Budget-Friendly Marry Me Chicken (Printable Version)

A creamy chicken pasta with tomato, Parmesan, and herbs, crafted for easy, satisfying meals.

# Components:

→ Poultry & Protein

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

→ Pasta

02 - 12 ounces penne or rigatoni pasta

→ Sauce & Dairy

03 - 2 tablespoons olive oil
04 - 3 cloves garlic, minced
05 - 1 teaspoon dried Italian herbs
06 - ½ teaspoon red pepper flakes (optional)
07 - 1 can (14 ounces) diced tomatoes, drained
08 - ½ cup chicken broth
09 - ½ cup heavy cream
10 - ½ 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 penne according to package directions until al dente. Drain, reserving ½ cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
03 - Reduce heat to medium and 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 meld flavors.
05 - Stir in heavy cream and grated Parmesan. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
06 - Return chicken along with any juices to the skillet. Add spinach if using and cook until wilted, about 1 minute.
07 - Add cooked pasta to the skillet, tossing to coat evenly. Add reserved pasta water gradually if needed to adjust sauce consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with fresh basil.

# Expert Tips:

01 -
  • It comes together in less time than ordering takeout, but tastes like you've been cooking all afternoon.
  • Your pantry staples do the heavy lifting, so this dish costs about half what you'd spend at a restaurant.
  • The sauce is impossibly creamy without being heavy—it's the kind of comfort food that doesn't leave you feeling weighed down.
02 -
  • Draining your canned tomatoes is the non-negotiable step that prevents this from tasting watery or sad—don't skip it thinking you need all that liquid.
  • The reserved pasta water is your secret weapon for fixing the sauce consistency at the end, so don't dump it down the drain the moment you drain the pasta.
  • Cook your chicken just until it's done through—any longer and it becomes tough, and you'll be frustrated with yourself for three days afterward.
03 -
  • Taste the pasta while it's cooking so you catch that exact moment of al dente; even thirty seconds matters.
  • Let your cooked chicken rest on a plate for a minute before returning it to the sauce—it keeps the meat from becoming tough and the timing lets you finish the sauce at exactly the right moment.
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