Description
A creamy, flavorful one-pot Marry Me Chicken Pasta combining tender chicken, sun-dried tomatoes, spinach, and Parmesan in a luscious garlic cream sauce. This easy, comforting dish is ready in 30 minutes, perfect for a quick weeknight dinner.
Ingredients
Chicken and Sauce
- 650 g Boneless & skinless chicken breast (about 4 breasts, cut into bite-sized pieces)
- 1 tbsp Olive oil
- 3 Garlic cloves (peeled and crushed)
- 170 g Sun dried tomatoes (drained and very finely chopped)
- 1 tsp Oregano
- 2 tsp Paprika
- 650 ml Chicken stock
- 150 ml Double cream
- 120 g Spinach
- Freshly ground black pepper
- Salt (to taste)
Pasta
- 250 g Dried pasta (such as penne or rigatoni)
Cheese
- 50 g Parmesan (grated)
Instructions
- Cook the chicken: In a large, deep frying pan, heat the olive oil over medium heat. When hot, add the chicken pieces with a good sprinkling of freshly ground black pepper. Cook for 5 minutes, stirring occasionally, until all sides are starting to color and chicken is partially cooked.
- Sauté aromatics: Reduce the heat to medium-low and add crushed garlic, finely chopped sun-dried tomatoes, oregano, and paprika. Stir continuously for 3-5 minutes until the garlic is softened and fragrant.
- Add pasta and stock: Pour in the dried pasta and chicken stock into the pan. Stir everything well to combine, then cover with a lid. Cook for 15-20 minutes, stirring occasionally, until the pasta is fully cooked and most of the liquid has been absorbed.
- Finish with cream and spinach: Lower the heat to the lowest setting. Add the spinach and double cream, stirring thoroughly for 1-3 minutes until the spinach is wilted and the cream is heated through. Ensure the chicken is cooked through and season with additional salt and freshly ground black pepper if needed.
- Add Parmesan and serve: Turn off the heat, then stir in the grated Parmesan until melted and well combined. Serve immediately while warm and creamy.
Notes
- Use olive oil for a healthier fat option; you may substitute with another cooking oil if preferred.
- Choose sturdy dried pasta shapes such as penne, rigatoni, or fusilli to hold up well in one-pot cooking.
- Chicken stock adds depth of flavor, but vegetable stock can be substituted for a lighter taste.
- For a lower-fat version, substitute double cream with half-and-half or a light cream.
- Adjust seasoning with salt and pepper to taste at the end of cooking.
