Budget-Friendly Marry Me Chicken (Printable)

Creamy chicken pasta in a tomato sauce with spinach and Parmesan for comforting meals.

# 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

# Directions:

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, season 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. Sauté for 1 minute until fragrant.
04 - Add drained diced tomatoes and chicken broth to the skillet. Simmer for 3 to 4 minutes to blend flavors.
05 - Stir in heavy cream and Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2 to 3 minutes.
06 - Return chicken and any 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 coat. Add reserved pasta water as needed to reach desired consistency.
08 - Taste and adjust seasoning. Serve immediately, garnished with fresh basil.

# Expert Tips:

01 -
  • It tastes fancy and expensive but costs way less than takeout, using pantry staples you probably already have.
  • Ready in under 45 minutes, making it perfect for weeknight dinners when you're hungry and tired.
  • The cream sauce is silky and comforting without being heavy, and the spinach adds just enough freshness to balance it out.
02 -
  • Don't drain all the pasta water down the sink—save some because that starch is the secret to a silky sauce that clings to the noodles rather than sliding off.
  • Overcrowding the pan when cooking chicken makes it steam instead of brown, which means less flavor, so work in batches if you need to.
  • The sauce will look a little loose when you first combine the pasta with it, but it will thicken as it sits—resist the urge to add cream if it doesn't look thick enough right away.
03 -
  • Reserve your pasta water before draining—seriously, this one habit will change how many sauces turn out perfectly.
  • Grate your Parmesan fresh from a block rather than using pre-shredded; it melts smoother and tastes noticeably better.
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