Budget-Friendly Marry Me Chicken (Print Version)

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

# What You'll 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

# 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 of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then cook until golden and thoroughly 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 blend flavors.
05 - Stir in heavy cream and grated Parmesan cheese. Simmer gently until the sauce thickens slightly, about 2 to 3 minutes.
06 - Return chicken along with any juices to the skillet. Add spinach if using, cooking until wilted, approximately 1 minute.
07 - Add cooked pasta to the skillet, tossing to coat evenly. Adjust sauce consistency with reserved pasta water as needed.
08 - Taste and adjust seasonings with salt and black pepper. Serve immediately, garnished with fresh basil.

# Expert Advice:

01 -
  • The sauce tastes like you spent hours reducing it, but canned tomatoes do all the heavy lifting for you
  • Everything cooks in one skillet while the pasta boils, meaning less cleanup and more time on the couch
02 -
  • Draining the canned tomatoes is crucial, otherwise the sauce will be too thin and take forever to thicken properly
  • Reserving pasta water is your insurance policy, the starch helps bind everything if the sauce feels too loose
03 -
  • Grate your own Parmesan instead of buying pre-grated, it melts better and tastes noticeably fresher
  • Don't rush the garlic step, those 60 seconds are what transform the sauce from good to can't-stop-eating-it
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