorful dish featuring tender chicken pieces cooked in a rich sauce made from half and half, chicken broth, white wine, sundried tomatoes, and a blend of herbs and cheeses. This one-pot skillet pasta recipe combines savory sautéed chicken, a luscious tomato and cream-based sauce, and spinach tossed with ziti pasta for a comforting meal perfect for family dinners.
Ingredients
Scale
Sauce Ingredients
- 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 (Frank’s recommended)
- 1 teaspoon Dijon mustard
- ¾ teaspoons onion powder
- ¾ teaspoons parsley
- ¾ teaspoons dried oregano
- ¾ teaspoons basil
Chicken and Cooking Ingredients
- 1 pound boneless skinless chicken breast
- Salt and pepper, to taste
- ½ cup dry white wine (see notes)
- 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 pasta
Instructions
- Prepare Sauce Ingredients: Combine the half and half (or heavy cream), chicken broth, bouillon cube, honey, hot sauce, Dijon mustard, onion powder, parsley, oregano, and basil in a large measuring cup with a spout. Set this mixture aside. Pat the sundried tomatoes dry and chop roughly. Measure all other ingredients before starting the cooking process.
- Prep Chicken: Slice the chicken breasts lengthwise to create 2 or 3 thinner slices. Cover with plastic wrap and gently tenderize using a meat mallet. Pat dry, cut into bite-sized pieces, then season with salt and pepper.
- Sauté Chicken: Heat 1 to 2 tablespoons of the reserved oil from the sundried tomatoes in a large skillet over medium-high heat. Add the chicken pieces and sauté until golden on all sides, about 5 to 7 minutes. Remove the chicken and set aside.
- Boil Water for Pasta: Bring a large pot of water to a boil. Once boiling, stir in ½ tablespoon kosher salt to season the water for cooking pasta.
- Deglaze Skillet with Wine: In the same skillet used for the chicken, pour in the dry white wine over medium heat. Use a silicone spatula to scrape up browned bits from the bottom and sides. Simmer the wine until it reduces by half, about 3 to 4 minutes.
- Create Roux: Add butter and minced garlic to the skillet, cooking until fragrant, about 1 minute. Stir in tomato paste and flour, cooking continuously for 2 minutes to create a roux.
- Add Sauce Base: Gradually add the reserved sauce mixture from step 1 in small splashes, stirring constantly to combine and thicken.
- Incorporate Sundried Tomatoes and Cream Cheese: Stir in the chopped sundried tomatoes and bring the sauce to a boil. Reduce heat to low, then add softened cream cheese and stir until melted and incorporated.
- Simmer and Cook Pasta: Allow the sauce to simmer partially covered while you cook the ziti pasta in the boiling salted water until al dente, following the package instructions. Drain the pasta once cooked.
- Add Cheese and Spinach: Gradually sprinkle the Parmesan cheese into the simmering sauce, stirring well. Add the packed spinach and cook for about 1 minute until wilted and heated through.
- Return Chicken to Sauce: Add the sautéed chicken back into the skillet along with any accumulated juices, stirring to combine.
- Combine Pasta and Sauce: Gradually add the drained pasta to the skillet, tossing to achieve your preferred pasta-to-sauce ratio. Note that the sauce will thicken further as it stands. Serve immediately and enjoy!
Notes
- Use good quality dry white wine such as Sauvignon Blanc or Pinot Grigio for deglazing and flavor enhancement.
- If you don’t have half and half, heavy cream can be used but the sauce will be richer.
- Be sure to reserve the oil from the sundried tomatoes as it adds great flavor and is used for sautéing the chicken.
- Ziti pasta is recommended, but penne or rigatoni can be substituted.
- For extra heat, increase the amount of hot sauce or add red chili flakes.
- Leftover sauce thickens; thin with additional broth or cream when reheating if needed.
