Budget-Friendly Marry Me Chicken (Printable)

Savory chicken and pasta in a creamy herb sauce with spinach and Parmesan for an easy weeknight meal.

# What You Need:

→ Poultry & Protein

01 - 2 large boneless, skinless chicken breasts, cut into bite-sized pieces

→ Pasta

02 - 12 oz penne or rigatoni pasta

→ Sauce & Dairy

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - 1/2 teaspoon red pepper flakes (optional)
07 - 1 can (14 oz) diced tomatoes, drained
08 - 1/2 cup chicken broth
09 - 1/2 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Vegetables & Garnish

12 - 2 cups fresh spinach, roughly chopped (optional)
13 - Fresh basil, chopped, for garnish

# How To Make It:

01 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain, reserving 1/2 cup of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper and cook until golden and cooked through, about 5 to 6 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Add minced garlic, Italian herbs, and red pepper flakes to the skillet and sauté for 1 minute until fragrant.
04 - Add drained diced tomatoes and chicken broth. Simmer for 3 to 4 minutes to blend flavors.
05 - Stir in heavy cream and Parmesan cheese. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
06 - Return chicken and any accumulated juices to the skillet. Stir in spinach if using, cooking until wilted, about 1 minute.
07 - Add cooked pasta to the skillet and toss to coat evenly. If necessary, add reserved pasta water a little at a time to achieve desired sauce consistency.
08 - Adjust seasoning to taste with salt and pepper. Serve hot, garnished with fresh basil.

# Expert Advice:

01 -
  • It tastes like restaurant comfort food but comes together in under 40 minutes with pantry staples.
  • The cream sauce is lush enough to feel special, yet the canned tomatoes keep costs honest.
  • One skillet does most of the work, which means less cleanup and more time enjoying dinner.
02 -
  • Drain those canned tomatoes thoroughly or you'll end up with a watery sauce that no amount of simmering will fix—I learned this the hard way.
  • Don't let the cream boil hard or it can separate and turn grainy; keep the heat gentle during those final minutes.
03 -
  • If you're cooking for guests, prep your chicken and garlic before anyone arrives—the cooking part is fast and impressive to watch.
  • Use a skillet large enough that the chicken isn't crowded, or it'll steam instead of brown, and browning is where half the flavor lives.
Return