Budget-Friendly Marry Me Chicken (Printable Version)

Creamy chicken pasta with tomatoes and spinach, made with pantry staples and simple steps.

# What You Need:

→ 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 - 1/2 teaspoon red pepper flakes (optional)
07 - 1 can (14 ounces) 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:

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. 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, dried Italian herbs, and red pepper flakes to the skillet, sautéing for 1 minute until fragrant.
04 - Incorporate drained diced tomatoes and chicken broth. Simmer for 3 to 4 minutes to blend flavors.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer gently until sauce thickens slightly, about 2 to 3 minutes.
06 - Return chicken and any accumulated juices to the skillet. Add spinach if using and cook until just wilted, about 1 minute.
07 - Add cooked pasta to the skillet and toss to coat evenly. Add reserved pasta water in small increments if sauce consistency needs adjusting.
08 - Adjust seasoning with salt and black pepper to taste. Serve immediately, garnished with chopped fresh basil.

# Cooking Tips:

01 -
  • It tastes like you spent hours on it, but you'll have it on the table in less than an hour.
  • This is the kind of meal that makes people feel genuinely taken care of without requiring fancy ingredients or techniques.
  • The sauce is so silky and satisfying that even people who claim not to like tomato-based pasta get seconds.
02 -
  • Drain your canned tomatoes thoroughly—I once forgot and ended up with watery sauce that took forever to thicken, and I learned that lesson the hard way.
  • Don't overcrowd the skillet when cooking the chicken or it'll steam instead of sear; if your pan feels too crowded, work in batches.
  • Add pasta water gradually, a splash at a time, because once it's in, you can't take it back out, but you can always add more until the sauce is just right.
03 -
  • Cook your chicken in pieces rather than whole breasts—it means everything finishes at the same time and the pieces get coated in sauce instead of sitting on top of it.
  • Never let the sauce boil hard once cream is in; keep it at a gentle bubble so it stays smooth and doesn't split or get grainy.
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