Description
Creamy, rich One-Pan Marry Me Chicken Pasta with sun-dried tomatoes, spinach, and parmesan—an easy, restaurant-worthy dinner at home.
Ingredients
Scale
- 650 g (1.4 lb) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tbsp olive oil
- 3 garlic cloves, peeled and crushed
- 170 g (6 oz) sun-dried tomatoes, drained and finely chopped
- 1 tsp dried oregano
- 2 tsp paprika
- 250 g (9 oz) dried pasta (penne, fusilli, or rigatoni work well)
- 650 ml (2.75 cups) chicken stock
- 150 ml (¾ cup) double cream
- 50 g (2 oz) parmesan, freshly grated
- 120 g (4 oz) spinach
- Freshly ground black pepper, to taste
Instructions
- Heat the olive oil in a large, deep pan over medium heat. Add the chicken pieces and cook for 4–5 minutes until lightly golden on all sides.
- Add the crushed garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Stir in the chopped sun-dried tomatoes, oregano, and paprika, coating the chicken evenly with the spices.
- Add the dried pasta directly to the pan, followed by the chicken stock. Stir well and bring to a gentle simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
- Pour in the double cream and stir gently to create a creamy sauce.
- Add the grated parmesan and spinach, stirring until the cheese melts and the spinach wilts.
- Season generously with freshly ground black pepper and adjust seasoning if needed.
- Serve immediately, optionally topped with extra parmesan.
Notes
Use full-fat cream for the best texture.
Keep the heat moderate to prevent the sauce from splitting.
Add a splash of stock if the sauce thickens too quickly.