Description
This Marry Me Chicken Pasta is a creamy, one-pot delight perfect for a quick weeknight dinner. Tender chicken pieces are cooked with garlic, sun-dried tomatoes, and spices, then combined with pasta simmered in chicken stock, finished with spinach, cream, and Parmesan for a comforting, flavorful meal all prepared in a single pan.
Ingredients
Chicken and Seasoning
- 650 g Boneless & skinless chicken breast (Cut into bite-sized pieces)
- 1 tbsp Olive oil
- 3 Garlic cloves (Peeled and crushed)
- 170 g Sun dried tomatoes (Drained and very finely chopped)
- 1 tsp Oregano
- 2 tsp Paprika
- Freshly ground black pepper (to taste)
Pasta and Sauce
- 250 g Dried pasta
- 650 ml Chicken stock (made from bouillon cube)
- 150 ml Double cream (heavy cream or thickened cream)
- 50 g Parmesan (Grated)
- 120 g Spinach
Instructions
- Cook the Chicken: In a large, deep frying pan, heat the olive oil over medium heat. When hot, add the chicken pieces along with a generous sprinkle of freshly ground black pepper. Cook for about 5 minutes, stirring occasionally, until the chicken pieces begin to brown on all sides.
- Add Aromatics and Spices: Reduce the heat to low and add the crushed garlic, finely chopped sun-dried tomatoes, oregano, and paprika to the pan. Stir continuously for 3-5 minutes until the garlic softens and the mixture becomes fragrant.
- Simmer Pasta with Stock: Add the dried pasta to the pan followed by the chicken stock. Stir well to combine all ingredients, then cover with a lid. Let it cook on medium-low heat for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Finish with Spinach and Cream: Turn the heat to the lowest setting and add the fresh spinach and double cream. Stir thoroughly for 1-3 minutes until the spinach is wilted and the cream is heated through. Check the chicken pieces to ensure they are fully cooked. Season with additional salt and pepper if necessary.
- Incorporate Parmesan and Serve: Turn off the heat and stir in the grated Parmesan cheese until melted and well blended. Serve hot and enjoy your creamy, flavorful one-pot chicken pasta.
Notes
- Olive oil can be substituted with any neutral cooking oil if preferred.
- Choose a pasta shape that cooks evenly, such as penne, fusilli, or rigatoni.
- Using homemade or low-sodium chicken stock can reduce the salt content.
- This recipe is versatile; feel free to add mushrooms or bell peppers for extra vegetables.
- For a dairy-free version, substitute cream and Parmesan with plant-based alternatives.