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Kima Recipes

One Pan Marry Me Chicken Pasta

This One Pan Marry Me Chicken Pasta is creamy, cozy, and full of flavor with tender seasoned chicken, sun-dried tomatoes, spinach, parmesan, garlic, and pasta cooked right in the skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 2-3 chicken breasts cubed or sliced
  • 1 teaspoon salt for seasoning the chicken, plus more to taste
  • 1 teaspoon black pepper for seasoning the chicken, plus more to taste
  • 1 teaspoon Italian seasoning for seasoning the chicken
  • 2 tablespoons olive oil for cooking the chicken
  • 2 tablespoons butter
  • 1 tablespoon sun-dried tomato oil from the jar of sun-dried tomatoes
  • 1 shallot diced
  • 3 cloves garlic minced
  • 2 1/2 cups chicken broth
  • 1/2 pound pasta farfalle, penne, rotini, shells, or another short pasta shape
  • 1/2 cup heavy cream
  • 1/2 cup sun-dried tomatoes chopped if large
  • 1 large handful spinach
  • 1/2 cup parmesan cheese freshly grated preferred
  • salt and pepper to taste
  • fresh or dried herbs optional, for serving

Method
 

  1. Season the chicken with about 1 teaspoon each of salt, black pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until golden and cooked through. Remove the chicken from the skillet and set it aside.
  3. In the same skillet, melt the butter with the sun-dried tomato oil.
  4. Add the diced shallot and minced garlic. Cook for 1 to 2 minutes, stirring often, until softened and fragrant.
  5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring the broth to a gentle simmer.
  6. Add the pasta directly into the skillet. Cover and cook, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
  7. Stir in the heavy cream, sun-dried tomatoes, cooked chicken, and spinach. Let everything cook together until the spinach wilts and the chicken is heated through.
  8. Mix in the parmesan cheese until melted and creamy.
  9. Taste and adjust with more salt, pepper, or herbs if desired. Serve warm.

Notes

Use a large skillet: The pasta needs enough room to cook evenly in the broth.
Stir while the pasta cooks: Stir occasionally so the pasta does not stick to the bottom of the pan.
Add more broth if needed: If the pasta absorbs the liquid too quickly before it is tender, add a splash more chicken broth.
Use freshly grated parmesan: Fresh parmesan melts smoother and makes the sauce creamier.
Best pasta shapes: Farfalle, penne, rotini, shells, and rigatoni all work well because they hold the creamy sauce.
Make it spicy: Add crushed red pepper flakes with the garlic for a little heat.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of broth, milk, or cream until creamy again. Microwave individual servings in 30-second intervals, stirring between each interval.
Freezing: Freezing is not recommended because creamy pasta sauce can separate, but leftovers can be frozen for up to 2 months if needed.