Budget-Friendly Marry Me Chicken (Printable Version)

Creamy chicken pasta featuring canned tomatoes, spinach, and savory Italian herbs in a rich sauce.

# 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

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions 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. 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. 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 Parmesan cheese. Simmer gently 2 to 3 minutes until sauce slightly thickens.
06 - Return cooked chicken along with any juices to the skillet. Stir in spinach if using, and cook until wilted, about 1 minute.
07 - Add cooked pasta to the skillet and toss to coat with sauce. Add reserved pasta water a splash at a time if needed to reach desired consistency.
08 - Adjust seasoning with salt and pepper to taste. Serve immediately garnished with fresh basil.

# Expert Advice:

01 -
  • It tastes like a splurge but costs about the same as takeout—your wallet will thank you.
  • The sauce is silky and forgiving, so even if you're not confident in the kitchen, this comes together beautifully.
  • It's ready in under 45 minutes, which means dinner on the table before your energy crashes.
02 -
  • Draining those canned tomatoes is non-negotiable—I learned this when my sauce looked like tomato soup, and no amount of simmering fixed it.
  • Don't skip reserving pasta water; it's magic for adjusting your sauce consistency and helping it cling to the noodles perfectly.
  • Cook your chicken in pieces rather than whole breasts, because they'll cook faster and the sauce clings to them better.
03 -
  • If your sauce looks too thick after simmering, thin it with a splash of that reserved pasta water rather than starting over—patience and small adjustments are your friends.
  • Grate your Parmesan fresh and never use the pre-shredded stuff in the green can for this sauce; the texture and flavor are completely different.
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