Budget-Friendly Marry Me Chicken Pasta (Printable)

Creamy chicken and pasta made with simple pantry ingredients for a quick, hearty dinner.

# Components:

→ 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

# Method:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and cook until golden and fully cooked, about 5 to 6 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Add minced garlic, dried 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 develop flavors.
05 - Stir in heavy cream and Parmesan cheese. Allow the sauce to gently simmer until it thickens slightly, about 2 to 3 minutes.
06 - Return chicken and any accumulated juices to the skillet. Add spinach if using, and cook until wilted, about 1 minute.
07 - Add cooked pasta to the skillet and toss to combine thoroughly. Adjust sauce consistency by adding reserved pasta water a little at a time as needed.
08 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with fresh chopped basil.

# Expert Advice:

01 -
  • It's genuinely creamy and restaurant-worthy without breaking the budget or your sanity.
  • From stovetop to table in under 45 minutes, which feels like cheating when the results look this polished.
  • The sauce is forgiving—you can taste it, adjust it, and nobody will know if you're winging it.
02 -
  • Draining the canned tomatoes is non-negotiable—skip this and your sauce becomes soupy, no matter how long you simmer it.
  • Don't skip the reserved pasta water; it's the difference between a glossy, cohesive dish and a dry one that looks sad on the plate.
03 -
  • Keep the heat moderate once cream enters the picture—aggressive boiling breaks the sauce and makes it separate or grainy.
  • Taste constantly as you go, especially after adding cream. That's when it stops tasting like tomato sauce and starts tasting like dinner.
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